Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : Smoked Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoked Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Sensational Smoked Salmon

Ingredients:
1/3 cup organic canola mayonnaise (such as Spectrum)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon prepared horseradish
1 tablespoon whole-grain Dijon mustard
1/4 teaspoon freshly ground black pepper
12 slices Brown Soda Bread
12 thin slices smoked salmon (about 8 ounces)
Fresh dill sprigs (optional)

Preparation:
1. Combine first 5 ingredients in a small bowl, stirring well.
2. Place 2 slices Brown Soda Bread on each of 6 plates; top each slice with 1 salmon slice and about 1 teaspoon sauce. Garnish with dill, if desired.

Recipe 2: Smoked Salmon and Wheat Berry Salad

Ingredients:
1 cup uncooked wheat berries
1 1/2 cups diced Fuji apple
1/2 cup vertically sliced red onion
1/2 cup chopped walnuts, toasted
4 ounces smoked salmon, cut into 1-inch pieces
2 medium celery stalks, thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Preparation:
1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Reduce heat, and cook, uncovered, 1 hour or until tender. Drain.
2. Combine wheat berries, apple, and next 4 ingredients (through celery) in a large bowl. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over wheat berry mixture; toss to coat.

Recipe 3: Smoked Salmon Dip

Ingredients:
4 ounces 1/3-less-fat cream cheese, softened
4 ounces light sour cream
2 tablespoons fresh dill
1 tablespoon fresh lemon juice
4 ounces chopped smoked salmon
2 tablespoons chopped red onion
Garnish: additional fresh dill

Preparation
Combine softened cream cheese, sour cream, 2 tablespoons fresh dill, lemon juice, salmon, and onion in a medium bowl. Garnish, if desired.

Recipe 4: Smoked Salmon and Egg Sandwich

Ingredients:
4 cups water
1 tablespoon white vinegar
4 large eggs
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons minced red onion
1 tablespoon chopped dill
3/8 teaspoon kosher salt
4 (1-ounce) slices whole-grain bread, toasted
1 cup fresh arugula
4 ounces smoked wild salmon
1/4 teaspoon black pepper

Preparation:
1. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.
2. Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 1 tablespoon cheese mixture over each bread slice. Top each serving with 1/4 cup arugula and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle with 1/4 teaspoon salt and pepper.
Sustainable Choice: Look for salmon that's labeled "wild Alaskan salmon," and you can be sure you're getting sustainable seafood.

Recipe 5: Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Ingredients:
/4 cup light sour cream
2 tablespoons chopped fresh chives
1 teaspoon grated fresh lemon rind
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup yellow cornmeal
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 1/4 cups fresh corn kernels, divided (about 3 ears)
2/3 cup low-fat buttermilk
3 tablespoons butter, melted
1 large egg
12 thin slices cold-smoked salmon (about 6 ounces)

Preparation:
1. Combine first 3 ingredients in a small bowl; chill.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.
3. Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Serve immediately.

Recipe 6: Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Ingredients:
6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Preparation:
Preheat oven to 400°.
Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Recipe 7: Open-Faced Smoked Salmon Sandwich

Ingredients:
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon minced fresh chives
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon plain low-fat yogurt
1/2 teaspoon lemon juice
1 garlic clove, minced
3 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon water
2 teaspoons honey
6 (1-ounce) slices rye bread
6 Bibb lettuce leaves, cut in half
12 ounces cold-smoked salmon, cut into thin strips
24 (1/4-inch-thick) slices plum tomato
24 (1/8-inch-thick) slices cucumber
3 hard-cooked large egg whites, chopped
Dill sprigs (optional)

Preparation:
1. Combine first 7 ingredients in a bowl.
2. Combine mustard and next 3 ingredients (through honey); stir with a whisk.
3. Spread 2 tablespoons cheese mixture over each bread slice. Top each with 2 lettuce halves, 2 ounces salmon, 4 tomato slices, and 4 cucumber slices. Drizzle each sandwich with 2 teaspoons mustard mixture; sprinkle with 2 tablespoons egg whites. Garnish with dill sprigs, if desired.