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