Salmon

I Have To Work These Smoked Salmon And Cream Cheese H’orderves Into The Menu Somewhere. They Are Simple To Make And Absolutely Delicious. They Look Pretty As Well.

Source: www.ingredientsinc.net

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Really Good. Could Use A Little Spicing Up. Some Siracha Or Chili Garlic Sauce. Used 2/3Rds Of The Marinade For The Fish And The Other 1/3Rd For The Sauteed Spinach. Served Over Coconut Brown Rice. Delish. I Did Not Make The Extra Glaze To Go On Top And Did Not Miss It.toasted Sesame Ginger Salmon Recipe – Thumbs Up From The Whole Family. Will Make Again.

Source: www.yummly.com

Capellini Pasta with Salmon and Mushrooms

Capellini Pasta with Salmon and Mushrooms
Cuisine: Italian
Recipe type: Pasta
Serves: 8

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Ingredients
  • ¼ cup olive oil
  • 1 12oz. salmon filet, cut into ½ inch pieces
  • 4 garlic cloves, minced
  • ½ lbs. Mushrooms, sliced
  • ½ cup grape tomatoes, halved
  • ⅓ cup dry white wine
  • 3 tbs. capers
  • ½ lb. Capellini, cooked to al dente
  • ¼ cup fresh dill
  • 1 tbs. lemon juice
  • Salt and pepper

Instructions
  1. Season salmon with salt and pepper. Add to large skillet, saute until cooked through, about 3 minutes.
  2. Transfer salmon to a plate. Add garlic, mushrooms, saute for 3 minutes. Add tomatoes, wine, and capers, cook for another 5 minutes.
  3. Add cooked capellini, dill, lemon juice, and salmon to skillet, season with salt and pepper, cook together for another 2 minutes.
  4. Place into bowls, garnish with leftover dill.Capellini Pasta with Salmon and Vegetables

 

Salmon Cakes with Lemony Horseradish-Dill Sauce

Salmon Cakes with Lemony Horseradish-Dill Sauce
Cuisine: American
Recipe type: Fish
Serves: 2

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Salmon cakes are easy to prepare and make a delicious, quick lunch or dinner. You can cook salmon filets then shred the flesh to make the cakes from scratch or you can use a good-quality canned salmon. If you’re using canned, be sure to purchase a skinless, boneless variety (preferably wild-caught). Many ingredients combine well with salmon to make the cakes—finely chopped vegetables, herbs, and small amounts of condiments such as mustard, Worcestershire sauce, or hot sauce. Whatever you use, be sure to include fresh breadcrumbs and a whisked egg to help bind the other ingredients. (Fresh breadcrumbs are better than panko or crackers in this case because dry crumbs don’t hold together as well.) It’s also important not to over-mix the salmon and other ingredients. Once everything is in the bowl, stir it gently with a fork or your fingers to incorporate all the ingredients. Lightly form the mixture into cakes so that they look more like puffy mounds than flattened, dense circles. Keep them airy!

Ingredients
For the Sauce
  • 2 tbsp light sour cream
  • 2 tbsp fresh ground horseradish
  • 1 tbsp light mayonnaise
  • 1 tbsp finely chopped dill weed
  • 1 tbsp fresh lemon juice
  • ½ tsp finely chopped lemon zest
  • sea salt
  • freshly ground black pepper
For the Salmon Cakes
  • 2 6 oz. cans skinless, boneless salmon
  • ½ cup fresh breadcrumbs
  • 2 tbsp finely chopped green bell pepper
  • 2 tbsp finely chopped onion
  • 1 small garlic clove, finely chopped
  • 1 tbsp finely chopped cilantro leaves
  • 1 small egg, beaten
  • 1 tsp Dijon mustard
  • ½ tsp hot sauce
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil

Instructions
For the Sauce
  1. Combine the sour cream, horseradish, mayonnaise, dill weed, lemon juice, and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate until ready to use. (May be made 1 day ahead.)Sauce Ingredients
For the Salmon Cakes
  1. Place the salmon and next 8 ingredients (through hot sauce) in a medium bowl and season with salt and pepper. Gently mix to incorporate.Salmon Cake Ingredients Ready to Mix
  2. Form the mixture into 4 cakes. (Avoid smashing them with your palms—try to form puffy mounds.)Salmon Cakes Ready to Cook
  3. Lay the cakes on a plate and refrigerate at least 15 minutes. (Refrigeration helps them hold together as they cook.)
  4. Heat a skillet over medium-high heat and add the olive oil. Lay the cakes in the skillet and cook 2-3 minutes on one side, until golden brown. Turn the cakes and press lightly with a spatula—not to flatten completely, but to help hold them together while they finish cooking.Salmon Cakes Beginning to Cook
  5. Cook 2-3 minutes longer, until golden brown on the second side. (If a cake crumbles a bit, gently press it back together with a spatula.)Salmon Cakes after Turning
  6. To serve, place 2 salmon cakes on each of 2 plates. Spoon the lemony horseradish-dill sauce over each, or serve the sauce alongside.Lemony Horseradish-Dill Sauce
    Salmon Cakes with Lemony Horseradish-Dill Sauce

Notes
Fresh ground horseradish is sold in jars in the refrigerated section of your market. It should contain nothing but horseradish root, salt, and (usually) vinegar. Avoid the creamy horseradish “sauce” sold in jars in the condiment aisle.

 

Broiled Salmon with Spinach, Feta, and Lemon

Broiled Salmon with Spinach, Feta, and Lemon
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) skinless salmon fillets
  • 1 tablespoon olive oil
  • 4 cups firmly packed baby spinach
  • ¼ teaspoon lemon zest
  • 1 teaspoons lemon juice
  • ½ cup crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the broiler. Line the broiler pan with aluminum foil and lightly coat with oil.
  2. Season the salmon with salt and pepper. Place the salmon on the broiler pan and broil until the fish flakes easily with a fork, about 6 minutes.
  3. Meanwhile, place a large skillet over medium-high heat.
  4. Add the oil followed by the spinach and cook, stirring often, until wilted.
  5. Stir the lemon juice and lemon zest into the spinach.
  6. Serve the salmon over the spinach and sprinkle with feta cheese.Broiled Salmon with Spinach