Party Nibbles: Grilled Salmon Ribbons Recipe
Ingredients:
1 lb of salmon (fillet, skinless, 1-inch thick); cut to 1/4 inch thick and 4 inch long
3 Tbsps of juice (lemon)
1 Tbsp of oil (olive oil)
1 tsp of tarragon (dried)
2 Tbsps of parsley (fresh); chopped finely
Salt and Pepper
Instructions:
Soak the (wooden) skewers in (cold) water for half an hour. Thread the salmon pieces onto the skewers. Arrange them on a baking dish, in one layer. Combine oil, tarragon, juice; drizzle onto the salmon and turn till coated thoroughly.
Sprinkle parsley then let them stand, at about 15 mins. Arrange the skewers onto a slightly greased (broiling) pan. Sprinkle salt & pepper then broil them for 2 to 3 mins.
>> Party Nibbles: Grilled Salmon Ribbons Recipe
Braised Salmon With Leeks & Dill Recipe
Ingredients:
1 tsp of oil (olive oil)
2-1/2 c of leek; chopped
4 pcs of garlic cloves; chopped finely
1-1/2 c of tomato; chopped coarsely
1/2 tsp of pepper
1/2 c of wine (white, dry)
1/4 tsp of salt
4 pcs of salmon fillets (6 oz, 1-inch thick each); skinned
1/2 tsp of dried dill (or 1-1/2 tsps of fresh); chopped
Instructions:
Heat the oil on a non-stick skillet above moderately high heat. Saute the leek for 3 mins then add the garlic and saute for 2 mins. Add salt, pepper, and tomatoes then saute them for 2 mins. Add salmon and wine; sprinkle dill then let it boil. Reduce the heat then cover and let simmer for 8 mins till done.
>> Braised Salmon With Leeks & Dill Recipe
Low-Cal: Double Salmon Spread Recipe
Ingredients:
5 oz of tofu (firm silken)
3-3/4 oz of canned salmon (sockeye)
3 oz of salmon (smoked)
2 Tbsps of chopped dill (fresh)
2 Tbsps of juice (lemon)
1 Tbsp of chopped onion (green)
1 Tbsp of mayonnaise (light)
1/2 tsp of horseradish
1/8 tsp of pepper
Instructions:
Place the tofu on a sieve; let it drain, about 15 mins and discard the liquid. Drain the salmon and discard the skin then mash the bones.
Combine drained tofu, salmons, juice, dill, onion, horseradish, pepper, and mayonnaise inside the processor; process till smooth.
Transfer onto a bowl and cover. Place inside the refrigerator. Consume within 48 hours.
>> Low-Cal: Double Salmon Spread Recipe
Asian Salmon Burgers Recipe
Ingredients:
1 pc of cucumber (large, about 1 lb); sliced very thinly
1 Tbsp of vinegar (cider)
1-1/2 tsps of sugar (refined)
1/4 tsp of hot pepper flakes (red, dried)
1 pc of egg white (large)
1/2 tsp of gingerroot (fresh); peeled and grated
1 Tbsp of soy sauce
3/4 lb of salmon fillet (skinless); cut to 1/4-inch pieces
1/2 c of fine breadcrumbs (fresh)
2 pcs of scallions (fresh); chopped finely
1 tsp of mustard (seeds)
1 tsp of oil (vegetable oil)
4 pcs of lettuce
10 oz of pumpernickel (firm, 8 slices)
Instructions:
Combine cucumber, vinegar, dried pepper flake, salt, and sugar inside a mixing bowl; gently toss them.
Combine white of egg, soy, and ginger root on a separate bowl then whisk thoroughly till blended well; add salmon, scallions, breadcrumbs, salt, and mustard.
Stir thoroughly and place one-third cup of the mixture on a processor; process till pureed then return onto the bowl. Stir till combined thoroughly then form to four patties, about 3/4 inch thick; drain the cucumber.
Heat the oil on a nonstick skillet above medium-high heat then cook the patties for 2 mins per side till golden. Continue cooking above medium heat, covered, for another 5 mins.
Arrange the lettuce onto four slices of pumpernickel then top the burgers and (pickled) cucumber. Cover each with the slice of pumpernickel.
>> Asian Salmon Burgers Recipe
Poached Salmon (Syd) Recipe
Ingredients:
2 lbs of salmon (fillets); rinsed clean and cut to 4 pieces
2 Tbsps of scallions; chopped
1 c of wine (dry white)
Salt (to taste)
Pepper (white, to taste)
4 pcs of lemon wedges
Instructions:
Scatter the scallions on a skillet then arrange the fillets over them, in one layer. Brush butter on a very large foil. Pour the wine onto skillet; heat till simmering gently.
Lightly sprinkle salt & pepper then carefully slip the fillets onto wine, adding more (cold) water as necessary to let the fillets be submerge partially.
Place the foil with buttered-side facing down. Let it simmer gently for 8 to 10 mins. Take out from the heat then let it cool for 10 mins.
Drain the fillets then transfer them on serving platter.
>> Poached Salmon (Syd) Recipe
Norwegian Salmon Spread Recipe
Ingredients:
1 pkg of cream cheese (8 oz); softened
1/4 – 1/3 lbs of salmon fillet (Lox); cut to 1/4-inch squares
1-1/2 to 2 pcs of onions (green); chopped finely
1/4 tsp of coarse garlic (powder)
Pepper (white)
Instructions:
Combine cream cheese, salmon, onions, garlic powder, and white pepper inside a glass bowl; mix thoroughly. Place inside the refrigerator, covered with a plastic film. Serve chilled.
>> Norwegian Salmon Spread Recipe