Salmon (38)

A simple but tasty recipeNumber of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets2 – teaspoons olive oilSalt and freshly ground pepper to tasteDressing1 – tablespoon Dijon mustard1 – teaspoon sugar½ - garlic clove, minced½ - cup olive oilSalt and freshly ground pepper to tasteSauce2 – tablespoons Dijon mustard2 – tablespoons mayonnaise1 – tablespoon honeyDash cayenne pepper2 – tablespoons dill, fresh, finely mincedSalt and freshly ground pepper to tasteSalad8 – oz mixed baby lettuce4 – tablespoons tomatoes, small, diced4 – tablespoons red onions, small, diced2 – tablespoons capersInstructions: Prepare barbecue or gas grill (medium-high heat). Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill and additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. For the dressing – Add the balsamic vinegar, mustard, garlic and sugar in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and freshly ground pepper. (Can be prepared the day before. Cover and chill. Let stand at room temperature 15 minutes: re-whisk before using.) For the sauce – In a small bowl whisk together the Dijon mustard, mayonnaise, honey, dash of cayenne pepper, dill and season with the pepper and salt to taste. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using. In the meantime toss the salad with the dressing and arrange on the top half of a dinner palate. Place the salmon on the lower half of the plate. Drizzle mustard dill sauce over the salmon filet and garnish with the diced tomatoes, red onions and capers. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California     Average: 0 No votes yet

Perfect for anytime of the yearNumber of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets3 – tablespoons Cajun seasoning2 – tablespoons oilRice4 – cups hot cooked short or long-grain riceVegetables8 – oz haricot verts (thin French green beans) or regular green beans2 – oz carrots, sliced julienne (thin strips)1 – tablespoon fresh basil finely chopped1 – tablespoon butterSalt and freshly ground pepper to tasteMango salsa¾ - cup chopped, pitted & peeled mango¼ - cup chopped red bell pepper½ - small jalapeño seeded, finely diced2 – tablespoons chopped cilantro2 – tablespoons fresh lime juice1 – tablespoon olive oilSalt and freshly ground pepper to tasteInstructions: Directions: Preheat cast-iron pan to medium-high heat. Coat the top and bottom of the salmon filets with Cajun spice. Add the oil to the  pan, then the salmon filets rounded side facing downward. Sear salmon filet for about 3 to 4 minutes. Turn filets over (the seasoning on the cooked side should be nice and dark to almost black in color) and cook for an additional 3 to 4 minutes to a medium to medium-well doneness. Green Beans: Trim regular green beans if using fresh, place them in a large saucepan of boiling salted water and cook until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans)  and drain in a colander. (Can be prepared 1 day ahead. Cover and chill.) In a small sauté pan melt the butter, add carrots, green beans and basil. Sauté vegetables until hot, and season with salt and pepper to taste. Mango Salsa: Mix all ingredients in a small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Place the rice in the center of plate. Top with the sautéed vegetables, and then with the backened salmon filet. Place the mango salsa on top of the salmon filet and around the plate. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California        Average: 0 No votes yet

Here is a great way to get both your vegetables and salmon in one dish!Number of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets2 – teaspoons olive oilSalt and freshly ground pepper to tasteVegetables4 – cups baby spinach leaves fresh, trimmed1 – oz red onion sliced julienne (thin strips)1 – tablespoon olive oil2 – cups broccoli, steamed hotSalt and freshly ground pepper to tasteSauce1/3 – cup soy sauce2 – tablespoons mirin (sweet Japanese rice wine) or medium dry sherry2 ½ - tablespoons cider vinegar2 – tablespoons sugar1 ½ - tablespoons ginger root, fresh, peeled & chopped1 – tablespoon sesame seeds toasted1 - tablespoon cilantro, fresh, chopped½ - teaspoon Sriracha (Southeast Asian chili sauce)Ginger Puree4 – tablespoons ginger, fresh, ground or finely chopped1 – tablespoon basil finely chopped½ - teaspoon sugar1 – tablespoon olive oilSalt and freshly ground pepper to tasteCrump Topping4 – tablespoons panko bread crumbs (Japanese bread crumbs)2 – wedges Avocado, fresh, pittedInstructions: Prepare barbecue or gas grill (medium-high heat) Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill an additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. Remove salmon from the grill and evenly top the salmon filets with a thin layer of the ginger-herb-oil mixture. Sprinkle the salmon filets with a generous amount of panko bread crumbs, and brown the top by placing the salmon in a broiler for 30 seconds to 1 minute. In a large sauté pan heat the olive oil until hot but not smoking. Add the onions and sauté for 1 minute. Add the spinach leaves, turning with tongs until spinach is wilted but still bright green for about 1 to 2 minutes, season with salt and pepper to taste. For the sauce – In a small sauce pan simmer sauce ingredients, stirring frequently, until reduced to about ½ cup. For the ginger puree – Place the ginger, basil, sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper to taste. Divide the sauce between two plates. Place the steamed broccoli in the center of the plate and top with the sautéed spinach. Top the vegetables with the broiled salmon and place avocado wedge on salmon filet. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California, Average: 0 No votes yet

Number of Servings: 4Ingredients: 1 package (16 to 19 oz.) refrigerated or frozen cheese-filled torellini2 cups fresh or frozen broccoli1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked1 small tomato, seeded and diced*3/4 cup (3 oz.) shredded parmesan cheese8 oz. regular or reduced-calorie Italian dressing with cheese*Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor.Instructions: Cook torellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing. Source: Recipe courtesy of Alaska Seafood Marketing Institute. Average: 0 No votes yet

Clean up is a breeze with this delightful, nutrient-packed salmon dish!Number of Servings: 4Ingredients: 1/4 cup lite teriyaki sauce1 tablespoon brown sugar1 teaspoon toasted sesame oil1 teaspoon minced fresh ginger *1 teaspoon cornstarch1 ½ cups snow pea pods (about 4 ounces), trimmed1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup)Four 5-ounce salmon fillets, skin removedSalt and freshly ground pepper1 tablespoon toasted sesame seeds, optionalNutrition Information: 240 calories; 7g fat (1g saturated; 1.6g omega-3); 450mg sodium; 12g carbohydrate; 2g fiber; 33g protein; 110% vitamin A; 25% vitamin C Instructions: Preheat oven to 400°F. Cut four 12-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended. Divide the snow peas and carrots evenly and place in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired. * For convenience, use bottled minced ginger. Serve with rice and your favorite fruit on the side. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Average: 4 Average: 4 (1 vote)

Number of Servings: 4Ingredients: 1 lb. smoked salmon - slicedPotato Cakes1 lb. freshly cooked mashed potatoes2 oz. butterPinch salt and pepper2 oz. flourLemon wedgesDillSmall tub crème fraiche or soured cream*You can substitute Gravadlax, smoked trout, smoked mackerel.Instructions: Melt the butter and add to the hot mashed potato. Season. Sprinkle on the flour and work mixture into a dough. Roll out in a circular shape (1/4" thick approx.) on a floured surface. Cut into rounds using a scone cutter (or large biscuit or cookie cutter). Cook on a lightly oiled pan or griddle until brown. Spoon a blob of crème fraiche (or soured cream) on each potato cake, and arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley. Source: Recipe and picture courtesy of the good people at BIM/The Irish Sea Fisheries Board. Erin Go Braugh! Average: 0 No votes yet

How about this festive salmon appetizer to start your holiday dinner off right?! Not only are you giving your guest a tasty beginning but one that is packed with those heart healthy omega-3 fatty acids.Number of Servings: 8Ingredients: 8 oz. Smoked Salmon1 Cucumber, seedless, plastic wrapped1/4 Cup Crème Fraiche or 2 oz. Sour Cream1 Caviar, AmericanOsetra-1ozFresh Dill sprigsInstructions: Slice cucumber ¼" thick on a slight bias angle. Make 24 slices. Place ½ tsp. crème fraiche to one side of the cucumber slice. Arrange ¼ tsp. Caviar on top of crème fraiche. Garnish each cumber with a small sprig of frsh dill. Cut smoked salmon into 3" by 1" strips. Roll strips up. Place 1 strip on top of each decorated cucmber slice. Chill 15 minutes before serving. Source: Fishking Processors, Inc. Average: 0 No votes yet

Number of Servings: 4Ingredients: 4.5 ounces chunked Morey's Wild Alaskan Smoked Salmon or any flavor1 Large cooked pizza crust6 oz. Alfredo sauce1 Cup reduced fat shredded mozzarella cheeseRed pepperGreen pepperRed onionBlack olivesInstructions: Spread sauce over the top of the pizza crust. Evenly sprinkle mozzarella cheese over the pizza. Chunk Morey's Wild Alaskan Smoked Salmon and add to pizza. Add the remaining ingredients and cook at 450 degrees for 8-10 minutes or until cheese is melted through. Source: Morey's Seafood International LLC Average: 0 No votes yet

Tip: Try rolling the salmon mixture in a flour tortilla, wrap in plastic wrap, and chill until serving time. Slice and serve cold.Number of Servings: 10Ingredients: 4 ounces hot-smoked salmon, flaked1 container (4 oz) spreadable cheese with garlic and herbs1 tablespoon minced fresh dill or 1 teaspoon dried dill weed1 package (8 oz) refrigerated crescent rolls2 tablespoons capers, drainedInstructions: Heat oven to 375 F. Combine salmon, cheese and dill in small bowl; stir until well mixed. Remove rolls from package; place on lightly floured surface. Unroll dough; pat out to 14 x 9-inch rectangle, pinching perforations closed. Spread salmon mixture over pastry; sprinkle with capers. Carefully roll up pastry lengthwise; pinch seam to seal. Cut into slices about 1/2-inch thick. Place on lightly greased baking sheet. Bake for 11-13 minutes or until golden brown. Serve warm. Average: 0 No votes yet

Here is a great dish to start off Lent. This is a tasty recipe the entire family will enjoy while still getting your healthy dose of omega-3 fats. Take care of yourself and your family!Number of Servings: 4Ingredients: 8 ounces linguine3 cups broccoli florets1/4 pound snow peas, cut in half1/2 cup half- and-half6 ounces hot-smoked salmon, flaked1/4 cup shredded Parmesan cheese2 tablespoons chopped green onionsCracked black pepperInstructions: Cook linguine 5 minutes in large pot of boiling water. Add broccoli; cook 3 minutes. Add snow peas; continue cooking 1-2 minutes or until pasta is tender. Drain. Return pasta mixture to pan. Stir in salmon and half-and-half. Reduce heat to low; cook until heated through, stirring occasionally. Add Parmesan cheese; toss to coat pasta. Sprinkle with green onions. Season to taste with cracked pepper. Average: 4 Average: 4 (2 votes)