Crispy Salmon Burgers with Pine Nuts

 

                    Fresh salmon, spinach, and pine nuts create a very colorful burger. Be sure to squeeze as much water as possible out of the fresh spinach, otherwise the burgers may be rather soggy.

Serves 4-6

• 10 oz/300 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh salmon fillet, skinned
• 4 cups fresh spinach leaves
• ½ cup pine nuts, roasted
• 2 tablespoons finely grated lemon rind
• 1 tablespoon chopped fresh parsley
• 2 tablespoons whole-wheat flour
• 1 cup sour cream
• 1½-inch/4-cm piece cucumber, peeled and finely chopped
• 2 tablespoons corn oil

1. Cook the potatoes in a pan lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and set aside.
3. Cut the salmon into chunks.
4. Reserve a few spinach leaves for serving, than blanch the remainder in a pan of boiling water for 2 minutes, drain, squeezing out any excess moisture, than chop.
5. Place the spinach in a food processor with the salmon, potatoes, pine nuts, 1 tablespoon of the lemon rind, parsley, and salt and pepper and, using the pulse button, blend together.
6. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Mix the sour cream, remaining lemon rind, and cucumber together in a bowl, then cover and let chill until required.
9. Heat a heavy-bottom skillet and add oil.
10. When hot, add the burgers and cook for 4-6 minutes on each side or until piping hot.
11. Place the reserved spinach leaves on 4-6 whole-wheat baps, top with the burgers, then spoon over a little of the sour cream mixture and place the lid in position.
12. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

Cedar-Planked Barbecue Salmon (Ultimate BBQ)

 

                    The barbecue rub on this salmon enhances the flavor and color, while grilling on the cedar plank provides a hint of smokiness.

4 servings

• 1 cedar plank
• 1 (2-lb.) salmon fillet
• 2 tablespoons Prize-Winning Barbecue Rub (recipe below)

1. Soak cedar plank in water overnight ; drain.
2. Place salmon fillet, skin side down, on soaked plank ; sprinkle 2 tablespoons Prize-Winning Barbecue Rub evenly over flesh side of fish.
3. Preheat grill to medium-high heat.
4. Grill, covered with grill lid, 25 minutes or until salmon flakes with a fork.

Prize-Winning Barbecue Rub

                    

                    You probably already have the ingredients for this easy seasoning mix in your pantry.

• ¾ cup firmly packed light brown sugar
• ½ cup paprika
• 2½ tablespoons coarse sea salt
• 1½ tablespoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground red pepper

1. Stir together ingredients until well blended.
2. Store in an airtight container up to 1 month.

BON APPÉTIT

Grilled Salmon with Tomato-Basil Relish

 

                    Salmon is a full-flavored oily fish loaded with protein and omega-3 fatty acids. You could substitute mackerel, bluefish, herring, or striped bass in this recipe. Or choose wild Alaskan salmon.

Serves 4

• 2 pounds Atlantic salmon, preferably with skin still on one side
• 2 teaspoons sesame oil
• ¼ teaspoon dried rosemary
• Salt and black pepper
• Lemon wedge

Tomato-Basil Relish

• 2 ripe tomatoes, diced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced basil
• 1 teaspoon minced garlic
• ½ teaspoon cumin
• Salt and black pepper

1. Prepare a medium-high fire in a gas or charcoal grill.
2. Brush both sides of the fish with the sesame oil, and then sprinkle the flesh side with the rosemary, and salt and pepper to taste ; squeeze the lemon over the fish and grill until it flakes with a fork, 4 to 6 minutes per side.
3. While the fish is cooking, assemble the relish : Combine the tomatoes, olive oil, vinegar, basil, garlic and cumin in a small bowl ; stir and season with salt and pepper to taste.
4. Serve the fish hot off the grill with the tomato relish on the side.

BON APPÉTIT

Brocoli and Salmon Frittata (Light meals)

 

                    A really fantastic midweek dish, this is so easy. And if you use frozen brocoli florets it is a great standby meal. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.

Serves 4

• 500 ml brocoli florets
• 6 eggs
• 60 ml snipped fresh chives
• 15 ml canola oil
• 10 ml unsalted butter
• 415 gr can red salmon, drained and flaked
• 250 ml canned or frozen corn kernels, thawed if necessary
• 30 ml grated Parmesan cheese

1. Blanch the brocoli in a pot of lightly salted, boiled water for 4 minutes or until almost tender ; drain well and set aside.
2. Beat the eggs lightly with chives and season with freshly ground black pepper.
3. Heat the oil and butter in a large, heavy-based frying pan with a flameproof handle, then pour in the egg mixture ; scatter the brocoli, flaked salmon and corn over the egg, stirring lightly to distribute evenly.
4. Using a spatula, pull the sides of the egg mixture in slightly to allow the uncooked egg to set, abd cook for 3-4 minutes until the underside is golden and the top almost set.
5. Meanwhile, heat the grill to high.
6. Sprinkle the Parmesan over the top of the frittata, then place it under the grill ; cook for 2-3 minutes until the top is bubbling and golden.
7. Serve cut into quarters.

Each serving : 34.5 g protein, 24.5 g fat, 8 g carbohydrate, 3 g fibre, 398 Calories.

BON APPÉTIT

Provençal Salmon with Tomato Basil Sauce

 

                    Serve with rice, noodles, or steamed potatoes and a green salad.

Makes 6 servings

For the sauce 

• 4 large, firm, ripe tomatoes, peeled, seeded, and finely chopped
• 2 shallots, minced
• 1 bunch fresh basil leaves, chopped (about 2/3 cup)
• Grated zest of ½ lemon
• ½ cup olive oil
• 30 ml sherry wine vinegar
• 15 ml minced fresh chives
• 15 ml minced fresh tarragon
• Salt and freshly ground black pepper
• Cayenne

For the salmon

• Olive oil
• 6 fresh salmon fillets, about 180 gr each
• Salt and freshly ground black pepper
• 6 small sprigs fresh basil

1. Make the sauce several hours or the night before.
2. In a nonreactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives and tarragon ; season to taste with salt, pepper and cayenne.
3. Cover the bowl and leave at room temperature to marinate several hours or overnight (i our kitchen is very hot, refrigerate).
4. About 1 hour before serving time, preheat the oven to 400F (200C) ; when the oven is hot, switch it to its broiler function.
5. Cover a baking sheet with foil and lightly oil the foil with olive oil.
6. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet ; place the salmon under the broiler about two inches from the flame and cook until the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes.
7. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
8. Spoon a generous amount of the sauce onto the middle of each of six heated serving plates ; place the salmon fillets on top of the sauce.
9. Top each fillet with a spoonful of sauce and a basil sprig.
10. Serve immediately.

BON APPÉTIT

Salmon Tournedos Stuffed with Asparagus and Shrimp (Ketogenic Diet)

4 servings

• 2 similar-sized salmon fillets, 350 g each, skin removed
• 160 ml baby spinach
• 6 asparagus
• 150 g Nordic shrimp
• 80 ml grated mozzarella

1. Preheat oven to 400F (200C).
2. Place one salmon fillet on the work surface, skin side up; spread baby spinach, asparagus, shrimp and mozzarella over fillet.
3. Cover with the other salmon fillet, skin side down; tie four equally spaced strings around both pieces of salmon to hold the filling, season with salt and pepper.
4. Slice salmon between strings to form four tournedos.
5. Place tournedos on a baking sheet lined with parchment paper; bake for 10 to 12 minutes.
6. Set the oven to "broil" and grill the tournedos for 2 to 3 minutes.
7. Serve with express hollandaise sauce.

Express hollandaise sauce

1. In a saucepan, heat 250 ml butter until boiling.
2. In the blender container, place 4 egg yolks, 15 ml lemon juice and 30 ml hot water.
3. Emulsify for 1 to 2 minutes, incorporating the butter; season with salt and pepper.

BON APPÉTIT

Smoked Salmon Vols-au-Vent

 

                The vols-au-vent can be garnished with lemon or cucumber segments, or sliced mushrooms, instead of sliced truffle.

Makes 8

• 1 (150 gr / 5-oz) can prawns
• ½ teaspoon lemon juice
• 100 gr smoked salmon
• 250 ml double cream (whipping cream)
• Pinch each salt and white pepper
• Generous pinch gelatine
• 8 (5 cm / 2-inch) puff pastry vol-au-vent cases (bought ready made)
• 8 thin slices truffle, for garnish (optional)

1. Drain the prawns, rinse in cold water and allow to dry thoroughly ; chop them coarsely and sprinkle with the lemon juice.
2. Cut the smoked salmon into small pieces and blend with the chopped prawns in the liquidiser.
3. Whip the cream until stiff and season with salt and pepper.
4. Gradually fold the prawn and salmon purée by spoonfuls into the whipped cream.
5. Bring 3 tablespoons water to the boil in a small pan, rmove from the heat, allow to cool slightly and sprinkle with the gelatine ; stir until dissolved, leave to cool, then stir into the smoked salmon cream.
6. Cover and stand in a cool place for 30 minutes.
7. Transfer to a piping bag fitted with a round nozzle and pipe into the vols-au-vent.
8. Garnish each vol-au-vent with a slice of truffle, if used.

BON APPÉTIT

Gravad Lax

 

Serves 6

• 1½ kg fresh salmon
• Large bunch dill
• 1 tablespoon coarse salt, or 1½ teaspoons table salt
• 1 teaspoon sugar
• 2 teaspoons white pepper

1. Scrape away the scales from the salmon, slice in half lengthways and remove the center bone ; rinse and dry both halves.
2. Place one fillet, skin-side down, in a large dish.
3. Wash, drain and coarsely chop the dill, and sprinkle over the salmon fillet.
4. Mix salt, sugar and pepper together ; sprinkle the seasoning over the fish and top with the second fillet, skin side uppermost.
5. Cover the fish with cooking foil and weight it down with a kitchen board and two full preserving jars ; leave the salmon to marinate in the refrigerator for 3 days.
6. Turn the fillets every 12 hours and baste both side with the juice produced by the fish.
7. To serve, place the salmon fillets separately on a wooden board.
8. Scrape away the herbs and seasoning and cut the fish into very thin slices.
9. Serve with lemon wedges, freshly toasted white bread and a green salad.

BON APPÉTIT

Chic Salmon Benedict (Brunch)

 

2 servings

• 8 asparagus
• 15 ml butter, melted
• 30 ml fresh dill, finely chopped
• 30 ml chives, finely chopped
• Salt and pepper
• 4 eggs
• 2 English muffins
• 8 slices of smoked salmon
• 1 Hollandaise sauce, recipe below

1. Using your hands, break the asparagus to remove the tough lower third; the asparagus will naturally break in the right place, then cut the asparagus in half.
2. Blanch the asparagus for 2 to 3 minutes in boiling water; let cool and set aside.
3. Cut 15cm/6in squares of plastic wrap; brush the center of the wrap with a little melted butter.
4. Sprinkle the buttered surface with dill and chopped chives; season.
5. Carefully place a square of plastic wrap in a small bowl and gently press the center of the wrap into the container; crack an egg into the plastic wrap, then bring the edges together to form a small, compact bundle.
6. Tie the bundle tightly with a little string and repeat with all the squares of plastic wrap: set aside.
7. Bring a pan of water to the boil, immerse the egg bundles in the boiling water and simmer for 3 minutes 30 seconds; drain and let stand 1 minute.
8. Cut the asparagus in half and reheat quickly in the microwave; open and toast English muffins.
9. Top each muffin half with asparagus and smoked salmon; cut the string from each bundle and carefully invert the egg onto the smoked salmon.
10. Top with Hollandaise sauce and serve two eggs Benedict per person.

Hollandaise sauce

                Hollandaise sauce is a hot emulsified sauce. The classic recipe for this sauce recommends a reduction of 5 ml of mignonette and 100 ml of vinegar, until you obtain approximately 30 ml of liquid. We pass this liquid through cheesecloth and add it to the egg yolks at the start of the preparation.

                Furthermore, you should know that a hollandaise sauce can turn bad for the following reasons:

*The butter is too hot.

*The egg yolks are not sufficiently creamy.

*The butter is incorporated too quickly.

*The sauce is kept at too high a temperature.

Hollandaise sauce

-6 to 8 egg yolks

-450 gr butter

-45 ml of cold water (or vinegar reduction)

-Juice of ½ lemon

-Cayenne

Melt the butter, preferably in a bain-marie.

Clarify the butter by first removing the foam that forms on the surface, then separating it from the whey.

Vigorously whisk the yolks to which the water has been added, in a bain-marie.

During this operation, the yolks will rise while taking on a creamy texture, but be careful not to overcook them, as you must avoid coagulation.

As soon as the yolks are soft, remove them from the heat source and add the butter, first drop by drop, then in a thin stream and gradually increasing the flow.

At the end, add the lemon juice and cayenne.

Pass through a sieve and keep warm, avoiding excessive heat, which could cause the sauce to turn.

Drifts.

*Maltese sauce: Hollandaise sauce + Orange juice and zest.

*Mustard sauce: Hollandaise sauce + Mustard.

*Chantilly Sauce: Hollandaise sauce + Whipped cream.

BON APPÉTIT

BBQ Salmon Roast

 

4 servings

• ½ salmon fillet, skinless, taken from the thickest part of the fillet
• 30 ml orange marmalade

BBQ Seasoning

• 15 ml olive oil
• 15 ml brown sugar
• 10 ml coarse salt
• 5 ml ground black pepper
• 15 ml sweet paprika
• 2 ml mustard powder
• 2 ml onion powder
• 2 ml garlic powder
• 1 ml cayenne pepper

1. In a container, combine all the BBQ seasoning ingredients; to book.
2. Cut the salmon fillet lengthwise to open it; brush the inside of the fish with marmalade, and roll to form a roast.
3. Rub the roast with BBQ seasoning and let rest in the refrigerator for 30 minutes.
4. Place roast in a lightly oiled baking dish; bake for 20 minutes in the oven at 400F (200C).
5. Slice the salmon roast and serve with the accompaniment of your choice.

BON APPÉTIT

Salt-Crusted Salmon and Asparagus

 

4 servings

The salt crust

• 1.5 kg coarse salt
• 4 egg whites

The salmon

• 20 asparagus
• 2 cloves of garlic, chopped
• 1 salmon fillet with skin, approximately 800 gr

1. In a large bowl, combine the salt and egg whites.
2. Using your hands, break the asparagus to remove the tough lower third (the asparagus will naturally break in the right place).
3. Cover a baking dish with parchment paper; cover the bottom with a layer of salt of about ½ cm and press the salt well so that it is compact.
4. Arrange the asparagus side by side on the salt and sprinkle with chopped garlic; place the salmon fillet, flesh side down on the asparagus.
5. Cover the salmon fillet completely with the remaining salt; press well so that the salt is compact.
6. Bake for 20 minutes in the oven at 400F (200C); break the salt crust and serve the meal.

BON APPÉTIT

Cocktail Salmon Sticks and Tartar Sauce

 

10 skewers

• 400 g fresh salmon, cut into 8 cm (3 in) strips
• Pinch of cayenne pepper
• Salt and pepper
• 30 ml vegetable oil
• 15 ml butter

Tartar sauce

• 60 ml mayonnaise
• 10 ml Dijon mustard
• 5 ml honey
• 1 dill pickle, chopped
• 15 ml capers, chopped
• 2 sprigs of fresh tarragon, stripped and chopped
• 30 ml fresh parsley, chopped

1. In a bowl, combine the salmon strips, cayenne, salt and pepper; mix well and prick the strips of salmon onto previously soaked wooden skewers and set aside.
2. In a bowl, combine all the ingredients for the tartar sauce.
3. In a large skillet, heat the oil and butter over high heat; place the salmon skewers and cook on one side only until the salmon is golden brown (about 1 minute).
4. Remove from the heat and turn the skewers in the pan, so that they take on a completely pink hue.
5. Serve with tartar sauce.

BON APPÉTIT

Salmon Skewers with Orange and Ginger

 

12 skewers

• 400 g fresh salmon, cut into 2 cm (1 in) cubes
• 12 fresh asparagus
• 15 ml olive oil
• 15 ml butter

Orange and ginger lacquer

• 60 ml orange marmalade
• Juice of ½ lemon
• 2 ml crushed hot pepper
• 1 cm (½ in) fresh ginger, peeled and chopped
• Salt and pepper
• 15 ml fresh thyme, chopped

1. With your hands, break the asparagus in order to eliminate the lower third which is too tough; the asparagus will naturally break in the right place.
2. Bring a large pot of water to a boil; blanch the asparagus for 10 seconds, drain and cool immediately.
3. Cut the asparagus into three equal sections.
4. On previously soaked wooden skewers, alternate the salmon cubes and the asparagus sections.
5. In a small bowl, combine all the lacquer ingredients; with a brush, generously coat the skewers with lacquer.
6. In a large skillet, heat the oil and butter over high heat, then sear the skewers for 30 seconds on each side; pour the rest of the lacquer into the pan, turn the skewers to coat them well and remove from the heat.
7. Serve.

BON APPÉTIT

Crazy Teriyaki Salmon Skewers

 

4 skewers

• 400 g fresh salmon, cut into 3 cm (1½ in.) cubes
• Assorted vegetables (courgettes, peppers, onions, asparagus, tomatoes, mushrooms, etc.)

The teriyaki sauce

• 60 ml soy sauce
• 60 ml mirin
• 30 ml brown sugar
• 1 clove garlic, minced
• 5 ml cornstarch
• 30 ml water

1. For the teriyaki sauce, pour the soy sauce, mirin, brown sugar and garlic into a small saucepan and bring to a boil; simmer 2 minutes.
2. Dissolve the cornstarch in the water, then pour the mixture into the sauce; stir and simmer 1 minute, remove from heat.
3. Cool completely before using.
4. In a bowl, combine 60 ml cold teriyaki sauce with the salmon cubes.
5. On previously soaked wooden skewers, alternate the salmon cubes and the vegetables.
6. Generously brush the skewers with teriyaki sauce and grill for 5 to 6 minutes over high heat on the barbecue or in a ridged cast iron skillet.
7. Turn and brush with sauce a few times during cooking and serve.

BON APPÉTIT

Bacon and Smoked Salmon Club Sandwich

 

                Quick to make and eat, the club sandwich is a must. The bacon-smoked salmon mixture is divine! Use wholemeal, cereal or white bread, as you wish.

For 1 sandwich

• 3 slices of bread
• 2 slices of bacon, grilled and crispy
• 1 slice of cheddar
• 15 ml mayonnaise
• 4 cucumber slices
• 1 slice of smoked salmon
• 1 Boston lettuce leaf

1. Toast the slices of bread in a toaster for a few minutes and set aside.
2. Place the cheddar on 1 slice of bread and add the hot bacon slices; cover with 1 other slice of bread and press down with the palm of your hand.
3. Add the mayonnaise, cucumber and smoked salmon to the slice of bread, then finish with the lettuce leaf; cover with remaining bread.
4. Press the sandwich with the palm of your hand and cut it in half diagonally to give it a triangle shape; enjoy immediately.
5. You can serve it with a green salad or fries with a small pot of mayonnaise.

BON APPÉTIT

Club-Sandwich with Smoked Salmon, Cucumber Relish and Cottage Cheese

 

                "Relish" is a recurring condiment in sandwiches in the United States. It is a preparation based on cooked or marinated vegetables, slightly sweetened. This pleasantly spiced up the dishes and gave them texture.

For 1 club sandwich

• 3 slices of bread
• 2 slices of smoked salmon
• 15 ml cucumber relish
• 1 squeeze of lemon juice
• 30 ml cottage cheese
• 1 drizzle of olive oil
• 1 Boston lettuce leaf
• Salt and pepper

1. Toast the slices of bread in a toaster for a few minutes.
2. Cut the salmon slices into squares and place them on a slice of bread; spread relish on salmon.
3. Place another slice of bread, spread with cottage cheese; pour in the olive oil, lemon juice and add the lettuce leaf, salt and pepper.
4. Place the last slice of bread.
5. Press the sandwich firmly with the palm of your hand then cut the sandwich diagonally.
6. Enjoy immediately.

BON APPÉTIT

Smoked Salmon and Cream Cheese Bagel

 

                This recipe is an American breakfast classic. A bagel is a bun poached in water and then baked in the oven.

For 1 bagel

• 1 bagel, cut in 2
• 30 ml cream cheese
• 1 Boston lettuce leaf
• 2 slices smoked salmon
• 4 cucumber slices
• 5 ml chives, chopped

1. Brown the two halves of the bagel in a toaster for a few minutes.
2. Generously spread 1 bagel half with the cream cheese, add the lettuce leaf, smoked salmon and cucumber slices; sprinkle chives on top.
3. Close the bagel and enjoy.

BON APPÉTIT

   

Potato pancakes with smoked salmon (Saveurs du Canada)(The Maritimes)

 

                    This simple dish deliciously combines the flavor of Prince Edward Island potatoes with that of the sea for our greatest pleasure. It can be served as an appetizer or as a main course, accompanied by a salad.

4 servings

• 4 large potatoes, peeled and grated
• 1 onion, grated
• Salt and pepper
• 45ml flour
• 1 large egg, white and yolk separated
• 30 ml olive oil
• 16 thin slices of smoked salmon
• Sour cream

1. Place the grated potatoes in a large bowl and cover with water; let them rest for 15 minutes, then drain them well; squeeze them to extract all the liquid.
2. Place potatoes in bowl of blender; add onion, salt, pepper and flour, mix well.
3. Add the egg yolk and mix again; Lightly beat the egg white, then fold into the mixture.
4. Shape into small patties; refrigerate 1 hour.
5. Heat half the olive oil in a nonstick skillet over medium heat and cook half the potato pancakes for 5 minutes on each side; salt and pepper.
6. Remove patties from skillet and keep warm in oven; add the remaining oil to the pan and cook the rest of the patties.
7. Roll up the salmon slices and place them on the potato pancakes; serve with sour cream.
8. Sprinkle with chives, if desired.

BON APPÉTIT

Salmon Mousse Cups

 

                The salmon-cream cheese filling and flaky crust will melt in your mouth.

2 dozen

• 1 package (3 ounces) cream cheese, softened
• ½ cup butter (no substitutes), softened
• 1 cup all-purpose flour

Filling

• 1 package (8 ounces) cream cheese, softened
• 1 cup fully cooked salmon chunks or 1 can (7½ ounces) salmon, drained, bones and skin removed
• 2 tablespoons chicken broth
• 2 tablespoons sour cream
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• ½ teaspoon salt
• 2 tablespoons minced fresh dill

1. In a small mixing bowl, beat the cream cheese and butter until smooth ; add flour and mix well.
2. Shape into 24 balls ; press onto the bottom and up the sides of greased miniature muffin cups.
3. Bake at 350F (180C) for 10-15 minutes or until golden brown ; cool for 5 minutes before removing from pans to wire rack to cool completely.
4. For the filling, in a mixing bowl, beat the cream cheese until smooth ; add the salmon, broth, sour cream, onion, lemon juice and salt, mix well.
5. Spoon into the shells ; refrigerate for at least 2 hours.
6. Sprinkle with dill.

BON APPÉTIT