Tag Archive for Salmon

Smoked Salmon Appetizer

After making the Smoked Wild Salmon on the Big Green Egg the other day, I had some leftovers. I decided to make a little appetizer with the smoked salmon. Yum!

I actually ate this for a snack lunch but it would be great to serve to guests too.

smoked salmon appetizer with cream cheese and horseradish

Level of Difficulty:Easy
Time Required:Prep Time – 10min (smoked salmon already prepared); Chill time – 15min+

Ingredients:

2 cups smoked salmon, chopped

1/4 cup cream cheese, softened

2T mayonnaise

2T Greek yogurt

2T prepared horseradish

salt and pepper to taste

parsley or chives for color (optional)

Quality cracker like the 34 degrees savory crisps (whole wheat shown)

Preparing Smoked Salmon Appetizer

Take your leftover smoked wild salmon and flake it apart.

Mix the softened cream cheese, mayonnaise, yogurt and horseradish until well mixed. Add the salmon and stir until just combined. Add salt and pepper to taste.

Serve on a great cracker and add some parsley or chives for color.

Serve.

Variations:

Add some capers to the mix and you’ll love the pop of vinegary saltiness!

Smoked Wild Salmon on the Big Green Egg

I recently got a Big Green Egg and am learning to use it and love it more and more each day. The first thing I officially smoked on the egg was a nice piece of wild sockeye salmon. I figured it would be a short smoke and a bit on the forgiving side since I would not have to maintain a low temperature for hours and hours and hours.

salmon smoked on big green egg

Not bad for a first attempt! Flaky, slightly smoky and delicious.

Level of Difficulty:Easy
Time Required:Prep Time – 10min; Cook Time – 25-35 min

Ingredients:

1 large wild salmon filet (don’t use the farm raised stuff for a good smoked salmon)

2 T brown sugar

4 T ponzu

1 jalapeno or Serrano pepper, finely diced

1/2 T fresh cracked black pepper

1t ginger powder

Special Equipment and Other Items Needed:

Big Green Egg or smoker of your choice

Basting brush

Preparing Smoked Wild Salmon on the Big Green Egg:

Get your egg started and at about 275 degrees with the smoke plate on (notice how brand new and pretty mine was in this picture).

smoked salmon

Choose some wood for the smoke. I had apple wood on hand and used it and I liked it. A friend told me that alder wood is the best with salmon so I’ll try that next time. Soak those and get them smoking on the Egg.

When the smoker is ready, add the salmon. Mix the other ingredients in a bowl and baste them on the salmon. I basted a few times during the cooking process.

After about 20 minutes, check for your desired level of doneness. Even on a smoked salmon, I like mine a bit on the just done side. I pulled mine off at about 25 minutes. When it flakes just slightly, you’ll know it is at least ‘done’. Then you can just cook until you like it.

smoked wild salmon on big green egg

Variations:

When I make this again, I might add some more heat in the form of some red pepper flakes or a second pepper.

I’m sure this is fantastic if you like salmon. I’m just wondering at what point you will make something on the egg I will eat….AND invite me over! ~Denise

Chili Garlic Glazed Salmon with Israeli Pearl Couscous, Sauteed Cabbage and Snow Peas

salmon with chili and garlic sauce

Well, isn’t this a walk through healthy but delicious and satisfying at the same time!!! I made this entire meal with about 2T of olive oil as the only fat and (in a rush with my chop on) did the entire meal in about 40 minutes!

Level of Difficulty: Easy
Time Required: Start to end time 40 min – 1 hr 

Ingredients for 4:

Salmon:

4 4-6oz filets of salmon

4T Chili Garlic Sauce

3T low-sodium soy sauce

salt and pepper

Snow Peas:

1 lb snow peas

4T Terriyaki sauce

1/4 cup water

Cabbage:

1 head Napa cabbage, chopped

1 leek, sliced into thin rings and rinsed

2T Olive oil

1/2t Anise Seed

1 1/2 cups low sodium chicken broth

2T rice wine vinegar

1T sesame oil

salt and pepper

Couscous:

2 cups Israeli Pearl Couscous

4 1/2 cups low-sodium chicken broth

Special Equipment and Other Items Needed:

Parchment paper for super easy cleanup

How to make chili garlic glazed salmon and all those yummy sides:

Chili Garlic Glazed Salmon:

Place the salmon filets on the parchment paper. Sprinkle with salt and pepper. Mix the chili garlic sauce with the soy sauce in a small bowl then evenly spoon over the salmon filets and spread all over. Preheat oven to Broil. When the cabbage is done (see below), and the couscous is added to the boiling stock, put the salmon in the oven. Depending on the thickness of the salmon, it will take 5-8 minutes to cook. I like my salmon ‘medium-rare’. Cook it longer and it tastes like canned salmon to me.

Snow Peas:

Prepare snow peas like this . Let them soak in cold water as long as you can (why I started their prep first) and then in the last 5 minutes of total meal cook time (after salmon has been in the oven a couple of minutes), place in skillet with about 1/4 cup of water, turn on high and steam for about 3-4 min then drain remaining water and add your favorite teriyaki sauce, stir and they are ready to serve.

Cabbage:

I essentially did something like the link but did add some anise seed, sesame oil and rice wine vinegar to just give it a touch of Asia flavor. In order of events, this was my second item to prep and the first to start cooking since it takes the longest and holds the best.

Israeli Pearl Couscous:

The key here is to cook 1 cup of couscous to 1 1/4 cup of CHICKEN STOCK. No butter needed. No salt needed. Don’t use water and you’ll be well rewarded. It takes about 10 minutes to cook once you add it to the boiling stock and you’ll want to drain any remaining liquid when the couscous is done.

salmon with chili and garlic sauce

Important Tips:

Don’t overcook the salmon

Don’t overcook the couscous

Don’t overcook the snow peas

tee hee hee hee

Got Leftovers?:

If I have leftover salmon, I will flake it up, mix with some mayo and Greek yogurt, capers, Dijon, etc and eat it with some crackers or on a salad.

Broiled Salmon with Basil Pesto, Tomato and Feta

Easy salmon recipe

Want a great, fresh recipe that takes less than 15 minutes to make! This Broiled Salmon with Basil Pesto, Tomato and Feta is a super easy recipe that is ready in just a few minutes.

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 10 min

Ingredients:

2 salmon filets (not salmon steaks)
4 T basil pesto (store bought or homemade)
2 slices of nice, ripe tomatoes
4 T quality feta cheese, crumbled

Special Equipment and Other Items Needed:

Parchment Paper (optional)

Preparing Broiled Salmon with Basil Pesto, Tomato and Feta :

Pre-heat oven to 450 degrees. Place salmon on parchment paper on a baking sheet. Season the salmon with salt and pepper. Spoon 2T pesto onto each salmon filet. Top with a slice of tomato. Season the tomato with salt and pepper. Place salmon in oven and cook for about 8 minutes if you like the salmon a bit on the ‘rare’ side like I do (and you trust your fish source for freshness). Maybe 10 minutes if you want it cooked a bit more. You really don’t want to overcook it as it will taste like salmon out of a can. Sprinkle with feta. Serve immediately!

Variations:

The feta is optional. I also tried this most recently with a sun-dried tomato pesto that was nice too.

Meal Ideas:

Serve with a fresh salad with a nice vinaigrette or with a steamed or roasted vegetable.