Place salmon in a grilling basket and fill for 90 seconds per side over a blazing wood fire so that skin will be crispy and outside is slightly charred. Baste with marinade immediately after each turning. Then back at 190° F for 10-15 minutes or until the center of the portion is done MEDIUM. Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle sparingly over the salmon and serve immediately.
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Purchase a pre–made blackening seasoning or make your own seasoning.
| Seasoning: |
| 2 Tbsp ground paprika |
| 1 Tbsp ground cayenne pepper |
| 1 Tbsp onion powder |
| 2 tsp salt |
| 1/2 tsp ground white pepper |
| 1/2 tsp ground black pepper |
| 1/4 tsp dried thyme |
| 1/4 tsp dried basil |
| 1/4 tsp dried oregano |
| Other ingredients: |
| Salmon fillet or portion |
| 1/2 cup unsalted butter, melted |
In a small bowl mix the seasoning ingredients.
Brush salmon fillets on both sides with ¼ cut butter and sprinkle evenly with the seasoning. Drizzle each side of fillet or portion with ½ of the remaining butter.
In a large, heavy skillet, over high heat, cook salmon, butter side down until blackened (2-5 minutes). Turn fillets or potions and drizzle with remaining butter. Continue cooking until blackened and fish easily flakes using a fork.
Side note: blackening doesn’t mean burnt, don’t over do it.
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| Ingredients |
| 4 salmon portions (6–8 oz each) thawed under refrigeration |
| 10 sun–dried tomatoes, oil packed, diced |
| 2 cloves of garlic, chopped |
| 1/2 cup milk |
| 2 Tbsp dry sherry |
| 1 tsp fresh ginger, grated |
| 2 tsp cornstarch |
| 2 green onions, minced |
| Salt and pepper to taste |
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet. Bring to a boil. Add the salmon portions (1 layer only). Reduce heat to a simmer and cover tightly (cook 3 minutes). Turn the portions over, cover and cook until the fish flakes easily with a fork (4-6 minutes; depending on thickness of portion). Remove portions from the skillet and drain well. Place on a plate, cover and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, cherry, tomatoes and ginger. Mix cornstarch with 1/4 cup of water. Slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed. Return the salmon to the liquid and heat (aprox 2 minutes). Remove salmon from pan placing on warm serving plates. Top each portion with tomato ginger sauce and garnish with green onion.
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| Ingredients |
| Corn or flour tortillas |
| 2 lbs salmon (poached) |
| 1 1/2 cup cucumber or cabbage, diced |
| 1 avocado, mashed or sliced |
| 1 1/2 bunch of cilantro, leaves only, roughly chopped |
| 2 limes, halved |
| 1/4 cup extra–virgin olive oil |
Prepare tortillas to liking, warmed, toasted or oiled. Lay tortillas on the counter. Line each tortilla with fish flakes and cover with cucumber or cabbage, avocado and cilantro. Finish with lime and a teaspoon of olive oil. Feel free to add your favorite salsa or sour cream.
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| Ingredients |
| 1 bunch cilantro |
| 1–1 1/2 lbs salmon portions or fillets |
| 1/8 tsp salt (optional; the sauce is quite salty) |
| 1/8 tsp Asian white pepper (substitute with black pepper if needed) |
| 2 Tbsp extra–virgin olive oil |
| 2 Tbsp green curry paste |
| 4 cloves garlic |
| 1 shallot |
| 2 kaffir lime leaves |
| 1 lime |
| 1/4 cup white wine |
| 1/4 cup chicken or fish stock |
| Cooked Jasmine rice (optional) |
Preheat oven to 375° F.
Place each salmon portion or fillet in parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top as well.
Cut the lime in half and squeeze the juice over the fish.
Finally add the wine and chicken stock.
Garnish to top of the fish with chopped cilantro leaves.
Close up the pouches and place on a baking sheet. Bake 20-30 minutes.
Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
Jasmine rice can be served with the dish when eaten hot.
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| Ingredients |
| 1/2 lb fresh pasta, any style |
| 6 oz salmon in 1/2–inch cubes |
| 1 Tbsp fresh dill |
| 6 oz heavy cream |
| 6 oz olive oil |
| 2 cloves garlic |
| Kosher salt |
| Ground black pepper |
| 1 tsp capers |
| 3 roma tomatoes, diced |
| Flour as needed |
Heat oil in pan. Add garlic. Season salmon with salt and pepper, dusting with flour. Cook salmon in oil with garlic for 3-4 minutes. Add chopped tomatoes and capers. Sauté 2-3 minutes. Add cream, bring to light boil, cook 3-4 minutes. Add fresh dill. Season sauce with salt and pepper. Add cooked pasta (warmed/hot), toss and serve.
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| Ingredients |
| 2 salmon fillets (pin bone removed) |
| 1/4 cup herbed cream cheese |
| 2 Tbsp butter, softened |
| 1/4 tsp salt |
| 1/4 tsp pepper |
| Filling: |
| 2 1/2 cup oyster mushrooms or button mushrooms |
| 2 tsp olive oil |
| 1 Tbsp balsamic vinegar |
| 1 pkg or bunch of fresh baby spinach |
| 1/4 tsp salt |
| 1/4 tsp pepper |
Slice mushrooms. In large skillet, heat oil over medium heat. Cook mushrooms, stirring occasionally until golden and no liquid remains (about 10 minutes). Sprinkle with vinegar, toss to coat. Transfer to bowl.
Meanwhile, rinse spinach and shake off excess water. In a large saucepan, cover and cook spinach over medium heat with just the water clinging to the leaves and stirring once. Cook until wilted (about 3 minutes). Transfer to sieve, press out moisture. Chop and add to mushroom mixture along with salt and pepper. Cover and refrigerate (can be prepared 24 hours in advance).
Skin the salmon fillets and discard the skin.
In a small bowl, mash cream cheese to soften; spread over the skinned side of each fillet then spread the mushroom and spinach filling leaving a one inch border. Sandwich the fillets – cheese/filling side together.
With kitchen string, tie together at 1 inch intervals. Place on greased rimmed backing sheet. Spread butter over top and sprinkle with salt and pepper (cover and refrigerate no longer than 24 hours).
Roast in 400° F oven until fish flakes easily (about 40 minutes depending on fillet thickness). Transfer to cutting board and let stand for 5 minutes. Using serrated knife cut crosswise into 1 inch thick portions.
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| Hollandaise Sauce: |
| 2 sticks unsalted butter, room temperature |
| 1 bunch fresh dill |
| 3 large egg yolks |
| 2 Tbsp water |
| Kosher salt and ground pepper |
| 1 tsp Worcestershire sauce |
| 1 tsp Tabasco sauce |
| Fresh lemon juice |
| Other ingredients |
| 1/4 cup white vinegar |
| 12 large eggs |
| 6 large croissants, cut in half and lightly toasted |
| 1/2 lb sliced smoked salmon |
Hollandaise directions: In a small saucepan, melt the butter over low heat. Set aside. Reserve 6 dill sprigs for garnish and finely chop remainder. Set aside. Put the egg yolks and 2 tablespoons water a large heatproof bowl. Fill a pan (large enough to accommodate the bowl) with water to the halfway point. Bring to a gentle simmer over medium/low heat. Rest the bowl of egg yolks in the top of the pan about two inches above the water. Season lightly with salt and pepper. With a flexible, medium whisk, stir the yolks constantly until the mixture starts to thicken (about 5 minutes). Do not overheat and scramble the eggs. Once the yolks are between lightly thickened and soft, remove the bowl from the pan and put it on the countertop, resting the base on a wet towel formed into a ring to secure in place. Whisk small ladles of the warm butter into the thickened yolk mixture, making sure that each addition is completely incorporated before adding more. Once all the butter in incorporated, add the Worcestershire and Tabasco sauces, a few drops of lemon juice and the chopped dill. Season with salt and pepper and keep warm either on or near the stove while poaching the eggs.
To poach the eggs: Fill a large, shallow pan with water to a depth of 2 inches. Bring to a simmer and add the vinegar. Working with 6 eggs, crack the eggs one at a time and gently slide them into the water. Do not allow the water to boil. Once the whites have set and the yolks are glazed but still soft (about 4 minutes) use a slotted spoon to remove each egg to a large plate (repeat with all 6 eggs). Remove the pan from the heat. If the eggs cool before serving re-warm in hot water or in the oven @ 250° F (5 minutes).
Plating: Gently blot the eggs with paper towel to remove excess water. Place 1 split croissant, cut-side up. Cover generously with smoked salmon. Place warm poached egg on croissant and generously cover with hollandaise. Garnish each egg with a sprig of dill. Repeat and enjoy.
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| Ingredients |
| 6–8 oz salmon portion or fillet |
| Salt and red cayenne pepper to taste |
| Grated peel from 2 limes |
| 1 Tbsp fresh lime juice |
| 2 medium sized cucumbers (about 1 inch diameter) |
| 1/2 cup sour cream |
| 1/3 cup chopped fresh cilantro |
Season salmon on both sides with salt and pinch cayenne; brush top surface with 1 tsp lime juice.
Place salmon (skin down) on small foil lined baking sheet; broil 5 inches from heat source (about 4-5 minutes or until salmon flakes easily). Set aside to cool.
Peel cucumber and cut into ¾ inch thick slices
Use a tiny spoon to form a cucumber cup by scooping out seeds, leaving some flesh in the base of the cup. Set aside.
In medium-sized bowl, flak the cooled salmon, discarding skin and bone.
Blend in sour cream cilantro 1 tablespoon lime peel, 2 tsp lime juice and salt and cayenne to taste.
Mound salmon mixture into cups and sprinkle lightly with cayenne.
Garnish with additional lime peel, if desired.
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| Salsa: |
| 1 cup cubed seeded cucumber |
| 1/2 cup cubed peeled avocado |
| 2 Tbsp fresh lime juice |
| 1 tsp ground cumin |
| 3 tbsp chopped fresh cilantro |
| 2 tsp mild green hot sauce |
| Quesadillas: |
| 1 cup shredded regular or hot pepper cheese |
| 2 oz cream cheese (room temperature) |
| 1/2 cup flaked smoked salmon |
| 4 flour tortillas (10–12 inch) |
| Olive oil or non–stick vegetable spray |
| 1/2 cup sour cream |
In a small bowl mix together all of the salsa ingredients, set aside.
In a medium bowl mix together the hot pepper cheese, cream cheese and smoked salon.
Lay out two tortillas and spread each with the smoked salmon mixture.
Top with the remaining tortillas.
Oil pan and grill each side of the tortillas over medium heat until golden (about 3 minutes per side).
Cut into wedges and top with a dollop of sour cream, salsa and a sprig of cilantro.
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| Ingredients |
| 1 tsp ground cumin |
| 2 oz dried ancho chilies with stems removed |
| 1 1/2 cup hot water |
| 1 1/4 cup olive oil |
| 1 medium yellow onion, peeled and finely diced |
| 2 cloves garlic |
| 1 jalepeno pepper, finely chopped |
| 1/2 tsp oregano |
| 1 can 14 oz chicken stock |
| 1/4 cup fresh brewed coffee |
| 1/2 tsp salt |
| 1 Tbsp flour |
| 1 lb smoked salmon |
| 8 corn tortillas |
| 1/4 lb Monterey Jack cheese, grated |
Salsa:
Toast cumin in large skillet over low heat for 2 minutes. Remove from heat and set aside.
Add dried ancho chilies to pan and heat 3-5 minutes until pliable. Transfer chilies to a bowl and add hot water. Allow chilies to soak for at least 15 minutes or until soft.
Heat cast iron Dutch oven or medium skillet and then add 1 Tbsp oil. Add cumin, 1 cup onion, garlic, jalapeño and oregano. Cook until soft (about 5 minutes).
Add chilies and water.
Stir in chicken broth, coffee and salt. Bring mixture to a boil. Reduce heat and simmer 1 hour.
Transfer mixture to blender and blend gently with the lowest speed. Gradually increase speed until pureed.
Enchiladas:
Preheat oven to 350° F
Spread 1 cup of salsa evenly on bottom of 13x9 baking dish
Heat large skillet or Dutch oven over medium heat for 1 minute
Lightly oil the skillet
Gently warm each tortilla (both sides) in the skillet
Fill tortilla with cheese and salmon.
Role and place tortillas (seam side down) in the baking dish.
Repeat with all tortillas.
Pour remaining salsa over the tortillas, coating all surfaces.
Sprinkle remaining onion and cheese on top (if desired).
Cover dish with foil and bake for about 15 minutes or until cheese is melted.
Serves 4
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| Ingredients |
| 1 frozen or homemade pie crust, thawed if frozen |
| 6–8 oz smoked salmon |
| 8 oz Swiss cheese, shredded |
| 1 cup whipping cream |
| 4 eggs |
| 1/4 tsp salt |
| 1/4 tsp cayenne pepper |
| 1/4 tsp nutmeg |
Preheat oven to 375° F
Place smoked salmon evenly over bottom of pie crust.
Top salmon with Swiss cheese.
In a medium bowl, blend whipping cream, eggs, salt, pepper and nutmeg
Pour this mixture over the cheese, making sure to moisten all of the cheese.
Bake for 40-45 minutes, or until quiche is puffed and lightly browned.
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| Ingredients |
| 2 eggs |
| 1 green onion, finely chopped |
| 2–3 oz smoked salmon |
| 1–2 oz cream cheese, cut into thin strips |
| 1 Tbsp dried dill weed |
Heat a skillet with a teaspoon of olive or vegetable oil. Cook green onion for a minute or so until aroma is released.
Beat eggs by hand with dill weed.
Pour into hot skillet and cook over medium heat.
Lift the edges of the egg with spatula several times to allow uncooked egg to bun to bottom of skillet.
When the bottom of the omelet is firm, turn gently with spatula.
Crumble smoked salmon onto ½ of the circle of eggs.
Top with strips of cream cheese.
Fold the other half-circle over the top of the ingredients.
Cover skillet with lid (cook 1-2 minutes over low heat)
Serves 2
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| Ingredients |
| 1/4 cup sweet butter |
| 1 cup heavy cream |
| 1 cup freshly grated parmesan cheese |
| Salt and pepper to taste |
| 1 pinch nutmeg |
| 8 oz smoked salmon |
| Fresh fettucine noodles |
Flake salmon and lightly sauté over low heat in olive oil while preparing Alfredo sauce and noodles.
In a large saucepan, melt butter over low heat. Add cream and heat through. Add sautéed salmon pieces to sauce (save some pieces to top the dish).
Remove from heat.
Drain pasta noodles and pour into sauce pan with sauce.
Place on low heat and toss pasta to coat well. Stir in parmesan and salt and pepper to taste. Add a pinch of nutmeg and toss again.
Serve immediately topped with some flakes of salmon and parmesan.
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| Ingredients |
| 4 oz smoked salmon |
| 3 oz whipped cream cheese |
| 1 package wonton wrappers |
| 1 bunch chives chopped |
| Oil for frying |
| For the sauce: |
| 1 Tbsp olive oil |
| 2 Tbsp chopped green onions |
| 1 Tbsp grated ginger |
| 1/4 cup Sake or white wine |
| 1/4 cup soy sauce |
| 1 tsp wasabi (fresh or dry) |
| 1 Tbsp corn starch |
Wontons:
Mix cream cheese and chives together.
Separate wonton wrappers.
Cut salmon into thin strips (or flake if smoked)
Lay out wonton wrappers and place a small amount of cream cheese in the center. Cover cheese with a piece of salmon.
Wet edges of wrappers and fold all corners until edges meet.
Fry in oil until golden brown.
Sauce:
Sauté garlic, ginger, and green onions in oil over medium heat.
De-glaze with sake or wine
Add soy sauce and wasabi.
Combine corn starch with cold water until it forms a thick paste.
Whisk into sauce and boil until sauce thickens.
Dip the wontons or lightly top them with the sauce.
Makes 24 wontons.
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| Ingredients |
| 1/4 lb smoked salmon |
| 8 oz cream cheese, softened or whipped |
| 1 pint cherry tomatoes |
| 1 tsp lemon juice |
| 4 tsp minced fresh dill, or 3/4 dried dill weed |
Ahead of time, cut each cherry tomato in half. Remove and discard seeds and pulp from cherry tomatoes to form a cup. Place tomato cups up-side down to drain.
Use food processor knife blade to blend cream cheese, smoked salmon, lemon juice and dill until mixture is smooth.
Spoon smoked salmon mixture into small decorating bag with large star tube and dispense into tomato cups (or spoon into cups).
Refrigerate until ready to serve.
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