Cucumber Week, Day 6: Salmon Cucumber Salad

Tags

food, foodie, recipe, salad, salmon, side dish

Since I made a cucumber salad with prosciutto for Hubster, it’s only fair that I get one with salmon. Our anniversary celebration continued through today (lucky us), so once again, my post is a bit later than planned.

Salmon Cucumber Salad

Ingredients:
2 cucumbers, 8 oz. salmon (cooked and cooled), 2 Tbsp. mayo, 1 lemon, 1 Tbsp. fresh dill, 1 Tbsp. capers, fresh cracked black pepper, fresh ground sea salt

Directions:
Cut cucumbers into chunks. Flake salmon. Zest and juice lemon. Toss together all ingredients, allow flavors to set for an hour before serving. Serve chilled.

Cucumber Week:
Pickled Cucumber Salad, Italian Cucumber Salad, Greek Cucumber Salad, Creamy Dill Cucumber Salad, Bleu Cheese Cucumber Salad, Salmon Cucumber Salad, Spicy Cucumber Salad

Salmon Florentine

Tags

cream sauce, food, foodie, gouda, recipe, salmon, spinach

Gouda, salmon, spinach and pasta are four food items that always hit the right spot for me. While deciding what to make for dinner, this dish was a no brainer.  Paired with a house salad, focaccia bread, steamed asparagus and a glass or Riesling and I’m in heaven.

Salmon Florentine

Salmon Florentine Ingredients:
2 (4-8oz.) salmon fillets, 2 Tbsp. butter, 1 shallot (minced), 1. c. white wine, 2 c. baby spinach (chopped), 2 c. baby spinach, 1 c. gouda (shredded), fresh ground sea salt, fresh cracked black pepper

Salmon Florentine Directions:
Rinse fillets and marinade for about 3 minutes in white wine. Melt shallots in butter, add salmon to sear bottom. Remove salmon from pan, season with salt and pepper and bake at 375°F for about 12 minutes.  Pour wine into pan and simmer. Add cheese and cream and simmer until thickened. Add spinach until wilted and remove from heat. Place salmon over linguini and pour sauce over salmon fillet.

What’s for dinner tonight?

Wild Salmon with Dill Lemon Butter Sauce

Tags

dill, dinner, food, foodie, lemon, quinoa, recipe, salmon, sugar snap peas

I really enjoy salmon, but Hubster doesn’t. So last night I swapped chicken in for his meal. Same sauce, same dishes, but sometimes it’s not that easy. I needed a dish that was fresh and light but also hearty… difficult right? I decided to serve my salmon with a quinoa blend and sugar snaps peas. I was tempted to lick my plate clean (Hubster loved his that much too).

Wild Salmon with Dill Lemon Butter Sauce

Wild Salmon with Dill Lemon Butter Sauce Ingredients:
4 oz. fillets of wild salmon, olive oil, 1/4 c. butter, 3 Tbsp. lemon juice, 1/2 Tbsp. minced garlic, 1 Tbsp. shallots, 1/2 c. pinot grigio, 1 Tbsp. lemon zest, 1 Tbsp. dill weed, fresh ground sea salt, fresh cracked black pepper

Wild Salmon with Dill Lemon Butter Sauce Directions:
Preheat oven to 375°F. Rub salmon with olive oil and season with salt and pepper, place on baking tray bake for about 12-15 minutes. In a small sauce pan over medium heat, sauté garlic and shallots in butter. Add lemon juice, wine, zest, and dill and simmer until sauce thickens. Pour over salmon and served hot!

*Garnish with a sprig of fresh dill or some capers.

What will be on your dinner table?

Nanny Florida’s Salmon & Potatoes

Tags

casserole, family, food, foodie, history, postaday2011, potato, recipe, salmon, tradition

The entire day has been a chilly rainy mix. My students were off the walls today, dancing jigs around the room (which was actually quite entertaining) when I was trying to review for a huge unit test. Then I get home and the wintry mix starts.

Once home, it was one of those days where you must change into PJs and put on the tea kettle. I perused my great grandmother’s recipe box. I love how some of her recipe cards already have conversions on them. On the left side she has the amount to serve eight and on the right, she halves the recipe. Her salmon & potato recipe sounded like the perfect casserole for tonight.

Nanny's Salmon & Potato Casserole

Ingredients:
1 lb. can of salmon, 1/2 c. chopped sweet onions, 1/2 c. chopped celery, 4 eggs, 2 c. milk, 1 1/2 tsp. salt, 1 1/2 tsp. dried dill weed, 1/2 tsp. pepper, 4 medium potatoes

Directions:
Preheat oven to 350°F. In large bowl combine, salmon, onion, celery, eggs, milk, 1/2 tsp. salt, dill weed, pepper and mix well. Pare potatoes and cut into thin slices. Place potatoes in 2 qt. baking dish. Sprinkle with 1/2 tsp. salt and spread half of salmon mixture over potatoes. Repeat with remaining with potatoes, salt and salmon. Bake uncovered for 1 hr. 15 minutes or until potatoes are tender when pierced with a fork. Remove from oven and let stand for 5 minutes before serving.

*My Recipe Notes:
I have never seen a 1 lb. can of salmon, instead I used 14 3/4 oz. can. Although it turned out deliciously, next time I make this I may add some chopped red bell pepper, smokey paprika and substitute 1/2 c. of milk for 4 oz. cream cheese. Or maybe just a hint of lemon zest in the summer.

While it was in the oven, I curled up with my hot tea and wrapped myself in a blanket that my paternal grandmother had made. It’s nice to try my Nanny Florida’s recipes and have that time to reflect and appreciate the priceless gift I’ve received from her. Now if only I had made some of her rice pudding beforehand, tonight would’ve been perfect!

What is your favorite family recipe?

Maple Ginger Salmon

Tags

amino acids, Bragg's, brown rice, cooking for two, dinner, dinner for two, edamame, fish, food, foodie, ginger, gluten-free, grilling, health, health science, healthy eating, liquid aminos, lunch, meals for two, nutrition, omega 3, omega-3 fatty acids, postaday2011, recipe, rice, salmon, seafood, seasoning, side dishes, soy beans, soy sauce, vegetable protein, vegetable protein seasoning

I usually make my salmon with a lemon marinade and creamy dill sauce over top. Last Friday, my mother mentioned salmon and I’ve craved it ever since. On Wednesday I spotted this recipe on Weelicious after I made dinner, so I planned to make it for dinner on Thursday. Then Thursday night ended up being Girl’s Night with some work friends, so I put off making it another day. Tonight, I finally got to indulge in my salmon.

Maple Ginger Salmon with Edamame & Rice

Maple Ginger Soy Salmon Ingredients:
2 salmon filets, 2 Tbsp. Bragg’s Liquid Aminos, 2 Tbsp. maple syrup, 1 Tbsp. rice vinegar, 1 Tbsp. fresh grated ginger

Maple Ginger Soy Salmon Directions:
Whisk together Bragg’s, syrup, vinegar and ginger. Pour marinade over salmon and let sit for 30  minutes. Bake, broil, pan-sear or grill your salmon to completion. I like to remove the skin before serving. Serve hot.

Pan-sear about 3 minutes eat side, bake 450ºF covered for about 9 minutes, broil high for about 7 minutes, grill 3 minutes each side…

I looks like Catherine served her salmon with soy or lima beans and brown rice, the pairing was simple and sweet for her toddlers. For my consumption, I felt the need to turn it up a notch. I served my salmon over a bed brown rice drizzle with Bragg’s Liquid Aminos and edamame sprinkled with crushed red pepper flakes. Yum!

What was on your plate tonight?

Grilled Salmon Cakes

Tags

appetizer, easy, easy dinner, easy recipe, fatty acids, fish, food, foodie, omega 3, omega-3 fatty acids, postaday2011, recipe, salad, salmon, spinach

I love salmon… it’s the only fish I actually like. Unfortunately I don’t get eat it very often, since Hubster doesn’t like seafood. I felt in need of a little omega-3, but I didn’t want to torture him with this one… so I made these salmon cakes for lunch on Sunday while we was out. I also forgot to take a picture before cutting into them…

Grilled Salmon Cakes

 

Ingredients:
can of salmon, 2 eggs, 1 piece bread crumbled (or 1/3 c. plain bread crumbs), 2 Tbsp. Dijon mustard, 1/2 orange pepper (finely chopped), 1/2 tsp. dill weed, 1/2 tsp. lemon peel, pinch of celery seed, fresh ground sea salt, fresh cracked black pepper

Directions:
Flake salmon apart. Beat eggs and set aside. Add peppers, mustard, dill, lemon, celery seed, salt & pepper to the salmon and mix throughly. Mix in bread crumbs and eggs. Chill for 20 minutes. Form mixture into salmon cakes (roll into small balls, then press down to flatten) and chill again. Place on a hot grill. Grill on both sides, until crispy on the outside and completely done in center.

Serve salmon cakes on bed of baby spinach with a mustard vinaigrette or on a bun with crumbled bleu cheese & baby spinach.

*When using canned salmon, I retain some of the liquid for Rory to drink.

*Make these salmon cakes petite and serve them as an appetizer

You could also pan-fry, bake or broil the salmon cakes.

What is your favorite side dish to eat with a salmon cake or crab cake?

Tasty Ties

Tags

appetizers, dill salmon, hors d'oeurve, hors d'oeuvres, mini meals, salmon, salmon puffs

Sometimes when I’m baking and cooking, I remember all the things I used to watch my mother make and I feel a bit like her. A few months ago my mother was playing with puff pastry dough and told me while she was baking, that she felt like me. Talk about role reversal.

So to honor those thoughts, I’m sharing my favorite hors d’oeuvre recipe. I first made them for Hubster and my wedding, I made it recently for my BFF’s baby shower.

Salmon Puffs

Ingredients:
Pastry dough, 8 oz. pkg. cream cheese, zest of one lemon, 1 small can of salmon, 2 Tbsp. dried dill weed

Directions:
Preheat oven at 350°F. Using a biscuit cutter, make small rounds of dough. Press dough into mini muffin cups. Soften cream cheese, stir in lemon zest and dill. Mix salmon to cheese mixture. Spoon mixture into mini muffin cups and smooth down the top to make filling level. Bake for 20 minutes and serve hot.

*These can easily be made ahead of time and heated up on a crisper tray before serving.