Salmon Desserts & Friends – LaDonna Rose: Cookbooks from Alaska Mon, 18 Jun 2018 13:00:08 +0000 en-US hourly 1 Smoked Salmon Egg Salad on Easy Grill Bread Mon, 18 Jun 2018 13:00:08 +0000 This Smoked Salmon Egg Salad is a great change from the standard egg salad. This is fabulous on the grill bread and tastes like it’s from a gourmet deli.


6 hard-boiled eggs, peeled
2 green onions, finely chopped
½ cup celery, finely chopped
1 tablespoon fresh dill, chopped
¼ cup mayonnaise, plus more for grill bread
1 teaspoon sherry vinegar
salt and freshly ground black pepper
1 (6-to 7-ounce) can smoked salmon, drained
salt and freshly ground black pepper
sprouts, lettuce or watercress sprigs

for the easy grill bread:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
½ teaspoon fast-acting yeast
½ cup warm water (105˚-115˚)
¼ cup olive oil, plus more for brushing
1 egg, beaten


the egg salad:
Place the eggs in a medium bowl and coarsely mash with a fork. Stir in the onions, celery, dill, mayonnaise and vinegar. Season to taste with salt and pepper. Gently fold in salmon. Set aside.

the grill bread:
In a large bowl, whisk the flour, sugar, salt and yeast. In a small bowl, whisk the water, oil and egg. Stir into flour mixture until a dough forms. Turn dough out onto a lightly floured surface and knead about 2 minutes. Put the dough into a lightly oiled bowl and let rest 10 minutes.

Cut into 8 pieces. Roll each piece out into a 6-inch round. Lightly oil a large
skillet and place over medium-high heat until hot. Grill bread rounds one at a time, turning once, until marks appear and bread is cooked through, about 1 minute per side. Keep bread warm wrapped in a cloth.

To serve, spread ½-teaspoon mayonnaise over each grill bread. Spread egg salad over the mayonnaise and top with the sprouts. Fold to close and serve.

Makes 8

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Herb Fusilli and Salmon Salad Thu, 07 Jun 2018 13:00:24 +0000 This Herb Fusilli and Salmon Salad makes a fantastic main course for summertime dining or picnicking. It’s easy to prepare and doesn’t require you to heat up the oven during those long days when the sun is blazing.


8 ounces dried fusilli
1 red bell pepper, quartered and seeded
1 small red onion, sliced
12 cherry tomatoes, halved
1 (6-to 7-ounce) can salmon, drained

for the dressing:
⅓ cup olive oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1 teaspoon mustard
1 teaspoon honey
¼ cup fresh basil, chopped plus extra for garnish


Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes until tender.

Place the bell pepper quarters under a preheated broiler and broil 5-8 minutes, until blackened. Transfer to a bowl and cover, let sweat for about 10 minutes.

Drain pasta and set aside.

Peel and discard bell pepper skins. Slice into strips.

the dressing:
In a large bowl, whisk together the olive oil, sherry vinegar, lime juice, mustard, honey and the fresh basil.

Add the pasta, bell pepper strips, onion, tomatoes and salmon. Toss together gently, then divide among serving bowls. Garnish with basil sprigs and serve right away.

Makes 4 servings

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Baked Mini Salmon Croquettes with Creamy Dill Sauce Thu, 10 May 2018 16:58:01 +0000 During a busy work-week, these Baked Mini Salmon Croquettes with Creamy Dill Sauce make a great choice. This easy recipe provides nice flavor for seafood lovers. Moist on the inside and crisp on the outside -mmmm!


1 (14-to 15-ounce) can salmon, drained into a measuring cup
milk, add to salmon liquid to measure 1 cup
1 ½ cups panko bread crumbs, divided use
6 tablespoons Parmesan cheese, freshly grated
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup butter
¼ cup onion, minced
¼ cup red bell pepper, minced
¼ cup celery, minced
⅓ cup all-purpose flour
¾ teaspoon Thai garlic chili pepper sauce
1 tablespoon lemon juice
2 tablespoons green onions, minced
1 tablespoon fresh dill, minced
cooking spray oil

for the creamy dill sauce:
⅓ cup sour cream
1 teaspoon capers
1 teaspoon lemon juice
1 teaspoon fresh dill, minced
pinch salt


Flake the salmon into a bowl, set aside. In a small bowl, combine the bread crumbs, Parmesan cheese, salt and pepper, set aside.

Melt butter in a large skillet over medium heat. Sauté the onion, red bell pepper and the celery until soft. Whisk in the flour until smooth. Add the milk mixture, stir until thickened. Remove from heat.

Stir in the salmon, chili pepper sauce, lemon juice, green onions, dill and ½ cup of the bread crumb mixture. Refrigerate 1 hour.

the creamy dill sauce:
Whisk the sour cream, capers, lemon juice, dill and a pinch of salt in a small bowl. Refrigerate until serving time.

Preheat the oven to 400˚F.

Line a baking sheet with parchment paper. Place the remaining bread crumb mixture in a shallow plate. Roll salmon mixture into 1 ½-inch balls, coat with the crumbs and place 1-inch apart on the prepared baking sheet. Spray the tops lightly with oil. Bake 20-25 minutes until lightly golden brown.

Serve right away with creamy dill sauce.

Makes 2 dozen

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Soft Spring Rolls with Smoked Salmon and Fresh Basil Mon, 07 May 2018 13:06:49 +0000 Soft Spring Rolls with Smoked Salmon and Fresh Basil are a pleasure to see and to eat and simple to make if you set up a small assembly line with all the components ready to roll up. The secret ingredient here is an extra pairs of hands, to make the job interesting and fun.


3 ounces thin dried rice noodles
4 shiitake mushroom caps, sliced
2 tablespoons soy sauce
12 round spring roll wrappers
2 cups thinly sliced smoked salmon
1 cucumber, cut into matchsticks (about 1 cup)
2 small carrots, cut into match sticks (about 1 cup)
1 medium avocado, diced
1 cup basil leaves, coarsely chopped
1 cup cilantro, chopped
½ cup red onion, minced
½ cup plain peanuts, coarsely chopped

for the dipping sauce:
1 cup rice wine vinegar
1 green onion, minced


the spring rolls:
Submerge rice noodles in hot water 8-10 minutes, until soft and clear. Drain and cut noodles into 2-inch pieces, set aside. Toss mushrooms with soy sauce in a small bowl, set aside.

Submerge one spring roll wrapper in a shallow pan or bowl of warm water for about 30 seconds or until softened. Remove it carefully, draining the water. Place it before you flat on the work surface. Arrange the smoked salmon slices, cucumber, carrots, avocado, basil, cilantro, red onion, rice noodles, mushrooms and peanuts in a log shape in center of wrapper. Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them compressing everything gently into a cylinder shape, folding ends to seal. Set the roll aside on a platter seam-side down to dry.

the dipping sauce:
Combine rice wine vinegar and green onion in a small bowl.

Serve spring rolls whole or halved crosswise, with dipping sauce.

Makes 10-12 rolls

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Summertime Salmon Bruschetta Mon, 30 Apr 2018 13:00:37 +0000 These Summertime Salmon Bruschettas can be prepped hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes. The smoked salmon brings rich deep flavor, making a memorable appetizer.


1 cup tomato, seeded and diced 1 cup cucumber, seeded and diced ½ cup yellow bell pepper, diced 1 teaspoon grated lemon zest 2 tablespoons lemon juice 2 teaspoons capers 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon black pepper 1 pound smoked salmon, skin and pin bones removed 1 baguette


In a medium bowl combine tomato, cucumber, bell pepper, lemon zest (grated lemon peel), lemon juice, capers, garlic, salt and pepper; cover and refrigerate. Meanwhile, slice baguette into ¼-inch slices and toast in a 325˚F. oven for 7 to 10 minutes. Drain liquid from tomato mixture. Spoon 1-tablespoon tomato mixture on top of each toasted baguette round. Place a slice of smoked salmon on top.

Makes 2 dozen

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Cheddar and Smoked Salmon Mini Frittatas Mon, 16 Apr 2018 13:00:54 +0000 These Cheddar and Smoked Salmon Mini Frittatas are my favorite contribution when we are invited to a dock party. My version of frittatas disappears fast. Simply scrumptious and easy to make. I like to use a soup ladle to divide the mixture into the muffin pan.


1 (6-to 7-ounce) can smoked salmon, drained
12 large eggs
½ cup onion, chopped
¼ cup green bell pepper, chopped
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
½ cup Cheddar cheese, grated
salt and freshly ground black pepper
muffin pan
nonstick cooking spray


Preheat the oven to 350˚F.

Whisk the eggs in a large bowl; add the onion, bell pepper, dill and garlic. Stir in the salmon and cheese, season to taste with salt and pepper.

Spray the muffin pan and divide the egg mixture evenly.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean.

Makes 12 servings

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Black Bean and Salmon Tostadas Thu, 12 Apr 2018 13:00:03 +0000 For an easy and fresh weeknight meal, these Black Bean and Salmon Tostadas hit the spot.


8 (6-inch) corn tortillas
cooking spray
1 (6-to 7-ounce) can salmon, drained or fresh cooked salmon
½ avocado, diced
2 pickled jalapeños, thinly sliced
1 tablespoon juice from the pickled jalapeños
2 cups romaine lettuce, shredded
¼ cup cilantro, chopped
juice from 1 lime
½ fresh tomato, diced
salt, to taste
1 cup black beans, rinsed and drained
3 tablespoons sour cream
2 tablespoons of your favorite salsa
¾ teaspoon ground cumin
2 green onions, chopped
lime wedges


Preheat the oven to 400˚F.

Place tortillas on a baking sheet and spray with cooking spray; turn and spray opposite side. Bake turning once, for 10-12 minutes, until crisp.

Meanwhile, in a medium-sized bowl using a fork, flake the salmon into pieces. Gently mix with the diced avocado and jalapeños.

In another bowl, toss the romaine with the cilantro, lime juice, tomatoes, pickling juice and salt.

Combine the black beans, sour cream, salsa and cumin in a food processor and blend until smooth. Season to taste with salt. Transfer to a skillet and warm over medium heat.

Dividing the ingredients evenly, top the tostada shells with the black bean mixture, salmon and lettuce.

Finish by sprinkling with chopped green onions. Serve with the lime wedges.

Makes 4 servings

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Salmon Salad Wonton cups with Ginger-Lime Dressing Mon, 02 Apr 2018 13:00:21 +0000 These Salmon Salad Wonton cups with Ginger-Lime Dressing are the best appetizers. I take them to parties all the time and there is not a single one left. Everyone thinks I spent a lot of time making them because they look complicated. You’ll love this recipe.


30 wonton wrappers
1 tablespoon olive oil
2 (6-to 7-ounce) cans salmon, drained
½ cup green onion, chopped
½ cup red bell pepper, diced

for the ginger-lime dressing:
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon ginger, finely minced
1 teaspoon Thai garlic chili pepper sauce or your favorite hot sauce
1 teaspoon sesame oil


Preheat the oven to 325˚F.

the wontons:
Lightly grease 30 mini muffin cups. Place center of wonton wrapper in wells of prepared pan to form a cup, allowing remainder of wrapper to extend above the pan. Bake in the oven 7 to 9 minutes, until crisp and lightly brown.

the dressing:
Whisk together all dressing ingredients in a small bowl and stir together well. Set aside.

Place the salmon in a medium bowl, add green onion, red bell pepper and the ginger lime dressing, stirring to combine. Drain off excess liquid.

To serve, spoon mixture into baked wonton cups.

Makes 2 ½ dozen

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Hazelnut-Encrusted Wild Salmon Fillets Thu, 29 Mar 2018 13:00:34 +0000 Easy enough for family, fancy enough for company. Moist flavorful salmon showcases the flavors of the Pacific Northwest in these Hazelnut-Encrusted Wild Salmon Fillets.


½ cup hazelnuts
½ cup fresh parsley, chopped
1 tablespoon grated lemon zest
⅛ teaspoon salt and freshly ground black pepper
4 (6-ounce) wild salmon fillets, skin and pin bones removed
2 tablespoons olive oil
4 cups mixed greens
lemon wedges


Grind the hazelnuts in a food processor; do not over grind into a paste.

On a plate mix the hazelnuts, parsley, lemon zest (grated lemon peel), salt and pepper.

Dry the salmon with a paper towel, dredge the fillets on both sides in the hazelnut mixture.

Heat the oil in a large skillet over medium-high heat, add the salmon and cook for about 5 minutes on each side until the fish flakes easily when tested with a fork.

Transfer to warm dinner plates and serve with mixed greens and lemon wedges.

Makes 4 servings

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Roasted Salmon with Bok Choy and Coconut Rice Mon, 26 Mar 2018 13:00:03 +0000 Salmon is a versatile, ultra heart-healthy superfood and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner party entrêe when paired with coconut rice and bok choy. Just serve this Roasted Salmon with Bok Choy and Coconut Rice with hot jasmine tea and offer sorbet for dessert.


for the salmon:
4 (6-ounce) wild salmon fillets, skin and pin bones removed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

for the rice:
2 cups uncooked basmati rice
1 ½ cups coconut milk
1 ½ cups water
¼ teaspoon salt
1 cup green onions, chopped

for the bok choy:
1 teaspoon olive oil
8 cups bok choy, trimmed and cut into 1½ -inch pieces
1 tablespoon fresh ginger peeled, minced
¼ cup rice wine
pinch salt

for the sauce:
⅓ cup fresh lime juice
¼ cup rice vinegar
2 tablespoons cilantro, chopped
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
½ teaspoon curry powder


Preheat the oven to 250°F.

the salmon:
Place salmon fillets skin side down on a parchment-lined baking sheet. Sprinkle both sides of each fillet with salt and pepper. Bake until opaque but still pink in the middle, 25 to 30 minutes. Remove from oven.

the rice:
Rinse rice with cold water; drain. Combine rice, coconut milk, 1 ½ cups water and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; stir once. Cover, reduce heat and simmer 15 to 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in the green onions.

the bok choy:
Heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add rice wine and a pinch of salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

the sauce:
Whisk the lime juice and remaining ingredients in a small bowl, stirring well.
To serve, transfer salmon to warm dinner plates and serve with rice, bok choy and sauce.

Makes 4 servings

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