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Roasted Salmon with Almond and Olive Tepanade


Olives and salmon are a wonderful match. This simple, fast, bright-tasting topping can be thrown together quickly. Here, the salmon is baked but it could just as easily be pan roasted or grilled. And the topping is good with other fish, such as halibut.

2 Tbl. olive oil
1/2 c. sliced almonds
1/2 c. Panko bread crumbs
1 tsp. thyme leaves, chopped
1 tsp. lemon rind, finely chopped
2 tsp. green or black olives, chopped
4 (6-ounce) salmon fillets, pin bones removed

Preheat oven to 400*. Heat olive oil in a small sauté pan and sauté the sliced almonds until lightly toasted. Remove from heat and stir in bread crumbs, thyme, lemon rind and olives.

Line a baking sheet with parchment paper and place salmon skin-side down in the pan. Lightly press 1/4 of the bread crumb mixture on the top surface of each salmon fillet.

Bake the salmon for 15-20 minutes or until fish flakes easily when tested with a fork.


Serves 4

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Salmon Burgers with Grilled Pineapple


Lately we’ve been working on using up our left over salmon in our freezer to make room for this summers fresh catch. We’ve been preparing a lot of colorful meals that not only play with your taste buds, but also with your eyes. This dish is no different! We had some extra ingredients lying around and decided to whip up salmon burgers to snack on. Well, one thing lead to another and we ended up with this gorgeous plate of salmon, lettuce, tomato and grilled pineapple – all bathed in some soy sauce, brown sugar, lemon juice, sesame oil and ginger. It’s fun to get creative with our ingredients, and this turned out to be a really easy Salmon Burger with Grilled Pineapple to put together.

Just grab a bag of tortilla chips and you’ve got a delicious, fun and healthful treat!

Salmon Burgers with Grilled Pineapple

The Teriyaki Marinade:
1/4 c. soy sauce
2 Tbl. brown sugar
1 Tbl. lemon juice
1/2 tsp. sesame oil
1/4 tsp. ground ginger

The Salmon Burgers:
1 1/4 lbs. wild salmon, skin and pin bones removed
2 Tbl. green onions, chopped
1/2 tsp. minced garlic
1 Tbl. fresh ginger, minced
2 tsp. soy sauce
1 tsp. sesame oil
4 – 8 thick pineapple rings
4 Kaiser or soft hamburger buns, split
lettuce and tomato slices

Combine all marinade ingredients; set aside. In a food processor; process salmon, green onions, garlic, ginger, soy sauce and sesame oil until well combined. Divide into 4 patties; cover and refrigerate 1 hour before grilling. 15 minutes before grilling; combine pineapple and marinade. Using a grill pan or BBQ; grill salmon patties over medium-high heat for 10-15 minutes, turning once. Grill pineapple rings and buns. Serve with reserved marinade, lettuce and tomato.

Serves 4.

Note: be sure to spray or oil the grates really well to help prevent sticking.

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Smoked Salmon & Watercress Roulade

Salmon may seem an odd breakfast choice, but try it! Packed with Omega-3 fatty acids (brain booster!), salmon is rich in antioxidants and selenium. The protein will keep you full and energized for hours.


Smoked Salmon & Watercress Roulade

You will need
1/3 cup freshly grated Parmesan cheese
1 1/2 cups watercress, roughly chopped, plus a few extra
leaves to garnish
3 green onions, sliced
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded Swiss or Gruyere cheese
8 oz. cream cheese, divided use, at room temperature
2 tsp. dill weed
1 (7-ounce) can smoked salmon, drained

Preheat oven to 375 degrees.

Line a large rimmed baking sheet with parchment paper and lightly spray with non stick cooking spray.

Sprinkle grated Parmesan cheese onto the parchment paper.

With an electric mixer; beat 4 ounces of the softened cream cheese until smooth. Beat in the eggs. Stir in the chopped watercress, sliced green onions, the Swiss or Gruyere cheese, salt and pepper. Stir well.

Spoon mixture into the prepared pan and ease into the corners. Bake for 10 to 12 minutes until it is well risen, golden and the top feels spongy.

Remove roulade from oven. Let cool in pan for at least 30 minutes.

When cool, flip roulade over and onto a long piece of plastic wrap. Remove parchment paper. Spread remaining softened cream cheese over entire roulade. Crumble smoked salmon over the cream cheese. Sprinkle on the dill. Carefully roll up the roulade, starting from the shortest side nearest you. Wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.

To serve, place roulade on a serving platter, then cut into thick slices and serve garnished with a few watercress leaves, if desired.

Serves 4-6


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