This terrific Wild Salmon Quiche with Parmesan Crust recipe goes together in a matter of minutes. If you bake some potatoes at the same time and serve it all with a simple tossed salad, you’ll have a complete meal and not much cleanup afterwards. Continue Reading →
About LaDonna Rose
Wild Salmon Quiche with Parmesan Crust
This recipe is from Salmon, Desserts & Friends
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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.
Cranberry-Almond Salmon Sandwich
This recipe is from Salmon, Desserts & Friends
This Cranberry-Almond Salmon Sandwich is fast and easy to make. You will love the sweetness from the cranberries and the crunchiness from the celery, carrots and almonds. Continue Reading →
Herb Crepes with Smoked Salmon and Lemon Zest
This recipe is from Salmon, Desserts & Friends
These Herb Crepes with Smoked Salmon and Lemon Zest are a quick and simple way to wow your family! Continue Reading →
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Apple and Spinach Salad
This recipe is from My Tiny Alaskan Oven
Apple and Spinach Salad is healthy and delicious. Continue Reading →
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Crab Salad on Corn Blini
This recipe is from My Tiny Alaskan Oven
Cornmeal with its pleasant flavor and slightly crunchy texture, makes this little bite lip-smacking-pop-it-in-your-mouth good! I’ll bet you can’t eat just one Crab Salad on Corn Blini! Continue Reading →
Spicy Wild Salmon Sandwich
This recipe is from Salmon, Desserts & Friends
To keep sandwiches from becoming dreaded deck food throughout the long summer salmon season, I came up with this flavorful spicy wild salmon sandwich from my husband’s love of his salmon hot and sweet. Continue Reading →
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Smoked Salmon Egg Salad on Easy Grill Bread
This recipe is from Salmon, Desserts & Friends
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. Continue Reading →
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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
Enjoy!
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Pineapple Delight Cake
I like to cook almost anything, but I really love to bake! Cooking requires knowledge and practice, but real, serious baking requires more chemistry, more precision, and for extremely beautiful results a certain creativity and decorating ability.
There’s nothing I like to do more than roll up my sleeves, put on an apron, and start sifting the flour and measuring the sugar and butter. I bake a lot, but I’m always willing to try a new recipe and decorate another cake.
I love visiting the newest bakery in town and search for bakeries while on vacation, looking for a fresh idea.
It’s important to me to make baked goods–cakes, cookies, breads and pies-that are delicious to eat and beautiful to look at. I strive to make the recipes in my cookbooks simple, clear, and easy to follow.
I think you will find this special Pineapple Delight Cake from my Alaskan Rock’n Galley cookbook a wonderful addition to your repertoire. I hope that you bake it right away. Your family will adore you and your friends will cheer for more.
Pineapple Delight Cake
1 pkg. yellow cake mix
1 1/4 cup buttermilk
4 egg whites
1 egg
1 (8-ounce) pkg. cream cheese, softened
1 cup cold milk
1 (3-ounce) pkg. instant vanilla pudding mix
1 (14-ounce) can crushed pineapple
1 (8-ounce) frozen whip topping, thawed
1/2 cup flaked coconut, toasted
Preheat oven to 350. Spray a 9X13-inch baking dish with nonstick cooking spray.
In a mixing bowl; beat cake mix, buttermilk, egg whites and egg with an electric mixer on low speed until moistened. Beat on high for 2 minutes. Transfer to baking dish. Bake for 25-30 minutes or until toothpick tests clean. Cool on wire rack.
In another mixing bowl; beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cooled cake. Spoon drained pineapple over pudding mixture.
Top with whipped cream and sprinkle with coconut.
Serves 8.
What’s the best thing you’ve ever baked?
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About LaDonna
I’m LaDonna Rose Gundersen, Alaskan fisherwoman, cookbook author and lover of salmon. The recipes and tales I share are inspired by life aboard the LaDonna Rose – the fishing boat my husband Ole and I operate together out of Ketchikan, Alaska. Read more...
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