Smoked Salmon Frittata with Green Onion Dressing

This was a delicious, fast meal for a busy work night. You may want to double it up if it’s for the whole family and/or serve with a side salad.

 

Green Onion Dressing

Makes about 1 cup

Ingredients:

• 1/2 cup raw cashews, soaked, drained & rinsed (I usually pour boiling water over mine and soak for about 45 minutes)
• 1 cup coconut milk
  
• 1/4 cup green onions, chopped finely
• 1 Tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• salt & pepper

Instructions:

Add the raw cashews to a blender and process until they are finely ground. Add the coconut milk, lemon juice, and garlic powder. Blend until the mixture is smooth, scraping down the sides a few times.

Stir through the green onions and season to taste with salt & pepper. Refrigerate to thicken before serving.

Smoked Salmon Frittata

Ingredients:

• 1/2 teaspoon oil or butter
• 4 large eggs, beaten with a splash of water
• 3 – 4 oz smoked salmon, sliced

Preheat broiler.

Heat oil or butter in a 10-inch nonstick skillet on stove over medium-low heat. Pour in beaten eggs and swirl pan to evenly distribute in a circle. Cook eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.

Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape. Remove the hot pan from the broiler with oven mitts and slide frittata onto a cutting board or plate.

To serve:

Top frittata with sliced smoked salmon and green onion dressing and garnish with additional green onions if desired.

Adapted from Meatified

Shrimp-Mango and Avocado-Salmon California Rolls

Shrimp & Mango Roll

It’s been years since I last tried my hand at making sushi rolls. They turned out okay but were just never as good as the ones I could get at my favorite local sushi place and didn’t seem worth the hassle.

Upon first glance this recipe looked super easy and fast and it had ingredients that weren’t too hard to get. Tiny salad shrimp and smoked salmon? I can do that. Did I mention these don’t use rice? Yep. No sushi rice to cook. Just seafood and veggies. Best part? These were seriously so delicious. Especially the shrimp & mango roll. Just as good as something I’d get at a restaurant. The only change I made was to use half an avocado for each roll instead of 1/2 for two rolls. It just wasn’t enough to coat the nori well enough. I have a feeling I’ve found a new staple around here.

Salmon Roll

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Salmon Panzanella

This recipe is actually a repeat from a while back, but I thought it deserved the limelight again, especially for this time of year. I’m not sure why I originally chose to make this recipe as I’m not a huge fan of cucumbers and the potential for soggy bread cubes wasn’t all that appealing. But, despite all my initial reservations, this has become one of my favorite summer recipes.  It’s a great way to use up those fresh cucumbers and tomatoes from the garden and it’s fast! While the original recipe says to use a couple slices of wheat bread, I’ve had the best success with wheat rolls. The crust on the outside prevents the bread from becoming soggy and helps to hold its shape better. If you’re not a salmon fan, the salad alone is worth trying.

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Smoked Salmon & Avocado Tartine

Now before you turn your nose up and run, hear me out. I really didn’t think this would be THAT great. This was only my second venture into the world of smoked salmon and I was still a little scared of it. But, this was so good! So fresh and tasty on a hot day. Not to mention fast! Basically all the prep can be done while the *store bought* na’an is baking and once it comes out, 5 minutes of slapping everything together and you’re done! All the flavors melded so well together and it kind of reminded me of a giant sushi roll. Or a sushi pizza? Anyway, I guess I should mention I just used regular olive oil. I don’t have time to hunt down fancy Chilean Olive Oil.

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Fish Tacos with Avocado Cabbage Slaw

You craving some summer time food yet? Yeah, me too. These days I’ve been hankering for fresh veggies and fruits and salads in place of creamy soups and cheesy casseroles. Or maybe it’s because I’ve been trying to shed a couple extra pounds and I’m dying to find food that I can eat lots of without blowing my daily calorie budget. Whatever it is, these fish tacos satiated my craving. They were a simple weeknight meal and were packed with flavor. And bonus for all of you Weight Watchers buddies out there, they’re only 5 points a piece! Score!

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Easy Salmon Cakes

I’m addicted to America’s Test Kitchen. It’s by far my favorite cooking show. Every single thing they make on the show looks so delicious and I immediately mark each recipe in my America’s Test Kitchen cookbook so I can make it later.

These salmon cakes are one of the recipes I knew I needed to try. They really did look simple and quick so I gave them a go. I was technically missing a couple ingredients, but they still turned out great. I subbed lime juice for lemon and used regular onion in place of the shallot. Alas I was fresh out of scallions. BUT, these still had a ton of flavor and I figure making these the “right” way will only make them more awesome!

Serves 4

“If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.”

Ingredients:

• 3 tablespoons plus ¾ cup panko bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons mayonnaise
• 4 teaspoons lemon juice
• 1 scallion, sliced thin
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
•  ¾ teaspoon salt
•  ¼ teaspoon pepper
• Pinch cayenne pepper
• 1 (1¼ pound) skinless salmon fillet, cut into 1-inch pieces
• 1/2 cup vegetable oil

Instructions:

1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.

2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 ¾  inches in diameter and 1 inch high. Return coated cakes to baking sheet.

3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.

From: America’s Test Kitchen Season 13: Two Ways with Fish

Pad Thai

I’ve made this pad thai twice in the last week. The first time around I didn’t really stir my noodles while they were cooking so they got all stuck together and didn’t cook very evenly. And I also used some peanuts that weren’t exactly fresh. But, it still tasted really good and I wanted to see how it would turn out if I didn’t screw it up. So I made it a second time. I made sure to stir the noodles intermittently while they cooked and I used fresh peanuts. And it turned out awesome!

This recipe was super easy to make and pretty fast. I couldn’t find tamarind so I just used the suggested lime juice, water, and brown sugar, which actually cut the prep time in half. The cayenne pepper gave it a nice kick (probably want to cut it down for kids) and the shrimp added a nice mild flavor. I noticed the noodles didn’t cook much after their initial soak, so I’d suggest soaking them until they are just a hair underdone before tossing them in with the sauce. This one was definitely a winner and I’m sure I’ll be making it again soon.

SERVES 4

“Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use the time during which the tamarind and noodles soak to prepare the other ingredients. If tamarind paste is unavailable, substitute 1/3 cup lime juice and 1/3 cup water and use light brown sugar instead of granulated sugar.”

SAUCE

• ¾ cup boiling water
• 2 tablespoons tamarind paste (see note)
• 3 tablespoons fish sauce
• 3 tablespoons sugar (see note)
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon rice vinegar
• ¾ teaspoon cayenne pepper

NOODLES, SHRIMP, AND GARNISH

• 8 ounces dried rice stick noodles, 1/8 to 1/4 inch wide
• 2 tablespoons peanut or vegetable oil
• 12 ounces medium shrimp (41 to 50 per pound), peeled and deveined
• Table salt
• 1 medium shallot, minced (about 2 tablespoons)
• 3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 2 large eggs, lightly beaten
• 2 tablespoons chopped Thai salted preserved radish (optional)
• 1 tablespoon dried shrimp, chopped fine (optional)
• 3 cups bean sprouts
• ½ cup unsalted roasted peanuts, chopped coarse
• 5 scallions, green parts only, sliced thin on the bias
• ¼ cup loosely packed fresh cilantro leaves (optional)
• Lime wedges, for serving

FOR THE SAUCE:

Combine the water and tamarind paste in a small bowl and let sit until the tamarind is softened and mushy, 10 to 30 minutes. Mash the tamarind to break it up, then push it through a fine-mesh strainer into a medium bowl to remove the seeds and fibers and extract as much pulp as possible. Stir in the remaining sauce ingredients and set aside.

FOR THE NOODLES, SHRIMP, AND GARNISH:

Bring 4 quarts water to a boil in a large pot. Remove the boiling water from the heat, add the rice noodles, and let sit, stirring occasionally, until almost tender, about 10 minutes. Drain the noodles and set aside.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the shrimp, sprinkle with 1/8 teaspoon salt, and cook without stirring until bright pink, about 1 minute. Stir the shrimp and continue to cook until cooked through, 15 to 30 seconds longer. Transfer the shrimp to a clean bowl and cover with foil to keep warm.

Add the remaining 1 tablespoon oil to the skillet and return to medium heat until shimmering. Add the shallot and garlic and cook, stirring constantly, until light golden brown, about 1½ minutes. Stir in the eggs and cook, stirring constantly, until scrambled and barely moist, about 20 seconds.

Add the noodles and the salted radish and dried shrimp (if using) to the eggs and toss to combine. Add the sauce, increase the heat to high, and cook, tossing constantly until the noodles are evenly coated, about 1 minute.

Add the cooked shrimp, bean sprouts, ¼ cup of the peanuts, and all but ¼ cup of the scallions and continue to cook, tossing constantly, until the noodles are tender, about 2½ minutes. (If not yet tender add 2 tablespoons water to the skillet and continue to cook until tender.) Transfer the noodles to a serving platter, sprinkle with the remaining ¼ cup peanuts, remaining ¼ cup scallions, and cilantro (if using) and serve with the lime wedges.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013

 

Poached Eggs on Potato, Spinach, and Smoked Salmon Salad with Creamy Caper Dressing

Another Rachael Ray 30-minute Meal

While this salad may sound weird, I thought it was great! This was my first time eating smoked salmon and making poached eggs. While my poached eggs weren’t much to look at, they tasted just fine. Guess I’ll have to practice that technique a little more.

 

• 1 pound small red potatoes, cut into quarters
• Salt
• 4 large handfuls of baby spinach
• Zest and juice of 1 lemon
• 1/4 cup pitted kalamata olives, coarsely chopped
• Black Pepper
• 1 tablespoon Dijon mustard
• 3 tablespoons mayonnaise
• 2 tablespoons capers, drained and chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon white vinegar
• 4 eggs
• 3 or 4 slices smoked salmon, cut into strips

Place the potatoes in a sauce pot, cover them with water, place the pot over high heat, and bring the water to a boil. Once it is boiling, add some salt and cook until the potatoes are tender, 12 to 15 minutes. Drain the potatoes and spread out on a cookie sheet to cool, about 5 minutes.

When cool, transfer the potatoes to a bowl. Add the spinach, lemon zest, and olives and season them with salt and pepper.

In a bowl, combine the mustard, mayo, capers, dill, lemon juice, and a little splash of cold water to loosen up the dressing– just enough to make it drizzle-able.

Fill a medium skillet with about 2 inches of water. Bring the water to a gentle simmer over high heat. Once the water is at a bubble, turn the heat down to medium low; you need a gentle simmer for poaching eggs. Pour the vinegar into the simmering water. Crack an egg into a small bowl, then gently slide the egg into the simmering water. Repeat this with the remaining 3 eggs. Cook the eggs for about 2 minutes for runny yolks, or about 4 minutes for solid yolks. Do not allow the water to boil. Use a slotted spoon to remove the eggs to a towel-lined plate to drain.

Add the salmon to the potato mixture, and toss to combine and then divide between two plates. Top each serving of salad with two poached eggs and then liberally drizzle each with the caper dressing.

2 servings

From: Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds

 

Warm Salmon Salad a la Provencal

This was a great, light summer meal for a busy weeknight. I did tweak the recipe a bit because I used some of the ingredients for another night’s meal on accident. So, my salad ended up with no onions and no bread on the side, although I did add olives to the salad itself. I thought it turned out really well!

Prep: 20 min.    Cook: 13 min.

• 1 (3/4 lb.) salmon fillet
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking Spray
• 10 cups gourmet salad greens
• 1/4 cup fresh lemon juice
• 3 tablespoons reduced-fat Caesar dressing
• 1/2 cup finely chopped red onion
• 4 teaspoons capers
• 5 (1 ½-ounce) slices French bread, toasted
• 1/4 cup finely chopped black olives

1. Preheat broiler.
2. Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Break fish into chunks.
3. Place salad greens in a large bowl. Drizzle juice and Caesar dressing over greens, tossing to coat. Add onions and capers; toss gently to combine.
   Place salad on plates.
4. Divide salmon among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half . Serve immediately.

Yield: 4 servings.

From: Cooking Light Complete Cookbook

Stuffed Salmon with Sriracha Cream Sauce

I would say this is my favorite new salmon recipe. One major thing I had to change was eliminating the cream cheese stuffing. I had originally planned to do this but somehow used up the cream cheese I bought, so I just skipped it. Also,  I did mess up the sauce a  little and added twice the amount of Sriracha the recipe called for, so I had to tone it down by adding more mayo. I think my sauce ended up being  a little thicker than it should have been, but it still tasted great! So I pretty much changed the entire recipe, but oh well. This had a lot of flavor without overwhelming the delicate flavor of the fish, which in my experience is the number one killer of fish recipes. I would definitely make this one again!

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