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Cheesy Smoked Salmon Sandwiches

Cheesy Smoked Salmon Sandwiches

These sandwiches where crunchy meets creamy are so extremely delicious that you’ll never stop gorging on them. This is thanks to the oregano and thyme-flavored dressing paired with a creamy smoked salmon spread. Trust us, they are incredible. We’ve tried them.

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Ingredients Needed for Cheesy Smoked Salmon Sandwiches

For the dressing:

1 tablespoon olive oil
1 teaspoon melted butter
1 garlic clove, crushed
1 teaspoon dried oregano
1 teaspoon dried thyme
salt
pepper
2 bread buns, sliced (for serving)

For the spread:

4 ounces of smoked salmon
1 tablespoon lemon juice
⅔ cup cream cheese
¼ red bell pepper, diced
2 tablespoons of parmesan, grated
1 teaspoon fresh parsley, chopped
salt
pepper
¼ cup broccoli sprouts for garnishing
1 lime, wedged

How to Make Cheesy Smoked Salmon Sandwiches

  1. For the dressing:

    Add the ingredients for the dressing to a small bowl. Mix until even using a teaspoon.

  2. Spread the dressing on the bread slices and transfer them to a baking dish. Bake for 15 minutes at 360⁰F/180⁰C.
  3. For the spread:

    Place the salmon on the work surface and grind it using a knife. Transfer it to a bowl.

  4. Also, add the lemon juice, cream cheese, bell pepper, parmesan, and parsley. Season with salt and pepper and mix until even using a fork or a tablespoon.
  5. Spread this mixture on the bread slices and top with broccoli sprouts. Serve with lime wedges.
Salmon and Couscous Salad with Lemon Honey Dressing

Salmon and Couscous Salad With Lemon Honey Dressing

What about this easy as pie salad (pun intended), made with grilled salmon, creamy couscous, avocado, and sweet corn, tossed together with juicy tangerines, dried cranberries, and pumpkin seeds. Prepare a sweet and sour dressing with honey and lemon to transform this into a slightly refreshing delight.

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Ingredients Needed for Salmon and Couscous Salad With Lemon Honey Dressing

2 salmon fillets (7-ounce each)
salt
pepper
1 tablespoon olive oil
2 teaspoons of lemon juice
1 tablespoon honey
1 ½ cups of cooked couscous
1 cup baby spinach
⅔ cup sweet corn
1 medium red onion, sliced
2 tangerines, wedged
2 tablespoons of dried cranberries
1 small avocado, sliced
2 tablespoons of pumpkin seeds

How to Make Salmon and Couscous Salad With Lemon Honey Dressing

  1. Place the salmon fillets on the work surface and season both sides with salt and pepper. Rub in.
  2. Grill them for 10 – 12 minutes
  3. Add the olive oil, lemon juice, and honey to a small bowl. Season with salt and pepper and mix until even. Set aside.
  4. Add the couscous, baby spinach, sweet corn, red onion, tangerines, dried cranberries, avocado, and pumpkin seeds to a bowl. Mix all until even.
  5. Shred the grilled salmon and toss it in the salad bowl. Drizzle with the lemon and honey dressing and mix in.
Cheesy Smoked Salmon Spinach Rolls

Cheesy Smoked Salmon Spinach Rolls

Do you like finger food and parties? If you do, you definitely have to try these roll up bites. Wrap delicious smoked salmon in dill-flavored cottage cheese and spiced baby spinach with egg. Just prepare enough of these creamy bites and serve them with pesto.

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Ingredients Needed for Cheesy Smoked Salmon Spinach Rolls

For the baby spinach mixture: 1 tablespoon vegetable oil 10 ounces of baby spinach 2 tablespoons of flour 1 yolk ¼ cup heavy cream salt pepper 4 egg whites For the dill mixture: ½ cup cottage cheese ½ cup fresh dill, chopped salt

How to Make Cheesy Smoked Salmon Spinach Rolls

  1. For the baby spinach mixture:

    Heat the oil in a skillet over low heat and add the baby spinach. Cook and stir until tender.

  2. Transfer the cooked spinach to a bowl. Add the flour, yolk, heavy cream, and seven spice powder. Season with salt and pepper and mix until even using a spatula. Set aside.
  3. Add the egg whites to a bowl. Whisk them until stiff using a hand mixer.
  4. Add the spinach mixture to the whisked egg white bowl. Mix until even.
  5. Line a baking tray with parchment paper. Spread the mixture on it so that it forms a rectangular approximately 1/2-inch thick layer. Bake for 25 minutes at 360⁰F/180⁰C.
  6. For the dill mixture:

    Add the cottage cheese and dill to a bowl. Season with salt and pepper and mix until even.

  7. Evenly spread this mixture over the baked spinach mixture. Top with smoked salmon, then carefully roll. Serve it sliced and with pesto.
Marinated Salmon Sandwich

Marinated Salmon Sandwich

Pair the smooth and tender marinated salmon meat with a peppery lime and chive-flavored cream cheese spread. It’s one of the healthiest fish sandwiches we know!

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Ingredients Needed for Marinated Salmon Sandwich


For the salmon:

7 ounces of salmon fillet
1 teaspoon sugar
2 teaspoons of salt
½ cup fresh dill
1 bay leaf

For the sandwich:

½ cup cream cheese
1 teaspoon chives, finely chopped
1 teaspoon red peppercorns, crushed
1 teaspoon lime juice
3 whole wheat rolls

How to Make Marinated Salmon Sandwich

For the salmon:
  1. Add the salmon fillet to a roomy baking dish. Season it with sugar and salt. Coat it with fresh dill and place a bay leaf on top.
  2. Cover with plastic wrap, then marinate for 3 days in the fridge.
  3. Place the salmon fillet on the work surface. Remove most of the dill coating and cut the fillet into thin slices. Set aside.
For the sandwich:
  1. Horizontally cut one burger roll in half. Spread 1 tablespoon of cream cheese mixture on the lower half, add a few gravlax slices, and top with the other half. Do the same for the other 2 bread rolls.
Marinated Salmon Omelet

Marinated Salmon Omelet

The deliciously raw salmon flavored with dill, salted and sweetened at the same time, is a specialty from northern Europe. We know it’s a pretty long marinating time, but you only need a maximum of 30 minutes to prepare it (side-dish included) and, believe us, it’s worth the wait. We’ve chosen for a side a non-pretentious buttery egg wash omelet, but you can figure out something else.

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Ingredients Needed for Marinated Salmon Omelet


For the salmon:

7 ounces of salmon fillet
1 teaspoon sugar
2 teaspoons of salt
½ cup fresh dill
1 bay leaf

For the omelet:

2 tablespoons of butter
8 eggs
2 tablespoons of milk
pepper
chives leaves (for garnishing)

How to Make Marinated Salmon Omelet

For the salmon:
  1. Add the salmon fillet to a roomy baking dish. Season it with sugar and salt. Coat it with fresh dill and place a bay leaf on top.
  2. Cover with plastic wrap, then marinate for 3 days in the fridge.
  3. Place the salmon fillet on the work surface. Remove most of the dill coating and cut the fillet into thin slices. Set aside.
For the omelet:
  1. Melt 1 tablespoon of butter in a skillet over low heat. As the butter melts, mix 3 eggs and 1 tablespoon of milk in a bowl, then transfer this egg wash to the skillet.
  2. Continuously stir until the egg wash thickens, then start folding it gently.
  3. As you fold the omelet, wrap in 5 or 6 fillet slices and some chive leaves. Serve with 2 – 3 more fillet slices and more chive and salad garnish.
  4. Repeat the last 3 steps with the remaining ingredients for 1 more serving.
Marinated Salmon and Pear Salad

Marinated Salmon and Pear Salad

The sweet and salty dill-flavored oily salmon, better known as gravlax, is incredibly delicious. Pair it with a fruity salad from juicy pear slices tossed with lettuce and other veggie goodies. Add an acidic lime and orange juice dressing and enjoy.

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Ingredients Needed for Marinated Salmon and Pear Salad


For the salmon:

7 ounces of salmon fillet
1 teaspoon sugar
2 teaspoons of salt
½ cup fresh dill
1 bay leaf

For the salad:

8 ounces of lettuce
salt
1 medium carrot, lengthwise and thinly sliced
2 celery sticks, chopped
1 tablespoon vegetable oil
2 teaspoons of lime juice
2 tablespoons of orange juice
1 medium pear, thinly sliced
2 tablespoons of pomegranate seeds

How to Make Marinated Salmon and Pear Salad

For the salmon:
  1. Add the salmon fillet to a roomy baking dish. Season it with sugar and salt. Coat it with fresh dill and place a bay leaf on top.
  2. Cover with plastic wrap, then marinate for 3 days in the fridge.
  3. Place the salmon fillet on the work surface. Remove most of the dill coating and cut the fillet into thin slices. Set aside.
For the salad:
  1. Add the lettuce to a bowl, season with salt and mix it in using your hands.
  2. Add the carrot, celery, and vegetable oil. Mix more.
  3. Add the lime juice, orange juice, pear, and pomegranate seeds. Mix until even. Finally, add the salmon and mix it in.
Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs

Good morning and welcome to this hearty and rich breakfast, which gives you the much-needed energy boost for the first part of the day. Cook the scrambled eggs in butter and upgrade them with ultra-delicious chopped smoked salmon. Add some heavy cream, too, and flavor with dill. You can serve it as is or, even better, on sandwiches with more smoked salmon and dill.

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Ingredients Needed for Smoked Salmon Scrambled Eggs

1 tablespoon butter
4 eggs, whisked
salt
pepper
4 ounces of smoked salmon, chopped
1 teaspoon heavy cream
2 teaspoons of fresh dill

How to Make Smoked Salmon Scrambled Eggs

  1. Melt the butter in a skillet over low heat. Add the whisked eggs, then season with salt and pepper.
  2. Add the smoked salmon and stir it in. Add the heavy cream and stir it in. Cook for 2 minutes.
  3. Add the dill. Cook and stir for 1 more minute.
  4. Optionally, serve it on butter-spread sandwiches with more smoked salmon and sprinkled with dill.
Salmon and Cucumber Sushi

Salmon and Cucumber Sushi

Ok, this has no rice or soy sauce in it so it’s not exactly sushi, but rather a twist on it. And what a twist! The cucumber and cream cheese get along very well with the smoked salmon and fish roe. You just need to add the necessary hint of wasabi to give it a challenging hint.

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Ingredients Needed for Salmon and Cucumber Sushi

1 large cucumber
4 ounces of cream cheese
3 ounces of smoked salmon, thinly sliced
2 tablespoons of fish roe
2 teaspoons of wasabi paste (for garnishing)

How to Make Salmon and Cucumber Sushi

  1. Lay a plastic wrap on the work surface and cut the cucumber lengthwise into thin strips. Place the strips on the plastic wrap so that they partially overlap each other.
  2. Equally spread the cream cheese over the cucumber strips.
  3. Lay the thinly cut salmon over the cheese layer. Add the fish roe, then roll everything with the help of the plastic wrap.
  4. Cut the roll into slices. We’ve got 6 of them. Serve them on wasabi-spread sushi slates.
Salmon Teriyaki

Teriyaki Salmon

So simple to prepare and yet so flavorful! This is something so typical to Japanese cuisine. To have Zen on your platter just sear the salmon then cook it in sweet and sour teriyaki sauce. This flavors and enriches the succulent salmon and brings the umami into the equation. Serve the fish drizzled with the reduced sauce.

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Ingredients Needed for Teriyaki Salmon

10 ounces of salmon fillet (4 fillets)
⅔ cup teriyaki sauce

How to Make Teriyaki Salmon

  1. Heat a skillet over medium-high heat. Add the pieces of fillet and fry them for 5 minutes on both sides. They should turn golden brown.
  2. Add the teriyaki sauce. Cook until sauce thickens.
  3. Serve the salmon drizzled with reduced teriyaki sauce. Optionally, garnish with sesame seeds.
Roasted Ginger Salmon Steaks

Roasted Ginger and Orange Salmon

You can make this Asian-inspired salmon recipe all-season. In summer, use the grill for cooking the steaks and in the winter put your oven to good use. No matter the season, marinate the salmon with orange juice, sesame oil, ginger, and garlic.

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Ingredients Needed for Roasted Ginger and Orange Salmon

3 salmon steaks (7-ounce each steak)
2 teaspoons of dark sesame oil
⅔ cup orange juice
2 garlic cloves, crushed
1 teaspoon ginger, grated

How to Make Roasted Ginger and Orange Salmon

  1. Put the salmon steaks into a zipper bag.
  2. Add the dark sesame oil, orange juice, garlic, and ginger. Seal the plastic bag, shake it to coat the fish, and marinate the salmon for 60 minutes.
  3. Preheat the oven to 380˚F/190˚C.
  4. Remove the salmon from the bag and add it to a baking dish. Cook in the oven for 10-12 minutes.
  5. Meanwhile, pour the marinade in a saucepan and place it on the stove. Bring to a boil over high heat, then reduce the heat and cook until the sauce thickens and reduces to 1/2 cup. It’ll take about 5 minutes.
  6. Serve the salmon steaks with ginger and garlic glaze.
Cheesy Salmon Pie

Cheesy Salmon Pie

We’ve tried to describe in one word this puff pastry pie. And we’ve come up with ‘delicious’. It’s flaky and mildly crunchy. It’s cheesy and it’s savory with all the veggie flavors blending irresistibly with that of the smoked salmon. Now you try it!

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Ingredients Needed for Cheesy Salmon Pie

8 ounces of puff pastry (1 sheet)

For the red onion:

1 tablespoon butter
3 small red onions, chopped
1 teaspoon olive oil

For the batter:

5 eggs
salt
pepper
½ cup heavy cream

For the pie:

½ cup feta cheese, crumbled
½ medium red bell pepper, cut lengthwise into 7 pieces
3 ounces of pitted green olives
1 tablespoon fresh dill
½ cup yogurt
3 ounces of smoked salmon, shredded

How to Make Cheesy Salmon Pie

  1. Line a tart pan with the puff pastry sheet and trim the edges. Poke holes into it using a fork. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 360⁰F/180⁰C.
  2. For the red onion:

    Melt the butter in a skillet over low heat and add the red onion. Cook and stir until tender. Remove from heat.

  3. For the batter:

    Add the eggs to a bowl. Season with salt and pepper, add the heavy cream and whisk until even. Set aside.

  4. For the pie:

    Remove and discard the parchment paper and beans from the cake pan. Spread the crumbled feta cheese on the crust, then lay out the bell pepper pieces as a star.

  5. Add the green olives and dill, then top with the yogurt and smoked salmon. Finally, pour the batter and add the cooked onion.
  6. Bake for 30 minutes at 360⁰F/180⁰C.
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