Salmon

Here is a great recipe for any day of the week! Number of Servings:  4 Ingredients:  1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired) 1 fresh lime, for juice and wedges 1 tablespoon taco seasoning or chili powder, salt 8 (6”) soft corn tortillas or small flour tortillas 1 cup shredded cabbage mix 1–2 tablespoons cilantro chopped Serve with your favorite salsa or hot sauce Instructions:  Cook each tortilla in microwave oven to warm or warm in lightly oiled pan about 30 seconds.  Sauté salmon with lime juice and taco seasoning to warm through, about 2 minutes.  Divide salmon and fill warm corn tortilla, top with cabbage and cilantro.  Serve with your favorite salsa. Source: ©Bumble Bee Foods, LLC Nutrition Information:  Calories 280(from Fat 80), Fat 9g (Saturated 2 g), Trans Fat 0g, Cholesterol 60mg, Sodium 520mg, Total Carbohydrate 27g, Fiber 4g, Sugars 1g, Protein 25g.

A simple but tasty recipe Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 2 – teaspoons olive oil Salt and freshly ground pepper to taste Dressing 1 – tablespoon Dijon mustard 1 – teaspoon sugar ½ - garlic clove, minced ½ - cup olive oil 1/4 - cup balsamic vinegar Salt and freshly ground pepper to taste Sauce 2 – tablespoons Dijon mustard 2 – tablespoons mayonnaise 1 – tablespoon honey Dash cayenne pepper 2 – tablespoons dill, fresh, finely minced Salt and freshly ground pepper to taste Salad 8 – oz mixed baby lettuce 4 – tablespoons tomatoes, small, diced 4 – tablespoons red onions, small, diced 2 – tablespoons capers Instructions:  Prepare barbecue or gas grill (medium-high heat).Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill and additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more.For the dressing – Add the balsamic vinegar, mustard, garlic and sugar in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and freshly ground pepper. (Can be prepared the day before. Cover and chill. Let stand at room temperature 15 minutes: re-whisk before using.)For the sauce – In a small bowl whisk together the Dijon mustard, mayonnaise, honey, dash of cayenne pepper, dill and season with the pepper and salt to taste. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.In the meantime toss the salad with the dressing and arrange on the top half of a dinner palate. Place the salmon on the lower half of the plate. Drizzle mustard dill sauce over the salmon filet and garnish with the diced tomatoes, red onions and capers. Enjoy!Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California   

Perfect for anytime of the year Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 3 – tablespoons Cajun seasoning 2 – tablespoons oil Rice 4 – cups hot cooked short or long-grain rice Vegetables 8 – oz haricot verts (thin French green beans) or regular green beans 2 – oz carrots, sliced julienne (thin strips) 1 – tablespoon fresh basil finely chopped 1 – tablespoon butter Salt and freshly ground pepper to taste Mango salsa ¾ - cup chopped, pitted & peeled mango ¼ - cup chopped red bell pepper ½ - small jalapeño seeded, finely diced 2 – tablespoons chopped cilantro 2 – tablespoons fresh lime juice 1 – tablespoon olive oil Salt and freshly ground pepper to taste Instructions:  Directions: Preheat cast-iron pan to medium-high heat. Coat the top and bottom of the salmon filets with Cajun spice. Add the oil to the  pan, then the salmon filets rounded side facing downward. Sear salmon filet for about 3 to 4 minutes. Turn filets over (the seasoning on the cooked side should be nice and dark to almost black in color) and cook for an additional 3 to 4 minutes to a medium to medium-well doneness. Green Beans: Trim regular green beans if using fresh, place them in a large saucepan of boiling salted water and cook until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans)  and drain in a colander. (Can be prepared 1 day ahead. Cover and chill.) In a small sauté pan melt the butter, add carrots, green beans and basil. Sauté vegetables until hot, and season with salt and pepper to taste. Mango Salsa: Mix all ingredients in a small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Place the rice in the center of plate. Top with the sautéed vegetables, and then with the backened salmon filet. Place the mango salsa on top of the salmon filet and around the plate. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California       

Here is a great way to get both your vegetables and salmon in one dish! Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 2 – teaspoons olive oil Salt and freshly ground pepper to taste Vegetables 4 – cups baby spinach leaves fresh, trimmed 1 – oz red onion sliced julienne (thin strips) 1 – tablespoon olive oil 2 – cups broccoli, steamed hot Salt and freshly ground pepper to taste Sauce 1/3 – cup soy sauce 2 – tablespoons mirin (sweet Japanese rice wine) or medium dry sherry 2 ½ - tablespoons cider vinegar 2 – tablespoons sugar 1 ½ - tablespoons ginger root, fresh, peeled & chopped 1 – tablespoon sesame seeds toasted 1 - tablespoon cilantro, fresh, chopped ½ - teaspoon Sriracha (Southeast Asian chili sauce) Ginger Puree 4 – tablespoons ginger, fresh, ground or finely chopped 1 – tablespoon basil finely chopped ½ - teaspoon sugar 1 – tablespoon olive oil Salt and freshly ground pepper to taste Crump Topping 4 – tablespoons panko bread crumbs (Japanese bread crumbs) 2 – wedges Avocado, fresh, pitted Instructions:  Prepare barbecue or gas grill (medium-high heat)Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill an additional 2 minutes.Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. Remove salmon from the grill and evenly top the salmon filets with a thin layer of the ginger-herb-oil mixture.Sprinkle the salmon filets with a generous amount of panko bread crumbs, and brown the top by placing the salmon in a broiler for 30 seconds to 1 minute.In a large sauté pan heat the olive oil until hot but not smoking. Add the onions and sauté for 1 minute. Add the spinach leaves, turning with tongs until spinach is wilted but still bright green for about 1 to 2 minutes, season with salt and pepper to taste.For the sauce – In a small sauce pan simmer sauce ingredients, stirring frequently, until reduced to about ½ cup.For the ginger puree – Place the ginger, basil, sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper to taste.Divide the sauce between two plates. Place the steamed broccoli in the center of the plate and top with the sautéed spinach. Top the vegetables with the broiled salmon and place avocado wedge on salmon filet. Enjoy!Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California,

Number of Servings:  4 Ingredients:  1 package (16 to 19 oz.) refrigerated or frozen cheese-filled torellini 2 cups fresh or frozen broccoli 1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked 1 small tomato, seeded and diced* 3/4 cup (3 oz.) shredded parmesan cheese 8 oz. regular or reduced-calorie Italian dressing with cheese *Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor. Instructions:  Cook torellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing. Source: Recipe courtesy of Alaska Seafood Marketing Institute.

Clean up is a breeze with this delightful, nutrient-packed salmon dish! Number of Servings:  4 Ingredients:  1/4 cup lite teriyaki sauce 1 tablespoon brown sugar 1 teaspoon toasted sesame oil 1 teaspoon minced fresh ginger * 1 teaspoon cornstarch 1 ½ cups snow pea pods (about 4 ounces), trimmed 1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup) Four 5-ounce salmon fillets, skin removed Salt and freshly ground pepper 1 tablespoon toasted sesame seeds, optional Instructions:  Preheat oven to 400°F. Cut four 12-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended. Divide the snow peas and carrots evenly and place in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired. * For convenience, use bottled minced ginger. Serve with rice and your favorite fruit on the side. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  240 calories; 7g fat (1g saturated; 1.6g omega-3); 450mg sodium; 12g carbohydrate; 2g fiber; 33g protein; 110% vitamin A; 25% vitamin C

Number of Servings:  4 Ingredients:  1 lb. smoked salmon - sliced Potato Cakes 1 lb. freshly cooked mashed potatoes 2 oz. butter Pinch salt and pepper 2 oz. flour Lemon wedges Dill Small tub crème fraiche or soured cream *You can substitute Gravadlax, smoked trout, smoked mackerel. Instructions:  Melt the butter and add to the hot mashed potato. Season. Sprinkle on the flour and work mixture into a dough. Roll out in a circular shape (1/4" thick approx.) on a floured surface. Cut into rounds using a scone cutter (or large biscuit or cookie cutter). Cook on a lightly oiled pan or griddle until brown. Spoon a blob of crème fraiche (or soured cream) on each potato cake, and arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley. Source: Recipe and picture courtesy of the good people at BIM/The Irish Sea Fisheries Board. Erin Go Braugh!

How about this festive salmon appetizer to start your holiday dinner off right?! Not only are you giving your guest a tasty beginning but one that is packed with those heart healthy omega-3 fatty acids. Number of Servings:  8 Ingredients:  8 oz. Smoked Salmon 1 Cucumber, seedless, plastic wrapped 1/4 Cup Crème Fraiche or 2 oz. Sour Cream 1 Caviar, American Osetra-1oz Fresh Dill sprigs Instructions:  Slice cucumber ¼" thick on a slight bias angle. Make 24 slices. Place ½ tsp. crème fraiche to one side of the cucumber slice. Arrange ¼ tsp. Caviar on top of crème fraiche. Garnish each cumber with a small sprig of frsh dill. Cut smoked salmon into 3" by 1" strips. Roll strips up. Place 1 strip on top of each decorated cucmber slice. Chill 15 minutes before serving. Source: Fishking Processors, Inc.

Number of Servings:  4 Ingredients:  4.5 ounces chunked Morey's Wild Alaskan Smoked Salmon or any flavor 1 Large cooked pizza crust 6 oz. Alfredo sauce 1 Cup reduced fat shredded mozzarella cheese Red pepper Green pepper Red onion Black olives Instructions:  Spread sauce over the top of the pizza crust. Evenly sprinkle mozzarella cheese over the pizza. Chunk Morey's Wild Alaskan Smoked Salmon and add to pizza. Add the remaining ingredients and cook at 450 degrees for 8-10 minutes or until cheese is melted through. Source: Morey's Seafood International LLC

Tip: Try rolling the salmon mixture in a flour tortilla, wrap in plastic wrap, and chill until serving time. Slice and serve cold. Number of Servings:  10 Ingredients:  4 ounces hot-smoked salmon, flaked 1 container (4 oz) spreadable cheese with garlic and herbs 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed 1 package (8 oz) refrigerated crescent rolls 2 tablespoons capers, drained Instructions:  Heat oven to 375 F. Combine salmon, cheese and dill in small bowl; stir until well mixed. Remove rolls from package; place on lightly floured surface. Unroll dough; pat out to 14 x 9-inch rectangle, pinching perforations closed. Spread salmon mixture over pastry; sprinkle with capers. Carefully roll up pastry lengthwise; pinch seam to seal. Cut into slices about 1/2-inch thick. Place on lightly greased baking sheet. Bake for 11-13 minutes or until golden brown. Serve warm.