You are here: Home / Recipes / Fish

Greek Isles Salmon Spread

November 18, 2011 By The Recipe Mom Leave a Comment

1 lb. salmon fillets
4 oz. cream cheese, softened at room temperature
1 cup Greek yogurt
1/2 cup red onions, chopped
1/2 cup green onions, chopped
1 Tbsp fresh cilantro, chopped
2 Tbsp fresh dill, chopped
4 drops Louisiana Hot Sauce
1 lime, juiced
1 tsp sea salt
1/2 tsp black pepper

Grill or bake the salmon fillets until solid and no longer translucent in the center.
Put cooked salmon on a rack to cool, and remove skin completely.
Meanwhile, in a large bowl, combine all the remaining ingredients, mixing until combined well.
Break up the cooled salmon into small pieces and add to the mixture, stirring to combine with a large rubber spatula or spoon.
Taste, and add more salt and pepper to taste.
Put in pretty bowl, cover, and refrigerate for 1 hour before serving.
Serve with crispy tortilla chips, crusty bread, bread sticks, or other favorite breads.

Filed Under: Dips and Salsa, Fish, Recipe Cards Tagged With: , ,

Salmon Oat Cakes

September 13, 2011 By The Recipe Mom Leave a Comment

1 can (14 oz) salmon, drained
3/4 cup old fashioned oats, uncooked
1/3 cup milk
1 egg, lightly beaten
2 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill
1/8 tsp salt
1/2 cup plain yogurt
1/3 cup finely chopped tomato
1/3 cup finely chopped cucumber
1 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill

Put yogurt, tomato, cucumber, onion, and dill in a small bowl and whisk together. Cover with plastic wrap and refrigerate.
In a separate bowl, put salmon, oats, egg, onion, and dill and mix together well.
Shape salmon mixture into patties.
Drizzle a little olive oil into heavy skillet over medium heat.
Cook salmon patties until golden brown, about 3 or 4 minutes.
Drizzle sauce over salmon patties and serve hot.

Filed Under: Fish, Recipe Cards, Recipes, Super Foods

Tangy Salmon Log Dressed With Pecans

September 7, 2011 By The Recipe Mom Leave a Comment

16 oz. flaked cooked salmon (canned is okay, just drain first)
2 Tbsp. fresh squeezed lemon juice
1 tsp Worcestershire sauce
1 Tbsp chives, chopped fine
8 oz. cream cheese, softened at room temperature
dash hot sauce or Tabasco
1 cup chopped pecans

Mix all ingredients (except pecans) together and form into a log shape.
Roll gently over chopped pecans and pat gently so they stick.
Wrap log in plastic wrap and seal tightly.
Put in refrigerator for 1 hour.
Serve with hearty crackers or fresh vegetables.

Filed Under: Fish, Recipe Cards, Recipes, Super Foods

Creamy Smoked Salmon Cucumber Salad

August 26, 2011 By The Recipe Mom Leave a Comment

1 lb. smoked salmon, flaked
1 cucumber, washed, scored, sliced lengthwise, then quartered
2 tsp prepared horseradish
2 tsp brown coarse mustard, like Old World
1/2 cup sour cream
1 fresh lemon, juiced
1 Tbsp fresh dill, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
Romaine lettuce
lemon wedges

In a large bowl, put the salmon and cucumber.
In a separate bowl, whisk together the horseradish, mustard, sour cream, lemon juice, dill, salt and pepper.
Pour the creamy dressing over the salmon and cucumber, gently tossing as you add to make sure salad is coated evenly.
Test for salt, adding more if needed.
Tear up Romaine lettuce and divide between 4 to 6 cold salad plates.
Top each plate with a scoop of the salmon-cucumber salad.
Garnish with lemon wedges.
Serve immediately.

Filed Under: Fish, Recipe Cards, Recipes, Super Foods Tagged With:

Smoked Salmon And Double Avocado Sandwich

August 22, 2011 By The Recipe Mom Leave a Comment

1 medium beefsteak tomato
1 small red onion
1 avocado
2 lemons, one juiced, one cut in wedges
2 Tbsp sour cream
1 Tbsp mayonnaise
salt and pepper
1/2 lb smoked salmon, thinly sliced
4 medium size hard rolls
Romaine lettuce leaves

Slice the tomato and the onion into thin circles, set aside.
Halve the avocado, removing pit and skin, setting half the avocado in a bowl and slice the other half into thin wedges.
To the avocado in the bowl, add most of the lemon juice (sprinkling the remaining amount over the sliced avocado wedges), sour cream and mayonnaise. Add salt and pepper to taste.
Cut the rolls in half and lay out on a work surface.
Spread the avocado-mayo mixture on each cut side of rolls.
Put the sandwiches together in these layers: lettuce, tomato, onion, smoked salmon, avocado wedges.
Put top half of roll on and serve immediately or wrap tightly for transport to picnic.
Include lemon wedges in with each sandwich for garnish and extra lemon juice on avocado slices if desired.

Filed Under: Fish, Recipe Cards, Recipes

Smoked Salmon On A Fennel Orange Bed

August 17, 2011 By The Recipe Mom Leave a Comment

1/3 cup olive oil
2 Tbsp orange juice
1/2 tsp sea salt
1/4 tsp black pepper
1 fennel bulb, cut in half and sliced super thin
4 oranges, sweet seedless, peeled, cut crosswise into thin circles
4 oz. smoked salmon, thinly sliced
4 green onions, cut lengthwise in thin strips, including tops
1/2 cup fresh Parmesan cheese, shaved into strips

Put the olive oil, orange juice, sea salt, and black pepper in a small bowl and whisk together.
In a separate bowl, put the fennel and half the olive oil mixture, tossing to coat fennel well.
Choose 4 salad plates or small food containers with covers that will transport to picnic.
On plates or in containers, arrange orange slices, then put fennel mixture on top, and divide the salmon, green onions, and shaved Parmesan evenly among the 4 salads.
Drizzle the remaining olive oil dressing evenly over the top of the salads.
Refrigerate until ready to eat or transfer.

Filed Under: Fish, Health Concious, Recipe Cards, Recipes Tagged With:

Salmon Timbale

August 7, 2011 By The Recipe Mom Leave a Comment

2 Tbsp butter
1/4 cup fine bread crumbs
1/3 cup fish stock (or chicken stock)
1/3 cup milk
1 cup cooked salmon, chopped
1/2 tsp parsley, chopped fine
2 eggs, lightly beaten

Preheat oven to 350 degrees, and butter a small casserole.
In saucepan, melt butter over low heat, then stir in bread crumbs and fish stock.
Add remaining ingredients one at a time, slowly stirring constantly until creamy and hot.
Remove from heat and pour into casserole.
Set casserole in roasting pan filled with hot water and put into preheated oven.
Bake for 20 to 25 minutes or until firm and eggs are completely set.

Filed Under: Fish, Recipe Cards, Recipes, Super Foods Tagged With: , ,

Fish Stick Burgers

September 24, 2010 By The Recipe Mom Leave a Comment

What You Need:

18 frozen fish sticks
3/4 C of mayonnaise
2 tsp taco seasoning
6 hamburger buns
1 tomato, sliced
6 lettuce leaves

How to Make It:

Cook the fish sticks as directed on the box.
Place the mayonnaise into a mixing bowl.
Stir in the taco seasoning mix well.
Open the hamburger buns and spread the mayonnaise mixture over the buns.
Place a lettuce leave on the bottom of each bun.
Add 3 fish sticks on top of each lettuce leaf.
Place a tomato slice on each sandwich and top with the remaining bun.

Makes 6 sandwiches

Most kids love fish sticks and this is a way to change up their way of eating them while also helping them to eat a few more of those dreaded veggies. If your children prefer tartar sauce with their fish spread it on the buns instead of making the taco mix.

Preparation Time: approximately 30 minutes
Total Time: approximately 30 minutes

Filed Under: Fish, Kid Friendly, Recipe Cards, Recipes

Canned Freshwater Chowder Fish

August 5, 2010 By The Recipe Mom Leave a Comment

What You Need:

25 lbs. freshwater fish
12 tsp canning salt

How to Make It:

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.
Keep the jars and lids hot while filling.
Remove the entrails, scales, head, tail and fins off the fish.
Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.
Place the fish inside out into the jars and sprinkle 1 tsp of salt into each jar.
Wipe the jar rims clean and tighten the lids with your hand.
Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.
Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.
Carefully remove the jars and cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly using within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 12 pints

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using your fish. Always follow a fish can recipe exactly and use care when packing and processing your fish because fish are very delicate and can fall apart or go bad very easily.

Preparation Time: approximately 1 hour
Processing Time: approximately 1 hour 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 50 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg

Filed Under: Canning, Fish, Miscellaneous, Recipe Cards, Recipes, Seafood Tagged With: , , , , , ,

Summer Bean and Tuna Salad

June 29, 2010 By The Recipe Mom 1 Comment

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , , , , , , ,
« Older Posts