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Smoked Salmon Deviled Eggs Recipe

Ingredients

  • 6 eggs
  • 1 ounce smoked salmon, finely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons prepared yellow mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon dried dill weed, for garnish
  • 1 pinch paprika, for garnish
  • 1 tablespoon mayonnaise

Smoked Salmon Deviled Eggs Recipe

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  3. Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  4. Carefully cover with plastic wrap and refrigerate until serving.

Eggs & Salmon on Bagels Recipe

If you want a great Christmas morning recipe, this is it.  Easy to make and the salmon makes it feel rich.  Not only that but it’s a high energy start to a big day.

Ingredients

  • 8 eggs
  • 1/2 cup (125 mL) milk
  • 3 oz (90 g) smoked salmon, chopped
  • 2 tsp (10 mL) chopped fresh dill
  • salt and white pepper to taste
  • 2 tbsp (30 mL) melted butter
  • 2 bagels, each cut in half, toasted and lightly buttered
  • 1/4 cup (60 mL) low-fat sour cream
  • fresh dill sprigs, for garnish

Directions

  1. Beat the eggs and milk in a bowl until blended. Mix in the salmon, dill, salt and pepper.
  2. Heat the butter in a large, non-stick skillet over medium heat. Pour in the egg mixture. As it begins to set, slowly run a heatproof spatula across the bottom and sides of the skillet to form large, soft curds in the egg mixture. Cook until thick, but still moist, with no visible liquid egg remaining.
  3. Place a half bagel on each of 4 plates. Top with the egg mixture. Dollop with sour cream and garnish with a dill sprig to serve.

Salmon Scrambled Eggs Recipe

The salmon, onions, and spices dress up an easy to make breakfast while camping.

Salmon Scrambled Eggs RecipeIngredients

  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon dried dill weed
  • 1/8 teaspoon pepper
  • Dash salt
  • 1 tablespoon butter or margarine
  • 1/4 cup sliced green onions
  • 1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
  • 1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese

Directions

  • Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
  • Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
  • Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Smoked Salmon Chowder Recipe

Smoked Salmon Chowder RecipeIngredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/2 teaspoon dried tarragon
  • freshly ground pepper
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 pound petite red potatoes, scrubbed and quartered
  • 2 packages (4 ounces each) Smoked Salmon, skin removed
  • 1 cup half and half
  • 1 tablespoon lemon juice
  • 1 cup frozen small peas (do not thaw)

Directions

  1. In a 5- to 6-quart pan, combine butter, onion, tarragon, and pepper to taste over medium high heat. 
  2. Stir often until onion has softened but is not browned, 5-6 minutes. 
  3. Sprinkle flour over onion mixture and cook, stirring often, for 1 minute. 
  4. Gradually add broth, stirring constantly, until well blended. 
  5. Add potatoes and bring mixture to a boil. 
  6. Reduce heat, cover pan, and simmer until potatoes are tender when pierced, about 20 minutes.
  7. Flake salmon into bite-sized pieces. 
  8. Add to broth mixture along with half and half, and lemon juice. 
  9. Cook, stirring often, until soup is heated through, about 5 minutes. 
  10. Do not allow to boil once the half and half has been added. 
  11. Add peas and cook until they are bright green, about 1 minute. Ladle into bowls and serve immediately.