With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Melt butter in small frying pan over medium heat, then add curry powder, cooking briefly until it darkens slightly and become aromatic. Add onion, jalapeno pepper, garlic and ginger. Cook for 2 minutes or until garlic is golden.
Gently blend cooked ingredients, drained and mashed salmon, eggs, breadcrumbs, pistachios, parsley and salt & pepper in a bowl.
Make 8 balls, pressing each into a nice salmon cake. You may also make 16 portions and serve as delicious and unique appetizers.
Heat large frying pan over medium heat, add oil and fry a few cakes at a time about 3 minutes per side or until nicely browned
Serve with Curry-Lemon Sauce or your favorite chutney.
Curry-Lemon Sauce
Mix All ingredients thoroughly, refrigerate any leftovers to serve on your favorite sandwiches or wraps.
This super simple breakfast recipe can be prepared in a flash on busy mornings. The hash can be made ahead of time if necessary adding the salmon and eggs the morning of. The body likes protein in the mornings, and there is nothing like wild Alaska salmon for that. Delicious!
Preheat oven to 200 degrees. In a large skillet soften onions in Avocado Oil, add Sweet Potatoes. Cook for 3-4 Minutes, until sweet potatoes are cooked through and slightly crispy on the outside.
Add Kale, it is OK if the pan seems over flowing and deglaze the pan while steaming the vegetables with Veg stock and cook for another 5. Season with Paprika, cayenne, salt and pepper or any other spice blend you like and add Salmon.
Keep hash warm in a 200 degree oven. In a separate frying pan fry the eggs to your preference.** Divide the hash between four plates and top each with an egg
Toss greens and cilantro w/ dressing in serving bowl. Arrange topping over greens and serve.
Dairy Free Sriracha-Lime Ranch
Whisk all ingredients together and adjust seasonings to taste.
Cashew Cream
Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight
Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy. Store in refrigerator for up to a week.
Frittatas are some of my favorite recipe exports from Spain. They can be made at the drop of a hat with whatever you have on hand. This version is easy to put together for a party, but takes a little planning ahead for the accompaniments. If you are short on time it stands beautifully on its own as well.
1. Preheat oven to 375 degrees. In a large ovenproof skillet sauté onions and potatoes until softened. Spread mixture evenly across bottom of the pan and cover allowing the potatoes on the bottom to form a crust.
2. Beat eggs and cream until slightly aerated. Add Asparagus and Salmon to the skillet in even layers and pour over eggs. Cook on medium heat and transfer entire pan to oven.
3. Bake until cooked through and brown on top (about 20 minutes) and remove from oven, allowing the frittata to cool for 5-10 minutes. Cut into 8 equal slices and serve with ½ cup Tomato Salad and a dollop of Crème Fraiche.
Grape Tomato Salad
1. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.
Dill Creme Fraiche
1. Combine all ingredients in a Mason jar or other container with tight fitting lid. Let sit over night on the counter (Do Not Refrigerate). It will be thick and perfectly tangy in the morning at which point you can refrigerate any leftover cream.
Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Over medium heat sauté onions until just soft and set aside. In a medium bowl combine Salmon, Herbs, Onions, Dijon and Egg and mix well. Add Breadcrumb and mix until evenly combined. Form into cakes and Refrigerate 30 minutes-2 hours.
Preheat oven to 375 degrees while cakes are setting in the fridge and prepare a baking sheet with cooking spray and parchment. Bring a skillet up to medium-high heat and in batches brown both sides of each cake. After browning the cakes place on prepared baking sheet in the oven.
Put enough water into a large sauté pan to come up 2 inches in the pan. Add 2 Tablespoons white vinegar. Bring the liquid to a simmer. Begin to toast English Muffins and prepare Hollandaise (recipe below) before moving forward with the eggs.
Poach the eggs in a batch, no need to stir water when preparing more than a couple at a time. When fully cooked removed with a slotted spoon and drain on paper towels.
Layer each half of English muffin with 1 prepared salmon cake, a poached egg and 1/8 of the hollandaise. Garnish with fresh dill and chives.
Horseradish Hollandaise
Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
Add Eggs, Lemon juice and Horseradish and Blend until combined. With blender running slowly add hot butter until thick, creamy sauce forms. Season with salt and pepper and serve immediately.
This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.
2. In a Large sauté pan slowly cook onions and mushrooms in butter over medium heat. After both have completely softened add the rice and cook until toasted, but not browned.
3. Add half of the peas and chicken stalk ½ cup at a time, stirring constantly
4. Once the rice is cooked to ‘al dente’ add the cream, parmesan, lemon zest and salmon and serve immediately.
