Salmon Salad with Blueberries and Arugula on Rye

Salmon Salad with Blueberries and Arugula on Rye
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These sandwiches are incredibly easy and make an elegant lunch for an afternoon get together with friends or a picnic. The ingredients can be arranged before hand and packed to assemble easily or put together and packed for later.
Servings Prep Time
4 Sandwiches 10 minutes
Servings Prep Time
4 Sandwiches 10 minutes
Salmon Salad with Blueberries and Arugula on Rye
Print Recipe
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Votes: 0
Rating: 0
You:
Rate this recipe!
These sandwiches are incredibly easy and make an elegant lunch for an afternoon get together with friends or a picnic. The ingredients can be arranged before hand and packed to assemble easily or put together and packed for later.
Servings Prep Time
4 Sandwiches 10 minutes
Servings Prep Time
4 Sandwiches 10 minutes
Ingredients
Blueberry Cream Cheese
Servings: Sandwiches
Units:
Instructions
Sandwiches
  1. Drain Salmon and mix with mayo, Dijon, celery, chives and parsley. Spread blueberry cream cheese evenly on 4 pieces of Rye bread and divide the salmon salad evenly between the other four pieces. Top Salmon with Arugula and the second half of bread and serve.
Blueberry Cream Cheese
  1. In a Food Processor add all ingredients and pulse until completely combined.
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Salmon & Shrimp Cakes with Double Radish Sauce

Salmon and Shrimp Cakes with Double Radish Sauce
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How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes. These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Salmon and Shrimp Cakes with Double Radish Sauce
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How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes. These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Ingredients
Salmon and Shrimp Cakes
Double Radish Sauce
Servings:
Units:
Instructions
  1. Using a food processor, pulse shrimp until finely minced.
  2. Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
  3. Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
  4. Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.
Double Radish Sauce
  1. In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.
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Salmon Cake Benedict w/ Horseradish Hollandaise

Salmon Cake Benedict w/ Horseradish Hollandaise
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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.
Servings
4 People
Servings
4 People
Salmon Cake Benedict w/ Horseradish Hollandaise
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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.
Servings
4 People
Servings
4 People
Ingredients
Horseradish Hollandaise
Servings: People
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
  2. 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. 
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