Salmon Greek Salad

Salmon Greek Salad
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This traditional "Greek Salad" is served alongside drained and flaked canned salmon and Greek yogurt for a nice meal packed full of super foods. We suggest making the salad ahead of time and keeping a 'pop-top' can in the refrigerator next to it for an easy lunch at work or wherever you need it. The ingredients are easy to find and and prepare and will keep you filled with energy for a long time.
Servings Prep Time
2 Servings 10 Minutes
Servings Prep Time
2 Servings 10 Minutes
Salmon Greek Salad
Print Recipe
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Votes: 0
Rating: 0
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This traditional "Greek Salad" is served alongside drained and flaked canned salmon and Greek yogurt for a nice meal packed full of super foods. We suggest making the salad ahead of time and keeping a 'pop-top' can in the refrigerator next to it for an easy lunch at work or wherever you need it. The ingredients are easy to find and and prepare and will keep you filled with energy for a long time.
Servings Prep Time
2 Servings 10 Minutes
Servings Prep Time
2 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Whisk together Lemon Juice, Red Wine Vinegar, Olive Oil, Garlic Paste, Dried Oregano, Salt and Pepper in a bowl.
  2. Add the diced vegetables and feta cheese and refrigerate until ready to eat.
  3. Serve salad alongside 3.75 oz. of salmon with a spoonful of Greek yogurt and fresh mint.
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Mediterranean Salmon Burgers with Tzatziki Sauce

Mediterranean Salmon Burgers with Tzatziki Sauce
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Rating: 4
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These super flavorful salmon burgers make great options for non meat eaters or simply someone who wants something a little different than typical summer barbecue fare. This tzatziki sauce can double as a delicious side with slices of pita or crisp, fresh veggies.
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Mediterranean Salmon Burgers with Tzatziki Sauce
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Votes: 1
Rating: 4
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These super flavorful salmon burgers make great options for non meat eaters or simply someone who wants something a little different than typical summer barbecue fare. This tzatziki sauce can double as a delicious side with slices of pita or crisp, fresh veggies.
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Servings Prep Time
4 Large Burgers 10 minutes
Cook Time Passive Time
10 minutes 75 minutes
Ingredients
Tzatziki Sauce
Servings: Large Burgers
Units:
Instructions
Burgers:
  1. Preheat Oven to 375 degrees and prepare a baking sheet with cooking spray and parchment paper.
  2. Drain Salmon and flake with a fork, mashing up all skin and bone into the meat. Add Eggs, Olives, Sundried Tomatoes and mix thoroughly. Add Bread Crumbs ¼ Cup at a time until mixture is just dry enough to form patties.
  3. At this point form the patties, keeping them separated on a plate with parchment paper and refrigerate for at least 1 hour.
  4. Heat a skillet to medium high and brown the patties in a little high heat oil (I like Avocado, but Canola or Vegetable work as well) on both sides. Transfer the patties to the baking sheet and bake for 15 minutes until cooked through. Serve on toasted Ciabatta with Tzatziki, Red Onion and Arugula.
Tzatziki Sauce
  1. Whisk together all ingredients, refrigerate.
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Lemony Salmon Coleslaw

Lemony Salmon Coleslaw
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Rating: 5
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This a recipe is guaranteed to be a potluck favorite for years to come; it never fails to get multiple recipe requests. It also makes the most delicious lunch or light dinner.
Servings
4-6 People
Servings
4-6 People
Lemony Salmon Coleslaw
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Votes: 1
Rating: 5
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This a recipe is guaranteed to be a potluck favorite for years to come; it never fails to get multiple recipe requests. It also makes the most delicious lunch or light dinner.
Servings
4-6 People
Servings
4-6 People
Ingredients
Coleslaw Mix
Cole Slaw Dressing
Servings: People
Units:
Instructions
  1. Whisk together dressing ingredients in a medium sized bowl and toss with the slaw mix. I like to make this a bit ahead and keep in the refrigerator for an hour or two to let the ingredients come together.
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Salmon Cobb with Yogurt-Dill Dressing

Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
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Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.
Servings
4 Servings
Servings
4 Servings
Salmon “Cobb” Salad w/ Creamy Yogurt-Dill Dressing
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Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.
Servings
4 Servings
Servings
4 Servings
Ingredients
Creamy Yogurt-Dill Dressing
Servings: Servings
Units:
Instructions
Salad
  1. Toss Romaine, Salmon and Bacon w/ Dressing in serving dish. Top w/ remaining ingredients and serve.
Dressing
  1. Whisk together all ingredients and adjust seasonings to your preferences
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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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Wild Salmon & Blueberry Salad

Wild Salmon Salad with Blueberries
Wild Salmon & Blueberry Salad
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Wild blueberries grace the banks of many of Alaska’s 600,000 miles of streams and rivers. Those streams and rivers are key to the life of wild salmon. Spawning salmon, with a sense of smell reportedly 30,000 times that of humans, must smell those blueberries lining the bank of their natal stream. Wild blueberries & wild salmon—it is pure food poetry from the beginning to this delicious end.
Wild Salmon Salad with Blueberries
Wild Salmon & Blueberry Salad
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Wild blueberries grace the banks of many of Alaska’s 600,000 miles of streams and rivers. Those streams and rivers are key to the life of wild salmon. Spawning salmon, with a sense of smell reportedly 30,000 times that of humans, must smell those blueberries lining the bank of their natal stream. Wild blueberries & wild salmon—it is pure food poetry from the beginning to this delicious end.
Ingredients
Salad
Lemon Dijon Vinaigrette
Servings:
Units:
Instructions
  1. Combine salad ingredients in a large bowl.
  2. In separate bowl, whisk together the Lemon Dijon Vinaigrette ingredients.
  3. Toss the salad with the Lemon Dijon Vinaigrette.
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