Holiday Salmon, Cranberry and Spinach Dip

Thanksgiving Salmon, Cranberry and Spinach Dip
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Rating: 4
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This dip is so easy to make for a party or a holiday meal. The recipe is very traditional, but with the addition of dried cranberries and toasted pecans it takes on a very festive vibe.
Servings Prep Time
8 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
8 People 10 Minutes
Cook Time
10 Minutes
Thanksgiving Salmon, Cranberry and Spinach Dip
Print Recipe
Yum
Votes: 2
Rating: 4
You:
Rate this recipe!
This dip is so easy to make for a party or a holiday meal. The recipe is very traditional, but with the addition of dried cranberries and toasted pecans it takes on a very festive vibe.
Servings Prep Time
8 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
8 People 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine all ingredients except pecans and stir by hand or with an electric mixer on low.
  3. Put dip in baking dish and top with pecans and bake for 10 minutes or until bubbly. Serve with crackers, bread or sliced sturdy fruit.
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Cranberry and Wild Salmon Salad

This recipe is seasonally adapatable.  In the summertime, fresh blueberries would be a nice substitute for the dried cranberries, while in the winter, the red cranberries, red apple and the parsley suggest the holidays, and both versions supply plenty of vitamins.

Cranberry and Wild Salmon Salad
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Servings Prep Time
6 Servings 15 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cranberry and Wild Salmon Salad
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Servings Prep Time
6 Servings 15 Minutes
Servings Prep Time
6 Servings 15 Minutes
Ingredients
Cranberry and Wild Salmon Salad
Balsamic Vinaigrette
Servings: Servings
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Instructions
  1. Combine chunked salmon, apple, cranberries, and parsley. Toss with Vinaigrette.
Balsamic Vinaigrette
  1. Combine all six ingredients and whisk until combined.
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Salmon Tacos with Dairy Free Chipotle-Lime Crema

Salmon Tacos with Dairy Free Chipotle-Lime Crema
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Rating: 5
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Canned salmon can be an excellent and easy substitute for the whatever protein you typically put in your favorite taco recipes. This delicious dairy free option is ideal for people who do not tolerate dairy, but if you can't live without the 'real thing' its easy to replace the cashew cream with sour cream.
Servings
6 Servings
Servings
6 Servings
Salmon Tacos with Dairy Free Chipotle-Lime Crema
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Votes: 1
Rating: 5
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Canned salmon can be an excellent and easy substitute for the whatever protein you typically put in your favorite taco recipes. This delicious dairy free option is ideal for people who do not tolerate dairy, but if you can't live without the 'real thing' its easy to replace the cashew cream with sour cream.
Servings
6 Servings
Servings
6 Servings
Ingredients
Dairy Free Chipotle-Lime Crema
Vegan Cashew Cream
Servings: Servings
Units:
Instructions
Tacos
  1. In a skillet heat up just enough oil to coat the bottom and fry the tortillas until warmed through and golden brown on the outside.
  2. Remove from pan and in each tortilla divide up chunks of salmon topped with Crema and Cabbage. Finish with a few Cilantro sprigs.
Dairy Free Chipotle-Lime Crema:
  1. In a food processor or blender add all ingredients together and puree until combined. Keep in a container with a tight fitting lid or in a convenient plastic squeeze bottle.
Vegan Cashew Cream
  1. Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight.
  2. 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 fridge for up to a week.
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Paleo Salmon, Sweet Potato and Kale Hash

Paleo Salmon, Sweet Potato and Kale Hash w/ Fried Eggs
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Votes: 3
Rating: 4
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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!
Servings
4 Servings
Servings
4 Servings
Paleo Salmon, Sweet Potato and Kale Hash w/ Fried Eggs
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Votes: 3
Rating: 4
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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!
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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
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Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad

Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad
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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.
Servings
8 People
Servings
8 People
Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad
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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.
Servings
8 People
Servings
8 People
Ingredients
Grape Tomato Salad
Dill Creme Fraiche
Servings: People
Units:
Instructions
  1. 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. 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. 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. 1. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
  2. 2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.
Dill Creme Fraiche
  1. 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.
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Fabulous Salmon Curry Salad

Fabulous Salmon Curry Salad
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Votes: 20
Rating: 2.95
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This is a recipe which is traditionally made with chicken breast but which translates beautifully with Thinkpink and or Redhead. We often serve this at store demonstrations as it is so delicious and surprising.
Servings
4-6
Servings
4-6
Fabulous Salmon Curry Salad
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Votes: 20
Rating: 2.95
You:
Rate this recipe!
This is a recipe which is traditionally made with chicken breast but which translates beautifully with Thinkpink and or Redhead. We often serve this at store demonstrations as it is so delicious and surprising.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. * Optional tip: Toast the nuts in a 325 degree oven for 5 to 7 minutes, stirring frequently.
  2. Flake the Salmon with a fork being sure to smash the skin and bones up with the fillets for added nutrition. If this seems unappealing to you we suggest just trying it the first time; due to the canning process the bones and skin are undetectable when smashed and mixed in with everything else.
  3. Add remaining ingredients to Salmon and mix until evenly combined. Serve on your favorite bread, alongside crackers or celery sticks or scoop on top of a green salad.
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