Easy Wild Salmon Spread

• Add can of salmon including all of the nutritious contents to the cream cheese and combine until smooth.
• Add onion and garlic, and stir until ingredients are mixed into a pink creamy blend. Salt and pepper to taste, and optional hot sauce or fresh squeezed lemon.
• Fold the salmon spread on to a serving platter or bowl.
• Mix chopped parsley with chopped almonds and sprinkle over top of salmon spread.
• Cover lightly and refrigerate for a couple of hours.
• Serve salmon spread with crackers, prepared vegetables or breads at room temperature for best flavor

• Preheat the oven to 350°
• Liberally butter a 9” ceramic pie dish.
• Evenly distribute the salmon in a single layer on the bottom of the pie dish.
• Break up chèvre into half-inch chunks and distribute among the salmon chunks.
• Place remaining ingredients in a mixing bowl and whisk until frothy. Pour over the salmon and chèvre.
• Bake on the center rack for 40-45 minutes.
• Let rest for 15-20 minutes before slicing and serving.

• Mix first four ingredients together and divide evenly between Avocado halves.
• Mix Vinaigrette and serve over salmon salad and avocado.
• ***Some additions that could be made to the salad recipe: 1. Jalapenos 2. Roasted Red Peppers 3. Blueberries 4. Nuts (Walnuts or Pecans are optimal for flavor) 5. Fresh Lemon Zest 6. Anything you think you may like or have on hand.

• Whisk together Lemon Juice, Red Wine Vinegar, Olive Oil, Garlic Paste, Dried Oregano, Salt and Pepper in a bowl.
• Add the diced vegetables and feta cheese and refrigerate until ready to eat.
• Serve salad alongside 3.75 oz. of salmon with a spoonful of Greek yogurt and fresh mint.

• Combine all ingredients and serve alongside crackers, crudites, on bed or as is. Enjoy!

Sandwiches

• 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

• In a Food Processor add all ingredients and pulse until completely combined.

Burgers:

• Preheat Oven to 375 degrees and prepare a baking sheet with cooking spray and parchment paper.
• 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.
• At this point form the patties, keeping them separated on a plate with parchment paper and refrigerate for at least 1 hour.
• 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

• Whisk together all ingredients, refrigerate.

• Preheat oven to 350 degrees.
• In a medium bowl combine all ingredients except pecans and stir by hand or with an electric mixer on low.
• 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.

Salmon Bahn Mi

• Slightly warm baguette in oven without toasting. Cut in half and evenly spread mayo on both sides of baguette. Top with Salmon salad, cucumbers, carrots and Cilantro. Cut baguette into quarters with two quarters making one large sandwich that can easily be shared.
• ***One can easily adapt this and most sandwich recipes to be "paleo" or low-carb friendly by replacing the bread with a collared wrap seen in the photo. This can be done by removing the thickest part of the 'trunk' of the collared and blanching the leaf in boiling water to soften it. It can then be filled with all of your favorite sandwich fillings and wrapped like a tortilla.

Asian Salmon Salad

• Combine all ingredients in a small bowl and stir until thoroughly combined.

Sweet and Spicy Pickled Cucumbers

• Place Cucumbers and onions in a small bowl in an even layer. Whisk together all other ingredients and pour over vegetables. Cover and refrigerate for at least 1 hour.

Spicy Mayo

• Whisk together in a small bowl; refrigerate after using.

• 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.