SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER
Steps:
- Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
- Preheat the oven to 375 degrees F.
- Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.
BAKED SALMON WITH HONEY MUSTARD SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
- Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
- Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.
CHIVE-CORIANDER SALMON AND CABBAGE
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
- Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet.
- Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes.
Nutrition Facts : Calories 0 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 130 milligrams, Sodium 360 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 43 grams
SALMON WITH CHIVE MAYONNAISE
It's easy to stir together this thick sauce to dress up broiled salmon steaks. The fish seems special but is really no fuss to prepare. Serve with crisp deli coleslaw and store-bought lemon cake for dessert...or try a Caesar salad and frozen key lime pie.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients; set aside 1/3 cup for serving. Place salmon steaks on a broiler rack. Broil 4 in. from the heat for 9 minutes. Brush with remaining mayonnaise mixture. Turn salmon over; broil 9 minutes longer or until fish flakes easily with a fork. Serve with the reserved mayonnaise mixture.
Nutrition Facts : Calories 730 calories, Fat 63g fat (10g saturated fat), Cholesterol 120mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
SALMON AND CHIVE TEA SANDWICHES
Steps:
- Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 0.9 g, Cholesterol 16.8 mg, Fat 5.1 g, Protein 3.1 g, SaturatedFat 3.3 g, Sodium 172.6 mg, Sugar 0.9 g
WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE
The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year's first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn't compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.
Provided by David Tanis
Categories dinner, lunch, weekday, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
- Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
- Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
- Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
- To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.
ROAST SIDE OF SALMON WITH MUSTARD, TARRAGON, AND CHIVE SAUCE
Provided by Bon Appétit Test Kitchen
Categories Fish Mustard Roast Quick & Easy Dinner Salmon Tarragon Chive Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.
SALMON WITH CHIVE MUSTARD BUTTER
I have not tried this recipe. I got this recipe from The Everything Low Carb Cookbook. Sea bass or snapper can be substituted for the salmon.
Provided by internetnut
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size bowl, combine the mustard, orange zest, 1 1/2 tablespoons lemon juice, salt, pepper, butter, and 3 tablespoons of chives; mix well to blend.
- Preheat oven to 425.
- In a lightly buttered baking dish, place the fillets skin side down. Brush each fillet with the remaining lemon juice and season with salt and pepper. Spread about 2-2 1/2 tablespoons of butter mixture over each fillet to coat evenly.
- Bake for about 12 minutes or until done. To check for doneness, insert a thin-bladed knife into the thickest part of the fillet. The flesh should flake and separate easily and there should be no trace of translucence. The fish should be opaque and flaky. Transfer the fish to a warm platter and brush any remaining mustard chive butter over the fish while it is hot. Sprinkle with the remaining chives to garnish. Cut each fillet in half to serve.
- Cooking Times For Fish: As a rule of thumb, you can expect fish to take about 12 minutes per inch to cook through in a preheated 425 oven.
Nutrition Facts : Calories 403.2, Fat 23.2, SaturatedFat 11, Cholesterol 158.9, Sodium 445.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 45.6
CHIVE BAKED SALMON
I adore fresh salmon. The cream cheese topping, keeps the salmon moist. As it melts, the flavors of the herbs and vegetables encases the fish steaks.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place salmon in a shallow, greased baking dish.
- Combine cream cheese, tomatoes, mushrooms, chives, parsley, salt and pepper.
- Top salmon with cream cheese mixture and bake uncovered 12-15 minutes or until the fish flakes easily.
- Garnish and serve.
BAKED SALMON (WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE)
Make and share this Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce) recipe from Food.com.
Provided by Tonkcats
Categories Mexican
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees.
- Butter baking dish. Place salmon in dish skin side down.
- Mix lime juice and butter. Brush over salmon.
- Sprinkle with salt and pepper. Let stand 15 minutes.
- Bake until fish is almost opaque, about 9 minutes per inch of thickness.
- Meanwhile prepare sauce:
- Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
- Add sour cream and stir until heated through; do not boil.
- Mix in lime juice. Add salt and pepper.
- Transfer fish to platter. Spoon sauce over.
- Sprinkle generously with chives.
- Garnish with lime wedges.
Nutrition Facts : Calories 347.2, Fat 20.8, SaturatedFat 9.4, Cholesterol 113.5, Sodium 209.3, Carbohydrate 2.8, Fiber 0.4, Sugar 2.1, Protein 36
BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE
This is a recipe that I've had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From "Seasonal Celebrations across America Cookbook, 1996".
Provided by lazyme
Categories Very Low Carbs
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter shallow baking pan or broiler pan.
- Arrange salmon filets on buttered pan.
- Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
- In small bowl, combine horseradish, bread crumbs and shallot, mix well.
- Press into top of each filet.
- Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
- Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
- With wire whisk, beat in 1 cup of the butter.
- Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
- Stir in parsley and chives.
- If desired, season with salt and pepper.
- Serve butter sauce over salmon filets.
Nutrition Facts : Calories 793, Fat 54.2, SaturatedFat 27.9, Cholesterol 258.2, Sodium 894.1, Carbohydrate 4.3, Fiber 0.6, Sugar 1.7, Protein 66.3
CHIVE-SALMON SPREAD RECIPE
Keep two ingredients on hand at all times for an easy salmon spread recipe! This delicious Chive-Salmon Spread Recipe is just minutes away from serving.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Mix ingredients just until blended.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.5716 g, Protein 4 g
SALMON WITH CHIVE OIL, CAULIFLOWER AND GREENS
Provided by Paula Wolfert
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Make the chive oil by combining the chives, quarter teaspoon of salt and the peanut oil in a blender jar and whirling until the mixture is smooth. Pour into a clean jar, cover tightly and refrigerate. It keeps up to one month.
- In a saucepan of salted boiling water, blanch the cauliflower for five minutes, or until tender; then drain. In a second saucepan, blanch the greens for two minutes; drain, refresh and drain. Cover and cook the greens in one-quarter cup of lightly salted boiling water until they are almost tender, about 10 minutes (less for young leaves). Up to this point, the recipe can be prepared in advance.
- Preheat the oven to 225 degrees. Place a large skillet of boiling water on the lower oven shelf. Place the salmon pieces side by side on a metal baking sheet and set the sheet on the upper oven shelf and cook 10 minutes. Turn over and cook for one minute longer or until the fish flakes when touched with a fork. Note that the color of the salmon will not turn dull and the texture will be very juicy.
- In a large skillet, melt the butter over medium high heat, add the cauliflower and greens and saute, tossing, until hot. Season with pepper and arrange the greens and cauliflower in clumps on a large serving platter. Add four tablespoons of water to the skillet and boil quickly to combine the buttery juices and water; pour over the vegetables and drizzle the chive oil over the juices that fall onto the platter. Place the warm salmon in the center and spread a mixture of coarse sea salt and fresh snipped chives on top.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 53 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 516 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON & CHIVE BAGEL TOPPER
Mix your fish with cream cheese and herbs for a low-fat and healthy sandwich filling
Provided by Good Food team
Categories Lunch, Main course
Time 8m
Number Of Ingredients 6
Steps:
- Flake the salmon into a bowl. Add the cheese, lemon zest and juice, chives and plenty of black pepper. Mash everything together with a fork, then keep chilled until lunchtime.
- Lightly toast the bagel halves, then spread with the salmon mixture and top each with a handful of watercress. Eat straight away.
Nutrition Facts : Calories 368 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
BAKED SALMON WITH CHIVE CREAM RECIPE
Provided by duckieq
Number Of Ingredients 7
Steps:
- 1) preheat oven to 350 2)drizzle evoo in small baking pan and put fish skin side down 3) arrange tomato on top of fish and cook 6-8 minutes 4) mix cream cheese, lemon juice, chives and salt and pepper 5) remove salmon from oven, top with cheese mix and serve
BAKED SALMON WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE
Make and share this Baked Salmon With Lime, Jalapeno Chive and Sour Cream Sauce recipe from Food.com.
Provided by Paris D
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- Butter baking dish. Place salmon in dish skin side down.
- Mix lime juice and butter. Brush over salmon. Sprinkle with salt and pepper. Let stand 15 minutes.
- Bake until fish is almost opaque, about 9 minutes per inch of thickness.
- Meanwhile prepare sauce: Melt butter in heavy small saucepan over medium-low heat.
- Add chilies and cook until tender, stirring occasionally, about 3 minutes.
- Add sour cream and stir until heated through; do not boil.
- Mix in lime juice. Add salt and pepper.
- Transfer fish to platter. Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.
Nutrition Facts : Calories 348.1, Fat 20.8, SaturatedFat 9.4, Cholesterol 113.5, Sodium 209.4, Carbohydrate 2.9, Fiber 0.5, Sugar 2.1, Protein 36.1
CHIVE TARTINES WITH SMOKED SALMON
Categories Cheese Appetizer Bake Salmon Spring Chive Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 7
Steps:
- Puree 1 cup chives and oil in blender 2 minutes. Pour into fine sieve set over medium bowl. Let drain 1 hour (do not press on solids). Discard solids.
- Preheat oven to 400°F. Mix goat cheese and shallot in small bowl; season to taste with pepper. Place bread slices on large baking sheet. Brush both sides of bread lightly with chive oil. Spread each slice with 1 1/2 teaspoons cheese mixture.
- Bake bread until light golden, about 5 minutes. Transfer to platter. Drape 1 salmon slice over each. Sprinkle with additional chopped chives.
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
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