SALMON CROQUETTE SANDWICH
I'm obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.
Nutrition Facts : Calories 656 calories, Fat 25g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 1205mg sodium, Carbohydrate 75g carbohydrate (14g sugars, Fiber 4g fiber), Protein 34g protein.
THE ULTIMATE MAKEOVER: SALMON EN CROûTE
Angela Nilsen makes a super healthy version of the classic pastry wrapped fish parcel without losing the wow factor
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry for 2-3 mins to soften, then add the mushrooms and garlic, and stir-fry over a high heat for another 3-4 mins, or until the mushrooms and shallots are golden and any liquid from the mushrooms has evaporated. Pour in the lemon juice - after a few seconds, that should have evaporated too. Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan (see step 1). Stir in the dill and chives, and season with a little salt and pepper. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crème fraîche. Lay one of the filo sheets on the worktop with the short end facing you. Brush all over with a little of the remaining oil. Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.
- Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled mushroom mix over the top of the fillet (see step 2). Lay the other salmon fillet on top, skin-side down. Season again. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon (see step 3), lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.
- Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds (see step 4), then carefully brush with the last of the oil. Can be prepared 3-4 hrs ahead up to this point and chilled. Transfer the salmon parcel to the baking sheet. Bake for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it. Remove from the oven and let the salmon sit for 2-3 mins before slicing.
Nutrition Facts : Calories 331 calories, Fat 20.2 grams fat, SaturatedFat 4.1 grams saturated fat, Carbohydrate 11.6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1.1 grams fiber, Protein 26.6 grams protein, Sodium 0.47 milligram of sodium
SEAFOOD-STUFFED SALMON FILLETS
You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.
Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.
CANADIAN SALMON STRUDELS
Few things say Canadian more readily than salmon and wild rice. Combined with flaky phyllo pastry, earthy mushrooms and tender spinach, the patriotic duo is transformed into a heavenly package designed specifically for entertaining occasions. This is a dynamite entrée for special dinners, always earning high praise and well satisfied appetites. The strudels can be assembled up to four hours ahead.
Provided by Olha7397
Categories Canadian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE RICE: In saucepan, melt butter over medium heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper; bring to boil. Add wild rice; return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long grain rice; simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
- Trim spinach; rinse, shaking off excess water. In saucepan, cook spinach, with just the water clinging to leaves, over medium heat for 8 minutes or until wilted; drain in sieve, pressing out moisture. Chop; toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle; slide along to remove fillet.
- Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 teaspoons of the butter. Place second sheet on top; brush with butter.
- About 1 inch from long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving 4-inch border at short sides. Top with one-quarter of the spinach. Top with 1 piece of salmon.
- Fold 1-inch border over filling; fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat to form 4 packages. Bake in 425°F oven for 15 to 20 minutes or until golden.
- SAUCE: Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. Stir in parsley. Serve with salmon. Makes 4 servings.
- TIP: Remove all the pin bones from the salmon before separating the skin from the flesh. Do this by running the straight, dull edge of a knife across flesh side of fillet. This raises the pin bones, making them easy to extract with tweezers.
- Canadian Living Cooks Step by Step.
Nutrition Facts : Calories 894.1, Fat 57, SaturatedFat 32, Cholesterol 215.7, Sodium 698.7, Carbohydrate 50.1, Fiber 5.5, Sugar 2.6, Protein 45.1
SALMON STRUDEL
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h18m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Marinate salmon in olive oil, orange and lemon zest and dill for 6 hours. Wrap each piece of fish tightly in grape leaves. Lay out 1 piece of filo and butter lightly with pastry brush. Place fish at one end and fold outer edges of filo over salmon. Begin rolling salmon in filo buttering between each roll. Repeat process with remaining salmon and bake in a preheated 450 degree oven until golden brown, about 6 to 8 minutes.
SALMON WITH ESCAROLE AND WILD RICE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the wild rice mix as the label directs. Fluff and set aside.
- Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
- Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
- Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 68 milligrams, Sodium 527 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 32 grams, Sugar 4 grams
SALMON TURNOVERS
This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand.
Provided by Alton Brown
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
- In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.
SALMON AND SPINACH STRUDEL
Steps:
- In a saucepan cook the spinach according to the package instructions, drain it, and let it cool. When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan cook the onion and the fennel bulb and seeds in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and apéritif and cook the mixture, stirring, for 3 minutes. (The mixture will be extremely thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
- In a non-stick skillet melt 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Add the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 minutes, or until it is just cooked through. Remove the skillet from the heat and let the salmon cool. Discard the skin from the salmon, halve the steaks, and discard the bones. In a small bowl stir together the remaining 2 tablespoons Parmesan and the bread crumbs.
- Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
- Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.
SAUSAGE AND CHEESE BREAKFAST STRUDELS
This is an elegant take on breakfast food. It can be made the night before and baked just before serving. Give this a try if you want something a little different than a breakfast casserole or strata. It is a very lovely meal to serve to brunch guests. Enjoy! **Don't let the long list of ingredients or instructions put you off. It is very simple to make.
Provided by MamaJ
Categories Breakfast
Time 1h
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 (if baking right away).
- Melt 2 T. butter in a saucepan and blend in flour.
- Cook over medium heat until smooth and bubbly, about 1 minute.
- Gradually add milk and cook until mixture boils and thickens, stirring constantly.
- Boil one minute.
- Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
- Stir until cheeses are melted and set aside.
- In medium skillet, brown sausage; drain.
- Stir in eggs and thyme and cook over medium heat until eggs are just set.
- Stir in cheese sauce and 1 T. parsley.
- Cool completely.
- Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
- Brush one sheet with melted butter and sprinkle with bread crumbs.
- Fold in half lengthwise; brush with butter.
- Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
- Place seam side down on ungreased cookie sheet.
- In a small bowl, combine topping ingredients.
- Brush strudel with melted butter and sprinkle with topping.
- Repeat until all five strudels are made.
- Bake for 15 minutes or until crisp and light brown.
- These can be prepared, covered and refrigerated a day ahead, then baked as directed.
Nutrition Facts : Calories 511, Fat 39.1, SaturatedFat 21.3, Cholesterol 310.8, Sodium 597.8, Carbohydrate 19.7, Fiber 0.8, Sugar 0.9, Protein 19.9
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