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Salmon Recipes


salmon recipes

Smoked Salmon & Artichoke Dip
Serves: 8

6 oz. SeaBear Northwest Smoked Salmon
Two 6 1/2-oz. jars marinated artichoke hearts
4 oz. can mild green chilies
6 Tbs. mayonnaise
3/4 cup grated cheddar cheese
Salt & pepper to taste

Drain smoked salmon, remove skin and break into small 1/2" chunks. Drain and chop artichokes and chilies, and mix with smoked salmon. Fold in mayonnaise, cheese (hold back one Tbs. of cheddar cheese and sprinkle over the top) and salt and pepper. Cover and bake in a pre-heated oven at 350 degrees for approximately 15-20 minutes. Serve hot and bubbly with crackers, tortilla chips slices of crusty artisan bread


salmon recipes

Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

4 fresh California King Salmon steaks (six-oz.)
Citrus Marinade
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 Tbsp. olive oil
2 cloves garlic, crushed
1 serrano Chile, seeded and minced
2 tsp. lime zest, grated
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
Roasted Corn-Black Bean Salsa
4 ears of fresh corn on the cob (husks removed)
1 can (15 oz.) black beans, rinsed
2 Roma tomatoes, diced
1/3 cup green onions, minced
1/3 cup cilantro, minced
2 serrano chilies, seeded and minced
1/2 tsp. Salt
1/2 tsp. Chili powder
1/4 tsp. Ground black pepper
1/3 cup Citrus Marinade

Rinse salmon steaks and pat dry.
Citrus Marinade
In a small bowl whisk together orange juice, lime juice, oil, garlic, chile, lime zest, salt and pepper. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinade in the refrigerator while making the salsa. Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored. Serve with Roasted Corn-Black Bean Salsa. Makes 4 servings.
Roasted Corn-Black Bean Salsa
Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, serrano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.
Nutrition information: calories 688 protein 67g iron 5mg carbohydrates 56g fat 24g calcium 148mg cholesterol 98mg fiber 8g sodium 667mg


salmon recipes

Potato And Salmon Bisque
Yield: 1 servings

1 can (7 1/2 ounces) salmon, -drained and boned
1 Can (l3 3/4 ounces) chicken -broth
3 Green onions, chopped
2 tbsp. Chopped red pepper
1 tsp. Grated lemon peel or 1 tablespoon lemon juice
Dash pepper
1/2 c Idaho instant mashed potato -granules

In microwave-safe 2-quart casserole combine salmon, broth, milk,
green onions, red pepper, lemon peel and pepper. Cover loosely
with plastic wrap; cook on High 5 to 6 minutes or until very hot.
Stir in potatoes. Re-cover; let stand 5 minutes. Cook on High
2 minutes if necessary to reheat


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