Salmon

Wed, 06/15/2011 - 3:17pm — staff2

Ingredients:

3 Portions Morey’s Seasoned Grill Salmon

8 Medium Roma Tomatoes – Diced ¼”

½ Medium Yellow Onion – Diced ¼”

3 TSP Chopped Garlic

2 TBSP Fresh Chopped Basil

4 TBSP Extra Virgin Olive Oil

¼ TSP Sea Salt

¼ TSP Ground Black Pepper

2 TSP Balsamic Vinegar

½ Cup Grated Parmesan Cheese

FOR BREAD:

1 Loaf French Baguette or Italian Bread

1 TSP Chopped Garlic

¼ Cup Extra Virgin Olive Oil

Instructions:

BRUSCHETTA TOPPING:

Prepare salmon fillets per package instructions. Remove and discard the skin. Place salmon in a glass bowl and flake apart with a fork into small pieces. Allow to cool to room temperature.

Add tomatoes, onion, garlic, basil, olive oil, salt, pepper and vinegar. Toss all ingredients together to mix well. Refrigerate immediately for at least one hour.

BREAD:

Preheat oven to 425 degrees. In a small bowl, whisk together the Olive Oil and the garlic. Cut bread into approximate 3/8” slices using bias cuts. Brush the garlic oil onto one side of each bread slice and place slices oil side up on a baking sheet. Bake for 12 minutes or until edges of bread begin to brown. Remove from oven and cool.

TO SERVE:

Top each individual slice of the toasted bread with an ample mound of the topping. Sprinkle each with Grated Parmesan Cheese. Arrange multiple slices of finished Bruschetta on a platter and serve immediately. Makes approximately 40 Bruschetta.

Wed, 06/15/2011 - 2:55pm — staff2

Number of Servings:

Ingredients:

2 portions marinated Seasoned Grill Salmon-cooked

6 hard boiled eggs

1 scallion finely chopped

1 tablespoon finely chopped fresh dill

2 tablespoons drained capers, rinsed and finely chopped

1/2 teaspoon horseradish

1/2 cup mayonnaise

1/2 teaspoon freshly squeezed lemon juice

12 slices whole wheat bread (or bread of your choice)

2 tablespoons dill- finely chopped, garnish (optional)

18 watercress sprigs, discard tough stems or bean sprouts (optional)

Instructions:

1. Cook marinated Seasoned Grill Salmon portions and let cool.

2. Boil eggs 7 to 9 minutes. After cooking, peel and dice eggs and mash with a fork.

3. In a mixing bowl add eggs, stir in scallions, dill, capers, horseradish, mayonnaise, lemon juice, and salmon portions. Salt and pepper to taste.

4. Top your favorite bread with approximately 1/4 cup of egg salad mixture, watercress sprigs (optional) and with second slice of bread.

5. For garnish, cut into triangles and trim crust, spread the long side of each triangle with a little mayonnaise and dip each one into chopped dill (optional).

Fri, 05/20/2011 - 9:36am — staff1

Number of Servings:

Ingredients:

3 portions Morey's Seasoned Grill Salmon

1 teaspoon chili powder

1/4 cup finely diced onion

1/4 cup finely diced celery

1/4 cup finely diced red pepper

1/2 cup kernel corn, drained

2 cloves minced garlic

1 tablespoon chopped fresh cilantro

1/2 teaspoon black pepper

1/2 cup mayonnaise

1 large egg, lightly beaten

1 tablespoon Dijon mustard

2 cups bread crumbs, divided

Marsala Dipping Sauce:

1 cup plain yogurt

1/4 cup Holland House® Marsala Cooking Wine

1/2 cucumber - peeled and shredded

2 teaspoons garlic powder

1 teaspoon chopped fresh dill

1/4 teaspoon salt

1/8 teaspoon white pepper

Instructions:

Cook the salmon as per package instructions. Cool completely and flake. In a mixing bowl, combine the flaked salmon, onion, celery, red pepper, corn, minced garlic, cilantro, chili powder and black pepper. In another mixing bowl, combine the mayonnaise, beaten egg and the mustard. Combine mayonnaise mixture with one cup of breadcrumbs and the ingredients in other bowl. With clean hands, shape into eight salmon cakes, each approximately two inches in diameter and 3/4” thick. Refrigerate for at least one hour so they will become firm.

Place the other cup of breadcrumbs on a flat plate. Pat salmon cakes in the breadcrumbs to coat on all sides.When ready to cook, place approximately 1/2” of oil in a sauté pan and heat until hot (but not too hot; not smoking). Carefully place the salmon cakes in the pan and cook for approximately five minutes on each side or until golden brown and heated throughout.

In a small bowl, blend the Marsala Dipping Sauce ingredients until smooth. Refrigerate.

Tue, 05/17/2011 - 11:03am — staff1

Number of Servings:

Ingredients:

2 cups penne pasta, cooked and drained

1 large tomato, chopped

1 zucchini, chopped

1 large cucumber, chopped

1 yellow bell pepper, seeded and chopped

1 cup artichoke hearts packed in water, drained and chopped

1/2 cup roasted red peppers packed in water, drained and chopped

1/4 cup sliced black olives

1/2 cup chopped scallions

2 tbsp. sun-dried tomatoes (packed in oil), finely chopped

1/4 cup finely chopped fresh basil

1/3 cup fat-free Italian dressing

Salt and Pepper to taste (optional)

Instructions:

Combine all salad ingredients (first 11 items). Add dressing and toss to coat. Salt and pepper to taste. Cover and refrigerate for at least 1 hour until completely chilled.

Optional: To enhance your pasta salad, add a portion of your favorite flavor Morey’s Smoked Salmon, cubed. Or cook 2 portions of your favorite Morey’s Marinated Salmon, cool and flake into pasta, mix well and enjoy!

Thu, 04/21/2011 - 2:10pm — staff1

Ingredients:

3 Portions Morey’s Seasoned Grill Keta Salmon

8 oz. Cream Cheese

8 oz. Sour Cream

2 oz. Mayonnaise

½ Medium Red Bell Pepper – Chopped

4 Green Onion Bulb and Stalks - Chopped

2 TBSP Chopped Black Olives

2 tsp Chopped Garlic

2 tsp Capers

2 TBSP Lime Juice

½ tsp Tabasco Sauce

Salt and Pepper to taste

Instructions:

Prepare salmon fillets per package instructions. Remove and discard the skin. Place salmon in a glass bowl and flake apart with a fork into small pieces. Allow to cool to room temperature.

Mix cream cheese, sour cream and mayonnaise until smooth. Add red pepper, green onion, olives, garlic, capers, lime juice, Tabasco, sea salt and black pepper. Mix together until well blended. Fold in salmon. Refrigerate immediately for at least one hour.

Serve as is on top of crackers or add tomato slices to the crackers first and top with chopped chives. Can also be served atop cucumber slices or as a celery stuffer.

Fri, 04/15/2011 - 1:39pm — staff1

Number of Servings:

Ingredients:

2 Portions Morey’s Seasoned Grill Wild Salmon

1 Cup Toasted Bread Cubes – 3/8” Dice*

1 ½ Cups Shredded Mozzarella Cheese

¼ Cup Red Bell Pepper – Chopped

¼ Cup Green Bell Pepper - Chopped

12 Large Eggs

1 Medium Roma Tomato – Cut into 6 Slices

2 TBSP Grated Parmesan Cheese

3 Stalks Green Onions - Sliced

To Taste Salt & Pepper

Instructions:

Prepare salmon per package instructions. Remove and discard skin. Split each portion into 3 equal portions. Set aside.

Preheat oven to 375° degrees.

Coat a 6 unit Jumbo Muffin Pan with non-stick cooking spray. Loosely cover the bottom of each cup with bread cubes in a single layer. Layer the following ingredients in each muffin cup and distribute ingredients evenly.

Mozzarella, salmon (flaked), red and green bell peppers. Top with mozzarella cheese. Next, in the center of the cheese in each cup, make an indentation through the cheese to form a “well”.

Crack all of the eggs into a bowl with a pouring lip and scramble together using a whisk. Pour the eggs very slowly into the well at the top of each cup. Go slowly and allow the egg to distribute in the cup. Fill each cup to the top but do not overflow.

Top each cup with a tomato slice placed in the center. Sprinkle grated parmesan cheese and sliced green onions over the top of each.

Bake in a 375 degree oven for 25 minutes.

Remove from oven; allow to stand for a few minutes before removing from pan.

Plate and garnish as desired. Serve immediately.

Fri, 01/14/2011 - 1:25pm — staff2

Number of Servings:

Ingredients:

1/2 pound Yukon gold potatoes

8 strips of bacon

2 cups scallions chopped

1 cup cream corn

2 cloves of garlic minced

1 teaspoon thyme

½ tablespoon ancho chili powder

¼ tablespoon red pepper flakes

1 cup chopped carrots

1 cup green beans

3 cups whole milk

1 cup heavy cream

3 fillets Morey’s Seasoned Grill salmon cut into 1 inch cubes

Instructions:

1. Cut the potatoes into to medium sized cubes and boil them in salted water for 10 minuets. Than drain and let sit.
2. Fry bacon in frying pan until very crisp for 8-10 minutes. Remove bacon from pan and place on paper towels to drain. Dice bacon in to small pieces
3. In same pan add scallions, cream corn, garlic, thyme, carrots, green beans and red-pepper flakes on medium heat. Stir occasionally until the scallions are tender 5 minutes.
4. In large pot pour milk and cream and bring just to a boil, add content from frying pan. Reduce heat to medium low, add potatoes, salmon, bacon, kosher salt, ancho chili powder and fresh ground pepper and simmer 8 - 10 minutes, stir occasionally.

Salmon
Soups

Fri, 01/14/2011 - 1:19pm — staff2

Number of Servings:

Ingredients:

1 medium sized tomato

1 small red onion

1 bag of dole mixed green salad mix

2/3-cup olive oil

3 tablespoons balsamic vinegar

¼ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 Morey’s Seasoned Grill salmon fillet, cooked and flaked

Instructions:

Prep

1. Slice tomato into wedges; roughly chop the onion. Place tomato and onion in a medium sized salad bowl, add bag of mixed greens, toss and set aside.
2. In a small mixing bowl add the olive oil, balsamic vinegar, kosher salt and freshly ground pepper, mix well.
3. Combine salad, salmon and dressing, toss to coat and enjoy.

Fri, 01/14/2011 - 12:28pm — staff2

Number of Servings:

Ingredients:

5 medium Yukon Gold potatoes, peeled, thickly sliced

2 Morey’s Marinated Salmon filets, cooked and flaked

1 heaping cup chopped pickled beets

1 heaping cup cucumber, seeded, or 1 kosher dill pickle, chopped

2 tart-sweet apples peeled, cored and chopped

1/3 cup pomegranate vinegar

1 teaspoon grated onion

1 hard-boiled egg, coarsely chopped

1 small bunch parsley leaves, chopped

4 anchovy fillets, rinsed well, patted dry and minced

Salt and pepper to taste

Iceberg lettuce

Instructions:

Boil the potatoes in salted water until tender, about 9 minutes. Drain potatoes into a colander and run cold water over them to cool. When cool dice potatoes into a large bowl. Add salmon, beets, cucumbers, apples, vinegar, grated onion, chopped egg, parsley and anchovy. Salt and Pepper to taste. Cover and chill. When ready to serve toss with lettuce and enjoy!

Fri, 01/14/2011 - 12:24pm — staff2

Ingredients:

2 fillets Morey’s Marinated Salmon, cooked

2 cups cooked brown rice

½ cup chopped carrots

½ cup frozen peas

2 tablespoons cooking oil

1 clove minced garlic

¼ cup chopped green onions

1 egg

Soy Sauce

Instructions:

Bake salmon in oven, while salmon is baking, cook brown rice and set aside. In small saucepan, boil carrots 4 min. Add peas and boil 1 min. Drain. Set aside. Heat to med-high, 2 tbsp. cooking oil in large skillet or wok. Add peas, carrots, garlic and green onions. Stir consistently until evenly coated with oil. Add egg into pan and stir briskly until egg is cooked. Add rice, stir, shake in soy sauce to taste and stir until completely mixed. Plate rice and top with salmon, serve and enjoy!

Back to Home