Morey's Seafood International

1. Pulse salmon chunks in food processor until coarse
2. In large stainless steel bowl, combine salmon, onion, ginger, garlic, dill, eggs and flour.
3. Add 1 Tbsp. olive oil, mix well, cover, place in refrigerator until ready. Pour rest of olive oil in small dish.
4. In a food processor with a shredder disc or hand shredder, grate potatoes into a colander; when finished, squeeze all liquids out of potatoes.
5. Add potatoes to salmon mix, top with pepper and salt, mix well.
6. On a griddle or 12” skillet over medium heat, brush with olive oil, drop pancakes with a tablespoon, flatten, cook approx. 2 minutes per side, depending on heat; if necessary, lower heat to avoid burning.

To serve, place a few pancakes on serving dish with a small dish of sour cream with chives.

Cook salmon according to package direction. Flake into 1 inch chunks. Keep warm. Cook pasta to desired doneness.
 
Melt butter in pan on medium heat. Add green onions and garlic.  Cook 1 min.  Add wine and boil until wine is reduced to 2 tbsp.  Add cream, dill, and shake in salt and pepper to taste.  Bring to a boil and simmer 3 min. Add salmon chunks to sauce.  Add a little lemon juice to taste.  Toss sauce with pasta.  Toss in tomatoes.  Sprinkle with parmesan cheese.  Serve immediately.

Cook potatoes over medium heat in a large saute pan coated with non-stick cooking spray. When the potatoes are lightly browned, add the remaining ingredients. Cook until the chowder comes to a slow boil and the flavors have blended.

Preparation and Assembly
• Preheat oven to 350°

• Remove 3 pieces of frozen salmon from box.  Place fish skin side down in wrapper on microwave safe plate.  Poke 2 small holes in each bag.  Cook on high for 2 – 2 ½ minutes only.  Remove plate from microwave, remove fish from bags, reserving the sauce in medium size bowl.  Remove fish skin using a small knife and slice fish into ½” thick slices.  Wisk reserved sauce with a fork, pour over sliced salmon and gently toss.  Set aside.  Fish will finish baking on flatbread.

• Heat milk, half and half, or cream in small sauce pan over medium high.  Whisk in garlic, bring milk to a boil, reduce heat and simmer gently over low heat for 2 to 3 minutes.  Whisk cream cheese into hot milk, whisking continuously to melt.  Whisk 1 cup of the Parmigiano Reggiano into the hot milk and cheese mixture.  Continue whisking until sauce is smooth.  Add ½ cup Mozzarella if using.  Set aside.

• Heat olive oil in small skillet over high heat.  Add sliced onions and sauté over high heat 3 to 4 minutes until onions are caramelized and golden.

• Place the 6-flatbread pieces on 2 or 3 parchment lined cookie sheets.  Spread each flatbread with ¼ cup of the reserved cheese sauce, spreading sauce edge to edge evenly.  Arrange a portion of sliced salmon over each flatbread, add a portion of the onion, ½ tablespoon of capers per flatbread if using, and sprinkle with the remaining Parmigiano Reggiano.  Top each flatbread with additional mozzarella cheese if using. 

• Bake in pre-heated oven 12 to 15 minutes.  Edges of bread will begin to turn light golden brown, but bread will still be soft and flexible.  Remove from oven and sprinkle each flatbread immediately with fresh chives.  Allow flatbread to sit 1 to 2 minutes on cookie sheets to crisp.  Cut into pieces.  Sprinkle with cracked black pepper and salt if desired.  Serve hot.

   Roasted Salsa Prep:

1. Stem, de-seed and cut all the peppers.

2. Preheat barbecue grill to high. Place on the red chili pepper,  jalapeno pepper, red, green & yellow peppers, and the tomatillo. Roast until the skin is blackened. Remove from the grill and let cool.

3. When the roasted veggies are cool, remove the stem from the tomatillo.

4. Place all the ingredients into a blender and chop until fine but do not liquefy. Hold for service.

    Salmon Prep:

1. Place the salmon filets, flat-side down, on med-high preheated grill.
    Thawed: Grill for five minutes and turn salmon over. Grill for an additional five to 10 minutes.
    Frozen: Grill for eight minutes and turn salmon over. Grill for an additional 10 to 14 minutes.

    Clever Tip: Place aluminum foil on grill and spray lightly with cooking oil to keep fish from sticking and breaking.

2. When the salmon is cooked, remove it from the grill and remove the skin.

    Build the Sandwich:

1. Slice each sub roll in half and spread sour cream on top and bottom. On bottom roll place shredded lettuce, sliced tomatoes, onion and grilled filet of salmon.

2. Lace the salmon with roasted salsa and top with roll. Enjoy the big game. Makes four sandwiches.

Bring Potatoes, 2 cups water, salt and pepper to a boil in a large pot; cover and cook 5 minutes. Add carrots, celery, onions and milk; bring to a boil and then simmer for 7 minutes. Stir in salmon and broccoli and cook until salmon just flakes, approximately 4-5 minutes. Garnish with fresh parsley and serve.

Combine first 6 ingredients in a small bowl, cover and chill.  Overlap potato slices around edge of a round 12-inch platter.  Cover and microwave at high for 3 minutes.  Uncover and place fish in a ring inside potatoes with pieces end to end.  Mound broccoli in center of platter.  Sprinkle potatoes with lemon juice; cover.  Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4-minute intervals.  Serve with a dill sauce

Heat sauté pan for 2 minutes, then add 1 tablespoon of olive oil.  Sear salmon fillets on each side for 2 to 3 minutes.  Flake salmon.  Toss flaked salmon with remaining ingredients in large serving bowl.  Toss with lemon dressing and serve.  (Lemon dressing:  Whisk together lemon juice, lemon peel and remaining olive oil until well combined.)

In a large pot of boiling water, cook pasta according to package directions; drain.  In a small bowl, whisk together milk and the sauce packet; set aside.  In a large saucepan or Dutch oven, melt butter over medium heat.  Add shallot and cook until translucent, about 2 minutes.  Add mushrooms and cook, stirring occasionally, until lightly browned, 5 to 6 minutes.  Pour in milk mixture and reduce heat to low.  Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes.  Add pasta, salmon and lemon juice, stirring and tossing until pasta is well coated and heated through, about 1 minute.

Herbed Cream Cheese: Beat ingredients together until smooth.
Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on a medium-sized platter. Garnish with red onion, capers, lemon slices and dill.