Morey's Seafood International

Prepare salmon per package instructions. While salmon is cooking, prepare cheese sauce.

Citrus Cheese Sauce -

In a sauce pan, combine heavy cream and butter. Heat over mediume heat, stirring frequently until butter has melted and mixture is near boiling. Add cheese and whisk together until cheese has melted and is thoroughly blended. Add lime juice, paprika, sea salt and pepper. Blend togethr. Reduce heat to low and keep warm. Whisk well before serving.

Prepare -

Remove and discard skin from cooked salmon and cut fillets in half. Poach eggs. While eggs are poaching, toast muffin halves.

Serve -

Place english muffin halves on serving plate. Layer each half with salmon and poached egg, top with a generous ladle of cheese sauce and sprinkle with green onion. Serve immediately.

Prepare macaroni and cheese according to package directions. Stir in the soup, milk, salmon, cheddar cheese and onion. Transfer to a greased 1 1/2 quart backing dish. Sprinkle with bread crumbs; dot with butter. Bake uncovered at 375F for 30 minutes or until heated through.

Remove skin from salmon and crumble into a 1 quart bowl. In a small bowl combine mayonnaise, yogurt, celery, capers and pepper. Mix well and add to salmon, toss. Serve on your choice of bread.

Combine cucumber and vinegar in small bowl. Set aside. Combine dill, sugar and mustard in small a small bowl. Mix well and set aside.

heat broiler. Brush bread slices with olive oil on both sides. Place on broiler pan. Broil until lightly browned on both sides (about 2-3 minutes), turning once.

Spread 1 tsp mustard mixture on toasted bread slices. Top with cucumber slice. Place Morey’s Nova Lox Salmon on each. Garnish with additional fresh dill.

Cook Morey’s Salmon Fish Creations according to packaging. Remove skin, shred with a fork and set aside.

Place cream cheese in a bowl and allow to soften slightly, add sour cream and mix to incorporate. Fold in chopped spinanch and salmon flakes until well distributed in the mixture.

Spoon the filling mixture into the center of each portobello. Place the portobellos on a foil lined baking sheet. Bake in a 350 degree oven for 20 to 30 minutes. (Oven times may vary)

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.

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).

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.

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!

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.