Salads

Tue, 06/21/2011 - 1:50pm — staff1

Number of Servings:

Ingredients:

DRESSING

1/4 cup olive oil

1/2 cup NAKANO® Seasoned Rice Vinegar

1/4 cup honey

1/2 tablespoon Dijon mustard

2 tablespoons Holland House® Sherry Cooking Wine

1/2 teaspoon hot sauce

1/2 teaspoon garlic powder

1/2 teaspoon dill weed

1/4 teaspoon salt

1/4 teaspoon white pepper

SALAD GOODIES

2 filets Morey’s Fish Creations® Pineapple Mango Mahi Mahi

2 quarts diced red potatoes, cooked crisp

4 chopped hard boiled eggs

1 cup sliced green onion

1 cup diced celery

1 cup diced red pepper

Instructions:

Rinse potatoes and dice in bite-sized pieces. Place in a pot and cover with cold water. Bring to a boil and
immediately reduce heat to a rolling simmer. Cook just until potato pieces are cooked crisp. DO NOT
OVERCOOK.
Pour potatoes into a colander and spray with cold water to stop cooking. Place in a container and refrigerate
until completely cooled. Do not cover container tightly until completely cooled. NOTE: Steps #1 & #2 can be
completed up to a day in advance.
Cook the Mahi Mahi according to the instructions on the package. Cool completely and crumble into chunks. Cover and refrigerate until ready to use. NOTE: This step can be completed in advance of recipe preparation.
In a mixing bowl, combine the Sauce ingredients. Cover tightly and refrigerate. NOTE: Step #4 can be completed up to a day in advance so all the flavors combine.
When ready to enjoy, combine the Salad Goodies in a large mixing bowl. Add the sauce and combine.
Let set for 10 minutes prior to serving so some of the sauce will be absorbed into the potatoes.

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!

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 - 12:18pm — staff2

Ingredients:

6 hard boiled eggs, peeled

1 scallion finely chopped

1 tablespoon finely chopped fresh dill

2 tablespoons drained capers, rinsed and finely chopped

½ teaspoon horseradish

½ cup mayonnaise

½ teaspoon freshly squeezed lemon juice

12 slices whole wheat bread

¼ pound Morey’s Classic Smoked Salmon, finely chopped

2 tablespoons dill finely chopped, garnish (optional

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

Instructions:

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

2. In a mixing bowl add eggs, stir in scallions, dill, capers, horseradish, mayonnaise, lemon juice, and smoked salmon, salt and pepper to taste.

3. Top your favorite bread with approximately ¼ cup of egg salad and top with second slice of bread.

4. 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)

Tue, 11/18/2008 - 5:02pm — staff2

Preparation Time:

20 minutes

Number of Servings:

Ingredients:

3-4 Morey's marinated salmon fillets

black pepper to taste

1 cup mozzarella cheese – cut into thin strips

1 pint cherry tomatoes – cut in half

½ cup chopped parsley

½ teaspoon dill weed

8 ounces fusilli – cooked, drained and cooled

2 cloves garlic – minced

¼ cup grated Parmesan cheese

½ teaspoon grated lemon peel

¼ cup lemon juice

8 ounces macaroni

½ cup olive oil

2 cups sliced cucumber

Instructions:

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.)

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