Everything Cured Salmon And Cream Cheese Recipes

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EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES



Everything Salmon Fillets and Cream Cheese Potatoes image

This quick dinner version of a favorite breakfast has all the flavors of an everything bagel with lox: fillets of salmon are coated in a bagel chip-crust, scallion mashed potatoes have a cream cheese boost and a side of tomatoes and onion completes the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Nonstick cooking spray, for the baking sheet
2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
8 ounces cream cheese, cubed, at room temperature
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper
1 cup bagel chips, finely crushed
3 tablespoons everything bagel seasoning
2 tablespoons extra-virgin olive oil
Four 6-ounce skin-on, center-cut salmon fillets
4 plum tomatoes, sliced into 1/4-inch-thick rounds (about 1 pound)
1/2 small red onion, thinly sliced
2 teaspoons red wine vinegar
1 tablespoon drained capers, optional

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
  • Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
  • Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
  • Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
  • Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.

ALASKAN SMOKED SALMON DIP



Alaskan Smoked Salmon Dip image

Want to eat like an Alaskan? Then make this creamy hot-smoked salmon dip (from fish that's been cured and wood smoked) for your next gathering.

Provided by Food Network Kitchen

Time 10m

Yield about 2 cups

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon lemon zest plus 1 tablespoon fresh lemon zest (from 1 lemon)
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
6 ounces hot-smoked salmon, finely flaked with your hands or a fork
1 scallion, thinly sliced
Sliced carrots, celery, cucumbers and/or crackers, for serving

Steps:

  • Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.

EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE



Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) skinless salmon fillets, cut into large chunks
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3 tablespoons chopped fresh dill
Extra-virgin olive oil for drizzling
1/2 cup softened cream cheese
3 scallions, whites and greens, chopped
1/2 cup sour cream
1 teaspoon lemon juice
Green leaf lettuce, for topping
Sliced beefsteak or vine ripe tomato, for topping
Sliced red onion, for topping
Crusty kaiser rolls, split and toasted

Steps:

  • Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
  • Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
  • Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
  • While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
  • Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

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