SMOKED SALMON SPREAD
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SALMON SLIDERS WITH SUN-DRIED TOMATO SPREAD
My husband isn't a fan of salmon burgers, but he devoured these! The combination of feta, dill and fresh salmon on the toasted pretzel bun, topped with sun-dried tomato mayonnaise, changed his mind. The pickle adds tartness and crunch to balance the flavors and textures perfectly. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving., Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.
Nutrition Facts : Calories 515 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.
AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
- With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
- Preheat grill.
- Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
- Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
- Remove the fish from the grill.
Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2
GARLICKY SUN-DRIED TOMATO, SMOKED SALMON SPREAD
Make and share this Garlicky Sun-Dried Tomato, Smoked Salmon Spread recipe from Food.com.
Provided by Chef Dine
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a food processor and pulse until just mixed.
- Refrigerate until ready to serve.
- Serve with crackers.
Nutrition Facts : Calories 158.3, Fat 13.8, SaturatedFat 8.5, Cholesterol 44.2, Sodium 291.5, Carbohydrate 3.9, Fiber 0.6, Sugar 1.9, Protein 5.5
BARBECUED SALMON WITH SUN-DRIED TOMATOES AND GARLIC
This is one of the best Salmon recipes I've tried. I got in from the local newspaper many years go.
Provided by Laureen in B.C.
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic,parsley,tomatoes,salt and oil in a jar and let stand 2hrs or overnight in fridge.
- Place salmon,skin side down on large piece of greased foil.
- Spread the garlic mixture over the fillet.
- Heat the Barbecue to high, add the Salmon.
- Close the top and cook the Salmon for about 20 minutes or until done.
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD
You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.
Provided by Semra22
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
- Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
- Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
- Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.
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