Smoked Salmon With All The Trimmings And Crushed Cherry Tomato Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKED SALMON CHERRY TOMATOES



Smoked Salmon Cherry Tomatoes image

These bright red festive bites are a show stopping finger food during the holiday season, at Easter and for the Fourth of July. With the smoked salmon filling, these appetizers seem elegant...and they're convenient because you can prepare them ahead.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 8

30 cherry tomatoes
3 ounces smoked salmon or lox, finely chopped
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
Salt and pepper to taste
3 ounces cream cheese, softened
1 teaspoon whole milk
Fresh dill sprigs

Steps:

  • Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes., In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.

Nutrition Facts :

CHERRY GLAZED SALMON



Cherry Glazed Salmon image

I was inspired by the locavore in me since the cherries were in season and I wanted to make something other than pie. If you are feeding hearty eaters, you could increase the fillets to 6; however the glaze would not need to be increased. This can be served with brown rice and a steamed veggie medley...in season of course ; ) or if you want an 'improvalicious' idea, see the footnotes.

Provided by Homage

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 ½ cups fresh cherries, pitted and quartered
¼ cup unsalted butter
⅓ cup red wine vinegar
2 tablespoons honey
1 tablespoon cornstarch
⅓ cup cold water
4 (5 ounce) salmon fillets, about 1 inch thick
salt and ground black pepper to taste

Steps:

  • Place cherries, butter, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about 5 minutes. Remove sauce from heat.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
  • Broil the salmon for 30 seconds, then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, 8 to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking. For slightly rare salmon that's still barely pink in the middle, check after about 5 minutes. Let salmon stand 1 minute before serving with extra cherry sauce.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 26.9 g, Cholesterol 100.3 mg, Fat 26.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 70.3 mg, Sugar 21.5 g

HOT SMOKED SALMON WITH APPLES, DRIED CHERRIES, HAZELNUTS AND GREENS



Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and Greens image

Provided by Bobby Flay

Categories     Fish     Leafy Green     Backyard BBQ     Dinner     Apple     Cherry     Seafood     Salmon     Summer     Smoker     Hazelnut

Yield Serves 6 to 8

Number Of Ingredients 17

Salmon
1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons crushed black peppercorns
1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed
Salad
1/4 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens
1 Granny Smith apple, cored and thinly sliced
1/2 small white onion, halved and thinly sliced
1/4 cup dried cherries
1/4 cup chopped hazelnuts, toasted

Steps:

  • 1. Cure the salmon: Mix together the salt, granulated sugar, brown sugar, and peppercorns in a medium bowl. Line a piece of extra-wide aluminum foil that's a little longer than the length of the fish with an equally long layer of plastic wrap. Sprinkle half of the salt rub on the wrap. Lay the salmon on the rub. Sprinkle the remaining rub on top of the salmon. Cover with plastic and wrap in foil, crimping the edges together tightly around the fish. Put the wrapped fish on a rimmed baking sheet and top with another baking sheet. Weight with a brick or two and refrigerate for 24 hours.
  • 2. Unwrap the salmon and rinse off the cure mixture with cold water. Pat dry with paper towels and put the salmon in a cool, dry place (not the refrigerator) until the surface of the fish is dry and somewhat matte, 1 to 3 hours, depending on humidity. A fan may be used to speed the process.
  • 3. Soak 2 cups alder wood chips in water for at least 30 minutes.
  • 4. Heat your smoker according to the manufacturer's instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature of 200°F. Let smoke build for 10 minutes.
  • 5. Add the salmon to the smoker, skin side down, and cover the smoker. Adjust the heat as needed to maintain the temperature and smoke until the thickest part of the fish registers 150°F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly in plastic, and refrigerate for up to 3 days.
  • 6. Make the salad: Whisk together the vinegar, mustard, and honey in a large bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Add the greens, apple, onion, cherries, and hazelnuts and toss to combine. Season with salt and pepper.
  • 7. Put the salmon on a platter and arrange the salad on top.

HOT SMOKED SALMON WITH SALAD OF APPLES, DRIED CHERRIES, HAZELNUTS AND GREENS AND APPLE CIDER VINAIGRETTE



Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette image

Provided by Bobby Flay

Time P1DT8h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 teaspoons crushed black peppercorns
1 (3 to 3 1/2-pound) piece center-cut salmon, skin on, pin bones removed, halved
Alderwood chips, soaked in cold water for 4 hours
Salad of Apple, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette, recipe follows
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens, roughly chopped
1 Gala apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 cup dried cherries
1 cup peeled, toasted hazelnuts, chopped

Steps:

  • In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap. Lay 1 half of the salmon, skin-side down, on the plastic wrap. Sprinkle the rub onto the flesh of the salmon. Place the second half of the salmon, flesh-side down, on top the first half. Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish.
  • Place the wrapped fish onto a sheet pan and top with another sheet pan. Weigh down with a brick or 2 and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
  • Unwrap the fish and rinse off the cure mixture with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
  • Prepare a smoker with alderwood chips. Smoke the salmon over the smoldering chips, keeping the temperature inside the smoker at about 200 degrees F, until the thickest part of the fish registers 150 degrees F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
  • Place the salmon on a platter. Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens. Serve.
  • Whisk together the vinegar, honey, mustard and salt and pepper, to taste, in a large bowl. Slowly whisk in the oil until emulsified. Reserve some to drizzle over the fish. Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine. Season with salt and pepper.

SMOKED SALMON WITH ALL THE TRIMMINGS AND CRUSHED CHERRY TOMATO VINAIGRETTE



Smoked Salmon with All the Trimmings and Crushed Cherry Tomato Vinaigrette image

Categories     Salad     Tomato     Brunch     Cherry     Salmon     Simmer

Yield 4 servings

Number Of Ingredients 13

6 eggs
1/2 pint cherry tomatoes, cut in half
2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
8 large slices good-quality smoked salmon
1 bunch arugula, washed and trimmed of thick stems
1 bunch watercress, washed and trimmed of thick stems
1 head Belgian endive, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 English (seedless) cucumber (the one wrapped in plastic), diced
1/2 small red onion, thinly sliced
1 1/2 tablespoons capers, drained

Steps:

  • Place the eggs in a small saucepot and add enough water to cover. Set over high heat and bring up to a simmer. Once the eggs are at a simmer, turn the heat off, cover with a lid, and let sit for 10 minutes. Drain the eggs of the hot water and then aggressively shake the pan to crack the eggshells. Run the eggs under cold water until they've cooled down. Peel the shells from the eggs. Set the eggs aside.
  • While the eggs are cooking, make the crushed cherry tomato dressing. Add the cherry tomatoes to a bowl along with the sherry vinegar, EVOO, and salt and pepper to taste. With a fork, crush the cherry tomatoes a little bit. Reserve the dressing.
  • Place two slices of salmon on four serving plates. Don't overlap the salmon; you want it to cover as much of the bottom of the plate as possible. In a large bowl combine the arugula, watercress, endive, parsley, cucumber, red onion, and capers. Cut the cooled hard-boiled eggs into quarters and add to the vegetables in the bowl. Gently toss, trying not to break up the eggs too much. Place a serving of the salad in the center of the plated salmon. Mix up the reserved cherry tomato dressing with your fork, then distribute it among the 4 plates.

More about "smoked salmon with all the trimmings and crushed cherry tomato vinaigrette recipes"

ORIGINAL SMOKED SALMON RECIPE | SMOKEHOUSE PRODUCTS
original-smoked-salmon-recipe-smokehouse-products image
2014-09-25 Use the fan to dry the salmon until it has a shiny dry paper looking finish. Place salmon in the Big Chief or Little Chief smoker and add 2-3 pans of Smokehouse Products Alder Wood Chips (one immediately after the other). Each pan will last about …
From smokehouseproducts.com


MAINS RECIPES | JAMIE OLIVER
mains-recipes-jamie-oliver image
Mains recipes. (858) A good, balanced & healthy main meal can be a real show-stopper; check out our incredible selection of main course recipes below. 2 hours 20 minutes Not too tricky. Roast duck with Marsala gravy. 30 minutes Not too tricky. Best-ever …
From jamieoliver.com


SMOKED SALMON RECIPES - FIND A SEAFOOD RECIPE
smoked-salmon-recipes-find-a-seafood image
2016-03-30 Smoked Salmon Appetizer. 400g (14oz) smoked salmon slices 2 large ripe avocados - peeled and diced 2 hard boiled eggs, quartered 1/2 cucumber - diced 2 tomatoes - diced fresh coriander - chopped lemons - 2 cut into wedges black pepper. …
From find-a-seafood-recipe.com


30 DELICIOUS SMOKED SALMON RECIPES - A FOOD LOVER'S KITCHEN
30-delicious-smoked-salmon-recipes-a-food-lovers-kitchen image
2020-06-16 Smoked Salmon Sushi Bowl. Sushi bowl with smoked salmon, avocado, cucumbers, edamame and rice makes for the perfect Japanese themed meal that is ready in under 30 minutes. All the flavors of a sushi roll but none of the fuss. Gluten Free …
From afoodloverskitchen.com


BROWN SUGAR SMOKED SALMON - EASY SMOKED SALMON RECIPE + RUB!
2019-09-24 Instructions. Heat smoker to 250-275 degrees F. Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for about an hour. Smoke salmon on smoker for one hour until it hits 145 degrees F.
From blackberrybabe.com
4.4/5 (307)
Servings 1


EASY SMOKED SALMON PASTA - HUNGRY HEALTHY HAPPY
2021-08-04 Step by step. One: Add the pasta and broccoli to a pan of boiling water. Simmer for 4 minutes. Two: Drain the pasta and broccoli, reserving about 2 tablespoons of pasta water. Three: Return the pasta and broccoli to the pan (containing the pasta …
From hungryhealthyhappy.com
5/5 (6)
Calories 589 per serving
Category Lunch, Main Course


CHERRY SMOKED SALMON WITH BRUSSEL SPROUTS - LEARN TO SMOKE ...
2017-01-04 This Cherry Smoked Salmon is outstanding. NOTES: – Due to time constraints, was only able to dry brine for 3 hours. – Did fridge dry the salmon to form pellicle for 2 hrs. – Purchased the frozen wild caught Sockeye at Sprouts that came in a 2# bag. Best part of this was the pre-cut portions were mostly uniform in size – no thin tail ...
From smoking-meat.com
5/5 (2)
Servings 6
Cuisine Hot Smoking
Category Entree


SMOKED SALMON WITH ALL THE TRIMMINGS AND CRUSHED CHERRY ...
Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes., In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese ...
From tfrecipes.com


SEARCH FOR RECIPES - FOOD NETWORK
Crispy Potato Pancakes with Smoked Salmon and Dill, Caper Vinaigrette. Easy. You will need a cheesecloth or some gauze 1. Preheat the oven to 200°C. 2. In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the rapeseed and olive oils to emulsify the dressing, and then fold in the capers and dill. S . Prep Time. 30 mins. Cook Time. 30 mins. Serves. 4. Smoked salmon ...
From foodnetwork.co.uk


NOTLEY TYTHE BARN | FOOD MENU - NOTLEYFARM.CO.UK
soups All our soups are prepared with fresh ingredients using traditional recipes: * Cream of Tomato with Garlic Croutons * Farmhouse Vegetable with Parsnip Crisps * Cream of Leek and Potato * Carrot and Coriander * Pea and Ham * Red Lentil and Bacon * Broccoli and Stilton * Cream of Celery, Stilton and Port Soup. seasonal fanned melon with: * Peach and Passion Fruit Coulis * Mango and Prawn ...
From notleyfarm.co.uk


10 BEST SMOKED SALMON SALAD RECIPES | YUMMLY
The Best Smoked Salmon Salad Recipes on Yummly | Asian Smoked Salmon Salad, Marinated Smoked Salmon Salad With Beetroot, Avocado, Green Apple, Almonds And Red Onion Served With Brown Soda Bread, Smoked Salmon Salad. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Smart Thermometer. Saved …
From yummly.com


SMOKED SALMON FISH CURRY (SOUTH INDIAN FISH CURRY WITH A ...
2018-08-17 Add the okra, tomatoes and salt and cook for 10-15 minutes, until your okra is almost cooked and almost dark green and soft. Tip in the salmon fillets, again, bring to a simmer, uncovered, and cook for 3 minutes. Add the smoked salmon slices, heat through for a minute and take off heat.
From linsfood.com


MENUS 2020 - MATARA.CO.UK
Hot smoked salmon and dill mayo on toasted sourdough Sauté scallop chunks with garlic and chive Vegetarian Roasted squash arancini Truffle mac & cheese Goats cheese bonbons with rhubarb & ginger chutney Leek and cherry tomato tart Canapes Choose 4 for £10 OR 6 for £13 Vegan Wasabi pea fritters Crispy veg pakora Pea, potato and pesto croquettes Tempura vegetables sweet chilli Aubergine ...
From matara.co.uk


7 SECRET RECIPES: COOK LIKE A MICHELIN-STARRED CHEF AT ...
2017-05-23 sautéed tomatoes. 6 cherry tomatoes. 5 leaves basil. mint leaves. 50g nachos. Place the slices of smoked salmon in a crescent on the plate, sprinkled with poppy seeds. Using a peeler cut the beet into a flower and place in the bow of the crescent. For the guacamole, peel and mash the avocado. Peel, deseed, and cut the tomato into a fine dice ...
From everythingzoomer.com


SMOKED SALMON WITH ALL THE TRIMMINGS AND CRUSHED CHERRY ...
Save this Smoked salmon with all the trimmings and crushed cherry tomato vinaigrette recipe and more from Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes to your own online collection at EatYourBooks.com
From eatyourbooks.com


SALMON | CAMP CHEF RECIPES
Zest of one lemon ¾ cup ap flour 3 Tablespoons cracked pepper 2 cups apple Juice 1 stick of butter, softened 1 Tablespoon Russian Sauce 1/2 pound smoked bacon, diced cut into spears Your favorite sweet rub Bunch of green onions, sliced 20 oz fresh blueberries 2 chipotle peppers and 1 tbsp of adobo sauce from the can 12 wings (about 1 lb), tips ...
From campchef.com


RECIPES & SERVING IDEAS - DUCKTRAP
For the vinaigrette, in a small mixing bowl whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. In a large bowl mix all the salad ingredients: Cold Smoked Salmon, baby spinach, Cherry tomatoes, feta cheese, baby arugula and walnuts, top it with the balsamic vinaigrette and ...
From ducktrap.com


SMOKED SALMON PASTA (EASY RECIPE!) - THE ENDLESS MEAL®
2020-04-03 Break the smoked salmon into pieces and add it to the pan along with the cherry tomatoes, artichoke hearts, sour cream, lemon juice, capers, chili flakes, and ½ cup of the pasta water. Bring the pan to a boil and stir until everything is creamy and mixed together. Season to taste with salt and pepper then mix in the dill.
From theendlessmeal.com


RECIPES BY PRODUCT - BLENDERS - OSTER CANADA
Pulse plums and grapes in an Oster® Blender; add mixture to garlic along with wine, honey, and vinegar. Bring to a boil, reduce heat and cook for 10 minutes. To thicken, dissolve arrowroot powder with 1 tbsp water, then whisk into sauce until thickened. Serve …
From oster.ca


SMOKED SALMON RECIPES | ALLRECIPES
Smoked Salmon Spread. Top-Rated Salmon Recipes Ready in 30 Minutes or Less. Salmon is so versatile: Bake, broil, or grill it; smoke, poach, or add it to stews; form it into fish cakes or burgers; add it to salads. Read More. Make-Ahead Smoked Salmon …
From allrecipes.com


CHEESE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES, TV SHOWS
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette. Easy. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to tas . Prep Time. 18 mins. Cook Time. 4 mins. Serves. 4. Tomato Feta Pasta ...
From foodnetwork.co.uk


RECIPES & SERVING IDEAS
For the vinaigrette, in a small mixing bowl whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. In a large bowl mix all the salad ingredients: Cold Smoked Salmon, baby spinach, Cherry tomatoes, feta cheese, baby arugula and walnuts, top it with the balsamic vinaigrette and ...
From ducktrap.com


RECIPE SEARCH – MEAL MAPS
black olives. black pepper. blackberries. blueberries. boiling water. bok choy. boneless beef round steak. boneless skinless chicken breasts. boneless skinless turkey breast.
From mealmaps.org


Related Search