Smoked Salmon Delivered

Ingredients:

• 1 Package (8 ounce) cream cheese, softened
• ¼ Cup heavy cream
• 1 Green onion, thinly sliced
• 2 Teaspoons freshly squeezed lemon juice
• 1 Dash red pepper sauce
• 4 Ounces Smoked Salmon
• 1 Ripe avocado, mashed

Procedure:

1. In a large mixing bowl, combine the cream cheese and heavy cream together until smooth and creamy.
2. Stir in the onion, lemon juice, and red pepper sauce. Gently fold in the smoked salmon and mashed avocado, being careful not to over-mix.
3. Serve with cucumber, celery, your choice of low-carb crackers, or pork rinds.

Makes 6 servings with 4 grams of carbs, 7 grams of protein per serving.

Ingredients:

• 4 ounces of flaked Smoked Salmon
• 1 Pizza Crust (you can make your own or purchase them pre-made at the store)
• 1/4 cup pizza sauce
• 2 cups of shredded sharp cheddar cheese
• garlic powder
• 6 slices of tomato

Procedure:

1. Spread pizza sauce over the pizza crust
2. Sprinkle with garlic powder
3. Sprinkle cheese over the entire crust
4. Add tomato slices
5. Top with Alaska Smokehouse Smoked Salmon.
6. Place in oven and toast on medium until cheese melts.

Ingredients:

• 8 ounce Softened cream cheese
• 1 Egg
• 8 ounce Alaska Smokehouse Smoked Salmon
• 1 Tablespoon Worcestershire sauce
• ½ Tablespoon dried oregano
• ¼ Tablespoon dried basil
• Dash of red pepper
• Salt and black pepper to taste
• 1 sheet of frozen puff pastry

Procedure:

1. Mix cream cheese and egg until smooth.
2. Flake Alaska Smokehouse Smoked Salmon and fold in with remaining ingredients, except puff pastry.
3. Cut pastry into2 x 2-inch squares.
4. In the middle of each square lay 1 tbsp. of the salmon mixture.
5. Fold edges of pastry square in to center over salmon mixture.
6. Bake for about 20-25 minutes at 350 F on a baking sheet lined with parchment paper until puffed and golden brown.

Makes 12 servings

Salsa

• 1 Cup cubed seeded cucumber
• 1/2 Cup cubed peeled avocado
• 2 Tablespoons fresh lime juice
• 1 Teaspoon ground cumin
• 3 Tablespoons chopped fresh cilantro
• 2 Teaspoons mild green hot sauce

Quesadillas

• 1 Cup shredded regular or hot pepper Monterey Jack cheese
• 2 Ounces cream cheese, room temperature
• 1/2 Cup Alaska Smokehouse Natural Smoked Salmon
• 4 (10-12 inch) Flour tortillas (to reduce carbs use Atkins brand)
• Non-stick vegetable spray
• 1/2 Cup sour cream
• Total of only 4.5 carbs per quesadilla!

Procedure:

1. In a small bowl mix together all the salsa ingredients; set aside.
2. In a medium bowl mix together the hot pepper cheese, cream cheese and Alaska Smokehouse Smoked Salmon.
3. Lay two tortillas on a work surface and spread each equally with the smoked salmon mixture.
4. Top each with the remaining 2 tortillas.
5. Spray a large non-stick skillet with the vegetable spray.
6. Working in batches, grill each side of the tortilla over medium heat until golden: about 3 minutes per side.
7. Cut in wedges and top with a dollop of the sour cream and salsa.

Ingredients:

• 1 Frozen pie crust, thawed
• 8 Ounces of “Smoked Salmon Delivered” Sockeye Smoked Salmon
• 8 Ounces Swiss cheese, shredded
• 1 Cup whipping cream
• 4 Eggs
• 1/4 Teaspoon salt
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon nutmeg

Procedure:

1. Preheat oven to 375 degrees Fahrenheit.
2. Place smoked salmon evenly over bottom of pie crust. Top salmon with Swiss cheese.
3. In a medium bowl, blend whipping cream, eggs, salt, pepper and nutmeg.
4. Pour this mixture over the cheese, making sure to cover all of the cheese.
5. Bake for 40-45 minutes, or until quiche is puffed and lightly browned.

Ingredients:

• “Smoked Salmon Delivered” Smoked Salmon
• Romaine lettuce (Chopped)
• Sliced tomato
• Sliced mushrooms
• Avocado (slices or chopped pieces)
• Chopped green onions
• Feta cheese (1/4 cup crumbled to minimize carbs)
• Italian seasoning
• Fresh ground pepper
• A really good Caesar dressing (Walden Farms low carb caesar dressing to minimize carbs)
• Total of only 4 carbs per serving!

Procedure:

1. Cover plate with Romaine lettuce.
2. Chop and slice ingredients.
3. Layer ingredients: tomato slices first, mushroom slices,  avocado, Alaska Smokehouse Smoked Salmon, feta cheese crumbled over the top, and scallions.
4. Top with Caesar Salad dressing.

Ingredients:

• 6 Cups Chicken Broth
• 1 Can (6 ½ ounces) mushrooms
• 1 Can (6 ½ ounces) cut asparagus
• 4 ounces of Smoked Salmon
• ¼ Cup dry sherry
• 1 Tablespoon soy sauce
• Pepper
• Sliced scallions

Procedure:

1. Combine the Chicken broth, mushrooms, asparagus, sherry, and soy sauce in a pot and heat.
2. Place smoked salmon on into the heated soup and let it set for 2 minutes.
3. Add pepper for taste and serve with a scattering of scallions on top.
4. 4 servings per pot, depending on number of scallions approximately 6 grams carbs and 24 grams of protein.

Ingredients:

• 4 ounce Alaska Smokehouse Smoked Salmon
• 3 ounce Whipped cream cheese
• 1 Package wonton wrappers
• 1 Bunch chives chopped
• Oil for frying

Sauce

• 1 Tablespoon Oil
• 2 Tablespoon Green onions chopped
• 1 Tablespoon Garlic
• 1 Tablespoon Ginger – grated
• 1/4 Cup Sake or White Wine
• 1/4 cup soy sauce
• 1 teaspoon wasabi (fresh or dry)
• 1 Tablespoon Corn Starch

Procedure:

Wontons:

1. Mix cream cheese and chives together.
2. Separate Wonton Wrappers.
3. Flake salmon into chunks.
4. Lay out wonton wrappers and place a small amount of cream cheese in center of each and cover with salmon.
5. Wet edges of wrappers and fold all corners until edges meet.
6. Fry until golden brown.

Sauce:

1. Sauté garlic, ginger, and green onions in hot oil.
2. Deglaze with wine
3. Add soy sauce and wasabi
4. Combine corn starch with cold water until forms a thick paste.
5. Whisk in and boil until sauce thickens.

Ingredients:

• 1 ounce Smoked Salmon Caviar
• 2 eggs
• 2 heaping spoonfuls Fromage frais or sour cream
• White bread / toast

Procedure:

1. 1. Remove the tops of the boiled eggs (4-minute boil) with a sharp knife and transfer the eggs to egg cups.
2. Remove the yolks
3. Into the empty egg, spoon a teaspoon of fromage frais or sour cream. Add ½ ounce of Caviar to each egg and serve promptly.
4. Serve along with thin slices of white bread (toasted if preferred). Pink Champagne or orange juice compliments this breakfast quite well. – Serves 2.

This is a quick, great tasting sandwich that’s a little spicy. The sauce is best prepared before hand to let flavors blend. Original recipe yield: 4 servings.

Ingredients:

• 1 cup plain nonfat yogurt
• 4 tablespoons chopped green onions
• 2 chipotle peppers
• 4 tablespoons peanut butter
• 1/4 teaspoon salt
• 16 ounces of smoked salmon cut into strips
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 tablespoons vegetable oil, divided
• 1 medium onion, sliced
• 1 red bell pepper, julienned
• 4 (6-inch) pitas
• 1 cup shredded lettuce
• 1 cup shredded white Cheddar cheese

Directions:

• In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth.
• Place in a sealed container, and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C).
• Place smoked salmon in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over smoked salmon. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside.
• Wrap pitas in foil, and place in oven for about 10 minutes.
• Heat remaining oil in skillet, and saute smoked salmon until slightly brown. Add the onions and red peppers, and cook for another minute.
• Cut pitas in half, and stuff with smoked salmon mixture. Serve with lettuce, cheese, and chipotle sauce.