Smoked Salmon Delivered

These smoked salmon enchiladas are stacked like pancakes, not baked in oven. Quick, easy and definitely delicious. You can also use chicken or beef in this dish Original recipe yield: 6 servings.

Ingredients:

• 1 tablespoon vegetable oil
• 32 ounces of Natural Smoked Salmon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 (19 ounce) can enchilada sauce
• 2 cups shredded iceberg lettuce
• 2 cups shredded Colby cheese
• 1 (12 ounce) package corn tortillas
• 1 onion, chopped
• 1/2 cup sour cream (optional)
• 6 fried eggs (optional)

Directions:

• Heat the oil in a large skillet over medium heat.
• Add your smoked salmon pieces, and cook until light brown.
• Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
• In a separate skillet over medium heat, warm the tortillas. Don’t fry them, just warm them until they are flexible.
• To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate.
• Spoon some of the smoked salmon and sauce on, then add shredded lettuce, cheese, onion and sour cream.
• Top with another tortilla that has been dipped in the sauce.
• You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person.
• Top stacks with a fried egg, if desired.

This smoked salmon recipe is a quick and easy – good for those nights that you don’t have time for dinner preparations.
Recipe yields: 8 servings

Ingredients:

• 16 ounces of Sockeye Smoked Salmon
• 1 cup lemonade
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 bay leaf
• 1 (12 ounce) package corn tortillas
• 1 head lettuce, shredded
• 2 large tomatoes, chopped
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (8 ounce) jar salsa
• 1 (8 ounce) container sour cream

Directions:

• In a large skillet over medium heat, combine smoked salmon, lemonade, olive oil, lime juice, and Worcestershire sauce.
• Season with garlic powder, onion powder, and bay leaf.
• Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.Meanwhile, warm the tortillas in the oven or microwave until soft.
• When the smoked salmon is done, transfer to serving bowl.
• Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes.
• Each person can create their own wrap, using their preferred ingredients.

Perfect for a dinner for two or to feed the family. This smoked salmon recipe isn’t only health but unique in it’s own nature.

Ingredients:

Stir-fry:

• Vegetable-oil cooking spray
• 6 oz of Smoked Salmon sliced
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp minced fresh ginger
• 3 1/2 cups of your favorite vegetables, chopped

Peanut sauce:

• 1 1/2 tbsp peanut butter
• 1 tsp low-sodium soy sauce
• 1 tbsp rice vinegar
• Hot Chile sauce (to taste)

Procedure:

• Coat a nonstick pan with cooking spray;
• saute smoked salmon over medium-high heat until cooked through. Remove from pan.
• Add oil and sauté garlic and ginger until garlic is golden.
• Add vegetables; cook until tender. Return smoked salmon to pan; stir-fry 3 minutes.
• For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix.
• Divide stir-fry and sauce onto 2 plates.
• Serve each over 3/4 cup brown rice.
• Makes 2 servings.

Serve alone or on buttered rye bread rounds as an appetizer.

Ingredients:

• 6 4 oz slices smoked salmon
• 1 medium Spanish onion, thinly sliced
• 1/2 cup oil
• 3 tablespoons wine vinegar
• 1 clove garlic, smashed
• Salt and pepper
• 1 small bay leaf
• Dill
• Bay leaves

Procedure:

• Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in a large bowl.
• Mix together the oil, wine vinegar and garlic in a separate bowl and whisk well.
• Add the salt, pepper and add bay leaves.
• Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
• When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

These d’oeuvres are easy to make and loved by all, so make extras!

Ingredients:

• 4 oz smoked salmon, diced
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon chopped fresh dill
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons heavy cream, chilled
• 4 thin slices pumpernickel bread
• 6 tablespoons unsalted butter, melted
• 1 English (hothouse) cucumber
• Fresh dill sprigs

Procedure:

• Using a metal blade, place the smoked salmon into your food processor blend until relatively smooth.
• Add the mayonnaise and sour cream and continue to blend until the mixture is as smooth.
• Add the chopped dill and pepper during the final few seconds.
• Transfer your mixture to a bowl.
• Cover and refrigerate.
• Place the cream in a chilled bowl and whisk until soft peaks form.
• Remove the salmon mixture from the refrigerator and, using a rubber spatula, gently fold in the whipped cream.
• Preheat a broiler.
• Using a pastry brush, lightly brush both sides of each bread slice with the melted butter. Arrange the bread slices on a baking sheet and place under the broiler. Toast, turning once, until golden brown on both sides, about 30 seconds on each side.
• Remove from the broiler.
• Using a round cutter the same diameter as the cucumber, cut out 4 rounds from each bread slice.

Presentation:

Cut the cucumber crosswise into 48 thin slices. Place the rounds of toasted bread on a work surface and put a small spot of the chilled salmon mousse on each–just enough to hold a cucumber slice in place on the bread. Now place a slice of the cucumber on each bread slice and press it gently. Spoon about 1 tablespoon of the mousse onto the center of the cucumber slice, top with another cucumber slice, then repeat the process again so that there are 3 cucumber slices sandwiching 2 layers of mousse. Repeat this for the remaining toasts.

Decorate each sandwich with a small dollop of the mousse and a dill sprig and transfer to a platter and serve immediately.

Here is a collection of brine recipes you can use when smoking your own salmon. We encourge you to add in your own ingredients to come up with the exact flavor you like. Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.

3 cups of granulated sugar 1.5 cups of table or kosher salt (not iodized!) 2 tbsp. Cracked black pepper 6 bay leaves 5 crushed garlic cloves 2 cups pineapple juice or 1 cup crushed pineapple

Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.

1/3 c. brown sugar 1/4 c. non-iodized salt 2 c. soy sauce 1 c. water 1/2 tsp. onion powder 1/2 tsp. pepper 1/2 tsp. Tabasco sauce 1 c. dry white wine

Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.

4 cups dark brown sugar 1 cup non-iodized salt 10-15 cloves of garlic.