Posts Tagged ‘salmon’

Blue Port Salmon Burger with Peach Salsa

Serving Size: approx. (4) – 6 oz burgers

Ingredients:

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
1/4 cup scallions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste
olive oil, for sautéing
4 whole grain buns, toasted

Peach Salsa:

2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red cherry peppers, chopped fine
1/4 cup red onion, chopped
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste

Directions:

  1. In food processor, pulse salmon. Add to mixing bowl.
  2. Add mushrooms, blue cheese, scallions, basil, lemon zest, salt and pepper. Fold and divide into individual patties.
  3. Lightly coat a non stick sauté pan with olive oil, heat on medium/low. Place patties in pan and sauté until brown on one side. Flip and sauté other side. Approx. 5 mins on each side.
  4. To make salsa: Add all ingredients in medium size bowl, toss. Serve on top of patties in buns.

Baja Salmon with Mushrooms

Plenty of vitamin D in this highly flavorful salmon and mushroom dish.

Yield: 4 servings

Serving size: 5oz salmon fillet with 1/2 cup mushroom topping

Preparation Time: 7 minutes

Cooking Time: 8 minutes

Ingredients

1 tablespoon olive oil, divided
6 ounces white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Directions

Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.

Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.

Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.

Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

NUTRITION FACTS per serving

Calories: 340; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 70mg; Sodium: 830mg; Protein: 31g; Total Carbohydrate: 12g; Dietary Fiber: 2g

Mushroom and Smoked Salmon Frittata

This easy to make frittata filled with hearty mushrooms and smoked salmon bursts with delicious flavor.

Yield: 6 or 12 as an appetizer

Serving Size: 1/6th of frittata

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Ingredients

1 tablespoon light butter
8 ounces white button or crimini mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 large egg whites
1/3 cup green onions, thinly sliced
12 ounces smoked salmon, chopped*
2 tablespoons grated parmesan cheese

Directions

Heat oven to broil with top rack about 4” from broiler.

Heat a 10” nonstick, oven-proof skillet over medium high heat. Melt butter until foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Season with salt and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.

In a large bowl, whisk eggs until frothy and add onions. Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan, letting the loose mixture set on the bottom. Add smoked salmon. Cover and continue to cook, without stirring, for 5 minutes, until eggs are set. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes.

Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.

Hint: to save money, purchase “lox trimmings” which are available at most major grocery stores. This recipe also works well as a mushroom only frittata. Substitute 3/4 cup shredded swiss or herbed cream cheese for the smoked salmon.

NUTRITION FACTS per serving

Nutrition Facts: Calories: 280; Total Fat: 11g; Saturated Fat: 3.5g; Cholesterol: 195mg; Sodium: 260mg; Protein: 43g; Total Carbohydrate: 2g; Dietary Fiber: 1g