Ingredients:

Salsa:

Directions:

Courtesy of Alaska Smokehouse: http://www.alaskasmokehouse.com/18448/a370/Smoked-Salmon-Appetizers/Smoked-Salmon-Quesadillas-with-Cucumber-Salsa-Recipe.html

Prep time 20 mins

Serves 6

Ingredients:

• 1 seedless cucumber
• 1 package of sliced smoked salmon (about 1/2 lb)
• 1 8 oz package of room temp. Philadelphia cheese
• 2 to 4 tbsp butter
• 3 tbsp chopped fresh dill
• salt and white ground pepper to taste(not too much because the salmon is salty)

Directions:

1. Slice the cucumber in 1/4 inch thick slices.
2. In a mixing bowl add the cheese and butter, both at room temperature and cream together.
3. Start with 2 tbsp of butter and add the rest only if necessary.
4. When creamed add the salt, pepper and the dill and mix.
5. Place the bowl in the refrigerator for couple of minutes for the mixture to harden a little.
6. This way will be easier to make rosettes with the decorating bag and tip. Place a rosette or a dollop of cheese mixture on each cucumber slice.
7. Cut the salmon slices in about 3 inch long pieces and form a rose by rolling them and pinching one of the ends.
8. Place the salmon in the middle of the cheese.
9. Best if served immediately or cover with a plastic wrap and refrigerate.
10. Let them a room temperature for 15 minutes before serving.

Courtesy of Groupd Recipes: http://www.grouprecipes.com/78433/cream-cheesey-cucumber-smoked-salmon-rosettes-appetizer.html

Prep time 10-20 mins

Ingredients:

Directions:

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

Courtesy of Alaska Smokehouse: http://www.alaskasmokehouse.com/18446/a375/Smoked-Salmon-Salads/Smoked-Salmon-Salad-Recipe.html

Prep time 25 mins, active time 10 mins

Serves 2

Ingredients:

Directions:

1. Preheat oven to 400°F.
2. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
3. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.

Courtesy of Eating Well: http://www.eatingwell.com/recipes/salsa_roasted_salmon.html

Prep time 1 hr 20 mins, active time: 20 mins

Serves 4

Ingredients:

Directions:

1. Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
2. Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
3. Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
4. Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.

This is a gluten  free recipe

Courtesy of Eating Well: http://www.eatingwell.com/recipes/salmon_roasted_with_tomatoes_olives.html

Prep time 30 mins

Serves 6 (1 1/2 cups/ ea)

Ingredients:

• 1 tablespoon olive oil
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 4 cups chicken broth
• 1 1/2 cups water
• 1 12-ounce skinned sockeye salmon fillet
• 2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
• 3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
• 2 cups cold mashed potatoes
• 1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Directions:

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
2. Stir leftover mashed potatoes, dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

Courtesy of Eating Well: http://www.eatingwell.com/recipes/salmon_chowder.html

Prep time 35 minutes

Serves 4

Ingredients:

• 1/2 cup nonfat plain yogurt
• 3 scallions, sliced, greens and whites separated
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped dried apricots
• 1 tablespoon minced fresh ginger
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 pound salmon fillet, preferably wild Pacific, skinned (see Note) and cut into 4 portions
• 2 tablespoons chopped toasted cashews (can substitute with almonds)

Directions:

1. # Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Tips:

Skinning Salmon: To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Toasting Nuts: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Courtesy of Eating Well: http://www.eatingwell.com/recipes/cashew_salmon_with_apricot_couscous.html

Serves 4

Ingredients:

• 3/4 cup genuine maple syrup
• 1/4 cup soy sauce
• 4 (6-ounce) salmon filets or 1 large salmon filet
• 1/4 cup coarsely ground black pepper
• Coarse kosher salt
• Olive oil

Directions:

1. In a small bowl, combine the maple syrup and soy sauce. Pour the marinade into a large plastic re-sealable bag; add salmon filets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade around the salmon. Refrigerate a minimum of 4 hours and as long as 24 hours, turning salmon frequently.
2. Preheat grill to medium-high temperature (350 degrees F). Remove salmon from marinade and generously spread olive oil on both sides of each filet. Place salmon onto a large piece of aluminum foil. Pat top side of salmon only with coarse black pepper. Sprinkle coarse salt over the top.
3. Place salmon with aluminum foil onto hot grill, cover barbecue with lid, and open any vents. Cook, pepper side up, approximately 8 to 12 minutes. (salmon will be slightly opaque in thickest part when finished).

                                              Approx. Cooking times for Salmon

                                              Fillet Thickness

                                           1/4 to 1/3 inches       3-4 minutes

                                          1/2 to 3/4 inches       4-6 minutes

                                           1 to 1 1/2 inches        8-12 minutes

Courtesy of Whats Cooking America: http://whatscookingamerica.net/CandiedSalmon.htm

Prep time 30 mins

Serves 2 dozen

Ingredients:

• 3/4 cup buckwheat flour (see Note)
• 1 teaspoon baking powder
• 1 teaspoon dry mustard powder
• 2/3 cup skim milk
• 1 1/2 tablespoons snipped chives, plus more for garnish
• 2 ounces sharp cheddar cheese, shredded ( 1/2 cup)
• Salt and freshly ground pepper
• 2 large egg whites
• 4 ounces sliced smoked salmon, cut into thin strips
• 1/4 cup fat-free sour cream

Directions:

1. In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
2. In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
3. Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
4. Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.

• Recommended using Nova style Smoked Salmon

Note: Buckwheat flour can be bought at most health food stores or online at amazon.com

Courtesy of Food and Wine: http://www.foodandwine.com/recipes/buckwheat-cheddar-blini-with-smoked-salmon

Prep time 25-35 mins

Serves 4

Ingredients:

• 4 salmon steaks, 1-inch thick

• All-purpose flour for dredging 1/4 cup plus 3 tablespoons butter, divided

• 3 tablespoons finely-chopped onion

• 1 clove garlic, minced

• 1 heaping tablespoon drained capiers

• 1/8 teaspoon dried Italian seasonings, crushed

• 1/2 cup white wine

• 2 tablespoons freshly-squeezed lemon juice

• 2 teaspoons beef broth

Directions:

Preheat oven to 400 degrees F. Wash salmon steaks, pat dry, and roll in flour.

In a large ovenproof frying pan or sauté pan, heat 1/4 cup butter until it melts. Briefly saute the salmon steaks, browning both sides.

Bake, covered, 10 to 15 minutes until a meat thermometer registers an internal temperature registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch – 3 to 4 minutes
1/2 to 3/4-inch – 4 to 6 minutes
1 to 1 1/2-inch – 8 to 12 minutes

Courtesy of Whats Cooking America: http://whatscookingamerica.net/bksalpiccata.htm