salmon

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Eggs Deviled with Salmon! Have you noticed? Variations of deviled eggs are all the rage on the appetizer menus. Known once as a classic staple for every summer gathering, the deviled egg has been reinvented in countless ways. Creativity knows no bounds. Whether you choose spicy jalapeño*, creamy tuna salad, or low-cal Greek yogurt, the spin-off creations are definitely show-stoppers. Don’t believe me? Try these Smoked Salmon beauties at your next party or pitch-in picnic.  
EGGS DEVILED WITH SALMON 
Ingredients:

6 hard boiled eggs, cooked and peeled

1/4 cup cream cheese

2 tablespoons mayonnaise 

1 teaspoon Dijon mustard

1 teaspoon white vinegar 

1 tablespoon red onion, diced

1/8 teaspoon dill weed

1/8 teaspoon sea salt

1/8 teaspoon white pepper 

4 ounces Applewood Smoked Salmon

1 teaspoon capers, for garnish 

Fresh dill sprigs, for garnish

Paprika, if desired
Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a medium bowl. Gently place white portions on a platter. Arrange dill sprigs. These will help to keep the eggs from rocking. Set aside. Cut the salmon slices into 12 thin strips. Roll each strip to make a tight rosebud. Transfer to a plate. Cover with plastic wrap and refrigerate until ready to use. Chop the remaining salmon into small pieces. Mash the egg yolks with a fork until crumbly. Add cream cheese, mayonnaise, Dijon mustard, white vinegar, red onion, dill weed, sea salt, white pepper, and remaining salmon. Stir until combined. Spoon mixture into hollowed out egg white shells. Place a salmon “rosebud” on top. Garnish with one caper in the center of each salmon piece. Sprinkle with paprika, if desired. Refrigerate for one hour before serving. Store leftovers in a covered container. 
*Xanthous Jalapeño Deviled Eggs can be found at the following link. 

https://snapshotsincursive.com/2016/11/25

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Add an assortment of baked bagel chips for a salty crunch finish. 
SMOKED SALMON DILL SPREAD
Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels! My newest kitchen “toy” is the Himalayan Salt Plate. Not only does it create a stunning presentation, it brings a subtle and unexpected flavor to foods served on it. First, chill it in the refrigerator overnight. It then becomes a serving platter on the table or buffet line. Everything lays directly on the salt plate to absorb the nutrients. I chose Wild Alaskan Sockeye Salmon, for starters, with all the trimmings for an exquisite banquet. The lox is traditionally smoked and sliced thin. It smells divine when I break the seal. Arrange hard-boiled egg slices for essence and red onion for a blend of slightly sweet gusto. Sprinkle on imported nonpareil capers for seasoning that lingers. Slather toasted bagels with the creamy Neufchâtel cheese mixture before adding ingredients. Top with fresh dill which pulls everything together, in my opinion. Now dig in. 
HIMALAYAN SALT PLATE LOX AND BAGELS
Ingredients:

4 ounces applewood smoked salmon

2 hard boiled eggs, sliced 

1/4 red onion, sliced

2 tablespoons imported capers, nonpareil

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

Fresh dill sprigs
Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with smoked salmon pieces, hard boiled eggs, red onion slice, and imported capers. Garnish with fresh dill sprig. 

Dining Outside the Home: Passports in Gloucester, Massachusetts 

Dining Outside the Home: Passports Restaurant in Gloucester, Massachusetts! Everything about this quaint little bistro nestled in the heart of historic downtown screams culture. Unique local art is part of the decor. Instead of rolls, a server comes to the table with a basket of freshly baked popovers. Yes, popovers….with real butter. Yum. The sidewalk placard out front announces daily specials to show you the way. It did for me anyway. The Smoked Salmon Sandwich was layered with what seemed like a half pound of thick-cut, salty salmon. There must have been some lemon in the slather of creamed cheese topped with red onion slices. It was all good. If only there was more time to explore this rustic homespun town of Gloucester. It definitely deserves a double-take. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Lox and Bagels! Whenever I serve this for an impassioned brunch, I make an extra effort to use top-quality ingredients. For starters, I choose an over-sized gourmet sesame seed bagel freshly baked that morning at the local Bagel Shoppe. The lox is traditionally smoked Wild Alaskan Sockeye Salmon, sliced thin. It smells divine when I break the seal. The creamy Neufchâtel cheese can either be plain or infused with fresh dill. Herbs make everything better, in my opinion. Red onion slices add a slightly sweet taste while the imported nonpareil capers liven up the open face creation with a salty punch that shatters like a fireball in your mouth. Well done!
LOX AND BAGELS
Ingredients:

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

1/4 red onion, sliced

4 ounces applewood smoked salmon

2 tablespoons imported capers, nonpareil

Fresh dill sprigs
Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with red onion slice, smoked salmon pieces, and imported capers. Garnish with fresh dill sprig. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Munch on crisp vegetable crudités. Add an assortment of baked bagel chips for a salty crunchy finish. Party On!
SMOKED SALMON DILL SPREAD
Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped
Instructions:

Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Dining Outside the Home: Point Loma Seafoods in San Diego, California 

Dining Outside the Home: Point Loma Seafoods San Diego, California! Quality fish and other creatures of the sea are caught straight from the boat, directly bought from local fishermen, and sold at the market the same day. It doesn’t get any fresher than that. What began as a family business of simply processing and selling sport-caught fish over 50 years ago, turned into a place to gather and nibble on the salt-water delicacies prepared with secret recipes. From flaky crab cakes and shrimp cocktail to breaded clam strips, seared ahi, and smoked salmon on bakery fresh sourdough bread, the selection is overwhelming. What a unique experience for the heartiest eaters. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Holy Capers-Salmon Avocado Toast! Whenever I have leftover grilled salmon, this is my favorite indulgence. The first time I made it, my husband and I literally stood at the kitchen counter nibbling on it until it was completely gone. Each morsel had us licking out fingers and begging for more. The combination of lemon thyme and salty capers balance the slightly smoky texture of the salmon. It’s followed by a crunch of sesame seed artisan toast with a creamy avocado finish. If you take the time to sit down and enjoy this delightful open-face sandwich, think about pairing it with a light and fruity rosé wine. It’ll tickle your palate and have you giggling all afternoon or evening long. 
HOLY CAPERS-SALMON AVOCADO TOAST
Ingredients:

6 ounces of grilled salmon fillet, flaked 

Sprigs of fresh lemon thyme

2 teaspoons imported capers, non-pareil 

2 slices of sesame artisan bread, toasted

1 small avocado, mashed

1 small tomatillo, diced

Pinch of garlic powder 

1 teaspoon lemon juice
Instructions:

Make sure the grilled salmon fillet is flaked. Set aside. Combine the mashed avocado, diced tomatillos, garlic powder, and lemon juice in a bowl. Blend well. To assemble the open-face sandwich, place the toasted artisan sesame slice on a luncheon plate. Next spoon avocado mixture over top. Layer flaked salmon over all. Sprinkle with capers and garnish with lemon thyme. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Driving Dill Crazy on Cedar Plank Salmon! Tired of multi-tasking? Here’s a solution to the never-ending question of “What’s for Dinner?” This is the BEST way to grill salmon when you’re at the end of a day that seemed long and demanding. Simply thaw and grill. The supermarket was featuring delicately seasoned Atlantic salmon on a pre-soaked cedar plank. Not only does it taste amazing, but clean-up is a breeze. There’s even enough for a meal later on. Stay tuned. 
DRIVING DILL CRAZY ON CEDAR PLANK SALMON
Ingredients:

1 24-ounce package of Cedar Bay Salmon, Applewood with Orange and Ginger seasoning
Instructions:

Preheat grill to 425°. Place the thawed salmon and plank directly on the middle rack. Bake for 18-20 minutes. Do not over cook. The flesh becomes flakey and pink in the center. Serve with your favorite salad or side dish.