LOW SALT SMOKED SALMON RECIPES
SMOKED SALMON SALAD RECIPE | JAMIE OLIVER FISH RECIPES
Soft, creamy and crunchy meet sweet and tangy – this avocado salad really does have it all
Total Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
- Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
- Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.
- Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
- Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.
Nutrition Facts : Calories 439 calories, FatContent 24.2 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 37.8 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 3.57 g salt, FiberContent 4.8 g fibre
MIMI'S SMOKED SALMON CHOWDER RECIPE | ALLRECIPES
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.
Provided by hils
Categories Fish Chowder
Total Time 1 hours 40 minutes
Prep Time 35 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.
Nutrition Facts : Calories 205.2 calories, CarbohydrateContent 20.5 g, CholesterolContent 25.3 mg, FatContent 9.5 g, FiberContent 2.2 g, ProteinContent 8.5 g, SaturatedFatContent 4.5 g, SodiumContent 561.5 mg, SugarContent 1.7 g
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