Smoked Salmon Dip

 

Smoked Salmon Dip Recipe

Prep time10 minutes

Makes2 1/2 cups

Serves4 to 6

Nutritional Info

Ingredients

• 1 

  medium lemon

• 8 ounces 

  whipped cream cheese

• 1/4 cup 

  sour cream

• 1/4 cup 

  plain Greek yogurt

• 1 tablespoon 

  rice vinegar

• 1 teaspoon 

  kosher salt

• 8 ounces 

  cold-smoked salmon

• 3 

  medium scallions

• 1/4 

  medium bunch fresh dill

• Crudités and potato chips, for serving

Instructions

1. Finely grate the zest of 1 medium lemon into a food processor fitted with the blade attachment (about 1 teaspoon). Juice the lemon (about 3 tablespoons) and add to the food processor. Add 8 ounces whipped cream cheese, 1/4 cup sour cream, 1/4 cup plain Greek yogurt, 1 tablespoon rice vinegar, and 1 teaspoon kosher salt. Pulse until combined, 4 to 5 (1-second) pulses.

2. Evenly scatter 8 ounces cold smoked salmon into the food processor. Pulse until the smoked salmon is fully incorporated and the spread is smooth and spreadable, 4 to 5 (1-second) pulses. Transfer to a medium bowl.

3. Finely chop 3 medium scallions (about 1/2 cup). Finely chop the fronds and tender stems from 1/4 medium bunch fresh dill until you have 1/4 cup. Add the scallions and dill to the dip and fold together with a flexible spatula until combined. Serve with crudités and potato chips.

https://www.thekitchn.com/smoked-salmon-dip-recipe-23607879#post-recipe-571522889

Fish en Papillote with Garlic Butter Orzo

Garlic Butter Orzo and Cod Parchment Packets

 Yield: 4 people

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

This fish in parchment packets is absolutely delicious. Lemon herb orzo and fresh vegetables are topped with a cod filet and drizzled with garlic butter. Roasted until flakey and perfect - this is satisfying and flavorful!

Ingredients

• 1 cup uncooked orzo
• ¼ cup chopped fresh herbs, like parsley and basil
• 1 lemon, zest freshly grated and then sliced
• 1 tablespoon olive oil
• 6 tablespoons unsalted butter
• 4 garlic cloves, minced
• 4 cod filets, I use ones that are about 4 to 5 ounces each, thawed if frozen
• 1 pound asparagus spears, woody ends removed
• 1 cup cherry tomatoes
• 4 green onions, sliced
• kosher salt and pepper

Instructions 

• Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. Season the cod all over with salt and pepper. As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.
• Cook the orzo in salted water according to the package directions. This most likely calls for boiling it for 8 to 10 minutes. Drain the orzo and drizzle it with the olive oil. Toss with the fresh lemon zest and the ½ cup chopped herbs.
• While the orzo cooks, make the garlic butter. Heat the butter in a saucepan over low heat until it melts. Stir in the garlic. Remove from the heat.
• Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the orzo in the center. I add in a few asparagus spears, cherry tomatoes and green onions (all divided evenly between 4 packets). I usually spray the vegetables with some olive oil spray and then season with salt and pepper. Place the cod filet on top.
• Drizzle the fish and vegetables with some of the garlic butter - 1 tablespoon or a little more. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.
• Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.
• Remove from the oven and serve the packets. If you have extra garlic butter leftover, drizzle it on and serve!

https://www.howsweeteats.com/2022/03/fish-in-parchment-packets/

Macaroni-Tuna Salad

Macaroni-Tuna Salad

Mix:

1 c. dry macaroni, cooked and drained

1 can tuna

½ c. cubed/chopped cucumber

1 TBS. finely chopped onion (mom uses dried chopped onion)

1 TBS. parsley

Add mayonnaise to desired consistency.

Add celery salt, salt, pepper to desired taste.

Tuna Noodle Casserole

Tuna Noodle Casserole

Cook 3 cups of dried noodles for 7 minutes in boiling water.

Mix together:

2 cans drained tuna

1 can cream of mushroom soup

1 can (from empty soup can) milk

1 c. chopped celery

1 c. grated cheddar cheese, separated (see directions)

Add noodles to tuna/soup mixture in a greased casserole dish. Put most of the cheese on top, but some can go into the mixture, depending on taste. Bake for 30 minutes at 350*.

Tuna Casserole

Tuna Casserole

Combine:

1 can cream of mushroom soup mixed with ¼ c. water

1 c. chow mein noodles

1 c. chopped celery

1 can tuna, drained

½ c. salted cashews

(may add ¼ c. chopped onion)

Place all ingredients in an ungreased casserole dish. Top with an additional cup of chow mein noodles. Bake at 350* for 30 minutes.

Orzo with Smoked salmon and Capers
4 oz. smoked salmon or lox, coarsely chopped
4 TBS. olive oil
3 TBS. lemon juice
1/3 c. chopped Italian parsley
1/4 c. drained capers
1 (6.5 oz) jar marinated artichoke hearts, drained and coarsely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 c. orzo pasta, uncooked
1/2 c. pasta cooking water
2 TBS. grated parmesan cheese

In a large bowl, combine salmon, olive oil, lemon juice, parsley, capers, artichoke hearts, salt and pepper. Set aside. Cook pasta in lots of boiling water, according to package directions. Remove 1/2 cup of cooking water and drain pasta well. Transfer pasta to bowl with smoked salmon and mix well, adding reserved cooking water as needed to keep pasta moist. Sprinkle with cheese and serve. Makes up to 6 servings.

Clam Linguine with Red Sauce
1/4 c. olive oil
1/4 c. salad oil
1/4 c. margarine
2 medium-large onions, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 can 8oz. tomato sauce, plus 1 can water
1 tsp. salt
2 tomatoes
2 c. clam juice
Enough clams for approx. 6 people
Red wine
Oregano, rosemary, chili pepper

Place oil in pan and warm over low flame while preparing onions. Add onions and bell pepper to oil. Cook until onions appear slightly done. Add can of tomato sauce and tomatoes and simmer about 10 minutes. Add garlic and claim juice. Add a pinch of oregano, a little rosemary, 1 tsp. salt, red wine and chili. Nestle clams into sauce and cover. Cook until clams open. Serve over cooked linguine.

Linguine
1 TBS. butter
1 TBS. olive oil
Juice of 1 lemon
3-4 stalks chopped green onion
Minced parsley
1 small bottle Clam juice
Clams

Sautee onions in butter and olive oil, about 5 minutes. Add clam juice and bring to a boil. Add parsley and clams. Cover until clams open. Serve on top of cooked linguine.

Cioppino
3 cracked crabs
4 dozen fresh clams
3 lbs. prawns
3 minced onions
3 cups minced celery
1 c. olive or salad oil
3 cloves garlic
2 large (14.5 oz) cans tomato sauce
1 28 oz. can whole tomatoes
1/3 c. parsley flakes
2 tsp. oregano
1 c. dry white wine
2 bell peppers, chopped
Salt and pepper to taste

In olive oil, simmer bell peppers, onion, celery, garlic and parsley until limp, do not brown. Add tomato sauce, whole tomatoes, oregano, wine, salt and pepper and simmer one hour in a covered pot. Add seafood and cook for 25-30 minutes or until clams open up and prawns are pink.

Ultimate Cioppino (for 2 people)
1 lb. uncooked prawns
1 or 2 uncooked crabs
8 scallops
8 bite sized pieces of cod (or white fish)
8 oysters
1 TBS. garlic, minced
1 green bell pepper, diced
2 medium carrots, diced
4 ribs celery, deiced
1 6 oz. can tomato paste
1 15 oz. can diced tomatoes (or 2 c. diced fresh tomato)
2 6.5oz. can diced clams
1 12 oz. bottle clam juice
2 whole clams

Sautee garlic, bell pepper, carrot and celery in 2 TBS. olive oil. Season with dash of salt, cayenne pepper, oregano, italian seasoning and basil. Add one bay leaf. Stir in tomato paste, diced tomato, diced clams, clam juice. Simmer 3 hours. Taste and adjust seasoning. Add seafood. Simmer until cooked through. Pour in deep bowls and garnish with two whole clams. Serve with garlic bread.

California Rolls

I know it's a horrible irony, but I can't stomach raw fish. I do love a good California roll though. Super, super simple. Make short grain white rice. As soon as it's done cooking, you'll need to add some of this:

It gives the rice the vinegar flavor. Totally up to you how much you add. Keep mixing and faning the rice in a large shallow vessel until it's around room temp. This gives the rice the glossy shine. Lay down a sheet of nori (seaweed) and spread with a thin layer of rice. Add a row at the bottom of the sheet with strips of cucumber, avocado and imitation crab (or if you're fancy, real crab). Roll tightly and press:
(picture not mine *kokotaru page* but shows the illustration well).
Eat immediately. As it sits the nori will get gummy. Serve with wasabi and soy sauce. You can fill it with whatever you want, really. You can even just form mounds of rice and put something ontop, that's what I've done in the first picture. That's just butterflied shrimp and a thin piece of beef with baby asparagus.

Brown Rice Tuna Salad

Brown Rice Tuna Salad

1 ½ cup cooked brown rice
1 can (6 ounces) tuna drained
1 cup shredded carrot
1 cup diced celery
2 tablespoons minced onion
½ cup mayonnaise
2 teaspoon lemon juice
¼ teaspoon Worcestershire sauce
¼ teaspoon salt (optional)
After cooking the brown rice, rinse with cold water and drain well (this is so it won’t be sticky). Add tuna, carrot, celery, and onion. Mix all together and chill. At serving time, add dressing made of mayonnaise, lemon juice, Worcestershire sauce, and salt. Toss lightly and serve. Makes 4 to 6 servings.

Cottage Cheese Crab Salad

Cottage Cheese Crab Salad

½ cup small-curd cottage cheese
¼ cup sour cream
1 teaspoon powdered Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces imitation crabmeat chopped
¼ cup chopped celery
¼ cup chopped green onions

Mix all together. Makes 2 servings.