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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Smoked Salmon'

Balsamic Salmon Sockeye Fillets

Monday, March 26th, 2007

Balsamic Salmon Fillets, baked Sockeye Salmon recipe

Two fresh sockeye salmon fillets, about 2 1/2 pounds each
one tablespoon lemon zest
two garlic cloves peeled and pressed through a garlic press
three tablespoons extra-virgin olive oil
two tablespoons fresh thyme, finely chopped
one half cup red wine
one half cup aged balsamic vinegar
one quarter cup unsalted butter
one half lemon, thin sliced
1 teaspoon brown sugar


Preheat oven to 350°. Place sockeye salmon fillets, skin down, in an oiled baking dish. With a basting brush, coat salmon fillets with olive oil. Mix together lemon zest, chopped thyme, and pressed garlic. Rub mixture of herbs over salmon fillets. Place baking dish with salmon fillets in the oven and bake at 350° for 40 minutes, or until salmon flakes with a fork. While salmon fillets are cooking, combine balsamic vinegar, red wine, and brown sugar in a skillet. Bring to boil and reduce until a syrupy consistency. Reduce heat to low, and whisk in unsalted butter. Spoon sauce over salmon fillets and garnish with a thin slices of lemon. Servings 8 to 10.


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Sauted Sockeye Salmon with Balsamic Vinegar Marinade

Sunday, August 06th, 2006

Sautéd Alaskan Sockeye Salmon in a Balsamic Vinegar Marinade This is quick and easy, healthy and delicious. Especially for those who love Alaskan salmon. The recipe can easily be doubled.


1 pound Sockeye Salmon fillets
2 garlic cloves peeled and pressed with a garlic press
3 Tbsp. chopped fresh parsley
2 Tbsp. diced fresh dill
2 Tbsp aged balsamic vinegar
1 Tbsp extra virgin olive oil, plus 2 tablespoons
Salt and pepper to taste


Mix together the pressed garlic, chopped parsley and dill in a small bowl. Press the mixture on the skinless side of each fillet. Place in a shallow dish and drizzle with the balsamic vinegar and 1 tablespoon oil. Season with ground pepper. Let set for 30 minutes, no longer. Heat a large skillet over medium-high heat. Add the 2 tablespoons oil. Remove the sockeye salmon from the marinade dish and pat dry with a paper towel. Season with salt to taste. Reserve the marinade. Sear the salmon fillets, skinless side first, for 3 minutes. Turn and sear the skin side another 3 minutes or until desired doneness. Remove from pan. Pour the reserved marinade into the pan, adding a little water if needed, and bring to a boil for reduction for about 2 minutes. Scrape up any browned bits in the bottom of the pan as it reduces. Serve the Sockeye salmon with a little balsamic reduction drizzled over each fillet.

Serves 2-3

salmon recipes, salmon marinade

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Smoked Alaskan Salmon Pate

Wednesday, April 26th, 2006


Flake smoked sockeye salmon with a fork. In a medium sized bowl, mix all ingredients and thin with a little mayo or lemon juice. Serve with a club cracker such as Waverly brand. Half the recipe for smaller portion.

Smoked Sockeye Salmon Appetizer Dip

Wednesday, April 26th, 2006


  • 8 oz smoked Alaskan sockeye salmon, forked and flaked
  • 4 oz Philadelphia cream cheese, softened
  • 3 tablespoons finely minced or chopped green onion
  • ¼ teaspoon Worcestershire sauce
  • 1 tsp fresh squeezed lemon juice

Flake smoked salmon to very small pieces. Fold smoked salmon and all ingredients in medium sized bowl. Mix until consistency is thick and smooth. Serve with gourmet club or Waverly crackers. Garnish with pinch of dried parsley flakes. Refrigerate after making, (Smoked Salmon Dip will keep up to three days)

Smoked Salmon Fettuccine

Thursday, April 20th, 2006

16 oz Fettuccine4 oz Smoked Alaskan Salmon Fillet
8 oz Slivered Sundried Tomatos
1 Tbs Extra Virgin Olive Oil
2 Cloves Garlic Thinly Sliced
1 Cup Gorgonzola Cheese Crumbled
1 Cup Prepared Pesto
Salt & Pepper to Taste
*reserve 1/4 cup of pasta water

1) Cook fettuccine according to package directions, remove when al dente.

2) Saute the sliced garlic in the olive oil for about 1 minute, toss in the sundried tomatos.

3) Reduce heat to medium low and then add the gorgonzola until melted.
Drain retort packaged Smoked Salmon. Flake Smoked Salmon with a fork to desired bite size pieces. Add to garlic and sun dried tomatos.
*The longer you heat and stir the smoked salmon the smaller the pieces will become.

4) Drain the cooked Fettuccine, remember to reserve 1/4 cup of the pasta water.

5) Combine the drained pasta with the 1/4 reserved pasta water and the pesto.

6) Pour the Gorgonzola sauce over the Pasta now coated with pesto and lightly toss.

Can drizzle Aceto Balsamico Balsamic Vinegar for added flavor.

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Smoked Salmon & Goat Cheese Spread Appetizer

Thursday, April 20th, 2006

6.5 oz retort package of Smoked Salmon
8 oz Soft Goat Cheese or Chevre
Zest Finely chopped from One Orange, *reserve orange
1/4 cup finely chopped Fennel tops
1/4 cup minced Shallot
Salt & Pepper to Taste

1) Drain retort package of Smoked Salmon and place the salmon on paper towels to dry off excess moisture.

2) Chop or smash the Goat Cheese in a mixing bowl so it is easier to incorporate the remaining ingredients.

3) Combine the cheese, orange zest, fennel tops and shallot.
* Add a slight squeeze of fresh juice from the reserved orange.
This will aid in the combining of ingredients and add flavor.

4) Add the smoked salmon and combine.

5) Shape into a ball or mold and refrigerate at least 1 hour before serving.
Using any extra Fennel tops or orange zest, you can dust the outside
of the smoked salmon spread for presentation.

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Smoked Sockeye Salmon Cakes

Thursday, April 20th, 2006

6.5 oz  of Smoked Alaskan Sockeye Salmon
1/4 Cup Grated Parmesan Cheese
1/2 Cup Bread Crumbs
2 Tbs Dijon Mustard
1/4 Cup Mayonnaise
Juice from 1/2 Orange
2 Tbs Extra Virgin Olive Oil
2 Shallots Minced
1 Clove Garlic Minced
1 Cup Diced Bell Peppers
1 Jalapeno Seeded and Minced
Salt & Pepper to Taste
Set aside extra Bread Crumbs for dipping
Non Stick Cooking Spray

1) Drain retort package of Smoked Salmon and combine with parmesan cheese, bread crumbs, mustard, mayonnaise and orange juice. Set aside.

2) Heat olive oil in skillet and saute over medium high heat shallot, garlic, bell peppers and jalapeno until tender.

3) Combine sauted vegetables with the smoked salmon mixture.
*This mixture may be either too wet or too dry depending on the moisture in the sauted vegetables.
Add more Bread crumbs if too sticky or add more mayonnaise if too dry.

4) Shape mixture into walnut sized balls, flatten into cakes and then dip in extra bread crumbs.

5) Place Smoked Salmon Cakes on a non-stick baking sheet and spray the top of the cakes with non-stick cooking spray.

6) Bake at 400 for 15 – 20 mins until golden brown.

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Smoked Salmon Stuffed Sole

Thursday, April 20th, 2006

6.5 ounces of Smoked Alaskan Sockeye Salmon
1 Shallot Minced
1 Clove Garlic Minced
1 Tbs Lemon Zest
1 tsp Hot Sauce
1 Tbs Chopped Chive
Salt & Pepper to Taste
4 Fillets of Sole
1 Tbs Lemon Zest
Lemon Juice
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cajun Spice Blend
1) Drain retort package of salmon and combine salmon, shallot, garlic, lemon zest, hot sauce, chive and salt & pepper.

2) Blend mixture in a food processor to make a smooth spreadable mixture. Set Aside.

3) Season the sole fillets with the lemon zest, chili powder, garlic powder and cajun blend. Use the lemon juice to moisten the sole fillets.

4) Use a kitchen knife and slice a shallow sliver lengthwise down the center of each sole fillet.

5) Spread an even amount of stuffing into each fillets sliver. Squirt with more lemon juice.

6) Place in a baking dish and bake at 375 for 15 – 20 mins until cooked through.

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