This is a super easy way to prepare salmon! Brush with a little olive oil, fresh herbs, some cheese and bake! Even my kids loved it (to my surprise, because they have not been fans of fish lately) – win win! 🙂
1lb slab of salmon
1 Tbsp olive oil
Some sprigs of fresh herbs (I used thyme and oregano), torn
This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!
8oz cream cheese
2 Tbsp chopped fresh dill
1 Tbsp fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill springs (for garnish)
Serve with fresh cut vegetables, crackers or toasted bread
Combine first three ingredients in a food processor
Add half of the salmon and process until smooth
Fold in remaining half of salmon
Garnish with dill sprigs
Yields 12 servings
Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.
We just had our annual Iron Chef party – the challenge was to use ONE of the following ingredients in a dish: crab, chocolate or cranberries. I picked crab and made this dip. Guess who won the iron chef challenge!? Yep, that’s right – Hot Artichoke & Crab Dip! 🙂
This dip is everything you would expect from a hot creamy artichoke and crab dip – plus more! The 1/2 tsp cayenne adds a fabulous kick. Spicy but not too spicy. If you’re not into spice and heat – omit! Definitely not recommended for kids, but a wonderful “grown up” dish. I served this with cucumber and red bell pepper slices, but toasted baguette or pita would be great if you prefer!
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups cooked crabmeat
3/4 cup grated Parmesan cheese + 1/4 cup for topping
1/3 cup chopped green onion + 2 tsps for garnish
1/3 cup chopped red bell pepper + 2 tsps for garnish
1/2 tsp ground cayenne pepper
1 hot house cucumber, sliced (for dipping)
1 red bell pepper, sliced (for dipping)
Preheat oven to 350 degrees F (175 degrees C)
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic and cayenne. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper. Transfer the dip to a 9-inch pie dish and sprinkle top with rest of cheese.
Bake in the preheated oven until topping is golden brown and dip is hot, ~30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
One of our weekly staples is baked salmon as the kids still like and eat it (yay! :)). Salmon and dill are a Scandinavian specialty (think Lox and dill), and the flavors work very well together. Here’s a quick and easy salmon dressing!
1/4-1/2 cup mayonnaise
1 Tbsp chopped fresh dill
2-3 Tbsp Fresh lemon juice or till you reach desired consistency
We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂
3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
10 cups water
1 cup dry white wine
sea salt to taste
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)
In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.
Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂
I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!
2 tablespoons butter
1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
3 cloves garlic, minced
4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
Salt and pepper, to taste
5 cups vegetable or chicken stock
1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
1/2 cup half-and-half (or coconut milk for paleo)
1 tablespoon chopped fresh dill (I used 1 tsp dry)
5 ounces baby spinach
Melt butter in a heavy sauce pot over medium heat.
Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
Stir in potatoes and cauliflower; season with salt and pepper.
Pour in stock and bring to a boil.
Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
Add salmon and simmer until just cooked through, 3 to 5 minutes.
Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.
You can make this paleo by substituting coconut milk for the dairy.
I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!
3 slices of bacon, diced
1 small onion, finely chopped
1 tsp dried dill or 1 Tbsp fresh dill
1 bay leaf
1/8 tsp cayenne pepper or to taste
black pepper to taste
2 stalks celery
1-2 cups finely chopped or small cauliflower florets
1 1/2 cups chicken broth
One 7.5oz can salmon (red, pink or other) including juices
One 14 oz can coconut milk, full fat
Extra minced dill for garnish
Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
Add salmon chunks and juices and simmer for a few more minutes
Stir in coconut milk and simmer
Remove bay leaf before serving
Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!