Salmon – Kacey Tess

Open face egg sandwich

I always find myslef making the same thing for breakfast: toasted english muffin + smoked salmon + egg + capers + whatever veggies I happen to have in the fridge. I happened to have asparagus and pickeled onions today. There is nothing better than a runny yolk soaking into the muffin. I pan fried my asparagus for a few minutes in olive oil and added some lemon flavored balsamic before I turned the heat off. I always fry my eggs over easy, but do them to your liking. I spead chive cream cheese on the muffin and then layered all this goodness together. I make a version of this at least once a week. Avacado would be a great addition but I didn’t have any on hand.

I was so happy when I stumbled upon these dishes at Capital City Antiques in Salt Lake City. I love buying things that have history and these two went together so well. I found a few great pieces that I am excited to share with you over the next few weeks!

Brunch

{healthier} Eggs Florentine with Smoked Salmon Lox

What you’ll need: Single Serving

1 English muffin toasted
1 Tsp stone ground mustard
1/4 avocado
10 spinach leaves (steamed)
Smoked salmon lox
1 poached egg
Sea salt
Ground black pepper
Parsley

What you’ll do:
Toast the English muffin

Poach the egg by bringing about 2 inches of water to a boil over medium. Add 1 Tbsp white vinegar. Carefully add egg (I place the egg in a small dish before pouring it into the water). Boil for 4 minutes. Turn heat off, using a slotted spoon remove the egg and place on a paper towel to absorb excess water.

Place English muffin on a plate, spread mustard on both sides

Add avocado and season with salt and pepper

Add spinach

Add lox

Place egg on top

Garnish with parsley

Enjoy!

Summer Berry Salmon Salad

What you’ll need:
(For 2 salads)

2 salmon fillets

Creole seasoning

Mixed greens

1 carton of Blueberries washed

1 orange peeled and quartered

4 banana peppers

Sliced almonds

Miso dressing (any citrus, asian or soy dressing would bd great )

What you’ll do:

Coat each piece of salmon with creole seasoning and cool thoroughly (I used my George Forman grill)

Layer salad by placing lettuce

Add berries

Add oranges

Add banana peppers

Add dressing

Place salmon in top

Sprinkle with sliced almonds

Enjoy!!

Smoked salmon roll ups

What you’ll need:

1 package of smoked salmon (I use lox)

1 cucumber cut into thin strips

10 pitted large green olives

1 package of baby bell cheese

1 lemon

What you’ll do:

Stuff the green olives with the cheese

Take a small piece of lox and wrap it around the olive

Wrap the cucumber around the olive and secure with a toothpick

Squeeze lemon over all of the roll ups once you are done

Enjoy!!

Salmon scramble

What you’ll need:
5 large eggs

1/4 C milk (I use unsweetened flax seed milk)

2 pieces of cooked or smoked salmon cut into chunks

1/2 C spinach washed

1 bunch of green onions cleaned and sliced thinly (white-light green parts only)

1 batch fresh salsa (see previous blog post for recipe)

Goat cheese (optional)

Sea salt

Crushed black pepper

Cayenne pepper

What you’ll do:

Heat a non stick pan over medium

In a small bowl combine eggs and milk

Add the salmon chunks and brown slightly

Add egg mixture and spinach

Continue to cook while stirring constantly

Add sea salt, black and cayenne pepper to taste (about 1 Tsp of each)

Once eggs are cooked through add goat cheese, cover with a lid and let the cheese melt for 2-3 minutes

Top with fresh salsa and enjoy!!

Hawaiian Salmon Sliders

What you’ll need:

Whole wheat dinner rolls
Teriyaki sauce
Dill pickle spears cut in bite size pieces
Red onions sliced thinly
4 pineapple slices
Salmon filet {I use wild caught}
Sea salt
Ground black pepper

What you’ll do:
Cook your salmon after seasoning with salt and pepper (I used my George Foreman grill, you could also BBQ or bake it)

Grill your pineapple until you see the grill marks (on a BBQ or George Foreman)

Assemble:
Slice your dinner roll in half
Spread teriyaki sauce on both sides
Place salmon
Add onions
Add pickles
Add pineapple
Place top on
Secure with a toothpick if desired

Enjoy!!!

Smoked salmon and spinach salad

What you’ll need:
1 bag of spinach cleaned
1/2 Red onion
10 sugar snap peas cleaned and cut in half
3-4 spears of pickled asparagus
3-4 large button mushrooms sliced thinly
10 cherry tomatoes halved
1 package of smoked salmon ( I prefer to use Lox)
Sea salt to taste
Black pepper to taste
Goat cheese or feta cheese (optional)

1 batch of red wine vinegar dressing (recipe in previous blog post) or store bought

Mix all ingredients except salmon together thoroughly

Add salmon after you have plated the salad

If wanted add goat cheese or feta

Enjoy!!!

Salmon with Pineapple Salsa

What you’ll need:
2 half pound fillets of salmon
Olive Oil
Salt
Pepper
Chilli Pepper Seasoning
Lemon
Yellow Squash X1
Pineapple Salsa(Recipe Below)

What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked

While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.

Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon

To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.

Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.

Enjoy!