Three Salmon Recipes - two appetizers one entree Deviled Eggs with Smoked Salmon, Smoked Salmon Pimento Cheese and Roast Salmon in Pepper Marinade with Smoked Tomato Pasta
DEVILED EGGS with SMOKED SALMONINGREDIENTS SERVES 8 PREPARATION Note: Deviled Egg filling is creamier when the yolk is still a bit warm. • 4 ounces cream cheese, at room temperature • 2 tablespoons mayonnaise • 1 tablespoon Dijon mustard • 1⁄2 teaspoon Tabasco or other hot pepper sauce • 1⁄2 teaspoon kosher salt • 1 dozen large eggs, hard-boiled and peeled Sometimes I add 2 teaspoons of grated red onion and 3 teaspoons of minced capers TOP WITH • 1⁄2 cup (about 4 ounces) smoked sturgeon or smoked salmon • 2 ounces salmon roe or caviarSMOKED SALMON PIMENTO CHEESE• 2 cups grated sharp cheddar • 1⁄4 cup mayonnaise• 2 teaspoon grated white onion• 2 tablespoons diced Peppadew• 3 tablespoon diced pimentos• 1 teaspoon freshly ground black pepper• 1⁄4 cup diced, cooked applewood bacon (optional) • 1⁄2 cup smoked salmon 1. Whisk together the cream cheese and mayonnaise in a bowl until smooth. Whisk in the mustard, Tabasco, and salt. (If you want a more savory egg, add grated red onion and capers) 2. Slice the eggs in half lengthwise. Remove the yolks and add them to the cream cheese mixture, whisking until smooth. Place the egg whites, hollow centers up, on a serving plate. 3. Spoon the yolk filling into the whites. Or, for a more elegant presentation, transfer the egg yolk mixture to a piping bag fitted with a small tip and pipe it into the egg whites. 4. Spoon the Sturgeon on top. Wrap the plate of eggs with plastic wrap, refrigerate, and served chilled. Add Roe or Caviar right before serving. SMOKED SALMON PIMENTO CHEESE Note: I love the smokiness of the bacon and smoked salmon in this pimento cheese spread. Sometimes I crush pretzels in a zip-lock bag and roll individual pimento cheese balls for cocktail parties. 1. Combine the cheddar, mayonnaise, grated onion, Peppadews, pimentos, and black pepper in a bowl and stir well to blend. 2. Stir in optional smoked bacon and gently stir in smoked salmon pieces. 3. Cover and refrigerate until ready to use. (The cheese spread can be made up to 3 days in advance.) SALMON IN PEPPER MARINADE WITH SMOKED TOMATO PASTAINGREDIENTSSERVES 6• 6 each 7 to 8-ounce Wild Caught Salmon Fillets • 6 plum tomatoes (quartered)• 1⁄4 cup virgin olive oil• 2 tablespoons hickory flavored liquid smoke• 1 teaspoon hot sauce• 2 teaspoons freshly ground black pepper• 1 teaspoon kosher salt• 1/4 cups fresh garlic, minced• 1/4 cups fresh basil, minced• 2 tablespoons cracked black pepper• 4 tablespoons butter• 1/4 cup olive oil• 1⁄4 cup Worcestershire sauce• 1-pound dry short pasta, such as penne• 2 tablespoons olive oil• 1 small yellow onion, finely chopped• 2 cloves garlic, minced• Pinch red pepper flakes (optional)• 1/2 teaspoon kosher salt, plus more as needed• 1⁄2 teaspoon freshly ground black pepper, plus more as needed • 2 cups (approx. 12) smoked plum tomatoes• 1/2 cup heavy cream• 1/4 cup chopped fresh basil leaves (julienned, thin ribbons)PREPARATION1. Preheat oven to 400 degrees F.2. In baking dish place rinsed and dried Salmon fillets, pour a 1⁄4 cupof marinade over each fillet. Bake for 15 -20 minutes. (If you put the Salmon in the oven when you start to boil your pasta, it all works out to serve together!3. Heat olive oil in a large, high-sided sauté pan over medium heat. Once oil is hot, add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, 30 seconds to 1 minute. Add smoked tomatoes, salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream. Taste and season with additional salt and pepper as needed.4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 12 minutes or according to package instructions.5. Drain the pasta and add it to the sauce. Toss gently to combine. Add the basil, toss once more, and serve immediately with Baked Salmon in Pepper Marinade.