Smoked Salmon Carbonara and Spaghetti Squash

Since we now find spaghetti squash very often in our grocery stores, I decided to give this recipe a try. I also happened to always have the Norwegian smoked salmon (Costco) . They went together very well indeed! It actually tasted better than my photo shows.

Smoked Salmon Carbonara

Ingredients

  • 1/2 cooked spaghetti squash, shredded (save the other half for another dinner OR freeze it)
  • 3.5 g smoked salmon cut into ½ inch strips
  • 1 large egg
  • 3 egg yolks
  • 1⁄2 cup freshly grated parmesan cheese
  • 1 Tablespoon butter
  • 1.5 teaspoons cracked black pepper
  • sea salt
  • 2 teaspoons chopped chives

Instructions:

*See instructions below if you are unsure how to bake a spaghetti squash!

While the squash is baking, whisk together the egg, egg yolks and pepper.

Put the cooked, shredded squash into a pan on the stove on LOW heat.

Place the butter along with 1 tablespoon of warm water into the pot with the shredded squash and stir to coat.

Add the egg mixture to the pot and stir vigorously. The goal here is to cook the egg sauce onto the pasta without scrambling it.

The sauce is cooked by the residual heat from the pot bottom. If the sauce is not thickening after 5 minutes of stirring, the pot should be heated again. Place the pot back on to a heated burner (lowest heat) and continue to stir the pot so the egg does not scramble.

When the sauce begins to thicken, add the parmesan cheese and continue to cook until the sauce is heated through and thickened.

Add the salmon strips to the spaghetti squash and stir to combine.

Serve garnished with chopped chives

*How to Cut and Cook a Spaghetti Squash

Instructions

1. Using a paring knife, cut around the middle of the squash making very small cuts with a paring knife. Continue cutting around the middle until you reach your original cut. Go back over the cutting line with your paring knife making your cuts a little deeper. Go all the way around again. The squash should come apart. Scoop out seeds.

BAKING IN OVEN FOR ONE OR MORE SPAGHETTI SQUASH

1. Spritz the cut side of the spaghetti squash with avocado, olive, or coconut oil. Sprinkle with salt and place cut side down in baking pan.

2. Bake at 350° for 60-75 minutes until fork tender.

3. Allow the squash to cool before removing the strands of spaghetti with a fork.

Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Salmon and Avocado Salad with Japanese Ponzu Dressing

If you have a nearby Costco, they usually carry Norwegian smoked salmon (the one with three rows of different smoked salmon). This comes in handy for pizzas, pastas, quiche, etc. You can buy “ponzu” soy, but I prefer making this dressing as shown. In place of the arugula I used baby romaine as a bed for the salmon.

Smoked salmon and avocado salad with Japanese Ponzu Dressing

Salmon & Avocado Salad with Japanese Ponzu Dressing

Ingredients:

  • 8 oz. smoked salmon – thinly sliced
  • Large handful of wild arugulas
  • 2 avocados – diced
  • 1 English cucumber – cut in rounds and halved

Homemade Ponzu Dressing:

  • 3 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp lemon juice or lime juice (or a combination)
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 2 tsp low sodium soy sauce or tamari
  • 1/2 tsp of chili pepper flakes

Method:

1. In a large salad bowl, combine the ingredients for the ponzu dressing, and whisk well.

2. Add in the arugula, avocado, and cucumbers. Give it a good toss. Add in the smoked salmon and lightly toss again. Taste and adjust any seasonings if needed. Enjoy immediately!

Chilled Asparagus with Citrus Dressing

For a great summer lunch try this chilled asparagus with some salmon poached in wine. I usually do the salmon with cold green beans (blanched), but not having found any at Costco, I went for using asparagus, which I believe you northerners are seeing IN SEASON. We started the meal with a cold strawberry soup ( which is somewhere on this blog if you do a search). The great thing about this meal is that you can easily prepare it all in the morning and just plate it up when company arrives.

Chilled Asparagus with Citrus Dressing

INGREDIENTS

  • 1-pound asparagus, woody ends cut off
  • 1 teaspoon orange zest
  • Juice of an orange
  • Juice of half a lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoon white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Black pepper to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.

2. Add in the asparagus and cook for 2 minutes.

3. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process.

4. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.

5. In a glass measuring cup combine the remaining ingredients (everything from zest down to pepper) and whisk together to form the citrus vinaigrette.

6. Pour the desired amount of vinaigrette over the asparagus and toss to coat.

7. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.

Ahi Salmon Avocado Poke Bowl

In the last couple of years,”poke” bowls seem to be cropping up everywhere. Normally it is served with sashimi-grade salmon or tuna (both RAW). We first had these at a local Italian restaurant in the city and came to order it many times. I did find a recipe, where else but Pinterest, but finding the sashimi-grade salmon (raw and safe) proved more difficult until recently. Eureka! It turned out beautifully, well almost…details later.

Ahi Salmon Poke Bowl

Ingredients

  • 1 Pound Sashimi-grade salmon, cut into 1/2-inch cubes or pieces
  • 1/4 Sweet onion, sliced thin
  • 1 or 2 thinly sliced radishes
  • 1/4 English Cucumber, halved and sliced thin
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon Sesame oil
  • Black sesame seeds and sliced scallions for garnish
  • Steamed Cauliflower rice for serving OR Basmati rice

1. In a large bowl, combine the tuna or salmon, onion, soy sauce, vinegar, ginger, Sriracha, and sesame oil.

2. Serve topped with black sesame seeds, sliced cucumber* , sliced scallions, and sliced radish in bowls with cauliflower or Basmati rice.

Putting the cucumbers in at Step one resulted in a greenish gray cucumber as you can see in the foto.

Smoked Salmon Carbonara

Some days I just want to be able to throw something together for dinner quickly. Pasta is usually the answer! In this case, I just happened to buy some smoked salmon at Costco to use in salad and I still had some left.

Voila ! Smoked Salmon Carbonara. Bonus – no creams, just fresh eggs and Parmesan for the sauce. Read the recipe carefully, as you don’t want to overcook the eggs and Parmesan. The pasta MUST be a little cool to avoid scrambling the eggs!!! It looked and tasted great. You can skip the capers if it’s not something you like.

NOTE – Capers are immature flower buds from the Capparis spinosa (aka the “caper bush”), which grow all over the Mediterranean, just like olives do. Caper buds are picked before they can bloom into flowers. They are not a fish as some people mistakenly assume, but can be a little salty. Great on pizza, too.

Smoked Salmon Carbonara

Ingredients

  • 14.1 oz (400g) linguine pasta, or similar
  • 3 eggs
  • 2 tbsp grated parmesan cheese
  • 5.2 oz (150g) smoked salmon, sliced thinly
  • 1 small bunch fresh parsley
  • Salt and pepper
  • 1 tbsp. of capers (optional)

1. Bring a large pot of salted water to a boil and add the linguine or long pasta shape of your choice. Cook the pasta according to packet instructions until al dente.

2. Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley (this is optional).

3. Next, add the eggs to a bowl and whisk together, add the grated parmesan and a good pinch of salt and pepper, stir to combine.

4. Once the pasta is cooked, drain it and add it back into the pot you cooked it in. Sprinkle over the strips of salmon then add the whisked eggs and parmesan mixture, immediately stir the pasta to coat it evenly in egg and to distribute the salmon throughout the pasta evenly.

5. Tip: wait exactly 1 minute before pouring over the egg mixture. If the pasta is too hot the eggs will scramble but if it’s too cool the eggs will remain raw.

6. The pasta should be creamy and evenly coated in sauce. Divide the smoked salmon pasta between bowls and top with a scattering of chopped parsley and an extra grinding of pepper, serve.

Add capers.

Notes

I’ve seen and made many pasta carbonara recipes in my time and I find that using 1 egg less as many servings works best. Does that make sense? For four servings I use 400g/14oz of pasta (100g per portion) and 3 eggs.

Salmon Pasta with Sundried Tomato Cream Sauce

Quite often when I purchase a salmon filet there are little pieces which I cut off and freeze separately to use to make salmon poke, etc. Searching Pinterest for more ideas, I came across this great pasta dish!

Salmon Pasta with Sun Dried Tomato Cream Sauce

  • 1 tablespoon olive oil
  • 1-pound salmon fillets
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 5 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • 1/8 teaspoon red pepper flakes
  • 8 oz penne

1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.

2. Season salmon fillets with salt.

3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.

4. Reduce heat to medium.

5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.

6. Remove salmon from the skillet.

Pasta Sauce

1. To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.

2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.

3. To the skillet with sautéed vegetables, add 1 cup of heavy cream, paprika, red pepper flakes. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Pasta

1. Cook penne according to package instructions. Drain.

1. Add cooked and drained pasta to the skillet with the cream sauce. Stir in.

2. Remove skin from the salmon by sliding the fork between the salmon fillet and the skin.

3. Slice salmon into large chunks.

4. Add salmon chunks to the creamy pasta. Stir to combine. Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.

5. Season with salt, if needed.

Salt and Pepper Salmon Bites

My dilemma…do I buy a full side salmon filet or just three pieces at the fish counter? With the full side from Costco, there are thick and thin pieces, some cook faster than others.

Resolution, trim off the thinner sides of the piece, along with the tail end. Cut these into cubes or smaller slices and freeze them in a bag to make other salmon dishes not requiring small filets. The result was this recipe which makes a very nice dinner when served with some freshly steamed brussel sprouts and maybe a nice rice dish. Those pieces can also be used in a pasta dish.

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Salt and Pepper Salmon Bites

INGREDIENTS

  • 1/2-pound skinless salmon filet
  • 1 tsp coarse black pepper
  • 1 tsp kosher salt
  • 1 tsp five spice
  • 2 tsp cornstarch
  • 1/4 cup peanut oil
  • 1/4 cup sliced green onions
  • red pepper flakes

INSTRUCTIONS

Slice the salmon into strips about an inch thick.

In a bowl combine the pepper, salt, five spice and cornstarch.

Add the salmon pieces and toss well making sure the salmon is well coated.

In a medium sized pan stick pan heat the oil until hot.

Gently place the salmon into the hot oil and cook for about 2 minutes. Turn the salmon pieces over and repeat with the other side until salmon is fully cooked.

Transfer the salmon to a paper towel to absorb any excess oil.

Serve with rice and garnish with chopped green onions and a sprinkle of red pepper flakes and a bit of sour cream if you like.

10 Minute Canned Salmon Salad

Just in time for summer, maybe…LOL. This is not your traditional salmon salad. I prefer sockeye when I can get it, but you could use whatever you can find. It will last two days in the refrigerator. I am not a canned tuna fan but you could try it…

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10 Minute Canned Salmon Salad

Ingredients

  • 1 package (10 oz) carrot matchsticks* (I used two whole carrots julienned)
  • 3 large bell peppers, thinly sliced
  • 3 oz jar capers, drained**
  • 2 cans (8 oz each) wild salmon
  • 1/4 cup parsley, finely chopped
  • 1/4 tsp salt
  • Ground black pepper, to taste
  • 2 tbsp mayo
  • 1/4 cup Greek yogurt, plain
  • 2 large avocados, diced

Instructions

In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.

Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.

Store: Refrigerate in an airtight container for up to 2 days.

Notes

*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.

Salmon Loaf

Ok…here’s another salmon recipe just because we got a fresh supply of canned wild sockeye salmon from our Canadian visitors. Wild sockeye from the west coast is quite different from Atlantic salmon in colour and taste.

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And since our friend is both gluten and lactose intolerant, this recipe from Pinterest was a great choice. We served it with some fresh steamed Brussel sprouts and a great yellow rice. Hope you will give it a try!

Salmon Loaf

Ingredients

  • 2 tablespoons olive oil (coconut or macadamia oil are also great)
  • 1 large onion, finely diced
  • 1 large celery stick, finely diced
  • 1 large carrot, peeled and finely grated (or 2 smaller carrots)
  • 2/3 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 large clove of garlic, finely diced
  • 600 g of canned salmon (3 x 213 g / 7.5 oz cans, drained with larger bones removed)
  • 3 eggs
  • 3 tablespoons almond flour
  • Zest of 1/2 lemon

Instructions

Preheat the oven to 175 C/ 350 F.

Heat olive oil in a large skillet over medium heat and add the onion and celery. Sauté for 2 minutes, stirring once, and then add the grated carrots. Season with salt and pepper and cook for 5 minutes, stirring a few times. Add a couple of tablespoons of water when it feels like the oil has dried up. Finally add the garlic and cook together for another minute or two.

In the meantime, drain the salmon and remove any visible large bones. Don’t worry too much about the smaller bones or the skin as it will blend in just fine. Add the fish to a mixing bowl and flake with a fork or your fingers.

Add the cooked vegetables to the salmon. Grate some lemon zest, add the eggs and almond flour and mix everything together with a fork. Make sure the egg is well incorporated.

Grease a medium loaf tin with a little coconut oil (make sure to brush all sides with oil). Transfer the loaf mixture to the tin and press down until well compacted and even on the top. I like to bang the tin against the bench a couple of times to get rid of any air pockets inside the mix. Then place in the oven, middle shelf, uncovered, for 30 minutes.