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Eating well during the holidays can be easy if you choose salmon for some of your menu ideas. This Easter, make your own tradition: create tantalizing wild salmon dishes with a holiday twist and get an abundance of protein and Omega-3’s.
Whether you’re throwing a big family celebration or a small casual gathering, Easter is the perfect time to share with loved ones. We are here to help you create memorable moments with some egg-stravagant recipes!
Quick ideas
No need to slave all day to enjoy a great menu. Here are some tasty tips and quick delicious recipe ideas:
Rice and Veggies Salad with Spicy Thai Sweet Chili Tuna
| 1. |
Place 3/4 cup cooked rice in a salad bowl. While still warm toss with a couple tablespoons each of olive oil and lemon juice. |
| 2. |
Add 2 cans of spicy Thai sweet chili tuna with juices and julienne green pepper, zucchini, tomatoes and red onion. Toss with freshly chopped parsley. |
| 3. |
Season to taste and let sit for 30 minutes for the flavours to blend. Serve topped with quartered hard boiled eggs. |
Wild Salmon Caesar Sandwich
| 1. |
Thinly slice one large fillet (200g / 7oz) of wild salmon. |
| 2. |
Next, snip 2 or 3 slices of streaky bacon into pieces and sizzle in a frying pan until just going crispy, then add the salmon. |
| 3. |
While they’re cooking, arrange some Romaine or iceberg lettuce leaves onto 2 slices of crusty rustic bread. |
| 4. |
When the salmon is browned on the outside, pile onto the bread with the bits of bacon. Drizzle with Caesar dressing and grind a little black pepper over the top and serve. |
Quick Salmon Pâté
| 1. |
Blend equal quantities of canned salmon and cream cheese. |
| 2. |
Add chopped fresh dill, lemon juice and freshly ground black pepper to taste. |
| 3. |
Chill and serve cold on crackers or toast. |
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Colourful and delicious...
Wild Salmon on Herb Mash with Chili Garlic Butter
Serves 4
Recipe & image courtesy of Alaska Seafood Marketing Institute.
| 4 x 200 g (7oz) |
fillets of wild Alaska salmon
|
| 900 g (2 lbs) |
main crop potatoes, peeled and cut into chunks |
| 100 g (4 oz) |
low fat soft cheese |
| 4 Tbsp. |
milk |
| 1 Tbsp. |
chopped fresh parsley |
| 1 Tbsp. |
chopped fresh chives |
| |
salt and freshly ground black pepper |
| Chili garlic butter: |
| 75 g (3 oz) |
butter, at room temperature |
| 1 tsp. |
finely chopped fresh red or green chili |
| 1 |
garlic clove, crushed |
| 1. |
Beat 50 g (2 oz) of the butter in a medium bowl until soft and creamy and add the chili and garlic. Mix well, and place on a piece of greaseproof paper or foil. Form into a roll and chill thoroughly in the fridge.
|
| 2. |
Put the potatoes on to cook in lightly salted boiling water for about 20 minutes. When they are almost done, start to cook the salmon.
|
| 3. |
Preheat the grill. Arrange the salmon fillets on the grill rack and put a knob of the remaining butter on top of each one. Season, then grill for 6 - 8 minutes or until cooked - the flesh should be opaque and should flake easily.
|
| 4. |
Drain the potatoes and mash them thoroughly. Add the soft cheese and milk, beating with a wooden spoon until smooth and creamy. Stir in the chopped herbs. Reheat for a few moments, stirring constantly and pile onto four warmed plates. |
| 5. |
Arrange the salmon fillets on top of the mash, then pop a slice of the chili garlic butter on top of each one |
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