Smoked Salmon – Let's Cook Together

Seafood Pizza

Denis Martel — Sun, 18 Apr 2010 14:45:24 +0000

There is nothing comparable to a homemade pizza. I save time by using salsa instead of preparing a sauce from scratch. Moreover, the vegetables from the salsa add a nice touch to the pizza.

The Seafood pizza is a nice change from the traditional pizza. You can also make one seafood pizza and one traditional pizza to add variety to your meal.

Instead of baking the pizza in the oven, I sometimes bake it on the BBQ, adding some wood chips to give it a smoky flavour.

Ingredients:

2 pizza dough
500 to 750 ml of salsa, medium hot
5 or 6 garlic cloves (yes, I love garlic. If it is not your case, you can always diminish the quantityâ€¦)
A few sun dried tomatoes, cut in julienne
1 sliced onion
50 ml capers
Smoke salmon
One can of cocktail shrimps, or even better, 20 big fresh shrimps, cut in 1 cm pieces
600 gr mozzarella shredded
100 ml parmesan cheese

Method:

Roll and spread the dough on two pizza baking sheets
Spread the salsa on top of the dough
Sprinkle with garlic
Add the sun dried tomatoes, capers, smoked salmon, shrimp and onion
Sprinkle the two cheeses
Bake in the oven for about 30 minutes at 350⁰ F. Half way through, switch the pizza from the top grill to the bottom and vice versa.

Smoked Salmon Pasta

Denis Martel — Sun, 18 Apr 2010 14:14:05 +0000

This is an easy recipe to prepare and it is a nice change from the Bolognese sauce.

The taste of the watercress and smoke salmon go very well together in this cream sauce.

Ingredients:

One chopped green onion
One chopped garlic clove
20 ml olive oil
3 chopped tomatoes, seeds removed
30 ml brandy
30 ml white wine
Salt and pepper to taste
500 ml light cream
200 gr smoked salmon, cut in thin strips
One pack watercress, without the stems
2 ml lemon juice

Method:

Sauté green onions and garlic in oil for 3 minutes
Add tomatoes and simmer for 5 minutes
Add brandy, wine, salt, pepper and cream
Cook for 5 minutes while stirring
Add salmon, watercress and lemon juice and mix well
Serve on hot pasta

Two Salmons Pastry Shell

Denis Martel — Sat, 10 Apr 2010 17:50:45 +0000

It is so easy to make that I do it in the middle of the week when I come home from work.

You can use only one kind of salmon. You may want to use some leftover salmon you may have.

If you have a smoker (no, I am not talking about your spouse), marinate some filet in a mixture of wine and herbs for 2 or 3 hour then smoke the salmon until cook (duration will depend of the thickness of the filet). I do this a couple of times a year and freeze whatever I do not use right away.

Ingredients:

50 ml flour
75 ml butter
500 ml milk
250 ml white wine
250 ml frozen mix vegetables
2 ml cayenne
10 ml onion salt (5 ml if you use regular salt)
Pepper from the mill
250 ml smoke salmon broken in pieces (I smoke mine so it is better than the commercial sliced one)
One can of salmon
6 pastry shells

Method:

Melt butter and mix in the flour over low heat
Cook for about 4 or 5 minutes to make a roux, stir with a whisk from time to time
When roux begin to change colour, whisk in slowly the milk in a stream
Do the same with the white wine
Increase heat to medium and, stirring constantly, bring sauce to a boil
During that time, cook the frozen mix veggies in boiling water, then throw the water out
Simmer for an additional 5 minutes, stirring a few times
Add other ingredients, including the veggies and verify seasoning
Heat up the pastry shells
Serve the sauce in the pastry shells