Tiny dollar-size latkes make crispy, delicious bases for lots of great toppings. Follow our suggestions and garnish with salmon or caviar, or get creative with your own toppings.
This sauce does double duty: it moistens the patty then tops it, adding a fresh and creamy note to the burger. Use less expensive tail pieces of salmon if you can. Be sure to run your fingers along the top of the salmon. If you feel any tips of bones, pull them out with tweezers.
A few fresh ingredients and a bit of flaky salmon give leftover mashed potatoes a tasty new lease on life. Depending on how salty your mashed potatoes are, you might want to add an extra pinch of salt. Serve with a simple green salad for a light lunch or dinner.
The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.
There is no better symbol of spring than the famous stalk of the lily family, asparagus. Accented with smoked salmon and goat cheese, it becomes a great dish for easy entertaining.
Nothing says summer like sweet and smoky grilled corn, the star of this sunny salad, which is loaded with peak-of-the-season cherry tomatoes, grilled salmon and a zesty lime dressing.
Miso paste brings a heady hit of umami to any dish; combined with the rich flavour of salmon, it'll hit dinner out of the park. Use a wide spatula to release the delicate fish from the grill and a pair of tongs to gently turn it. Serve with a bed of our Cold Soba Noodle Salad for a delicious dish.
This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We've used a food processor to create a superfine purée, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heart protective omega-3 fats.
This recipe was inspired by the traditional Beef Wellington but I was looking for a healthier option. It is a relatively simple recipe that serves elegantly and makes a great impression. I generally serve the salmon with asparagus and a nice leafy green salad with avocado. Leftovers can be easily reheated and I have even served cold slices of the Wellington with a lemon aioli as an appetizer.
Coulibiac — a fine pie of salmon, eggs, dill and rice — is nontraditional, but a wonderful fish buffet dish. Although it can be made early in the day, it's best baked fresh for the meal.
