This company-worthy salmon served on a bed of warm spinach salad is casual fine dining at it's best.
Using cooked and crumbled bacon, available in jars and packages, cuts at least 10 minutes of cooking time. Bagged lettuces and greens require no washing, and salmon is quick to cook.
This fresh and modern take on a Canadian Living classic pairs nicely with Lavash (see recipe link below). While you could make one large mousse, it's nice to be able to switch plates halfway through the evening and offer your guests a fresh one. If available, choose wild Pacific cold-smoked salmon for its wonderful flavour and vibrant colour.
This simple potted spread takes only a few minutes to put together, yet looks as impressive as it tastes. Instead of using a microwave, you can also cook the salmon in a little oil in a skillet over medium heat.
This lightened-up potato salad is dressed with a flavourful mustard-based vinaigrette instead of mayonnaise. Mixed with flaked salmon and topped with eggs, it's wonderful warm but just as good as a cold lunch the next day.
These Salmon Cakes also make great bite-size party appetizers—just halve each cake and round the cut edge. Bake in 500°F oven, turning halfway through, for 10 minutes. Top each with a dollop of Spicy Tartar Sauce and sliced green onion.
These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic party, use a tiny maple leaf–shaped cookie cutter to cut out the steam vents on top.
Serve with: Scalloped potatoes. Fatty fish, such as salmon, are rich in omega-3 fatty acids, which are associated with lowering the risk of heart disease.
Serve with: Potatoes or rice and steamed broccoli, Chinese broccoli or rapini Simple grilled salmon is enhanced with a quick Chinese-style relish, which also works wonderfully with trout and halibut.
A refreshing alternative to beef burgers, this salmon version is flavoured with tangy lemon juice and grainy mustard. For an even lighter dish, replace the sour cream with Greek yogurt.
