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.
Roary MacPherson, executive chef of the Sheraton Hotel in St. John's, N.L., created this sweet and savoury glazed salmon dish to highlight a local product: Lady of the Woods Birch Sap Wine. You can order this wine at sapworld.ca, or use a sweet white wine, such as Riesling or Sauternes, in its place.
With a creamy rich stuffing, this salmon makes an elegant dish for entertaining. You can prepare it ahead to simply pop into the oven when guests arrive.
These pretty silver dollar–size pancakes crowned with smoked salmon are a party favourite. For a richer topping, substitute crème fraîche for the light sour cream. If you like, add a grind of coarse black pepper right before serving.
A zesty mayo adds zip to these moist, mouthwatering cakes. You can use canned tuna, shrimp, crab or 1-3/4 cups flaked cooked fish instead of the salmon.
