BLOG: NEWS, RECIPES AND ARTICLES
Smoked Salmon Dip
Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein, vitamin B12, trace minerals, omega-3 fatty acids and vitamin D. Research suggest that at least two servings of fatty fish per week is associated with improved cardiovascular and mental health.
Smoked salmon is readily available in most supermarkets. It is an easy way to incorporate fish into your week. This dip is easy to make and keeps for several days in the refrigerator. It makes a lovely appetizer to bring to a gathering, but is also an easy breakfast or lunch option for your busy work week.
Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein, vitamin B12, trace minerals, omega-3 fatty acids and vitamin D. Research suggest that at least two servings of fatty fish per week is associated with improved cardiovascular and mental health.
Smoked salmon is readily available in the refrigerator section of most supermarkets. It is an easy way to incorporate fish into your week. This dip is easy to make and keeps for several days in the refrigerator. It is a lovely appetizer to bring to a gathering, but is also an easy breakfast or lunch option for your busy work week. This protein and healthy fat rich dip is low in carbs and sure to fuel you well.
This recipe was inspired by a trip to the south region of the United States where I found fish dips to be a common item on restaurant menus. It’s time to make this delicious dish commonplace in the mid-west.
Smoked Salmon Dip
Author: Erica Leazenby, MD
Servings: 2-4
Time: 10 minutes
Ingredients:
2 Tablespoons vegan cream cheese (I like kite Hill brand.)
1 Tablespoon mayonnaise (I recommend an avocado oil based brand.)
1 1/2 Tablespoon diced shallot
1 Teaspoon lemon juice
1/2 Teaspoon dried dill
1/2 Teaspoon capers, drained
4 ounces wild caught smoked salmon (I like Ducktrap brand.)
Directions:
Place all the ingredients with the exception of the salmon in the bowl of a food processor. Run the machine until all the ingredients are well mixed. (The ingredients can also be chopped small and mixed by hand if you lack a food processor.)
Add the salmon to the food processor bowl. Pulse the machine 3-5 times until the salmon is chopped into small pieces, but still has a chunky texture.
Serve immediately or store in an air-tight container in the refrigerator up to 2-3 days.
Serving suggestions:
Serve with gluten free crackers, lettuce cups, or toast points
Optional garnishes: capers, picked red onion, everything bagel seasoning, or fresh herbs like dill or parsley
Recipe notes:
Different brands of smoked salmon can vary widely in salt content. You can vary the amount of capers in the recipe as needed.
Interested in curing your own salmon, try this easy recipe: HOUSE-CURED SALMON
Looking for additional quick fish recipes, give this sardine recipe a try: LEMONY HERBED SARDINE SALAD
House-cured Salmon
Gravlax is a Northern European dish that refers to salmon cured with sugar, salt and dill. It is traditionally served as part of a smorgasbord with a mustard sauce. Because this salmon dish is simple to prepare it makes an elegant and impressive treat for guests, but also provides an easy way to add brain and heart healthy omega- 3 fats to everyday meals and snacks.
Gravlax is a Northern European dish that refers to salmon cured with sugar, salt and dill. It is traditionally served as part of a smorgasbord with a mustard sauce. Because this salmon dish is simple to prepare it makes an elegant and impressive treat for guests, but also provides an easy way to add brain and heart healthy omega- 3 fats to everyday meals and snacks.
House-cured Gravlax
Author: Erica Leazenby, MD
Yield: 3⁄4 pound
Time: 15 minutes hands and 72 hours resting time
Ingredients:
1 pound salmon fillet, boneless (Use the freshest and highest quality you can find. I like to use a center cut that is even thickness.)
1 cup sea salt
1 cup sugar
3-4 grinds of fresh pepper
2-3 sprigs of dill, stemmed, washed
4-5 basil leaves, washed and torn in pieces
1/4 red onion, sliced thin (or 1 small shallot)
1/2 lemon, sliced thin
Directions:
Line a shallow dish with plastic wrap. Place the salmon skin side down on the plastic.
In a bowl mix all remaining ingredients.
Place mixture directly over the salmon, packing the ingredients down on to the salmon.
Wrap the salmon tightly in plastic and refrigerate. This will take 3 days to complete. At the end of each day drain any liquid that has been extracted from the salmon. If necessary, add another cup of 1/4 cup of sugar and sea salt mixture to salmon.
On the last day, rinse off the salmon. The color of flesh should have darkened and the texture of the meat should be more firm.
Slice salmon thin on a bias leaving the skin behind.
Note: This salmon is excellent on toast paired with vegan cream cheese, red onion, mustard and capers or for a sweeter twist, pare with apples, vegan cream cheese and sweet mustard. It is also delicious scrambled with eggs or added to a salad for an omega-3 rich protein source.
More Salmon Recipes:
SPICE RUBBED SALMON
PEACH AGRODOLCE SAUCE
ROASTED SALMON WITH LEMON WALNUT RELISH
Roasted Orange and Rosemary Olives
It is well known that olive oil is good for our health, but often the olive is overlooked. It also contains the polyphenols that are so beneficial to our health. These gems get the royal treatment with fresh squeezed orange juice and aromatic rosemary. In this simple preparation, the heat of the oven mellows the briny flavor of the olive to a sweet exotic flavor.
It is well known that olive oil is good for our health, but often the olive is overlooked. It also contains the polyphenols that are so beneficial to our health. These gems get the royal treatment with fresh squeezed orange juice and aromatic rosemary. In this simple preparation, the heat of the oven mellows the briny flavor of the olive to a sweet exotic flavor.
Roasted Orange and Rosemary Olives
Author: Erica Leazenby, MD
Time: 35 minutes
Serving size: 2-3 olives
Ingredients:
2-3 cups assorted green and black olives with pits, rinsed*
1 oranges, zest and juice (use a vegetable peeler to create long strips of zest)
2-3 sprigs fresh rosemary
1 garlic clove, sliced thin
3 Tablespoons olive oil
1 pinch red pepper flakes (optional)
Directions:
Preheat oven to 400 degrees.
Place all ingredients in a small nonreactive baking pan lined with parchment paper. Toss all the ingredients until they are well combined.
Bake for 25-30 minute. Serve warm or at room temperature.
* Castelvetrano olives work especially well.