Everything Cured Salmon And Cream Cheese Recipes

EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
• Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
• Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
• Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
• Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.

TEQUILA CURED SALMON

Steps:

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
• Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
• Serving Suggestions: .
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
• Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;

EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE

Steps:

• Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
• Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
• Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
• While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
• Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

EVERYTHING CURED SALMON AND CREAM CHEESE

Steps:

• Mix together the salt and the spice blend to make a cure.
• Wet a 2-foot (60-centimeter) square of cheesecloth and squeeze it dry. Lay the cheesecloth flat on a counter and place the salmon in the center, flesh side down. Fold the cheesecloth around the fillet so the salmon is covered in one layer of cloth. This will make it easier to remove the cure later.
• Lay two pieces of plastic wrap three times the length of the salmon fillet on the countertop so they just overlap to create a double-wide sheet of plastic. Place one-third of the cure in the center of the plastic wrap, shaping the mixture so it provides a wide base for the salmon. Lay the cheesecloth-wrapped fillet on the cure bed, skin side down. Sprinkle the rest of the cure over the salmon, allowing some of it to cascade off the sides so that the edges of the fish will also be coated in cure. Fold the long ends of the plastic wrap over the fish, followed by the wide ends. This should create a tight package of salmon that is evenly coated in cure and contained in plastic. To ensure a tight seal and even pressure, wrap the package in another length of plastic wrap. Place the salmon on a rimmed baking sheet and refrigerate for 24 hours.
• Unwrap the fish, scrape off the cure, and carefully pull off the cheesecloth. Rinse the fish briefly in cold running water and then pat completely dry. Serve immediately or wrap in plastic and return to the refrigerator. The flavor will mature overnight. The fish will keep in the refrigerator for 3 to 4 days.
• Place the cream cheese, spice blend, and salt in a food processor and puree until smooth. Refrigerate in an airtight container until ready to use. It will keep for up to a week.
• To serve, remove the skin and bloodline from the fish. Thinly slice the fish and arrange it on a plate. Serve with everything cream cheese and the grilled bread.
• Preheat the oven to 350°F (175°C).
• Combine the dry milk, dried onion, sesame seeds, poppy seeds, garlic powder, and caraway seeds in a shallow baking dish. Toast the mixture in the oven for 30 minutes, stirring every 5 minutes to ensure even browning. When the mixture is amber brown, remove it from the oven and let cool.
• Process the mixture briefly in a food processor to break up any large chunks of milk powder that may have formed in the toasting process and to evenly distribute the spices. The spice blend will keep in an airtight container for a month.