Salmonboats Recipes

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SALMON BOATS



Salmon Boats image

A light and tasty salad for lunch. Salmon other than red sockeye can be used, but the flavour won't be as good.

Provided by _Pixie_

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (7 3/4 ounce) can red sockeye salmon, drained and flaked
1 hard-boiled egg, chopped finely
2 green onions, finely chopped
1/4 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons bottled French dressing
2 -3 teaspoons white wine vinegar
2 medium cucumbers

Steps:

  • In a bowl combine all the ingredients except the cucumbers.
  • Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
  • Run a fork lengthwise down the cucumber to make a pattern.
  • Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
  • Fill cucumber halves with salmon mixture.

Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 1.2, Cholesterol 81.5, Sodium 419.2, Carbohydrate 7.7, Fiber 1.1, Sugar 4.2, Protein 13.8

SALMON AND CUCUMBER BOATS



Salmon and Cucumber Boats image

Provided by Jennifer Iserloh

Yield Makes 4 servings

Number Of Ingredients 11

1 large orange
6 ounces smoked salmon, cut into 1/2-inch squares
1 large tomato (about 1/4 pound), diced
2 green onions, thinly sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
1 1/4 cup reduced-fat sour cream
4 slices pumpernickel (or whole-wheat pitas)

Steps:

  • Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

ENDIVE-SALMON BOATS



Endive-Salmon Boats image

Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 6

1/2 cup whipped cream cheese spread (from 8-oz container)
16 Belgian endive leaves (about 2 heads)
2 oz salmon lox, cut into 2x1/2-inch strips
4 teaspoons capers, drained
4 teaspoons finely chopped red onion
16 tiny sprigs fresh dill weed

Steps:

  • Spread about 1 teaspoon cream cheese inside each endive leaf.
  • Top each with salmon strip, capers, onion and dill weed.

Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g

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