Smoked Salmon And Caramelized Onion Stuffed Celery Stalks Recipes

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SPICY SALMON WITH CARAMELIZED ONIONS



Spicy Salmon with Caramelized Onions image

I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.

Provided by Sabrina Romeo

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 50m

Yield 2

Number Of Ingredients 12

1 ½ teaspoons ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 ½ tablespoons minced onion

Steps:

  • Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g

ARTICHOKE AND SMOKED-SALMON SALAD



Artichoke And Smoked-Salmon Salad image

Provided by Charlie Trotter

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1/2 bunch parsley
4 artichokes, each slightly larger than a baseball
About 8 tablespoons high quality extra virgin olive oil, or as needed
1 carrot, peeled and chopped
1 small onion, peeled and chopped
2 stalks celery; 1 chopped, 1 in fine julienne
1/2 apple, chopped
1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne
4 cloves garlic, peeled
2 large or 3 small bay leaves
1/2 teaspoon black peppercorns
1 cup haricots verts, blanched
1/2 red onion, peeled and sliced paper thin
3 tablespoons pitted, slivered calamata olives
2 heaping tablespoons Spanish arbequina olives, quartered
Salt and freshly ground black pepper
Juice of 1/2 lemon
4 ounces smoked salmon, julienned
3 to 4 leaves basil, in chiffonade

Steps:

  • Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
  • Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay leaves, peppercorns and 1/2 cup water. Cover, and simmer until very tender, 30 minutes. Cool.
  • Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives. Toss to combine.
  • Drizzle salad with 2 1/2 to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 25 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 671 milligrams, Sugar 8 grams

STUFFED CELERY STALKS



Stuffed Celery Stalks image

Provided by Chuck Hughes

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
2 large yellow onions, thinly sliced into rings
Pinch kosher salt
Freshly ground black pepper
1 teaspoon smoked paprika
1 cup cream cheese, softened
1 (8-ounce) package cream cheese, softened
3/4 cup blue cheese, preferably Roquefort, crumbled
Dash heavy cream, as needed
Dash Worcestershire sauce
2 tablespoons minced fresh chives
Pinch kosher salt
Freshly ground black peppercorns
1/2 cup pistachio nuts
8 celery stalks, leaves attached

Steps:

  • To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
  • Season with the kosher salt, black pepper and smoked paprika.
  • Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
  • The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
  • To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
  • Season the mixture with the Worcestershire, chives, salt and black pepper.
  • To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

CARAMELIZED FENNEL, CELERY, AND SARDINE PASTA



Caramelized Fennel, Celery, and Sardine Pasta image

This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable -- and full of calcium.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large bulb fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds
2 stalks celery, thinly sliced on the bias, plus 1/4 cup celery leaves
3 cloves garlic, thinly sliced
Coarse salt and freshly ground pepper
10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali
Grated zest of 1 lemon
1 can (4.2 ounces) sardines packed in olive oil, drained

Steps:

  • Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.
  • Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds, celery leaves, and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.

HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE



Home Smoked Salmon with Green Salad and Apple Vinaigrette image

Provided by Chuck Hughes

Categories     appetizer

Time P1DT45m

Yield 2 servings

Number Of Ingredients 23

3 cups hot water
1 cup packed brown sugar
1 cup white sugar
4 tablespoons coarse or kosher salt
Pinch grated lemon zest
2 (4-ounce) skin-on salmon fillets
1 to 2 cups hickory or alder wood chips, for smoking
1/2 cup water
Olive oil, for garnish
1 cup apple juice
1 teaspoon Dijon mustard
Freshly ground black pepper
Pinch coarse or kosher salt
Dash apple cider vinegar
3 tablespoons canola oil
4 to 6 frisee lettuce sprigs
2 large radishes, thinly sliced
1 small yellow beet, peeled and thinly sliced
Handful baby green beans, blanched
Handful baby arugula leaves
Handful fresh celery leaves
1/3 cup croutons, toasted and slightly crushed
Zest of 1/2 lemon, for garnish

Steps:

  • To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
  • Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
  • To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
  • Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
  • Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
  • Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
  • To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
  • Into a bowl, add the mustard and grind over some black pepper.
  • Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
  • To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
  • Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
  • Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

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