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Baked Northwest

Tag Archives: dill

Smoked Salmon Spread

25 Thursday Sep 2014

Posted by BakedNorthwest in Appetizers, Bloggerific, Breads, Breakfast, Easy, Entertaining, Seafood

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bagels, capers, crackers, cream cheese, dill, hot sauce, lemon, parsley, red onion, salmon, smoked salmon

Smoked Salmon SpreadA family friend gave us some AWESOME smoked salmon, and I’m pretty sure when most people think of smoked salmon, their brain immediately goes to…bagels…cream cheese…and Heaven.

The only thing about smoked salmon is you can never have enough. Have you ever been to party where there is just extra smoked salmon laying around? No. It’s always the first thing to go because it’s so. damn. good. When I saw Shutterbean’s post on this smoked salmon spread, I pretty much wanted to cry because I too have been late to the smoked salmon plate before. And then it was just…obvious…Smoked Salmon spread is so easy to make, and it solves the problem of all the salmon disappearing before the bagels and crackers do! And it’s super adaptable and easy, you can easily adjust to your taste!

Recipe
Smoked Salmon Spread
adapted from Shutterbean
makes about 1 1/2 cups, serves 6-8

Ingredients

  • 1 (8 oz) package of cream cheese, at room temperature
  • about 4 oz smoked salmon, roughly chopped and divided
  • 1 tbsp. fresh lemon juice
  • 1-2 tsp of capers (a little bit of juice from the jar is fine, I opted to do this instead of adding milk or greek yogurt to thin it out slightly).
  • dash of hot pepper sauce (such as tabasco or sriracha)
  • 1 tbsp. fresh or dried dill (you may want to scale it back to 1 tsp, we really like dill over here)
  • freshly ground black pepper to taste

PRO TIP: Instead of cream cheese, try Neufchâtel cheese! It’s always right by the cream cheese at the store and often contains less fat and calories than regular cream cheese. And whoa – tastes almost the same.

Optional add-ins:

  • fresh flat-leaf parsley, for garnish, or you can mix a little in!
  • 1 tbsp milk or greek yogurt – if your cream cheese is too thick you may want to thin it out with another dairy product.
  • a few tbsp. red onion, mix it in or serve it on the side for the onion-o-phobes
  • want some kick? Add a dash of horseradish
  • Lemon slices always make a pretty garnish…

Directions

Combine the cream cheese, at least 2 oz of the salmon, lemon juice, capers, hot sauce, pepper, and dill to a small food processor and process until smooth. Want more salmon in there? Then add the rest. It’s a nice touch to keep a little bit of salmon set aside to garnish the dip, but you don’t need much.

Serve with crackers for a nice pre-dinner appetizer, or serve at brunch (who are we kidding, eat this whenever you want), with bagels, tomatoes, red onion and fresh slices of lemon.

Make Ahead: Dip can be made up to 2 days in advance and stored in an air-tight container in the fridge.

Spring Salmon Salad

15 Wednesday May 2013

Posted by BakedNorthwest in Entertaining, Events, Healthy, Holidays, Main Dish, Salad

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Tags

asparagus, brunch, dill, edamame, herb dressing, mother's day, radish, salmon, salmon salad, sugar snap peas

Spring Salmon Salad

I’ve been wanting to make this elegant salmon salad ever since I saw it in Southern Living. I knew it would be perfect for a handful of occasions, such as a Mother’s Day Brunch or a fancy spring luncheon!  Continue reading →

Filet Mignon with Balsamic Syrup and Goat Cheese

14 Thursday Mar 2013

Posted by BakedNorthwest in Entertaining, Main Dish, Sauces, Side Dish, Steak, Weeknight Meals

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Tags

balsamic, broccoli, broiler, dill, filet mignon, goat cheese, horse radish, mashed potatoes, steak

If you happen to be with your “average” American male, chances are he probably likes steak. A lot. I find that it is nice, every so often, to make your man a steak. I mostly think this because 99.9% of the time we eat steak, Jordan is the one grilling it.

The $75 Steakhouse Dinner: Filet Mignon, roasted broccoli, horseradish and dill mashed potatoes, and a double dirty martini. All made relatively quick on a Wednesday night. Boom!

The $75 Steakhouse Dinner: Filet Mignon, roasted broccoli, horseradish and dill mashed potatoes, and a double dirty martini. All made relatively quick on a Wednesday night. Boom!

For some reason, this recipe feels so 1950’s to me, because you put the steaks under the broiler. When I first cooked them, I was nervous they would be disappointing (like when you compare a pan-fried McDonald’s Burger to a char-broiled Whopper). However, this is not the case. It may be that you can’t go wrong when cooking quality steak with butter…But I am just going to go back to picturing myself as a 50’s housewife. Continue reading →

Tzatziki Pasta Salad

16 Monday Jul 2012

Posted by BakedNorthwest in Easy, Entertaining, Events, Pasta, Side Dish, Uncategorized

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artichoke hearts, cucumbers, dill, feta, garlic, greek yogurt, kalamata olives, lemon, pasta salad, penna, sundried tomatoes, tzatziki

A pasta salad where mayo isn’t the base…Thank you Southern Living! I wish I had the time to make every recipe in the magazine. This pasta salad was a hit at my last BBQ.

Recipe
Tzatziki Pasta Salad
From Southern Living

Ingredients

  • 1 (16-oz.) container low-fat plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves
  • 1 (16-oz.) package penne pasta
  • 1 cup pitted kalamata olives, sliced
  • 2 cucumbers, peeled, seeded, and diced
  • 3/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 1/2 cups crumbled feta cheese

Preparation

  1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
  2. Cook pasta according to package directions; drain and rinse with cold water.
  3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.

Ultimate Salmon Wontons

10 Friday Feb 2012

Posted by BakedNorthwest in Appetizers, Easy, Entertaining, Side Dish

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Tags

capers, cream cheese, dill, red onion, salmon, sweet chili sauce, wontons

This stroke of genius came from my mom after we made homemade crab rangoons. They were so good – we knew we could figure out something just as tasty with our extra wonton wrappers.

We had some leftover cooked salmon in the fridge, and these babies were born:

Salmon Wontons with cream cheese, capers, red onions, and dill.

Seriously? So good. An amazing play off the classic breakfast of bagels, cream cheese, lox, capers and red onion. We agonized over what the perfect dip would be for these, and then finally realized sweet chili sauce is the classic winner for almost ANY type of savory wonton.

YUM. Perfect on a Friday with a glass of wine 🙂

I wouldn’t recommend making these for breakfast. They are too perfect with wine and a movie. Although, if these are all things you want to do in the AM, go for it! I won’t tell.

The whole recipe is pretty easy – wingin’ it is definitely ok here.

salmon, softened cream cheese, capers, diced red onion, dill and a squeeze of lemon mixed together.

place a spoonful of mixture into middle of wonton wrapper. Fold diagonal ends together and press to seal on each side. Sorry for the blurry, horrible photo.

 

pop em' in the oven until crispy, let cool, and EAT.

Recipe

Ultimate Salmon Wontons

Ingredients:

  • 1/2 tsp salt and pepper
  • 1 tbsp fresh dill
  • squeeze of lemon juice
  • 1/4 cup capers
  • 14 won ton wrappers
  • 1/4 cup diced red onion
  • 4-6 oz (wing it) of fresh cooked salmon
  • 3-5 oz (wing it) of softened cream cheese

Directions:

In a small bowl, combine the cream cheese, salmon, onion, capers, dill, salt & pepper until smooth.

Place 2 teaspoonfuls in the center of each wonton wrapper.

Moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm with sweet chili dipping sauce.

Makes about 14 wontons.

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