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Tag Archives: salmon

Bouillabaisse

30 Tuesday Dec 2014

Posted by BakedNorthwest in Entertaining, Holidays, Main Dish, Seafood, Soups

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Tags

bouillabaisse, cioppino, clam juice, clams, crab, garlic, halibut, king crab, parsley, red bell pepper, salmon, seafood stew, shrimp, tomatoes, wine

Bouillabaisse

Here is what I know about Bouillabaisse: I don’t remember a Christmas Eve dinner where we ate something else. Sure, I know in my tyrant child days I wouldn’t touch the stuff, and I honestly probably ate dinner rolls and chocolate…but luckily I don’t remember those days all too well. I seriously can’t remember anything else we ever made for the day, and it’s time the recipe lives on.

Another thing: It’s always called Bouillabaisse, not Cioppino, not “Seafood Stew.” All are about the same thing, and my mom just chooses to call it the most fun and hardest to spell name of all.

Bouillabaisse

Typically, people throw scallops into their Bouillabaisse, but we have never been big on them in our family so we always leave them out and add more of the “good stuff.” Shrimp, Crab, Clams, and either halibut or salmon are usually our picks. You can treat this recipe as more of a guide than anything. We tweak our recipe a little bit each year – especially the time my dad dumped an ENTIRE jar of red pepper flakes into the soup…The lid wasn’t on tight enough…and some of our guests ended up eating Kraft Mac N Cheese. Shit happens…Especially on Christmas Eve. Continue reading →

Smoked Salmon Spread

25 Thursday Sep 2014

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

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Tags

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 →

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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