Cranberry and Wild Salmon Salad

• Combine chunked salmon, apple, cranberries, and parsley. Toss with Vinaigrette.

Balsamic Vinaigrette

• Combine all six ingredients and whisk until combined.

Lemony Salmon Burgers

• Combine all ingredients and form into cakes. Refrigerate at least 1 hour or up to 1 day.
• Preheat oven to 375 degrees. Heat oil in your favorite frying pan on medium high heat(we like cast iron).
• Once the oil has heated cook the burgers on each side until golden brown and transfer into the oven and cook for 10 more minutes.
• On toasted bun spread freshly made garlic aioli and place a small amount of fresh arugula and a burger patty. Add any other condiments you prefer; fresh heirloom tomatoes or red onion would both be delicious.

Garlic Aioli

• Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

• Mix all of the ingredients together, including the highly nutritious and edible skin and bone of the salmon; when mixed they are not detectable.
• We also recommend, when possible, pre-chilling the salmon for best flavor.
• Serve on your favorite bread or alongside crackers; it is even delicious on its own or on top of your favorite green salad recipe.

• Using a food processor, pulse shrimp until finely minced.
• Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
• Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
• Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.

Double Radish Sauce

• In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.

Tacos

• In a skillet heat up just enough oil to coat the bottom and fry the tortillas until warmed through and golden brown on the outside.
• Remove from pan and in each tortilla divide up chunks of salmon topped with Crema and Cabbage. Finish with a few Cilantro sprigs.

Dairy Free Chipotle-Lime Crema:

• In a food processor or blender add all ingredients together and puree until combined. Keep in a container with a tight fitting lid or in a convenient plastic squeeze bottle.

Vegan Cashew Cream

• Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight.
• Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy, store in fridge for up to a week.

• Melt butter in small frying pan over medium heat, then add curry powder, cooking briefly until it darkens slightly and become aromatic. Add onion, jalapeno pepper, garlic and ginger. Cook for 2 minutes or until garlic is golden.
• Gently blend cooked ingredients, drained and mashed salmon, eggs, breadcrumbs, pistachios, parsley and salt & pepper in a bowl.
• Make 8 balls, pressing each into a nice salmon cake. You may also make 16 portions and serve as delicious and unique appetizers.
• Heat large frying pan over medium heat, add oil and fry a few cakes at a time about 3 minutes per side or until nicely browned
• Serve with Curry-Lemon Sauce or your favorite chutney.

Curry-Lemon Sauce

• Mix All ingredients thoroughly, refrigerate any leftovers to serve on your favorite sandwiches or wraps.

Salad

• Toss Romaine, Salmon and Bacon w/ Dressing in serving dish. Top w/ remaining ingredients and serve.

Dressing

• Whisk together all ingredients and adjust seasonings to your preferences

• Preheat oven to 200 degrees. In a large skillet soften onions in Avocado Oil, add Sweet Potatoes. Cook for 3-4 Minutes, until sweet potatoes are cooked through and slightly crispy on the outside.
• Add Kale, it is OK if the pan seems over flowing and deglaze the pan while steaming the vegetables with Veg stock and cook for another 5. Season with Paprika, cayenne, salt and pepper or any other spice blend you like and add Salmon.
• Keep hash warm in a 200 degree oven. In a separate frying pan fry the eggs to your preference.** Divide the hash between four plates and top each with an egg

Salad

• Toss greens and cilantro w/ dressing in serving bowl. Arrange topping over greens and serve.

Dairy Free Sriracha-Lime Ranch

• Whisk all ingredients together and adjust seasonings to taste.

Cashew Cream

• Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight
• Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy. Store in refrigerator for up to a week.

• 1. Preheat oven to 375 degrees. In a large ovenproof skillet sauté onions and potatoes until softened. Spread mixture evenly across bottom of the pan and cover allowing the potatoes on the bottom to form a crust.
• 2. Beat eggs and cream until slightly aerated. Add Asparagus and Salmon to the skillet in even layers and pour over eggs. Cook on medium heat and transfer entire pan to oven.
• 3. Bake until cooked through and brown on top (about 20 minutes) and remove from oven, allowing the frittata to cool for 5-10 minutes. Cut into 8 equal slices and serve with ½ cup Tomato Salad and a dollop of Crème Fraiche.

Grape Tomato Salad

• 1. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
• 2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.

Dill Creme Fraiche

• 1. Combine all ingredients in a Mason jar or other container with tight fitting lid. Let sit over night on the counter (Do Not Refrigerate). It will be thick and perfectly tangy in the morning at which point you can refrigerate any leftover cream.