Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Course: Breakfast
Cuisine: American
Keyword: eggs, hollandaise, horseradish, muffin, salmon
Servings: 4 People
- 4 English muffins Split
- 8 eggs
- 2 Cans ThinkPink and/or Redhead wild Alaska salmon
- 1 egg (large) Beaten
- 1 1/2 tsp Dijon
- 2 TBL fresh chives Minced
- 2 TBL fresh dill Minced
- 1/2 Cup white onion Finely Minced
- 1 3/4 Cups whole wheat breadcrumbs
Horseradish Hollandaise
- 2 egg yolks (Large)
- 1 1/4 Cups unsalted Butter
- 2 TBL horseradish
- 2 TBL lemon juice
- salt & pepper To Taste
Over medium heat sauté onions until just soft and set aside. In a medium bowl combine Salmon, Herbs, Onions, Dijon and Egg and mix well. Add Breadcrumb and mix until evenly combined. Form into cakes and Refrigerate 30 minutes-2 hours.
Preheat oven to 375 degrees while cakes are setting in the fridge and prepare a baking sheet with cooking spray and parchment. Bring a skillet up to medium-high heat and in batches brown both sides of each cake. After browning the cakes place on prepared baking sheet in the oven.
Put enough water into a large sauté pan to come up 2 inches in the pan. Add 2 Tablespoons white vinegar. Bring the liquid to a simmer. Begin to toast English Muffins and prepare Hollandaise (recipe below) before moving forward with the eggs.
Poach the eggs in a batch, no need to stir water when preparing more than a couple at a time. When fully cooked removed with a slotted spoon and drain on paper towels.
Layer each half of English muffin with 1 prepared salmon cake, a poached egg and 1/8 of the hollandaise. Garnish with fresh dill and chives.
Horseradish Hollandaise
Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
Add Eggs, Lemon juice and Horseradish and Blend until combined. With blender running slowly add hot butter until thick, creamy sauce forms. Season with salt and pepper and serve immediately.
These are delicious and can be put together quickly on busy mornings before work or school in about the same amount of time it takes to cook the egg.
Course: Breakfast
Cuisine: American
Keyword: capers, cream cheese, eggs, muffin, red onion, salmon, sandwich
Servings: 4 Sandwiches
- 4 English muffins Split
- 2 Cans ThinkPink and/or Redhead Flaked
- 4 eggs Cooked to Order
- 1/2 Medium red onion Thinly Sliced
- 1 TBL capers Minced
- 1/2 Cup cream cheese
1. In a small bowl mix together Cream Cheese and chopped Capers. Toast English Muffins and spread evenly with CC mixture.
2. Divide flaked Salmon between pairs of English Muffins and top with an egg cooked to your preference and slices of red onion.
This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Course: Main Course
Cuisine: Italian
Keyword: mushroom, pea, risotto, salmon
Servings: 6 Servings
- 1 3/4 Cup Arborio rice
- 4 1/2 Cups Stock Chicken or Vegetable work best
- 1 Cup Mushrooms Minced
- 1 Cup Yellow Onion Minced
- 2 Cups frozen peas
- 1/2 Cup flat leaf parsley Rough Chop
- 1/4 Cup fresh mint Julienne
- 2 TBL heavy cream
- 2 TBL butter
- 3 TBL Parmesan
- 1 lemon Zested
- 3 Cans ThinkPink or RedHead Fillets Flaked
1. In a saucepan simmer chicken stock
2. In a Large sauté pan slowly cook onions and mushrooms in butter over medium heat. After both have completely softened add the rice and cook until toasted, but not browned.
3. Add half of the peas and chicken stalk ½ cup at a time, stirring constantly
4. Once the rice is cooked to ‘al dente’ add the cream, parmesan, lemon zest and salmon and serve immediately.
Wild blueberries grace the banks of many of Alaska’s 600,000 miles of streams and rivers. Those streams and rivers are key to the life of wild salmon. Spawning salmon, with a sense of smell reportedly 30,000 times that of humans, must smell those blueberries lining the bank of their natal stream. Wild blueberries & wild salmon—it is pure food poetry from the beginning to this delicious end.
Course: Salad
Cuisine: American
Keyword: Alaska, blueberry, Canned Salmon, Salad, salmon
Salad
- 7.5 oz ThinkPink and/or Redhead wild Alaska salmon drained and chunked
- 1/2 tbsp olive oil
- salt & pepper to taste
- 1 head romaine lettuce chopped or torn into bite sized pieces
- 2 cups blueberries fresh (freshly thawed will work fine too)
- 1 cup pecans roughly chopped (slivered almonds may be substituted)
- 2/3 cup red onion diced
- 1/2 cup blue cheese (feta cheese may be substituted)
Lemon Dijon Vinaigrette
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp lemon juice
- salt & pepper to taste
Combine salad ingredients in a large bowl.
In separate bowl, whisk together the Lemon Dijon Vinaigrette ingredients.
Toss the salad with the Lemon Dijon Vinaigrette.
This is a recipe which is traditionally made with chicken breast but which translates beautifully with Thinkpink and or Redhead. We often serve this at store demonstrations as it is so delicious and surprising.
Course: Salad
Cuisine: American, Mediterranean
Keyword: Canned Salmon, curry, Salad, salmon
Servings: 4
- 13 oz ThinkPink and/or Redhead drained (2 cans)
- 1 cup celery minced
- 1/2 cup apple unpeeled, diced
- 2 tbsp raisins or dried apricots chopped
- 1/4 cup pecans or slivered almonds chopped-coarsely
- 1 tsp curry powder
- 1/2 tsp salt
- 1 tsp cider vinegar
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 cup mayonnaise or plain yogurt
* Optional tip: Toast the nuts in a 325 degree oven for 5 to 7 minutes, stirring frequently.
Flake the Salmon with a fork being sure to smash the skin and bones up with the fillets for added nutrition. If this seems unappealing to you we suggest just trying it the first time; due to the canning process the bones and skin are undetectable when smashed and mixed in with everything else.
Add remaining ingredients to Salmon and mix until evenly combined. Serve on your favorite bread, alongside crackers or celery sticks or scoop on top of a green salad.
