Showing results 81 - 100 of 116 for "salmon".
Grilled salmon with paprika, allspice and chili powder provides a zesty kick to mixed baby greens, grapefruit, sweet papaya and avocado. Try this with a side of exotic rice, such as forbidden black or Bhutanese red.
Salmon fillet stuffed with spinach, ricotta and feta cheese and flavored with Dijon mustard, fresh dill and oregano makes for a scrumptious holiday meal and impressive presentation. For seafood lovers, this savory roast promises to be the start of a new holiday tradition.
Almond meal, made from ground blanched almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed potatoes, steamed vegetables and a green salad.
Secret Ingredient: Avocados
This sweet corn and avocado salad is so delicious that it's great on its own, too. You'll know the salmon is cooked perfectly when the flesh just begins to flake with a fork. To learn how to make the salsa in this recipe, watch the Secret Ingredient cooking show.
Savory leeks, creamy Brie and a ribbon of smoked salmon through the middle add a gourmet touch to this favorite potato dish. For a punch of flavor and color, arrange sliced heirloom tomatoes over the top for the last 20 minutes of baking.
Secret Ingredient: Farm Raised Salmon
This recipe comes to us courtesy of Guest Chef and Team Member Heather Ramsdell, our Creative Coordinator for the Northeast Region. If you prefer to use homemade lemon vinaigrette to dress the arugula, simply whisk together equal parts lemon juice and olive oil, then season with salt and pepper. To learn how to make this recipe, watch the Secret Ingredient cooking show.
This date-worthy recipe proves that healthy budget meals aren't boring! As good as or better than a restaurant entree, it features salmon raised by our farmer partners committed to producing the most environmentally friendly farmed seafood. We source only from farms that meet our unique, industry leading Quality Standards for Aquaculture. Those standards never allow antibiotics, added growth hormones or poultry and mammalian by-products in feed.
Red snapper and tilapia fillets are delicious prepared this same way, too. Make sure to cook the escarole until it's wilted and just tender for a great savory addition.
A bowl of couscous or jasmine rice is a great accompaniment for this dish since it will help to soak up the orange glaze and juices from the mango relish.
Secret Ingredient: Old Bay Seasoning
Chef and award winning cookbook author Chris Schlesinger from the East Coast Grill in Cambridge, Massachusetts, loves the combination of sausage and seafood in this flavor-packed dish. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Wake up a weeknight dinner with this quick and satisfying meal. If you're not a noodle person, substitute with heat-and-serve brown rice from the freezer, using a little less soy ginger sauce than you would for noodles.
Secret Ingredient: Dried Cherries
Fresh light hors d'oeuvres topped with smoked salmon, chopped olives or our exceptional ham.
The crisp potato crust on these fillets is easy to use on other fish fillets, too, like salmon or halibut.
This same potato crust can be used on salmon or red snapper fillets, too. Serve the fish with roasted broccoli rabe or a green salad, if desired.
A dry rub like this one, sweetened with brown sugar and flavored with paprika and basil, is ideal for salmon, red snapper or tuna fillets.
A tangy yogurt-dill vinaigrette is the ideal counterpart to this salad featuring smoked salmon, radishes, fennel and hard-cooked eggs.
Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño.
Try topping tilapia, salmon or red snapper fillets with these simple but flavorful breadcrumbs. If you like, add a few pinches of other fragrant dried herbs like parsley, rosemary or sage to the mix, too.
Frozen hash browns are the secret ingredient in this quick but elegant main course for dinner or lunch. Use the same method to top salmon or tuna steaks, too.