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Baked Salmon Steaks with Oyster Mushrooms; Smoked Sockeye Salmon Hors d' œuvres
Today, we’ve got two recipes tailor made for holiday entertaining: a simple appetizer and a simply sensational entrée.
As to our appetizer, the French term “hors d'œuvres” refers to the food served before or outside of (hors d') the main dishes of a meal (œuvre, literally “work”). Serve them on dark rye and top with red onions for a Scandinavian accent, or select from among the suggested bottoms and toppings to suit your taste.
Our baked salmon entrée features a rich oyster mushroom sauce that will work equally well with halibut or sablefish. (Just multiply the portions to serve more folks.)
Oyster Mushrooms are available year round in Asian markets and in most large supermarket chains, sometimes in several color varieties.
Aside from adding a subtly earthy flavor, oyster and other mushrooms are significant sources of copper, selenium, potassium, immune-boosting beta-glucan polysaccharides, and small amounts of cholesterol-lowering statins.
A 3-ounce serving of cooked shiitake, oyster, king oyster or maitake also contains up to 13 mg of the uncommon antioxidant ergothioneine—about 40 times as much as in wheat germ—making these fungi by far the richest dietary sources found to date.
Smoked Sockeye Salmon Hors d' œuvre
Prep time about 10 minutes.
6 oz softened cream cheese or crème frâiche
4 teaspoons fresh chopped dill, thyme or tarragon
2 teaspoons lime juice
8 whole grain bagel halves or dark rye bread slices (or pita chip rounds or crisp rye crackers)
16 oz sockeye salmon nova lox, sliced or chunked
2‒4 tablespoons of any of the following: capers, minced red onion, jalapeño, finely chopped cucumber, red bell pepper or black olive slices.
Baked Salmon Steaks with Oyster Mushrooms
Recipe courtesy of Dave Shorten. Serve with a green salad, brown basmati rice, or small new potatoes, skin on.
2 (6 oz each) salmon fillet portions
4 oz oyster mushrooms
1 small onion or 2 shallots, finely chopped
Organic extra virgin olive or macadamia nut oil
4 oz dry white wine
2 tablespoons low-fat plain unsweetened yogurt
Organic bay leaves
Sea salt and organic black pepper
Preheat the oven to 400°F.