4 Delicious Salmon Dishes

 

 

Alaska Salmon Pesto Pasta Salad

Ingredients

  • 8 ounces dry, small shell pasta
  • 2 to 3 teaspoons garlic, finely minced
  • 1/2 cup prepared basil pesto
  • 1/2 cup light Italian salad dressing
  • 1 zucchini, cut in 1/2-inch half-moon slices
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3/4 cup frozen peas, defrosted
  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • Salt and pepper, to taste

Preparation

  1. Cook pasta according to package directions; drain well. Let cool slightly then toss with garlic, pesto and dressing. Set aside.
  2. Cook zucchini in covered microwavable container on high 2 minutes or until just tender and bright green.
  3. Toss blanched zucchini, tomatoes, onion and peas into pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.

Serves
8 to 10

Calories: 310g Total Fat: 16g
Cholesterol: 30mg Protein: 17g
Carbohydrates: 26g Sodium: 485mg

 

Preparation Time:
15 minutes

 

 

Alaska Salmon and Chipotle Wrap

Ingredients

  • 2 to 3 tablespoons fresh lime juice
  • 1 tablespoon chopped chipotle peppers in adobo sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red bell pepper
  • 1 to 2 tablespoons chopped red onion
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 3 tablespoons light cream cheese or light sour cream
  • 1 teaspoon adobo sauce
  • 4 whole wheat tortillas (8-inch)
  • 4 large lettuce or cabbage leaves, shredded

Preparation

  1. In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt and pepper. Gently stir in salmon until blended.
  2. In small bowl, blend cream cheese and adobo sauce. Spread 1/4 mixture over each tortilla to within 1 inch of edge. Spread 2/3 cup salmon mixture over cream cheese. Top with 1/4 of lettuce and roll up burrito-style. Repeat for remaining tortillas.
  3. Serve immediately.

Serves
4

Notes, Tips & Suggestions
* For appetizers, cut each wrap into thirds (makes 12 appetizer servings).
* As a meal, cut each wrap in half (makes 4 entrée servings).

Calories: 305g Total Fat: 8.5g
Cholesterol: 88mg Protein: 32.5g
Carbohydrates: 26.5g Sodium: 1228mg

 

Preparation Time:
15 minutes

 

 

Alaska Salmon Salad Sandwiches

Ingredients

  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 1/3 cup light mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon capers, drained, chopped if large (optional)
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced onion
  • 1/4 cup dill or sweet pickle relish, drained
  • Dash Tabasco sauce or pinch of black pepper
  • 1 tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
  • 8 slices whole-grain bread
  • 24 thin slices cucumber
  • 4 leaves green or red leaf lettuce
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Preparation

  1. In medium bowl, combine salad ingredients. Add salmon and stir to combine well.
  2. Divide salad among 4 slices of bread. Top each with 6 slices of cucumber and a leaf of lettuce. Top with remaining slices of bread and cut in half, crosswise.

Serves
4

Calories: 381g Total Fat: 15g
Cholesterol: 65mg Protein: 27g
Carbohydrates: 34g Sodium: 1236mg

 

Preparation Time:
15 minutes

 

 

Alaska Salmon Cakes with Yogurt Dill Sauce

Ingredients

  • 1 egg
  • 1/4 cup small-curd nonfat cottage cheese
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1 teaspoon lemon pepper seasoning
  • 1/4 cup sliced green onions
  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 3 tablespoons garlic-and-herb bread crumbs
  • Vegetable oil
  • Yogurt Dill Sauce

Preparation

  1. In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
  2. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about 2 1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside.

Serves
4

Calories: 217g Total Fat: 8g
Cholesterol: 112mg Protein: 27g
Carbohydrates: 8g Sodium: 897mg

 

Preparation Time:
21 minutes

Yogurt Dill Sauce

Ingredients

  • 1/2 cup nonfat yogurt
  • 1 1/2 teaspoons finely minced fresh garlic
  • Salt and pepper
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 cup grated cucumber (squeeze dry)

Preparation

  1. Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.

 

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