This is an easy, healthy meal that you will want to serve often.  It is choc-full of flavor and many steps can be done in advance.

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Poached Salmon

Course Main Course

Cuisine American, Seafood

Servings 4

Ingredients

• 4 filets salmon about 5-6 oz each
• 2 carrots cut in 1 inch pieces
• 1-2 celery stalks cut in 1 inch pieces
• 1 small onion thinly sliced
• 1/2 lemon thinly sliced
• 6 cups water
• 3/4 tsp dried rosemary
• 2 tsp kosher salt

Instructions

• Put everything but the salmon and the salt in a large non-stick frying pan.
• Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
• Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
  
• If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.

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Poached Salmon Salad with Arugula

Course Main Course, Salad

Cuisine Seafood

Ingredients

• 1/2 small red onion thinly sliced
• 3 Tbsp capers drained
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1/2 tsp kosher salt
• 5 ounces arugula
• 4 eggs hard-boiled, cut into quarters
• 1 avocado thinly sliced
• 1/2 cup sun-dried tomatoes dried not in oil, sliced

Instructions

• Put red onion, capers, vinegar, olive oil and salt in a medium-sized bowl. Let sit for 15 minutes.
• Add poached, flaked salmon, and gently stir.
• On a plate, arrange arugula, eggs, avocado, and tomatoes. Top with salmon mixture.

This dish comes together in no time.  As a plus, nearly the entire recipe can be made in advance!

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Mediterranean Shrimp Salad

Course Main Course

Cuisine Mediterranean

Calories 308kcal

Ingredients

• 1 lb large cooked shrimp tails intact (if frozen, defrost in cold water)
• 2 garlic cloves minced
• 1 1/2 Tbsp drained capers
• 1/3 cup pitted Kalamata Olives halved
• 1/4 cup minced fresh chives
• 1/3 cup chopped fresh Italian parsley
• 1/2 cup crumbled Greek feta
• Kilauea Black Sea Salt or any sea salt
• freshly ground black pepper
• good quality olive oil
• avocado cubed
• spring lettuce mix

Instructions

• Mix together the first 7 ingredients and season with the salt and pepper to taste.     
• Pour enough olive oil to moisten the dish.
• This portion of the recipe can be made several hours in advance.
• Immediately before serving, add the avocado and gently stir.
• Serve over mixed greens along with pita crisps, bread, or crackers.

We love smoked salmon and wanted to develop a dip that was on the “lighter” side.  In order to do this, we used creme fraîche instead of typical cream cheese.  The cucumber adds a fresh crunch to the other delicious flavors.  This dip turned out great.  We hope you enjoy it as much as we did!

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Smoked Salmon Dip with dill and cucumber

Course Appetizer

Cuisine American

Servings 6

Ingredients

• 8 ounces smoked salmon chopped
• 7 ounces creme fraîche
• 1/2 cucumber peeled seeded and diced
• 1 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh chives
• 2 tsp rinsed capers
• 6 dashes hot sauce
• Sea salt and fresh ground pepper to taste
• 3 Tbsp red onion minced (optional)

Instructions

• Place creme fraîche in a medium bowl.  Stir until smooth.  
• Add the remaining ingredients and fold together, being careful not to break up the salmon.
• Place in the refrigerator for at least one hour to let the flavors meld.  Serve with crackers.