The Romancing The Bee Diet – Day 9 – Salmon Salad With Honey, Capers And Dill

salmon salad

This is another of my favorite recipes.  The honey glaze on the salmon blends beautifully with the raspberry vinegar!

Yield:  2 to 4 servings

Ingredients:

1 pound , Honey Raspberry Glazed Salmon, chilled

1/2 cup small-diced celery (1 1/2 stalks)

1/4 cup small-diced red onion (1/2 small onion)

1 tablespoon minced fresh dill

1 tablespoon capers, drained

1 tablespoon raspberry vinegar

1 tablespoon good olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

The Romancing The Bee Diet – Day 8 – Honey Raspberry Glazed Salmon

Salmon

When I’m watching what I eat, I don’t want to be cooking all the time.  It’s easier for me to avoid temptation than to resist it!

So I like to make a lot of something and serve it in different ways over a day or two.  After dinner tonight, this salmon will reappear as a salad tomorrow.

Yield: 4 to 6 servings

Ingredients:

1 whole side of salmon, or 4 (6-ounce) salmon fillets

1 tablespoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dry mustard

3 tablespoons honey

1 1/2 tablespoon raspberry balsamic vinegar

Extra virgin olive oil, for brushing salmon

Directions:

Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 2 to 3 inches so there are some spaces for the glaze to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in raspberry balsamic vinegar.

Brush the both sides of the salmon with olive oil. Season the flesh side with the spice mixture. Brush the flesh generously with the honey-balsamic mixture.

Bake or broil the salmon for 10-15 minutes or until done to taste. Served with roasted brussels sprouts with pine nuts.

Holidays With Honey – Smoked Salmon And Caviar Roll Ups

salmon roll ups

I’m spending the holidays with my extended family in Chicago.  My daughter Molly’s father-in-law Vince is Italian, and we will be observing The Feast of the Seven Fishes on Christmas Eve.

The Feast of the Seven Fishes is a traditional Italian Christmas Eve meal consisting of seven different seafood dishes. It was originally a period of abstinence to commemorate the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus.

This will be part of my contribution to the Feast.

Yield:  12 to 18 servings

Ingredients

1/2 cup sour cream

1/2 cup fresh cream cheese, at room temperature

1 tablespoon honey

1 tablespoon finely chopped fresh dill leaves

2 tablespoons chopped fresh chives

1 tablespoon chopped lemon zest

Salt

Freshly ground white pepper

6 large slices smoked salmon

36 toasted bread rounds or squares

8 ounces caviar

Garnish: 36 sprigs fresh dill, sour cream

Directions

In a mixing bowl, combine the sour cream, cream cheese, honey, dill, chives, and lemon zest. Mix well. Season with salt and pepper.

Place the slice of salmon on a piece of plastic wrap, with the small end closest to you, on a flat surface. Season the slices of salmon with the pepper. Spread some of the cheese mixture evenly over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jelly roll style, securely, pressing to close. Wrap each salmon roll in plastic wrap. Refrigerate until ready to use.

About 30 minutes before serving, place the salmon rolls in the freezer; this will make slicing easy.

To serve, using a chef’s knife, slice the salmon into 1/2-inch slices. Remove the plastic wrap and discard. Place the salmon on the toasted bread slices. Place some caviar on top of the salmon. Garnish with a sprig of dill and sour cream.

Smoked Salmon And Caper Pizza

10 ozs crust (prebaked thin, italian pizza dough)
1/2 cup cream cheese (chives)
2 tbsps dijon mustard
1 tbsp honey
8 ozs smoked salmon (thinly sliced smoked salmon lox or brine soaked)
2 tbsps red onions (chopped finely)
2 tbsps capers (drained)
1 tbsp dill (chopped)

 
Heat oven to 425F degrees. Place pizza crust on ungreased cookie sheet. Bake for 6-8 minute.

Cool at least 15 minutes.Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended.

Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill.

Cut into wedges; serve immediately, or cover and refrigerate until serving time.

Honey Vinaigrette Salmon Salad

This is a perfect summer salad! It is unbelievably good, and healthy too!!

Ingredients

• 2 pounds cooked salmon, chilled
• 1 cup small-diced celery (3 stalks)
• 1/2 cup small-diced red onion (1 small onion)
• 2 tablespoons minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons honey apple cider vinegar
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

 
Directions

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, honey vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

Honey Raspberry Balsamic Glazed Salmon

I think fish is nice, but then I think that rain is wet, so who am I to judge?
Douglas Adams

Bee on a Raspberry Flower

The Bees have provided a wonderful recipe for Lent!

Honey Raspberry Balsamic Glazed Salmon

Ingredients

  • 1 whole side of salmon, or 4 (6-ounce) salmon fillets
  • 1 tablespoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/2 cup honey
  • 1/4 cup raspberry balsamic vinegar
  • Extra virgin olive oil, for brushing salmon

Directions

Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glaze to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in raspberry balsamic vinegar.

Brush the both sides of the salmon with olive oil. Season the flesh side with the spice mixture. Brush the flesh generously with the honey-balsamic mixture.

Bake or broil the salmon for 10 minutes or until done to taste.

Enjoy!