Salmon Spread the Love

Tastes & Treasures cookbook has a Smoked Salmon Pate on page 166. My family loves it, but also try this one for reduced fat and calories.
Salmon Spread the Love

Ingredients: 

One 8-oz. tub fat-free cream cheese, room temperature 

One 5-oz. can skinless boneless pink salmon in water, drained and finely flaked 

2 wedges The Laughing Cow Light Original Swiss cheese 

1 1/2 tbsp. Dijonnaise

1 tbsp. minced onion 

1/2 tsp. lemon juice

Directions: 

In a medium bowl, combine cream cheese, cheese wedges, Dijonnaise, and lemon juice. Mix thoroughly, until ingredients are completely integrated.
Add salmon and onion and stir thoroughly, until a very smooth consistency is reached. Refrigerate until ready to serve. (It tastes sooo good the next day!)

MAKES 6 SERVINGS
PER SERVING
(1/6th of recipe, about 1/4 cup): 78 calories, 1.75g fat, 464mg sodium, 3g carbs, 0g fiber, 1.5g sugars, 11.5g protein

This recipe is truly incredible and not overly "fishy" at all. Enjoy its creamy deliciousness on English muffins, tortillas, crunchy veggies and so much more... Great recipe thanks to Hungry Girl.

What to do with left-over salmon?

Who likes left-over salmon? . . . but I hate to throw it away. This recipe on page 166 of Tastes & Treasures is delicious and impressive for company. Just remember to make ahead of time to chill 6-8 hours. The flavors blend and it tastes so much better.

The recipe is a little rich for our tastes so we modified it to be a little more health conscious. Try it both ways. It's good . . .

Smoked Salmon Pate

Ingredients:

2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon (We used the left-over salmon and cut it up fine. The potato masher worked really well to produce a fine consistency.)

1 cup (2 sticks) butter, melted (We used about 2 tablespoons butter, melted.)

1 cup sour cream (We used Chobani low-fat sour cream.)

1/4 cup fresh lemon juice

2 teaspoon dried dill weed

salt and pepper to taste

Directions:Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.

Creamy Salmon Bake

Crispy Creamy Salmon Bake
This delicious fish dish has omega-3s and a yummy cream sauce. Courtesy of www.hungrygirl.com

Don't forget another great idea for any leftover salmon is Smoked Salmon Pate found on page 166 of Tastes & Treasures cookbook.
Ingredients:
2 tbsp. Fiber One bran cereal (original)
2 tbsp. panko breadcrumbs (often found in the Asian foods aisle)
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley
Dash each salt and black pepper
Two 5-oz. raw salmon fillets
2 1/2 tbsp. plain fat-free yogurt, divided
1 tbsp. Hellmann's/Best Foods Dijonnaise
1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill
Directions:
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)
Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.
Lay salmon on the baking sheet -- for skin-on salmon, skin side down -- and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.
Bake in the oven for 12 - 14 minutes, until fish is cooked through.
Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.
Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce. Enjoy!
MAKES 2 SERVINGS
PER SERVING (1 fillet with sauce): 305 calories, 15g fat, 298mg sodium, 10g carbs, 1.75g fiber, 1.5g sugars, 30g protein -- PointsPlus™ value 8*