Salmon Fillet Grapefruit and Kiwi
Salmon Hash with Eggs
Salmon Hash with Eggs
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Salmon Fillet diced
- 1 c Red Potatoes cooked al dente, diced
- 1/2 c Yellow Onion diced
- 1/2 c Celery diced
- 4-8 eggs depending on appetite
- 1/2 c Ham diced
- 1/2 c Green Bell Pepper
- 1/2 c Chicken Broth
- 3-4 Tbsp Butter
Instructions
- In a large skillet, melt the butter.
- Just as it starts to brown, put in the potatoes and cook over a medium heat until golden brown.
- Add the onions and celery, and cook until they just start to tender.
- Add the ham and bell peppers; heat them through.
- Add chicken broth and salmon, shake pan and stir, cover and cook for 5 minutes.
- Shake pan again and set aside.
- Cook the eggs any way you enjoy them - I like them poached or sunny side up.
Notes
Good with sliced tomatoes as a suggested side dish.
Cold Poached Salmon Fillet with Hummus
Cold Poached Salmon Fillet with Hummus
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Salmon Fillet
- 1 c garbanzo beans cooked
- 1/4 c garlic roasted
- 1 Tbsp Lemon Juice
- 1/4 c Mild Olive Oil
- Salt and Pepper to taste
- 1 c salted Water
- 1 Tbsp lemon
Instructions
- Bring the water and lemon juice to a boil.
- Add the salmon and simmer for 4-6 minutes depending on the thickness. Chill.
- If you are using canned garbanzos-drain and rinse.
- Puree in a food processor to a smooth paste before adding anything else-once you start adding stuff it won't get smoother.
- Add roasted garlic and lemon and puree.
- Add salt and pepper and then slowly add olive oil. Chill.
Notes
Serve the chilled Salmon with Hummus on the side.
Sides: Tossed salad and sliced tomatoes and cucumber.
Salmon Fillet with Tangerine and Pomegranate
Salmon Fillet with Tangerine and Pomegranate
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Salmon Fillet
- 3/4 c Tangerine segments
- 1 tsp Tangerine zest
- 1/2 c Pomegranate Seeds
- 1 1/4 c Red Onion diced
- 1/2 c White Wine
- 1/2 c Chicken Broth
- 1 Tbsp Mint chopped
- Salt and Pepper
Instructions
- Simmer onions in the wine until the wine is almost gone.
- Add chicken broth, bring to a boil.
- Add the salmon and simmer covered until the salmon is half done, 3 minutes or so.
- Add the other ingredients and cover for another 3 minutes.
- If it seems dry add more broth.
- Adjust seasonings.
Notes
Serving Suggestions: Rice, bulgur, salad or fresh vegetable such as broccoli.