2015-04-03 / In the Know

Cooking on Purpose

Salmon for breakfast, lunch and dinner
By Connie Wendell
Special to the Post

Salmon is not only a very versatile fish, it’s one of the healthiest fish you can eat. I am discovering new ways to cook it every month.

Each recipe takes on a different flavor and is a new experience. Try one or all of these recipes and see if you don’t agree with me.

Smoked salmon breakfast wraps

1/3 cup light cream cheese spread; 1 tablespoon snipped fresh chives; 1 teaspoon finely shredded lemon peel; 1 tablespoon lemon juice; 4 (6 inch) whole wheat tortillas; 3 ounces thinly sliced, smoked salmon, cut into strips; 1 small zucchini, trimmed; and Lemon wedges (optional).

In a small bowl stir together cream cheese spread, chives, lemon peel and lemon juice until smooth. Spread evenly over tortillas, leaving a ½-inch border around the edge.

Divide salmon among tortillas, placing it on the bottom half of each tortilla. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along zucchini to cut very thin slices.

Place zucchini ribbons on top of salmon. Starting from the bottom, roll up tortillas. Cut in half. If desired, serve with lemon wedge.

Salmon burgers

1 cup broken herb-seasoned crackers (about 8 crackers); 1 pound skinless, boneless salmon fillets, cut into 2-inch pieces; 1 egg; 3 tablespoons Dijonstyle or honey mustard; olive oil; 4 Ciabatta buns, split; and sliced avocado and scallions (optional).

Place crackers in a food processor. Cover and process until coarsely ground. Add half of the salmon, the egg and 1 tablespoon of the mustard. Cover and process until salmon is ground and mixture is thoroughly combined. Add remaining salmon. Cover and pulse with several on/off turns until salmon is coarsely chopped. With damp hands, shape mixture into four ½-inch patties.

Brush patties lightly with olive oil. Grease grill rack or grill pan. Grill on the rack (or pan) uncovered directly over medium heat for 3 minutes per side or until cooked through (160 degrees.). Grill buns, cut side down, the last 1 to 2 minutes of grilling.

Serve salmon burgers on buns with sliced avocado and green onions.

Bacon wrapped salmon with fruit chutney

8 slices center cut bacon; four (4 ounce) skinless salmon fillets, ½-inch thick; salt and pepper; 1 teaspoon olive oil; 1/3 cup apricot jam; ½ cup fresh or frozen cranberries, coarsely chopped; and 1 teaspoon fresh thyme leaves.

On a microwave safe plate lined with paper towels, micro cook four slices of bacon at a time on high for 1½ minutes. Rinse salmon, pat dry; lightly sprinkle with salt and pepper.

Wrap two bacon strips around each fillet. In a 12- inch skillet heat oil over medium-high heat. Cook salmon, bacon seam-side down first for 3 or 4 minutes per side. Or until bacon is crisp and salmon flakes easily when tested with a fork.

For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme.

Have fun cooking your salmon and until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

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