SALMON & CUCUMBER BITES

Here is an elegant, delicious, and easy appetizer to make. Any leftover spread will keep covered in your refrigerator for a couple of days.

Thin slices of whole grain, pumpernickel, or sunflower seed bread

½ cucumber, thinly sliced

1 container Garlic and Herb Boursin cheese

4 oz plain Goat cheese

1 t Dijon mustard

Juice of ½ lemon

1 T fresh Italian parsley leaves

1 T fresh dill sprigs

6 oz cold smoked, Nova lox or gravlax salmon, divided

Sprigs fresh dill

Place bread slices on a platter and add a slice of cucumber to each.

Place the cheeses, Dijon, lemon juice, parsley, dill, and most of the salmon and into the bowl of a food processor and process until smooth.

Spoon the mixture into a small bowl. 

Spoon a small amount onto the tops of the cucumber slices and garnish each with a thin small slice of salmon and a sprig of dill.

Makes 16 to 20 appetizers

SOY-BROWN SUGAR-GINGER GLAZED SALMON

We ate a lot of salmon in the Pacific Northwest. Sockeye, also known as red salmon, is widely available. This is just another salmon recipe to add to your seafood recipe repertoire.

Dressing
⅓ cup low sodium soy sauce

2 T brown sugar

2 T fresh squeezed lemon or lime juice

½-inch piece ginger, grated

1 small clove garlic, minced or pressed

Freshly ground black pepper

Pinch of red pepper flakes

2 salmon fillets, about 6 to 7 ounces each

Mixed salad greens

In a bowl saucepan, whisk together the soy sauce, brown sugar, lemon or lime juice, ginger, and garlic.

Season to taste with black pepper and red pepper flakes.

Heat until brown sugar is dissolved and sauce is slightly reduced.

Place salmon on a small baking sheet.

Spoon one tablespoon of the Soy-Brown Sugar mixture onto each salmon fillet and refrigerate 10 to 20 minutes.

Preheat oven to 400 degrees F.

Bake salmon for 7 minutes and then place under the broiler and broil for another 2 to 3 minutes, until salmon is caramelized and is cooked through.

Divide mixed salad greens between two plates.

Lift salmon off of baking sheet with a spatula, skin should remain on baking sheet, if not, peel off before plating.

Place salmon on top of salad greens.

Drizzle salmon with remaining Soy-Brown Sugar mixture.

Serves 2

CHERRY VANILLA MILKSHAKES

When cherries are in season, it's the best time to make cobblers, cherry pies, and milk shakes. These were so good, we had them with lunch. It was a 'once in a while treat'.
If you don't have a milkshake blending machine, a regular blender or electric immersion blender works fine.

1 cup pitted cherries

1 cup whole milk

4 scoops vanilla ice cream

1 t pure vanilla extract

½ cup whipped cream

2 Maraschino cherries, for garnish (optional)

In a milkshake blender or regular blender, pulse the cherries and milk until smooth.

Add the ice cream and vanilla extract and pulse until smooth.

Pour into two milkshake glasses or tall glasses and top with whipped cream and garnish with a maraschino cherry.

Makes 2

FARMHOUSE SUNRISE HASH

This is a delicious Sunday breakfast. It's a version of corned beef hash with eggs, but better! You can top with a poached or fried egg. I made it with poached eggs.

2 strips bacon

2 medium size potatoes, peeled and cut in half lengthwise

2 T extra-light olive oil or grape seed oil

1 T unsalted butter

½ green bell pepper, seeded and diced

½ red bell pepper, seeded and diced

½ small yellow onion, diced

1 clove garlic, minced

Salt and freshly ground black pepper

½ cup chopped Virginia ham (or any ham available)

½ cup shredded sharp cheddar cheese

2 large eggs

Snipped chives, for garnish

In a large skillet, fry the bacon until crisp, remove to a paper towel lined plate to cool.


When cool break into small pieces. Drain off the fat from skillet, but leave the bits of brown flavor in the pan.



In a food processor, fitted with a coarse grater, shred the potatoes, or you can use a box grater and grate the potatoes using the larges holes. 

In the same large skillet, sauté the peppers and onion in the oil for 5 minutes.

Add the garlic and sauté another minute.

Season to taste with salt and pepper.

Using a slotted spoon, transfer to a bowl and set aside.

In the same skillet add the butter and cook the potatoes over medium heat for about 10 to 12 minutes, until golden on all sides.

Season to taste with salt and pepper.

Preheat oven to 350 degrees F.

Spoon the potatoes into 2 small ovenproof gratin dishes or small cast-iron skillets.

Divide the pepper, onion and garlic mixture on top of the potatoes.

Top with the ham, bacon pieces, and the cheese.

Place on a baking sheet and bake in oven for about 5 to 7 minutes, until cheese is melted.

Meanwhile poach or fry 2 eggs.

Remove hash from oven and top with an egg, sprinkle with chives and serve immediately.

Serves 2