Cold Chili-Seared Salmon with Peach/Strawberry Salsa

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Cold Chili-Seared Salmon with Peach/Strawberry Salsa Credit: Daniel Hahn, CEC, CCA, Executive Chef, Beth Sholom Village, Virginia Beach, Virginia, The National Culinary Review, September 2015 ½ cup

1 Cold Chili-Seared Salmon with Peach/Strawberry Salsa Credit: Daniel Hahn, CEC, CCA, Executive Chef, Beth Sholom Village, Virginia Beach, Virginia, The National Culinary Review, September 2015 ½ cup brown sugar 1 t. dried dill ½ cup chili powder 4 (5 oz.) portions fresh salmon 1 cup roasted yellow corn ½ cup black beans 1 fire-roasted red pepper, diced 1 cup diced strawberries 1 cup diced peaches 1½ cups pineapple juice 2 T. olive oil Salt, to taste 1 jalapeño, fine chopped 2 T. fresh chopped cilantro Mix brown sugar, dill and chili powder; coat tops of salmon portions. Bake salmon at 350ºF for 5 minutes. Let cool in refrigerator. For salsa, mix together: roasted yellow corn, black beans, red pepper, strawberries, peaches, pineapple juice, olive oil, salt, jalapeño and cilantro.

Smoked Salmon Rosettes Credit: Courtesy of Canadian Lentils 1 cup (250 ml) canola oil 5 wonton squares (3½ x 3½ inches/9 x 9 cm), cut on a diagonal into 4 bite-size pieces ¼ tsp (1 ml) salt 1/3 cup

2 Smoked Salmon Rosettes Credit: Courtesy of Canadian Lentils 1 cup (250 ml) canola oil 5 wonton squares (3½ x 3½ inches/9 x 9 cm), cut on a diagonal into 4 bite-size pieces ¼ tsp (1 ml) salt 1/3 cup (75 ml) 14% sour cream 2 Tbsp (30 ml) cream cheese, room temperature 1 Tbsp (15 ml) lemon juice 1 tsp (5 ml) fresh lemon zest 1 Tbsp (15 ml) chopped fresh dill 1 cup (250 ml) cooked green or black (Beluga) lentils salt and ground black pepper, to taste 20 slices smoked salmon Garnish 1 Tbsp (15 ml) chopped fresh dill 20 capers 1. For the wonton base: In a skillet, heat canola oil to 375 F (190 C). Fry each wonton wrapper in a single layer, a few at a time, flipping over until golden on both sides. Remove with a slotted spoon and transfer to a paper towel to remove excess oil. Lightly season with a touch of salt and reserve. 2. In a small bowl, mix the sour cream with cream cheese until smooth. Add the lemon juice, zest, and dill. Pat cooked lentils with a paper towel to remove excess liquid and add them to the sour cream mixture. Season to taste with salt and pepper and reserve. 3. Create a bite size salmon rosette by rolling a slice of smoked salmon tightly on one side and loosely on the other. Fan out the loose side so that it resembles a flower bud, creating a small space in the center of the rosette. Repeat this with all of the salmon slices. 4. Place a dollop of the lentil mixture onto each of the wontons and top with the salmon rosettes. Garnish each with fresh dill and a caper or two. Serve immediately.

Smoked Salmon Puff Spoons Credit: Courtesy of Pennant Puff Pastry/Otis Spunkmeyer, National Culinary Review, May 2012 12 (5 x 5 inch) Pennant puff pastry squares 4 t. onion powder 4 t.

3 Smoked Salmon Puff Spoons Credit: Courtesy of Pennant Puff Pastry/Otis Spunkmeyer, National Culinary Review, May (5 x 5 inch) Pennant puff pastry squares 4 t. onion powder 4 t. salt ½ cup chopped chives, divided 2 t. white pepper 2 T. chopped fresh dill 2 T. chopped fresh tarragon 2 T. chopped fresh parsley 12 oz. smoked salmon, thinly sliced ½ cup creme fraiche Salmon roe, for garnish 1. Thaw puff pastry squares; hold in refrigerator. Combine onion powder and salt; set aside. Combine 6 T. chopped chives with white pepper; set aside. 2. Dock pastry squares; cut each in half. Cut each half on bias, forming 2 triangles (yields 4 triangles from each pastry square). 3. To form spoon from each triangle, cut ¾-inch long slit in center of wide end. Pull edges of slit end around to fold into spoon shape. Drape pointed end over edge of baguette pan to hang off edge. Curl spoon end up inside pan. Spray exposed dough with water. Sprinkle with onion powder/salt. Sprinkle with chives/white pepper. 4. Bake in 375ºF convection oven (400ºF conventional oven) until golden, 8-10 minutes. 5. Combine remaining chopped chives with dill, tarragon and parsley; set aside. 6. To serve: Top each puff spoon with ¼-oz. piece salmon, ½ t. creme fraiche, ½ t. mixed chopped herbs and salmon roe, if desired.

Pink Salmon Shepherd s Pie Credit: Peter Robson, Chef, Mesa College, San Diego, National Culinary Review, April 2010 3 T.

4 Pink Salmon Shepherd s Pie Credit: Peter Robson, Chef, Mesa College, San Diego, National Culinary Review, April T. olive oil 1 cup diced carrots 1 cup diced celery 1 cup diced onions 1 cup dry white wine 1 (40 oz.) pouch Chicken of the Sea Boneless Skinless Pink Salmon 1 lb. shredded Swiss cheese 4 lbs. cooked sweet potatoes 1 cup whipping cream 1 cup salted butter Heat olive oil in sauté pan until hot. Add carrots; sauté 1 minute. Add celery; sauté 1 minute. Add onions; sauté until onions are translucent (3-5 minutes). Deglaze with white wine; reduce by half. Add salmon; put in bottom of ½ steam table pan. Top salmon with Swiss cheese. Whip sweet potatoes with cream and butter until smooth. Place on top of Swiss cheese. Bake in 350ºF oven 30 minutes, or until potatoes are golden-brown.

Grilled Salmon and Citrus Pistachio Couscous Salad Credit: Art Smith, Executive Chef/Co-owner, Table fiftytwo, Art and Soul, Southern Art and Bourbon Bar, LYFE Kitchen restaurants, The National

5 Grilled Salmon and Citrus Pistachio Couscous Salad Credit: Art Smith, Executive Chef/Co-owner, Table fiftytwo, Art and Soul, Southern Art and Bourbon Bar, LYFE Kitchen restaurants, The National Culinary Review, March cup couscous 1 cup reduced-sodium chicken broth Juice of 2 oranges ½ t. sea salt, plus more as needed 1 cucumber, peeled, seeded, diced small ½ cup chopped red bell pepper ½ cup shelled pistachios, chopped 1 T. white vinegar 3 T. extra virgin olive oil, divided 4 scallions, chopped 1 T. chopped fresh mint Freshly ground pepper, to taste Juice of 1 lemon 4 (8 oz.) salmon fillets 1. Cook couscous according to package directions, using chicken broth in place of water. Once cooked, add orange juice and ½ t. salt; mix well. Fold in cucumber, red bell pepper and pistachios. 2. In bowl, whisk vinegar, 2 T. extra virgin olive oil, scallions, mint, pepper and lemon juice. 3. Preheat grill or broiler. Brush salmon with remaining 1 T. extra virgin olive oil. Place on hot grates or in grill pan; grill 5-8 minutes per side until opaque and with slightly rosy center when pierced with knife tip. 4. Serve fillets with couscous salad, with extra mint and lemon, if desired.

Avocado Bruschetta Toasts

Avocado Bruschetta Toasts Serves 8 2 Avocados 2 Tomatoes 1/2 a Red Onion 1/4 cup cilantro, chopped 2 tbsp olive oil Juice of 1 Lime 1 Baguette Clove of garlic, sliced 1. Dice avocado, tomatoes and onion