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This year, don't reach for the turkey...serve
a healthy
choice that is sure to be enjoyed and will look just as good as a
food centerpiece on your table: whole stuffed salmon. Use a whole
wild sockeye salmon (head & tail),
cleaned & de-boned and for stuffing try a mix of leeks, butter,
lemon & breadcrumbs, seasoned with fresh dill. For appetisers,
try delicious salmon mousse nibbles. Make this Christmas healthier
and fresher!
Salmon
Sense
Buying
-
have a fresh look at buying wild fresh
salmon
| • |
When
purchasing fresh fish, look for clear, bright, shiny eyes;
firm, moist flesh; and a clean, fresh smell.
|
| • |
Store
single servings of fish in separate freezer bags or containers
so you can remove from the freezer only the portions you need
for each meal.
|
Cooking
-
You can take the guesswork out of cooking fresh salmon, and get excellent results
every time.
| • |
When
cooking frozen fish, allow approximately double the cooking
time of fresh fish.
|
| • |
Fish
is cooked when the meat flakes easily with a fork and appears
opaque all the way through.
|
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valued at $300 to be delivered to your house.
Festive
Nibbles with Wild Alaska Salmon Herb Mousse
Makes
approximately 60
Recipe & image
courtesy of Alaska Seafood Marketing Institute.
| 4
cans (213 g) |
Gold
Seal® Wild Alaska sockeye or pink salmon
|
| 4
Tbsp. |
powdered
gelatine |
| 150
ml (1/4 pint) |
just-boiled
water |
| 300
ml (1/2 pint) |
hot
vegetable stock |
| 2
(200 g each) tub |
low-fat
cream cheese |
| 200
g (7 oz) |
fresh
cream |
| |
finely
grated rind and juice of 1 lemon |
| 4
Tbsp. |
chopped
fresh dill or parsley |
| |
salt
and freshly ground black pepper |
| 60 |
small
rounds of toast or crackers |
| 60 |
quarters
of small tomatoes (optional) |
| 60 |
rounds
of cucumber |
| 1. |
Drain
the salmon, reserving the liquid. Remove the skin and
bones if desired and flake salmon with a fork.
|
| 2. |
Dissolve
the gelatine by sprinkling it over the very hot (not
boiling) water stirring well to disperse. Stir occasionally
for 2 - 3 minutes, then leave to cool for 10 minutes.
|
| 3. |
Stir
the vegetable stock into the cooled gelatine liquid. Mix
together the cream cheese, fresh cream, salmon and reserved
salmon liquid. Add the gelatine mixture, herbs, lemon rind
and juice. Season, stir well, and then pour into a bowl.
Cover and chill until set (approximately two hours).
|
| 4. |
When
ready to serve, arrange the toast or crackers onto serving
platters, top each one with a slice of cucumber. Scoop
some salmon mousse on top, garnish with tiny dill or parsley
sprigs and quartered small tomatoes (optional).
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