Salmon Spells Summer!



Salmon is one of my favorite fish to prepare and to enjoy! One of my fondest memories spent with my mom who recently passed was going to the Santa Cruz boardwalk and getting a nice big piece of freshly smoked salmon to share while watching the people fishing on the pier and listening to the sea lions barking! Oh, the summer sunshine, the salty sea air and the smoky salmon! What could be better?


Just this week I had a delicious bowl of smoked salmon chowder at Stanford’s Restaurant in Walnut Creek, CA that really hit the mark! They smoke the salmon on site on cedar planks and it is just wonderful! I understand it is available every Sunday! Soup is just one way to prepare this wonderful fish found fresh in the seafood case in Spring and Summer!

Clients love my Easy Salmon Cakes with Creamy Dill Sauce and also Chili-Garlic Glazed Salmon. This flavorful deeply colored favorite pairs nicely with all my other favorites: bacon, lemon, garlic, mushrooms, tomatoes, olives… need I continue? Coose a beautiful steak, filet or whole fish and combine your favorite ingredients then bake in parchment, braise, broil, grill, pan-fry, pan-roast, poach, sauté, sear or steam to your heart’s content! Fish is done when it flakes easily with a fork!  Sushi lovers need not bother with the above!

For grilling use a rack sprayed with cooking spray. Lightly coat the salmon with olive oil; sprinkle with salt and pepper and place in the rack with raw mushrooms and leeks (sauté first in a little butter until slightly soft) add fresh dill sprigs…or try this easy Salmon Cake with Creamy Dill Sauce from

Easy Salmon Cakes
• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon (I always use fresh and poach it)
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (can use gluten-free bread)
• 1/2 teaspoon freshly ground pepper
• 1 lemon, cut into wedges

Creamy Dill Sauce

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste

One Response to “Salmon Spells Summer!”

Read below or add a comment...

  1. Karenina says:

    I tried this soup when I visited a rrsauetnt in a hotel in Heidelburg. It was a very hot day, and the rrsauetnt didn’t have air conditioning. We ordered this soup for an appetizer and it was the best thing we had had all year! Through my broken german and his broken english I asked the waiter if he could give the recipe, and he did. (never hurts to ask!) Every summer my husband asks “when are you going to make cucumber soup.” The best part is this recipe is so easy!Chilled Cucumber Soup2 large cucumbers peeled, seeded, and very thinly sliced 1 cup whipping cream (may do cup milk, cup cream)1 can vegetable brothSalt to taste, fleur de sel is great for this if you have it -1 tsp is plentyFreshly ground white pepper, one or two turns of the mill is plenty1 tbsp. freshly chopped dillCook cucumbers, cream and broth over medium heat till cucumbers are tender. Cool. (If the cream has curdled a bit may want to separate solid cucumbers and place in a bowl and strain liquids through cheesecloth.) Blend smooth in blender. Then add dill and chill in refrigerator or freezer (don’t let freeze or texture will be ruined).May garnish with half a cherry tomato, shelled of seeds and filled with Boursin cheese. May also add a cured smoked salmon piece sliced very thin and shaped into a rose-do not use a toothpick to fix. May place salmon rose into a large boiled pearl onion half.

Leave A Comment...