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Slimmer Smoked Salmon Dip

My husband and sons love to fish in the Puget Sound throughout the summer. As a result, we enjoy locally caught salmon-King, Coho, and Pink-year round.

We freeze lots of it using our Food Saver but we also cart quite a bit of it to Jensen’s Old-Fashioned Smokehouse here in Seattle where it is cold and hot smoked, vacuum packed and flash frozen to our specifications. We have a fair amount of that smoked salmon in the freezer, and I’ve decided it’s time to start cranking through it. Afterall, summer IS just around the corner!

Just before New Year’s Day, I decided to redesign my favorite smoked salmon recipe, one that I clipped from a magazine years ago. Basically, that one is a traditional cream cheese based rendition. Over the years,  I adapted the technique so I could make it in the food processor. I also tweaked the basic ingredients according to whim.  

For 2014, I decided to do a complete overhaul by removing the cream cheese and replacing it with Fage Nonfat Greek yogurt. After numerous attempts and adjustments, I’ve finally landed on a slimmer smoked salmon dip that can be made quickly and easily in the food processor and weighs in with a minimum of belly busting fat. For my Slimmer Smoked Salmon Dip, I also added red onion, fresh dill, and capers…most of the basic components found in my Bristol Bay Sockeye Platter recipe.

The recipe was “family tested,” which means it was served in the midst of kitchen chaos with spouse and kids at hand. Everyone gave it their seal of approval and said it was better than the original. Reviews included commentary on the freshness, the lightness, the flavor factor and the ease of use. It was served on crackers, dolloped onto sliced fresh tomatoes, and swiped into celery sticks. It could easily just be served with crudité or used with whole grain bread and lettuce to make a quick healthy sandwich rich in Omega Three fatty acids.

It's worth noting that when I entered my new recipe into the Weight Watchers recipe tracker online, it revealed that a 1/4 cup serving totaled only 1 point in their Points Tracker. So, indeed, it's a lighter leaner version.

 

Slimmer Smoked Salmon Dip

¼ small red onion, cut into chunks

1 Tablespoon capers, drained

2 Tablespoons fresh dill

8 ounces hot smoked salmon, skin removed

1 cup nonfat Greek yogurt

Juice of one lemon

1 teaspoon prepared horseradish

Put onion, capers, and dill in a food processor fitted with steel blade. Pulse 10 times to chop and combine. Crumble salmon and add to food processor. Add yogurt, lemon juice, and horseradish. Process for 30 seconds, scraping down bowl if necessary to combine.

Yield: About 2 cups or 8 servings.

 

 

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Haliburgers!

What’s for dinner at my house tonight? Halibut.

My husband and sons love to fish the cold offshore waters here in the Pacific Northwest. As a result, my freezer boasts a hefty stockpile of halibut, salmon and lingcod. I’ve learned to use my wild-caught fish in an infinite number of family friendly dishes. One of our favorite ways is in “haliburgers.”

Spontaneously created and named as such by my husband, “haliburgers” are a quick and easy dinnertime solution and a healthy alternative to the traditional hamburger! Our method uses a slightly smaller serving size of halibut, so it’s also a great way to stretch this white fish a little farther on the dinner table.

Armed with whole grain rolls, a locally-made tartar sauce, and a hefty supply of mixed lettuces, we grab a cutting board and get to work. We take a chubby halibut fillet and slice it in half horizontally with a sharp knife. By slicing the fillet in half, we create a thinner fillet with a large surface area. This is basically the same technique used to create an escalope of veal or pork–we just don’t pound the halibut to flatten it. The slicing technique also makes the halibut easier to eat in a sandwich. Some fillets can be quite thick, because a halibut can weigh as much as 150 pounds!

Once we’ve created our escalope of halibut, we add a little blackening seasoning and cook it in a cast iron skillet or on the grill until it just flakes. Because the fillet is so thin, it cooks very quickly so we are always careful to not overcook our haliburgers. We then assemble the halibut with the bun, tartar sauce and lettuce and dinner is served in under 10 minutes!

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