Wild Sockeye!!!!  My local market only has farmed, which isn’t the worst thing in the world, but wild is awesome.  For anyone thinking, OMG, FROZEN???  WTF??!?  Well, if I go buy a pound of salmon, I end up just lopping it into single serve filets and freezing it anyway.  Perhaps heresy, but TJ’s simply saved me that step.

I’m going to have kickass lunches this coming week. :)

Another from the cooking school weekend at the Sanderling Inn last spring. It’s a great little appetizer, easy as all get out to make.

– 8 oz cream cheese
– 2 T chives
– 1 T lemon juice
Salt & Pepper
– 1# smoked salmon
– Sliced cukes or crackers

Mix the cream cheese, chives, lemon juice and salt & pepper. (It occured to me you could probably also use the chive cream cheese that is available.) Spread the cream cheese mix on the salmon and roll up. Wrap tightly in cling film and put in the freezer for 1-4 hours to get firmed up. When ready to serve, slice and serve on the cucumbers or crackers. The freezing makes them very easy to slice up, and once sliced, they will be thawed in just a few minutes.

Couple mistakes I made: Accidentally bought pre-sliced smoked salmon rather than just a single filet. Had to frankenstein things together a bit and it made it a little more challenging getting the cream cheese spread out. Second, I sliced off too many… More than we could eat in one night. There is still another half in the freezer, I’ll just be slicing off only 3 or 4. They do freeze pretty well.

Assuming 16 pinwheels, 1 pinwheel = 1 serving
Per Serving (excluding unknown items): 86 Calories; 6g Fat (65.0% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 265mg Sodium.  Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Still no camera (I’m cleaning house – it should show up soon!), but I made maple salmon this evening and it was spectacular.  Couldn’t have been easier.

Maple Salmon

Still can’t find my damn camera. It is in the house SOMEWHERE, and definitely near the kitchen I am sure. But exactly where is beyond me.

Last week I picked up some salmon on sale, whacked it into several pieces and froze it.  (I really don’t like freezing things that much at all, but I wasn’t going to either be able to use it immediately or even all at once for that matter.)

Well, the piece I pulled out this morning took a lot longer to defrost than I thought it would, so I skipped my original intention of the maple/soy glaze and just went with pan searing.   Made a quick butter/wine sauce with a couple shots of Worchestireshire shots to drizzle over it.

Couldn’t have been simpler, or more tasty.