My beautiful Aunt Karen celebrated her 50th birthday not too long ago, and my cousin orchestrated a surprise party for her.
You can't have a party without awesome hors d'oeuvres, and I wanted something that looked fancy, tasted delicious and would be healthy.
Enter: delicious Cucmber Cups with Salmon Whip.
These Salmon Cups do come with a bit of prep, and an afternoon in the kitchen with my dear cousin getting the fruit kabobs, pita chips and spinach artichoke dip prepared made it easy.
I will definitely make these again for a special occasion!
You will need:
2 large English cucumbers
1/2 c. low-fat cottage cheese
1 Tbsp nonfat milk
4 scallions, white parts only, chopped
4 oz. thin-sliced smoked salmon
1/4 c. whipped cream chees
1 Tbsp fresh lemon juice
chopped fresh chives
1. In a food processor, add cottage cheese & milk until smooth.
2. Add scallions, salmon, cream cheese, lemon juice & pinch of white pepper. Process until smooth & creamy. Refrigerate at least 1 hour.
3. While mixture is chilling, slice cucumber into 3/4-inch rounds. Get rid of the ends.
4. Use the small end of a melon baller to scoop out the flesh of each cucumber round to form your cups.
5. Fill cucumber cups with 2 tsp. of the salmon whip. Arrange diced chives to garnish.
Refrigerate until ready to serve, up to an hour.
Be prepared to give out this recipe! It's sure to impress.
I had some fresh salmon in my fridge. I also had a squash I really wanted to eat. Hey, why not throw in some greenery? That's how I came up with this delicious little meal!
So this recipe is almost too-good tasting to have been this easy. But it was!!!! And it's not really a recipe, I just made it... so, the timing may be off a little bit..
You will need:
1 acorn squash
2 fresh salmon fillets (skin on one side)
2 Tbsp Extra Virgin Olive Oil
Sweet Baby Ray's BBQ sauce
Cracked pepper & Garlic (I have a grinder w/ Pepper & Garlic in one!!)
Steam-in the bag mixed beans (found in the produce section) NOT frozen.
Butter or margarine (optional)
Pre-Heat oven to 400 degrees.
Cut acorn squash in half and spoon out seeds. Place "face down" in a baking pan.
Puncture some holes in the skin with a fork. Bake at 400 for 35 minutes.
After the acorn has had about 20 min to bake, start your salmon. Heat saucepan on medium heat.
Put about 2 Tbsp EVOO in a pan, enough to cover the bottom.
Place salmon filets skin down in pan. Season lightly w/ cracked pepper & garlic to taste.
Cover with lid and let simmer for about 10(ish) min.
After the squash has baked for 35 min, flip it over (carefully!) and spread a bit of butter/margarine over it if you wish (it really doesn't need it!!) Then bake another 5 min to lightly brown the flesh.
Next, squeeze enough BBQ sauce over the salmon to cover mostly. No need to spread it around - it'll melt a bit over it to form a glaze. Replace cover.
Follow directions on mixed beans bag. I use 'Smart Balance 50/50 butter spread" to coat the beans. Season as you wish! I put a bit of kosher salt & pepper, placed the beans in a container and shook 'em up to coat them evenly.
Make sure salmon looks opaque pink and more dense than you started - it should be done when it still feels meaty but flakes a bit when pierced with a fork.
I use a fork to slide the skin off. This can be a little tricky.
Now everything should be done!
Scoop out squash onto plates, throw green beans over that and top with salmon! Voila! it looks fancy and tastes amazing! It's a great fall and winter dish! Heck, I'd eat it any time!