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Smoked Salmon Salads

Smoked Salmon Capri Salad

Smoked Salmon Capri Salad

Salad:

  • 10 ounces salad greens: mâche or spinach, arugula, spring greens or chopped romaine
  • 1 jar (14 ounces) quartered marinated artichoke hearts, reserving liquid
  • 1 cup canned hearts of palm, cut in 1/2-inch slices
  • 8 ounces FAIRHAVEN BAY SEAFOODS Smoked Salmon, chunked
  • 1 avocado, pitted, peeled and sliced/chunked

Dressing:

  • Reserved artichoke liquid (approximately 1/2 cup)
  • 1 tablespoon tarragon or white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon-style mustard
  • Salt and pepper, to taste

Directions:

Divide salad greens among four plates. Layer artichokes, hearts of palm, Alaska Smoked Salmon and avocado over greens. Whisk dressing ingredients in small pitcher/jar. Pour over salad just before serving.

Smoked Salmon, Celery & Apple Salad

  • 2 tablespoons whole grain mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 4 cups thinly sliced celery
  • 2 crisp unpeeled apples, cored and fine-diced
  • 1-1/2 cups flat-leaf parsley leaves
  • 1/4 cup chopped dill
  • Freshly ground black pepper
  • 8 ounces FAIRHAVEN BAY SEAFOODS Smoked Salmon, flaked

Whisk together the mustard, vinegar, and olive oil. Toss in the celery, apples, parsley, and dill. Season with a good grinding of black pepper. Right before serving, toss with the smoked salmon. Serves 8.

Recipe by Jerry Traunfeld, Executive Chef of The Herbfarm.
 

Fresh Smoked Salmon Avocado Salad

 

Fresh Smoked Salmon Avocado Salad

  • 8 ounces FAIRHAVEN BAY SEAFOODS smoked salmon
  • One bag mixed salad leaves
  • 1 medium avocado, peeled, pitted and sliced
  • cherry tomatoes, halved
  • curled carrot strips
  • 2-4 black olives
  • sprouts to taste
  • 4 tablespoons avocado oil or olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoons Dijon mustard
  • 1 tablespoons freshly-chopped chives
  • garnish with lime wedges

Share the salad leaves between four serving plates and top with the avocado, tomato, olives, sprouts, and carrots strips. Arrange the smoked salmon on top.

To make the dressing, whisk together the avocado oil or olive oil, lemon juice, Dijon mustard and chives. Season with salt and pepper, then sprinkle over the salads. Garnish with lime wedges. Serve at once.

Cook’s Tip: Smoked Wild Alaska Salmon has an exceptional flavor. Try it alone with buttered brown bread, black pepper and a squeeze of lemon juice. Also, this salad is wonderful substituting radicchio with one fennel bulb, sliced thin.

 

Smoked Salmon Quesadillas with Cucumber Salad

Quesadillas:

  • Four 12-inch flour or whole-wheat tortillas
  • One cup of shredded Monterey or Pepper Jack cheese
  • ¾ cup FAIRHAVEN BAY SEAFOODS smoked salmon

Salad:

  • ½ cup cream cheese (optional)
  • 1 cup sliced and seeded cucumber
  • ½ cup sliced avocado
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 3 tablespoons chopped cilantro

Mix the salsa ingredients together in a bowl.  Heat up a skillet on your stovetop at medium heat.  Assemble the tortillas, adding cheese and smoked salmon.  Grill each quesadilla for 3 minutes until golden, then flip over and do the same.

 

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