Smoked salmon

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Tricks, Tips and a Recipe
Smoked salmon

By: Leanne Ely

As a Paleoista, I’m always looking to change things up in my selection of proteins, and smoked salmon fits the bill any time of day.
Smoked salmon is made by brining and smoking strips of salmon, giving it a wonderful flavor. Commonly referred to as lox and served with bagels, smoked salmon isn’t just for breakfast.
Smoked salmon has the same nutritional benefits of regular salmon. It’s high in protein, B vitamins, selenium, magnesium, omega-3 fatty acids and Vitamin D. Smoked salmon, however, is rather high in sodium, meaning it’s a food that should be enjoyed in moderation.
Enjoy smoked salmon wrapped in bacon, chopped into scrambled eggs, wrapped around cream cheese or melon slices, or as an accompaniment to a vegetable tray. You really can’t go wrong with smoked salmon—especially as part of your holiday hors d’oeuvre platter!
Now, it’s time for your Trick!
Look for smoked, wild-caught Pacific salmon. I urge you to avoid farmed salmon.
Your Tip:
If you have leftover smoked salmon, refrigerate it in a wrapped, shallow dish. It will stay fresher longer this way.
And your Recipe:
Smoked Salmon Spread
8 ounces whipped cream cheese
3 ounces smoked salmon
2 tablespoons nonpareil capers, minced
2 tablespoons scallions, chopped
1 tablespoon fresh dill, minced
1/8 tsp fresh ground pepper
Stir together cheese, salmon, capers, scallions, dill and pepper in a medium bowl. Serve immediately or cover and chill until ready to use.
wild-caught Pacific salmon

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