Decadent Smoked Salmon, Crab and Shrimp Spread and Dip

2 8oz Tubs of Salmon Cream Cheese Spread
1 8oz Package of Adler Smoked Salmon Lox
8oz Small Cooked Shrimp (1 or 2 cans to taste works well drained)
8oz Fresh Crabmeat (1 can works as well drained)
1/2 onion (cut in chunks for processor, dice as small as possible if using hand mixer)
1 TBSP Capers (drained)
1/4 C Heavy Cream
Fresh Dill To Taste


Put All Ingredients Into A Food Processor*
With The Blade Attatchment,
Process On Low Speed Until Desired Consistency. Excellent On Bagels.
Also As A Dip With Pita Chips, Bagel Chips Or Crackers.
Very Good With Raw Vegtables.
My Personal Favorite Is Stuffing This In A Hollowed Out Tomato, Topped
With Panko Breadcrumbs For Crunch As A Decadent Weekend Brunch Item. Yumm

Sue Koutalis
Los Lunas, NM

Coriander-Rubbed Wild Salmon

1 1\2 cups wild brown rice blend
1 tablespoon whole coriander seeds
2 tablespoon fresh lemon juice, divided
4 4-oz boneless, skinless wild salmon fillets
12 cups chopped red Swiss chard stems and leaves(about 1 bunch), divided

3 garlic cloves , minced, divided
2 teaspoon olive oil, divided
Salt and fresh black pepper, to taste


Step One :  prepare rice matching to package focusing.remove off from heat, set aside and cover to living warm.

Step Two:  preheat oven to 400F. using a grinder  and pestle, coarsely crush coriander. (alternatly, place coriander in a re-sealable plastic bag and crush coriander with a rolling pin.) Transfer to average bowl and add 1 tablespoon lemon juice , 2 cloves garlic , 1 teaspoon oil, salt and peper; mix well. Wipe mixture onto salmon fillets. Transfer salmon to a large parchment-lined baking sheet and bake for 8 min or until cooked through and flakes easily when tested with a fork.

Step Three:  meantime , in a large nonstick skillet, heat remaining 1teaspoon oil on medium-heigh. add half of Swiss chard, staying Swiss chard and cook, stirring, for 2 mins. Add salt, pepper and remaining 1 tablespoon lemon juice; stir. divide rice and Swiss chard among 4 plates. top with salmon fillets, dividing equally.

Salmon with Mustard and Brown Sugar Glaze

• 3/4 cup dry white wine
• 1/4 cup butter, cut into small pieces
• 1 teaspoon Old Bay seasoning
• 1 2-pound center-cut skinless salmon fillet
• 1/3 cup spicy brown mustard (such as Gulden's)
• 1/4 cup (packed) golden brown sugar

Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in average saucepan 3 min. Spit salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove off from oven.

Preheat broiler. Mix mustard and sugar in small bowl to mix; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 min. Change salmon to platter and serve.

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