If you love to cook salmon particularly the smoked salmon recipes, check out the salmon recipes below and you can add them up to your yummy salmon recipes list. Enjoy!

WEST COAST SMOKED SALMON AND ARTICHOKE DIP

Ingredients:

A tangy, flavorful dip that works well with crackers or fresh bread

2 cups cooked Salmon, flaked and boned

1 6 oz jar of marinated artichokes, drained

8 oz cream cheese, softened

8 oz sour cream

2 tsp. dill

2 tsp. Cajun seasoning

2 tbsp. Mrs. Dash Salad Dressing mix

1 tsp. Worcestershire sauce

1 tsp. mild hot sauce (to taste)

1 tsp. spicy mustard

2 tbsp. lemon juice

1/4 tsp.

Procedures:

Mix together the softened cream cheese and sour cream. Add remaining ingredients, except Salmon, and stir until well-mixed. Add Salmon, and fold together carefully to keep fish flakes solid. Press plastic wrap
tightly unto top of dip to protect from air. Refrigerate mixture four to six hours and serve with crackers, fresh bread, or veggies.

SPICY SMOKED SALMON BISQUE

Ingredients:

A hearty, spicy stew.

4 cups cooked Salmon

1 can cream of mushroom soup (condensed)

1 can of milk

1/2 cup dry red wine

1 can corn

2 medium potatoes diced

1 tsp. garlic powder

2 tsp. Cajun seasoning

1/2 tsp. seafood seasoning

Procedures:

Heat soup and milk until boiling. Add potatoes and boil over low heat until done. Add wine and spices, and cook for 5-10 minutes. Add corn and heat until mixture starts bubbling again. Add Salmon and heat 5-10
minutes more stirring slowly. Serve with rice or crackers.

SMOKED SALMON OMELET

Ingredients:

8 eggs

1/4 cup milk

salt to taste

2 tbl. butter

1 1-oz slice of smoked salmon

Procedures:

Beat eggs with milk and salt with a whisk and pour into a hot frying pan or omelet pan containing the melted butter. Lift cooked portions of the omelet with a fork to allow uncooked portions to flow to the bottom of the pan. Avoid stirring. Tilt pan to hasten the flow to the sides and bottom of pan, but return to level cooking position to ensure uniform thickness of omelet.

When bottom is light brown, gently lift out onto a warm plate and top with salmon slices. Cut into quarters and serve at once.