Does anyone have any simple recipes for smoked salmon?

I'm lazy tonight, so something that doesn't take much effort? Like a main dish for dinner? ThanksDoes anyone have any simple recipes for smoked salmon?
Angel hair pasta with smoked salmon~





Ingredients:


6 oz angel hair pasta


1/2 cup whipping cream


1/2 cup milk


1/4 cup chopped fresh dill


1/4 cup chopped green onions


1 tsp grated lemon peel


4 oz thinly sliced smoked salmon (cut into thin strips)


Salt and Pepper; Freshly-grated Parmesan to top





Boil pasta in large pot of salted water until “al dente” (tender, yet still firm)


Drain and return to pot





In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel


Bring to a boil over medium-high heat


Add sauce to pasta; toss well to coat evenly


Add salmon and toss to mix in


Season with salt and pepper, top with freshly grated parmesan and serve with warm, crusty breadDoes anyone have any simple recipes for smoked salmon?
Do you mean making smoked salmon or using smoked salmon? Smoking it is fairly easy but time consuming and requires some special equipment. Email me for help.





Cooking with it: make your favorite bechamel and add some sauted mushrooms and onions and some flaked salmon. Toss with angel hair or linguinni.
Smoked salmon, also known as lox, is a theological food. In other words, it is one of God's methods for telling us that She loves us. If bagels are not accessible, pumpernickel or rye bread or rolls will do just fine. Swiss cheese,Brie, or Gruyere may be substituted for cream cheese. Unless there are compelling reasons against it, onions (sliced) or scallions must be added. Optional garni, such as capers or radishes may be used also. A blessing giving thanks to the Lord, before chomping down, adds a nice touch also. So pull up a bagel and relox.
I feel the same way so it's whittings/macaroni/cheese/veggies,it's pouring rain here and light tonight is the menu........Blessings Yahoo
for SMOKED salmon? Put it on bagels with cream cheese! Add some sliced red onion if you want...
2 large salmon fillets


Zest and juice of 2 to 3 limes


1 tablespoon chopped fresh thyme leaves*


1 teaspoon coarsely ground black pepper


1 teaspoon coarse or coarse sea salt**


1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)


1 lime for finish


Coarse or Sea salt





* I use whatever fresh herbs that I have at the moment. I've also used lavender and it was great!





** The coarse salt or sea salt is fabulous on the salmon.





BRINE: 2 1/2 tablespoons plain salt (without iodine) to 1 cup water.





Rinse the salmon steaks in cold water. Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water, using approximately 1 quart of water; heat to just lukewarm. Add salt and stir until dissolved. Add warm salt water to approximately 4 quarts cold water (I use my sink as a bowl for this step). Place salmon, skin side down, in brine at for 20 minutes (make sure the fish is entirely covered by the brine).





After 20 minutes, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels. Let salmon air dry on wire racks for at least 2 hours (this causes a ';pellicle'; - a tacky glaze on the fish to form. This indicates that it is ready for the smoking process).








Prepare your smoker according to manufacturer's directions.





I have an electric smoker and I like to use either alder or cherry wood. Smoking temperature of your smoker should be between 200 to 225 degrees F. (no higher). The easiest way to help keep the temperature low, is to almost close down the vents. Do not open or raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do). Monitor your temperature of your smoker during the smoke time.








Smoking the Salmon:





Place salmon fillets (skin side down) on sheets of aluminum foil and cut the foil around the fillets approximately 1/4-inch bigger (this keeps the fillets from sticking to the racks in the smoker). I also spray the racks with vegetable oil (makes for easier cleaning).





Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well.





Place salmon fillets (with the aluminum foil) on the oiled smoker rack. Smoke until a meat thermometer registers an internal temperature of 140 degrees F. in thickest part of salmon (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed - you don't want an overcooked and dried out salmon. I prefer a moist salmon and not dried out.) Remove salmon fillets from smoker.





Cut extra lime in half and squeeze over cooked salmon fillets. Sprinkle lightly with more coarse salt. Serve salmon either warm, cool, or chilled (refrigerate until ready to serve). If making ahead, cover airtight and refrigerate up to 3 days.