Salmon Dip

Salmon Cakes

Thai Fish Cakes are a classic Thai street food and a favorite appetizer at Thai restaurants. It’s surprisingly easy to make at home – all you reeally need is your salmon from Alaska, red curry paste, egg or egg whites, garlic, green onion and fish or soy sauce. Everything else is optional! They should be firm but bouncy, almost a spongy texture, well seasoned, golden brown and with lovely complex flavors from the red curry paste and other seasonings. Sliced green beans are used in Thai fish cakes in Thailand and you can also serve them with sweet chili sauce, cilantro and lime wedges.

Thai Fish Cakes (Tod Mun Pla)

Ingredients

• 1 pound (450 grams) Salmon fillet, cut into 1-inch (2.5-cm) pieces
• 2.6 ounces red curry paste
• 2 large egg whites
• 4 garlic cloves
• 1 tablespoon fish sauce (or soy sauce if you don’t like fish sauce)
• 1 tablespoon Sriracha
• 1 tablespoon sugar
• 1/2 cup cilantro, chopped fine
• 1/4 cup basil, chopped finely
• 1/4 cup green onion, sliced thin
• (Optional) 1 cup thinly sliced green beans

Instructions

1. Combine all ingredients except herbs in a food processor. Pulse a few times, to mix until it forms a smooth, thick, and sticky paste. It should be firm, elastic, and springy. Transfer the fish paste into a big bowl. Add fresh herbs.
2. Fold the green beans into the paste using a spatula.
3. Heat 1/2-inch oil in a small deep pot over medium heat until hot
4. Work on the fish cakes in batches. Use a cookie scoop to transfer a ball of 2 tablespoons of fish paste onto an oiled spatula. Then use the back of another spatula or a large spoon to flatten the ball into a 1/4-inch (1/2-cm) thick disc. Gently slide the fish cake into the pan. Fry until the bottom side turns golden, about 30 to 40 seconds. Flip and cook the other side until golden. The whole process should take about 1 minute. To test doneness, transfer a fish cake onto a plate and poke it with a toothpick. You should feel the bouncy resistance and the toothpick should come out clean.

Salmon Poke

Poke (pronounced poke-ay) is a popular appetizer commonly seen at Hawaiian potlucks, parties, and cherished hole-in-the-wall island joints. Use the freshest, highest quality salmon for this recipe to really pack in the flavor!

Salmon Poke

Ingredients

• 1 lb quality sashimi-grade salmon fillet, cubed
• 1/4 cup light soy sauce (I like Kikkoman)
• 1 rounded TB white sugar
• 2 TB Furikake rice seasoning (I use Seto Fumi)
• 1/2 – 1 tsp red pepper flakes, depending on your heat preference
• 1 tsp freshly grated ginger
• Juice from 1 wedge of a fresh lime (no bottles!)
• 1/4 cup chopped onion
• 1/4 cup chopped scallion
• Half of a semi-firm avocado, cubed for garnish
• Freshly chopped cilantro for garnish
• Chopped cucumber for garnish
• Pickled ginger for garnish
• White sesame seeds for garnish
• Wakame (seaweed salad) for garnish

Instructions

Combine all ingredients except the garnishes in a bowl; serve over fresh cooked white or brown rice. Cover with garnishes. Enjoy!

Salmon Dip

Salmon Dip

A classic party staple with a little Crystal Creek Lodge flair from chef Brian! This simple yet delicious recipe is sure to be a hit at your next gathering.

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon minced fresh dill
• 1 tablespoon minced chives
• 1 tablespoon minced red onion
• 1 tablespoon smashed capers
• 1 teaspoon prepared horseradish, drained
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 pound (4 ounces) smoked salmon, minced
• 1/4 pound smoked salmon fillet*

* If you don’t have smoked salmon, just use a half pound of baked salmon.

Instructions

Combine all ingredients in mixer until combined. 2-3 minutes. Serve in bowl with chips, crackers or spread on bagels.

Poached Salmon

Olive Oil poached Salmon

Simple, decadent, delicious. This recipe is a lodge favorite! Poaching the salmon in high quality olive oil keeps it moist while still cooking it perfectly.

Ingredients

• 3 cloves garlic, smashed
• 1 small bunch fresh thyme
• 1 lemon, peel removed in wide strips with a veggie peeler
• 2 bay leaves
• 1 quart extra-virgin olive oil
• 4 (6-ounce) salmon fillets, Skin removed
• Kosher salt

Instructions

Place the aromatics -- the garlic, thyme, lemon zest, and bay leaves -- in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided sauté pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.

Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 8 to 12 minutes. Remove from the oil with a fish spatula to a plate before serving over risotto, potato purée, or roasted vegetables.