Posts Tagged ‘Salmon’

Hoisin Salmon Burgers with Ginger Mayo Recipe {Plus The Wellness Kitchen Cookbook Review, Giveaway, and Q&A with Paulette Lambert}

Friday, March 20th, 2015

Hoisin Salmon Burgers with Sweet and Spicy Ginger Mayo

Happy Spring, friends!

I hope you’re able to enjoy spring-like weather and get outside for some fresh air today to celebrate. Or if the weather isn’t quite so spring-like where you are, go make a nice big leafy green salad with tons of fruit and veggies…it’s guaranteed to make you happy! (more…)

Smoked Salmon Dip

Thursday, July 11th, 2013

Smoked Salmon Dip

We all know not to go grocery shopping hungry. Why do I try to defy the laws of nature and not heed this rule?

A while ago I was shopping on an empty stomach, foolishly thinking I was immune to impulse buys. I was zipping around the store, only grabbing items on my list. I guess I got a little too cocky. (more…)

Seared Salmon with Tzatziki Sauce

Friday, May 31st, 2013

Seared Salmon with Tzatziki Sauce

I don’t really consider myself a clean freak, but I guess if the shoe fits. Or if she walks like a duck and talks like a duck…or in this case, if she feels the need to clean daily whether the apartment needs it or not…

Ok, I guess you can go ahead and call me a clean freak (my husband already does).

Which is why I’m appalled to say we had an ant issue not too long ago. (Ok, that’s a little dramatic. But I was at the very least surprised.) And to make matters worse, one day I heard one of our elderly lady neighbors yelling profanities out in the hallway; I ran out to see what was wrong (yup, some neighbors still do that, lol) and she was complaining about ants! (more…)

BLT {Butter Lettuce, Lox + Tarragon Schmear Bagel Sandwiches} & An Announcement

Friday, April 26th, 2013


A couple years ago, Mike and I were at a pretty spiffy hotel in New York City; one morning Mike had to leave early for a meeting.

I was debating between a workout, bubble bath, and breakfast. Being in New York and being the bagel-lover that I am, breakfast won out. There were a couple of delis not even a block away, but left to my own devices, I ordered room service: an espresso and a lox bagel. (Since then I’ve smartened up and generally choose the deli to satiate my cravings.) (more…)

Almond-Crusted Salmon with Gingered Grapefruit Relish {And a Huge Superfoods Giveaway}

Wednesday, January 2nd, 2013

DSC_7843(small)I hope everyone’s New Year is off to a wonderful start! With so many people making resolutions to get healthier, I thought this would be the perfect time to share a recipe that is as nourishing and healthy as it is delicious. It’s the kind of meal you’d get in a spa for lunch if you were taking the whole day to pamper yourself. (more…)

Salmon Niçoise Salad

Friday, August 24th, 2012

It isn’t always easy to get fresh produce into our diets.  I get it…some of us have kids (or husbands, not that I’m naming names) who only like certain fruits and veggies and refuse don’t like to try new things.  Short of force-feeding, what’s a veggie-loving girl to do? (more…)

Salmon Bisque

Thursday, June 21st, 2012

The way I remember a particular dish is by what was happening when I made it.  In my mind, this will always be the soup of seven phone calls. (more…)

Fishbowl (Salmon Noodle Bowl with Greens & Garlic-Ginger-Honey Glaze)

Tuesday, March 2nd, 2010

Japanese noodle bowls are relatively new to me.  As a kid the closest I came to experiencing a noodle bowl was when my mom would make egg drop soup with ramen noodles (a delicious dish she learned from a friend of hers who was married to a Japanese man).  I had my very first actual noodle bowl at Wagamama in London only a couple years ago.  Since then, I’ve been hooked. 

img_7137-smallNoodle bowls are great for cleaning out the fridge, since you can use just about any combination of veggies and lean protein that you have on hand.  This combination is one of my absolute favorites…and I think it represents me, so it’s the perfect dish for me to submit to the fabulous Sophia’s “You Are What You Cook” Challenge!


This dish is hearty, healthy, and warming.  There is a nice balance between the different elements of this dish…the mild flavored salmon is enhanced by the sweet and spicy glaze, and the earthy greens provide a good contrast to the sweet onions.  This dish mirrors my personality; there’s no place in the world I’d rather be than home with my family, and this is reflected in this earthy, comforting, sweet and spicy dish.     


img_7134-smallFishbowl (Salmon Noodle Bowl with Greens & Garlic-Ginger-Honey Glaze)


(Yield:  1 serving)


2-3 oz whole grain pasta or soba noodles (I used whole grain spaghetti noodles because it’s what I had on hand)

1 (4-6 oz) salmon fillet

1 (about 1/3 lb) baby bok choy, washed and chopped

1 small onion, thinly sliced into half-moons

1 clove garlic, grated

1 tsp fresh grated ginger

1/2 TB honey

1/2 TB soy sauce

2 tsp olive oil, divided

1 1/2 to 2 c chicken, fish, or vegetable stock

Salt and pepper

Sriracha to taste (optional)


Cook the pasta to al dente according to the package directions.  Bring the stock up to a simmer.


In a small skillet, heat 1 tsp oil over medium to medium-low heat.  Add the onion and bok choy and season with a little salt and pepper; sauté (covered) for about 5 minutes until the veggies are tender, stirring occasionally.  Add the garlic, ginger, honey, and soy sauce to the veggies and sauté another 2 minutes, stirring continuously; turn off the heat.


In another small skillet, heat the remaining 1 tsp oil over medium-high heat; season the salmon with salt and pepper and when the oil ripples add the salmon.  Cook the salmon for about 2 minutes on each side, then put a lid on the skillet, turn off the heat, and leave it for 3 minutes to steam the inside of the fish.


Put the noodles in a bowl, add the veggies, and place the salmon on top; pour in enough stock to cover the noodles and veggies.  If desired, add sriracha to taste.


img_7131-small Salmon on FoodistaSalmon

All Through the Year Cheer Prize Announcement & Recipe for Salmon Sliders on Bagels

Tuesday, December 8th, 2009

If you want to participate in this month’s All Through the Year Cheer event, remember that your recipe can be for anything that says Christmas to you!  You can submit as many recipes as you want, and there will be a prize for the winner…

One Year Subscription to Cooking Light Magazine
One Year Subscription to Cooking Light Magazine

(Photo from Cooking Light

The prize is a one year subscription to Cooking Light magazine!


Onto the sliders!  Who doesn’t love a good bagel?  Yeasty, slightly sweet, slightly salty…crisp and golden on the outside, chewy and dense – but not too dense – on the inside.  If you’ve ever had lox (which is cured salmon) with cream cheese on a bagel, you’ll know where I was going with this recipe.  These little sliders are the perfect addition to an appetizer party, but you could use larger bagels and make them full-sized burgers.

close-smallSalmon Sliders on Bagels


(Yield:  4-6 sliders)


Scallion Sauce (see below)

4-6 mini whole wheat bagels, lightly toasted

2 (4 oz) salmon fillets, cut into large chunks

1/2 small white onion, coarsely chopped

Dash Worcestershire sauce

1 tsp grill or steak seasoning blend (my mix has coarse salt, black and red pepper, garlic, and paprika)

1 tsp sesame seeds

1/2 tsp dried dill or 1 TB minced fresh dill

Olive oil (for the pan)


Scallion Sauce:

2 oz Neufchatel cheese

2 TB Greek yogurt

2 TB minced fresh scallions or chives

Dash salt and pepper


For the scallion sauce:  Stir together all ingredients and refrigerate until ready to use.


For the sliders:  Pulse the salmon and onion in a food processor until it has the consistency of ground meat.  Transfer this mixture to a bowl and add the Worcestershire sauce, grill seasoning, sesame seeds, and dill; mix together just until combined.  Form this into 4 to 6 patties, depending on how big your bagels are.  Preheat a large pan over medium heat; add enough olive oil to coat the bottom of the pan, then cook the burgers (with the lid on) for 4-5 minutes on each side or until fish is fully cooked.


Serve the sliders on the bagels, topped with scallion sauce.






Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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