smoked salmon dip

So, part of the reason my posts have been a little thin lately is because of the amount of travel we've been doing in addition to the holidays. One of those trips was to Alaska for my job - a trip that had us across the country for almost 10 days. Way cool (cold!) in every way, but we got out of dodge just before the start of the winter snow storms began. If you know anything about Alaska, you know that being there around Halloween is really pushing it from a weather standpoint! But, alas, it was for work, so beggars can't be choosers. It was amazing!

This dip is made from one of our souvenirs in Alaska - smoked salmon we bought from a hatchery located in the small town of Valdez, easily one of the most beautiful and pristine places on earth. The hatchery doubles as the town's hydro-power plant, providing enough energy to run the place. I loved it immediately.

We shipped five lbs. of cured, smoked salmon home (paying a pretty penny in the process) and were so excited to try it on top of a salad. One bite, though, and we were done. Talk about salty! Not sure what else to do with it, I considered some of my favorite foods: pizza and cream cheese. While I haven't made a pizza with it yet (I'm thinking goat cheese, roasted red peppers and basil to soften the salty blow), cream cheese took the gold. Smoked salmon dip! And the holidays were approaching, so I would be in need of something yummy to share. The idea was hatched (ha!).

I found this recipe online and didn't change a thing. Our family really enjoyed it, as well. It's great with buttery or wheat crackers, and is perfect for the holidays or tailgating. It also freezes well. Give it a try next time you're headed to a party ... or you find yourself being shipped to Alaska in the wintertime for work.

Smoked Salmon Dip

• 1 (8 ounce) package cream cheese, softened
• 2 ounces flaked or chopped smoked salmon
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion powder 
• 1/4 teaspoon seafood seasoning
• 1 dash ground black pepper

In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

salmon with chickpea ragu

I didn't eat seafood until I started dating my husband. That was eight years ago. Tentative at first, he wooed me in slowly (probably with something covered in bacon), tempting me with little bites at a time. Then I started really learning about how good for you fish is and I started to work it into my diet creatively.

I would cherry-pick only my favorite ingredients and find a recipe that incorporated them into a seafood dish. At first I'd eat only those ingredients and pick at the fish. But slowly, my tastes changed and I came to appreciate the flaky – and sometimes steak-like – texture and variety of flavors, ranging from mild and sweet to pungent. Good stuff.

This dish was one I discovered about halfway along my journey to liking seafood dishes. But I loved this dish, even though salmon is a strong fish. The tomatoey-chickpea ragu stands up to it, though, and even non-salmon lovers will enjoy this one. Try it when you're looking for something healthy and hearty. It's quick enough for a weeknight, too.

Salmon with Chickpea Ragu (courtesy Ellie Krieger)
Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, peeled and diced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable broth
• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 cup basil leaves, sliced into ribbons, plus more for garnish
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes
• 4 (6 oz.) skinless salmon fillets

Directions

1. Heat oil in a large skillet over medium-high heat, add the onion, and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.
2. Remove the skillet from the heat, and add 1 cup of the basil and ¼ teaspoon each of salt and pepper (and crushed red pepper flakes, if using), and stir to incorporate. Cover to keep warm while you cook the salmon.
3. Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
4. To serve, spoon 1 ½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with the ribbons of basil.