Adding delicate smoked fish to your favorite recipes adds interest to your weeknight menu. Find “smoked fish near me” and then give one of these delicious options a try this week.
Chipotle Citrus Fish Tacos
Take your typical taco Tuesday up a notch with these flavorful fish tacos featuring wild smoked salmon.
Ingredients
4 Morey’s Wild Smoked Salmon
8 tortillas, flour or corn
For the Cilantro Slaw:
1/4 cup mayonnaise
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
3 Tbsp chopped fresh cilantro
2 cups roughly chopped cabbage
1/3 cup of canned mandarin oranges that are drained and diced
For the Chipotle-Citrus Sauce:
1/2 cup mayo
2 Tbsp fresh lime juice
3 Tbsp of minced chipotle peppers in adobo sauce
1 Tbsp adobo sauce
Instructions
- Prepare the Morey’s Wild Smoked Salmon according to package directions. Chop the smoked fish into bite-sized pieces.
- To make the cilantro slaw, whisk together the mayonnaise, lemon, and lime juice in a large bowl. Add the chopped cabbage and mandarin oranges and toss gently. Salt and pepper to taste.
- Combine the mayonnaise, lime juice, chipotle peppers, and adobo sauce to make the Chipotle Citrus Sauce.
- Warm the tortillas
- To serve, top each warmed tortilla with a spoonful of sauce. Top with diced fish and slaw. Serve with some extra lime wedges on the side.
Salmon Bruschetta
Smoked peppered salmon pairs perfectly with fresh Roma tomatoes and earthy balsamic vinegar in this elegant bruschetta recipe.
Ingredients
For the Bread:
1 fresh French baguette or loaf of chewy Italian bread
1 tsp minced garlic
1/4 cup olive oil
For Topping:
Morey’s Peppered Smoked Salmon
8 fresh Roma tomatoes, diced
1/2 medium yellow onion, diced
3 tsp minced garlic
2 Tbsp chopped fresh basil
4 Tbsp olive oil
2 tsp balsamic vinegar
1/2 cup shredded Parmigiano Reggiano cheese
Salt and freshly ground black pepper
Instructions
- Prepare Smoked Peppered Salmon per package instructions.
- Place the salmon into a bowl and flake it into small pieces.
- Add tomatoes, onion, garlic, basil, olive oil, and balsamic vinegar to the flaked salmon. Season with both salt and pepper, and then toss it to mix well.
- Refrigerate for at least one hour.
- Preheat the oven to 425° F.
- Whisk together olive oil, garlic, salt, and pepper.
- Cut bread into approximate 3/8″ slices on the bias.
- Brush one side of each slice with the garlic olive oil and place it on a baking sheet.
- Bake for twelve minutes until the edges begin to brown.
- Remove from the oven and cool slightly.
- Top each slice with a heaping spoonful of topping. Sprinkle with cheese and serve.
