Kwik'Pak Salmon Recipes

Pasta with Yukon Keta Smoked Salmon, Asparagus and Capers

• 1 lb. fresh tender asparagus, sliced thinly on an angle
• 12 ounces whole wheat or other whole grain penne pasta – penne holds the sauce well.
• pinch of sea salt
• 1-1/2 Tbsp. extra virgin olive oil
• 1 to 2 garlic - cloves or crushed
• 1 tsp. lemon juice
• 1 Tbsp freshly grated lemon peel
• 5 oz smoked Yukon Keta salmon, cut or ripped in small pieces
• 1-1/2 Tbsp. small capers
• fresh or dried dill
• 3/4 cup heavy cream
• splash good dry white wine
• 1-2 pats butter
• fresh ground pepper, to taste

Instructions

• 1.Wash, dry and slice the asparagus
• 2.Grate the lemon peel.
• 3.Put water on to boil for pasta – add a dash of salt to the water.
• 4.Heat up a large skillet with the olive oil and add garlic cloves or crushed garlic.
• 5.Toss in the asparagus and stir until tender - not too long, as it can overcook quickly.
• 6.Squeeze in a teaspoon of lemon juice and the freshly grated lemon peel.
• 7.Add the smoked salmon, cut or ripped in small pieces, and stir.
• 8.Toss in the capers, cream, dill and a splash of wine.
• 9.Turn the heat down and cook just a couple of minutes. Add 1-2 pats of butter to the sauce for additional flavor.
• 10.Turn off the heat and cover the pan. Drain the al dente pasta and immediately put in the skillet – turn the pasta and sauce a few times and serve.

This is a fabulous dish and takes about 20 minutes.

Smoked Salmon Noodles

• 1-1/4 cups green tea
• 5 ounces dried soba noodles
• 4 ounces Kwikpak Smoked Yukon Salmon, flaked or thinly sliced
• 1/2 red bell pepper, seeded and sliced into thin strips
• 1 small sweet or red onion, peeled and thinly sliced
• 6 green onions (scallions) trimmed and sliced on the diagonal
• 1 red chili, trimmed, seeded and
• thinly sliced
• 1 handful of been sprouts
• 6 dried apricots, thinly sliced
• 2 Tbsp light soy sauce
• 2 Tbsp vegetable oil
• chili Sauce (siracha or any Asian style will work)
• cilantro leaves, removed from the stems
• lime wedges

Instructions

• 1.Bring tea to a boil. Add the noodles and turn off heat. Let stand for about 5 minutes or until tender. Drain well and rinse under cold water. Set aside.
• 2.Combine salmon, red pepper, onion, green onions, chili, bean sprouts and dried apricots in large bowl. Add soy sauce and oil, and toss. Add noodles and toss again.
• 3.Garnish with cilantro leaves, chili sauce and lime wedges.

Smoked Salmon Pizza

• 4 ounces softened cream cheese
• 1/4 cup minced sweet or red onion
• 1 Tbsp chopped fresh dill weed
• 2 tsp grated lemon zest
• 1 tsp horseradish
• salt and pepper to taste
• capers to taste
• 4 ounces Kwikpak Smoked Yukon Salmon, flaked or thinly sliced
• 1 12” pre-cooked pizza crust

Instructions

• 1.Beat cream cheese, onion, dill weed, lemon zest and horseradish until mixed. Season with salt and pepper.
• 2.Spread the cream cheese mixture over the pizza crust. Arrange the salmon over the cream cheese mixture. Garnish with additional chopped fresh dill weed, sliced onion and capers.
• 3.Cut into slices or smaller portions to serve as an appitizer.