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January 03, 2024

Healthy Recipes for 2024

 

Trying to makes some changes going into the New Year? Resolutions can be hard to stick to, but eating healthy doesn't have to be with recipes like these to satisfy your snacking! Wild caught sockeye salmon is not only a healthier protein choice, but has the perfect combination of nutrients to keep you running smooth this winter.  When better choices taste this good- it's not even a question! Stay healthy and happy in 2024 with these recipes!

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Author Profile 

Chef Nicole

Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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Mini Potato Latkes with Beetroot Gravlox

A delicious finger food to fuel your day! Learn how easy and rewarding curing your own salmon can be. Making parts of this recipe in advance creates an easy assembly when hungry. Bring this to your friends next happy hour and blow them away with your simple delicacy!

Servings:

Keywords: Gravlox, Latke, Sockeye

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

For Mini Potato Latkes with Beetroot Gravlox

For Beetroot Gravlox

  • 10 oz Seasalt
  • 3 oz Organic Pure Sugar
  • 3 Tbs Fres Dill, chopped
  • 2 Oranges's Zest
  • 1 Medium Beet, grated

For Mini Latkes

  • 2 Large Potatoes
  • 1 Small Onion
  • ½ Cup All Purpose Flour
  • ¾ Tsp Baking Soda
  • 2 Eggs
  • 1 Tbs Fresh or Dry Parsley
  • Salt and Pepper, to taste

For Sour Cream Mixture

  • ½ Cup Sour Cream
  • 1 Zest of Lemon
  • 2 Tsp Chives
  • Salt and Pepper, to taste

Instructions

Mini Potato Latkes with Beetroot Gravlox

For Beetroot Gravlox

  1. In a mixing bowl combine all the Beetroot Gravlox ingredients and rub together ( this will help release the oils in the orange zest and dill)
  2. Line a pan with plastic wrap and sprinkle some of the salt and sugar mix down
  3. Place the raw wild for salmon sockeye salmon fillet skin down on top of the salt and sugar mix
  4. Coat the flesh of the salmon with the rest of the salt and sugar mix
  5. Wrap the fillet up with plastic wrap
  6. Place another pan on top of the fillet and add some weight to the press down on the fillet 
  7. Let the salmon cure for 24 hours
  8. After 24 hours unwrap the fillet and wash the cure off with water
  9. Place the rinsed fillet on a wire rack lightly cover with plastic wrap but dont have the plastic touching the salmon, you want the air to dry the fillet for another 12- 24 hours

For Sour Cream Mixture

  1. Mix together all sour cream mixture ingredients

For Mini Latkes

  1. In a food processor shred potato and onion and add to a large mixing bowl 
  2. Mix in the egg, baking soda, flour, parsley salt and pepper
  3. Heat oil 
  4. With a small scoop make mini latkas 
  5. Allow to cool
  6. Mix together the sour cream, chive, salt and pepper and lemon zest
  7. Place about a tablespoon of sour cream on latka and thin slice of the cured salmon 
  8. Garnish with chive 
  9. Enjoy!

Notes

Curing the salmon is a process that involves the fish sitting for around. two whole days. The gravlox should be made ahead of time due to this.

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Crispy Rice with Spicy Sockeye Sushi

The freshest ingredients make for the best sushi! The perfect crunchiness of crispy rice and spicy tender sushi may be the only finger food you ever need in your life! Preparing the rice ahead of time makes for a quick assembly. Enjoy with nori and wasabi for a full bodied flavor!

Servings: 25

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 10 mins
  • Total Time: 10 mins

Ingredients

Instructions

Ingredients

For Spicy Mayo Sockeye Sushi

  • 1 ¼ Lb Pride of Bristol Bay Sockeye Salmon
  • ¼ Cup Kewpie Mayo
  • 2 Tbs Sriracha
  • 1 Tbs Scallions
  • Salt, to taste

For Crispy Rice

  • 2 Cups Sushi Rice
  • 1 Tbs Sugar
  • 3 Tbs Rice Wine Vinegar

Instructions

For Spicy Mayo Sockeye Sushi

  1. Slightly defrost Sockeye salmon so it is soft enough for the knife to go through it
  2. Remove the skin
  3. Small dice/ mince Pride of Bristol Bay Sockeye salmon and place in mixing bowl 
  4. Add in kewpie mayo, sriracha, salt and thinly sliced scallions
  5. Cover and set aside in the fridge while rice is pan frying

For Crispy Rice

  1. Make 2 cups of sushi rice as directed on packaging
  2. Heat sugar and rice wine vinegar in pan to dissolve sugar
  3. Gently incorporate mixture to cooked rice
  4. Line a cookie sheet with parchment paper and spread the rice to a half inch to inch thickness and cool / freeze (at least one day ahead of time)
  5. (after 24 hours) Take the frozen rice out of the freezer and set out for 5-10 minutes to soften slightly, cut the rice into bite sized cubes 
  6. Dredge in flour and pan fry the rice cakes to golden brown
  7. Remove from oil and place on paper towel or rack to let excess oil drip 
  8. Place 1 to 2 tablespoons of the spicy salmon mix on top and garnish with chive or scallions 
  9. Enjoy!

Notes

This recipe requires the rice to cool/freeze for 24 hours, after cooking and before crisping. This step should be done ahead of time.

Chef Nicole recommends serving this dish with nori strips and wasabi.