Salmon & Caviar Pasta

Is there anything more mouthwatering to a diva than caviar and champagne? Divas take every opportunity to serve their guests caviar. Divas just need to be wary of sampling too much of the beluga while preparing the meal. The champagne needs watching, too. Divas like to cook with wine, but only occasionally does some make it into the food.

Salmon & Caviar Pasta

1/2 lb. angel hair pasta

1-1/2 cups cream

2 Tbsp. red onion, chopped, sauteed in olive oil

a few fresh chives, chopped

6 oz. smoked salmon pieces, cut into strips

2 oz. caviar


Cook pasta according to directions. Divas like al dente.
Drain and keep in colander.
Combine cream and sauteed onion in a saucepan over medium high heat.
Simmer 2 minutes.
Remove from heat.
Stir in remaining ingredients and serve over pasta.

Make into a meal: Serve with warmed spinach.

Wine: Oodles of Champagne

Perfect Quiche

My quiche always came out rubbery until I came across this recipe.  The diva that gave me this ran her own restaurant.  I was adding too many eggs and not enough cream.  This quiche is wonderful. 

4 eggs

2 cups half and half

1 cup shredded cheese ( cheddar, Swiss, or your favorite blend)

1- 1 1/2  cups of crumbled crispy bacon, cooked sausage, ham, broccoli (par cooked or frozen defrosted and drained) or whatever you like for filling ( mix them together)

¾ tsp salt

¼ tsp pepper

9” unbaked pie crust (Use a frozen deep dish and let it defrost while assembling ingredients).

Sprinkle meat or vegetable filling in bottom of pie crust. 

Sprinkle cheese on top of filling.

In a pretty bowl slightly beat eggs, add in the half and half, salt and pepper 

Add other seasonings if you like.

Pour mixture into  pie crust.

Place in oven at 425 for 15 minutes. 

Reduce heat to 300 degrees and bake for an additional 30 minutes or until knife inserted ½ way to center comes out clean.  

Let rest for 10 minutes before slicing.

Divine Deviled Eggs with Salmon & Capers

These are a delight. And if there is anyone still out there on the Atkins diet, these are for you. I had three for lunch and will have two for breakfast. I love how the salmon makes these a little bit pink.

Divine Deviled Eggs with Salmon & Capers

5 eggs, hard boiled

a bit of leftover salmon, smashed

2 scoops mayonnaise

1 scoop Dijon mustard

1 squeeze lemon

1-2 pinches dill

a bit of pepper and salt

3 dashes of hot sauce

Paprika and capers for garnish

Cut the boiled eggs in half and remove the yolk.
Mix the yolk with all the other ingredients except the garnish.
Fill the mixture back into the eggs and garnish.

Make it a meal: Serve ahead of Asparagus Lemon Chicken (see recipe)

Wine: Champagne

Salmon Rice Soufflé

I came across a version of this recipe when I had some leftover cooked salmon and was bored with cream cheese and lox for breakfast. This worked splendidly. I used Gouda for rich flavor and brown rice for fiber.

The recipe I saw said to pour it all into an oblong casserole dish. Why on earth does that matter? I put it into my pretty round white casserole dishes and it was fantastic! The current man in my life didn’t complain one bit about the shape of the casserole.

Salmon Rice Soufflé

1 c. cooked rice

1 c. grated cheese

2 small shallots, chopped

1 can salmon (or use cooked leftovers)

2 eggs, beaten

dash salt

1/4 tsp. dry mustard

1/4 c. melted butter

1 c. milk

Mix rice, cheese, onion and salmon.
Mix the remaining ingredients in a pretty bowl.
Stir into salmon mixture.
Pour into an oiled casserole and bake at 350 degrees for 35 minutes.

Make it a meal: Serve with steamed broccoli.

Wine: Pinot Noir

Salmon with Mustard-Dill Sauce

This recipe calls for salmon steaks, but I think they are too bony. I go for filet every time. One of the things that makes this recipe so easy is you probably have most of the items on hand. What respectable diva does not have wine on hand?(photo by House of Sims)

Salmon with Mustard-Dill Sauce

1 1/2 lbs. salmon cut into four pieces

1 cup white wine

1-2 minced shallots

1 big handful dill

1/4 cup plain yogurt (Greek yogurt is the best)

2 spoonfuls of Dijon mustard

2 squeezes honey

2 squeezes of lemon

Place salmon in a baking pan and pour wine on top of them.
Sprinkle the shallots over them and bake at 400 degrees for 12 to 15 minutes.
Baste with the wine once or twice (in between sips of your own).
Meanwhile, mix dill, yogurt, mustard, honey, and lemon in a pretty bowl.
Place cooked salmon on warmed pretty plates and drizzle mustard mixture over them.

Make it a meal: Serve with a fresh side salad.

Wine: Pinot Noir

Salmon Wellington

Talk about elegant and easy. This recipe is everything I wanted this web site to be. I served this to my favorite guinea pig, my mother-in-law. She is my favorite, because she loves everything I make. Unlike my husband. He actually tells me when he thinks something did not hit the mark. Bastard. Pork Wellington used to be my go-to dish for company. Now this is.

Salmon Wellington

1 box puff pastry (I use Pepperidge Farm)

1 lb. salmon filet

handful of spinach

1 beaten egg

1 can cream of mushroom soup

a few splashes of sherry

a splash of half & half

Thaw the puff pastry, and cut each sheet in half.
Cut the filet into four pieces.
Place each piece of salmon onto a puff pastry piece.
Salt and pepper to taste.
Place some spinach on each salmon.
Wrap the salmon pieces in the puff pastry and pinch shut.
Paint some egg on top of each puff.
Bake at 400 degrees for 20 minutes.
In the meantime, heat the mushroom soup.
Add the sherry and half & half.
Spread the heated soup on each dinner plate and place the salmon puff on top.

Options: Saute shallots or onions and garlic to place atop salmon pieces with the spinach.

Make it a meal: Serve with roasted garlic and a baked potato.

Wine: Pinot Noir, Rose, or Chardonnay

Bacon-Wrapped Salmon Over Spinach

This dish is so easy. I am lucky the man in my life loves salmon. Of course, being a man, he also loves bacon. He adores this dish, and divas love adoring men. This recipe serves two. In the oven, the bacon bastes the salmon, so there is no need for a sauce.

Bacon-Wrapped Salmon Over Spinach

1 lb. of salmon fillet, cut into 3 or 4 pieces

3-4 slices of bacon (turkey bacon is fine)

salt & pepper

a couple of spoonfuls of Dijon or spicy brown mustard

1 large shallot (or a few slices of onion), chopped

2 glugs olive oil

1 bag fresh spinach, stems chopped off

Salt & pepper each fillet, then smear with a bit of mustard.
Wrap each piece of salmon fillet with a piece of bacon (tuck the ends underneath).
Bake at 350 degrees for 12-15 minutes depending on the thickness of salmon (salmon should flake when done).
If needed, broil for 1 minute to finish cooking bacon.
Meanwhile, saute shallots in olive oil 3-5 minutes.
Add spinach and cook and stir for 1-2 minutes.
Serve salmon over spinach.

Make it a meal: What else do you need?

Wine: Pinot Noir or Chardonnay

Salmon with Lime Sauce

This one is muy easy and the presentation is fabulous. (photo by VirtualErn)

Salmon with Lime Sauce

1-2 lbs. of salmon, grilled any way you like

½ cup lime juice

1 tbsp. soy sauce

1 tsp. sugar

spinach, cooked (I microwave frozen spinach when I am pressed for time and fresh spinach sautéed lightly in olive oil when I my hair and face are already done.)

Mix the lime juice, soy sauce and sugar.
Make a bed of spinach, lay salmon on top, and spoon sauce on top.

Options: Substitute grilled asparagus for spinach.

Make into a meal: Serve with sweet baked potato sprinkled with brown sugar.

Wine: Pinot Noir or Zinfandel

Kettle-cooked Crunchy Salmon

This is the ultimate summertime salmon dish. Serve this to your guests as the sun is setting over the lake.

Kettle-cooked Crunchy Salmon

1 ½ lbs. salmon

salt & pepper

a couple of big handfuls of kettle-cooked potato chips (like Lay’s or Cape Cod)

½ capful of lime juice

a few sprinkles of dill

1 glug of olive oil

Lay the salmon on a baking sheet skin side down, then salt & pepper.
Crush potato chips coarsely in a bowl; add lime juice, olive oil, and dill then mix.
Coat the salmon with the potato chip mixture.
Bake at 400 degrees for 20-25 minutes when the chip coating is nicely browned.
Serve on a pretty platter.

Make it a meal: Serve with grilled asparagus and wild rice or scalloped potatoes.

Wine: Pinot Noir

Smoked Paprika Roasted Salmon

At first I wasn’t crazy about this recipe. However, by the third bite of my salmon, I was hooked. The smoked paprika put out by McCormick made a big difference.

The salmon only needs to be marinated for 30 minutes, but I make it ahead of time and let it soak all day. Then there's more time to soak in the tub before dinner.

The original recipe that I tried from a cooking magazine called for orange peel, but I just can’t stand it. I do not like orange peel or lemon peel in my food. I like the juice and the fruit of these foods, but not their packaging. While a more sophisticated palate may enjoy the Lemon Pledge taste of orange and lemon peels (they call it zest—isn’t that fun), you won’t find that ingredient in my recipes. (Photo by krosssbow)

Smoked Paprika Roasted Salmon

1/4 cup orange juice

2 tablespoons plus 1 teaspoon olive oil, divided

1 teaspoons Thyme Leaves, divided

1 pounds salmon fillets

1/2 tablespoon brown sugar

1/2 tablespoon Smoked Paprika

1/2 teaspoon Cinnamon

1/4 teaspoon Sea Salt


Mix orange juice, 2 tablespoons of the oil and 1/2 teaspoon of the thyme in small bowl.
Place salmon in glass dish, pour in marinade, turn to coat.
Refrigerate 30 minutes or longer for extra flavor.
Mix brown sugar, smoked paprika, cinnamon, 1/2 teaspoon thyme and sea salt in small bowl.
Place salmon in greased foil-lined baking pan.
Discard any remaining marinade (that means pour it down the drain).
Rub top of salmon evenly with smoked paprika mixture.
Roast 10 to 15 minutes at 400 degrees or until fish flakes easily with a fork.

Options: Add a package of slivered almonds

Make into a meal: Serve atop sauteed spinach.

Wine: Pinot Noir

Salmon Croquettes with Tartar Sauce

Croquette is a fancy word for cakes. These are like crab cakes, only bigger. I make these the size of a burger, but I didn’t want to call them salmon burgers. This diva prefers to serve her guests salmon croquettes. You can make them ahead of time, too.

You don’t have to serve these with any sauce. Some like a dill or mustard sauce. My recipe is simple. Some divas like to mix it all in a food processor. That’s an extra step. I just stir well.

There are so many options with this recipe that it is hard for a diva to decide. Fry or bake? Onion or shallot? Chives or scallions? Sauce or sans?

I saw one recipe that called for corn and catsup. Yuck. Must be a southern thing.

Of course fresh salmon is best, but sometimes divas don’t always have time to shop for and mash fresh salmon.

Salmon Croquettes with Tartar Sauce

Tartar Sauce

3 big spoonfuls mayonnaise

1 small spoonful relish

½ capful of vinegar (I like champagne vinegar)

1 small spoonful capers

1 dollop Dijon mustard

Croquettes

1 can salmon

1-2 tbsp. chives

2-3 pinches dill

squeeze of lemon juice

¾ cup bread crumbs

1 shallot, chopped, sautéed

dashes of salt and pepper

options: red pepper, onion, , scallions, onion powder, garlic

Mix all the other ingredients.
Form into 4-5 patties.
Refrigerate if you are making them ahead of time.
Fry patties in olive oil about 1 ½ minutes per side until golden brown.

Alternately the patties can be baked at 350 degrees for about 15 minutes until golden brown.

Make into a meal: Serve atop ½ wheat bun with greens that have been drizzled with a vinaigrette. Or skip the bun altogether.

Wine: Pinot Noir

Bourbon Salmon

Susan is a fellow golfing and skiing diva. At a recent tournament, Susan brought this gorgeous dish which we quickly handed off to our grill master with strict instructions not to overcook.

This salmon is strong and bold. This is big flavor fish. Do not serve this at garden parties. It is much more suited for the night before a serious 9-hole golf tournament where everyone follows the rules. Along with this recipe Susan instructs us to eat well and laugh often. We complied.

Bourbon Salmon

4- 6 oz salmon fillets or steaks

3/4 cup bourbon whiskey (Maker's Mark used)

1/3 cups brown sugar, packed (Spenda brown sugar used)

3 Tablespoon honey

2 teaspoon soy sauce

1 teaspoon ginger

1/2 teaspoon black pepper

Rinse salmon & pat dry.
Gently place salmon in large plastic bag.
In small bowl stir together the rest of the ingredients.
Pour sauce over salmon in bag.
Marinate in refrigerator for 1 hour or more.
Salmon may come apart if marinated more than a day.
Spray grill with non-stick. Save marinade.
Place fish on the grill.
Grill fish for 8-10 minutes while brushing with marinade.

Make into a meal: Serve salmon atop slightly wilted spinach (which has been steamed or sauteed). A mild pasta such as pasta primavera would be nice too.

Wine: Pinot Noir or something a little more bold like Cabernet Sauvignon.

Seafood Chowder

One of the things I love about this recipe is how the fish gets steamed. Make this for your friends to eat on the beach at night around a fire. No skinny dipping! Who am I kidding? Divas love to skinny dip. (photo by VirtualErn)

Seafood Chowder

1 lb. Salmon or your favorite white fish

1 lb. Shrimp, cooked

1 lb. potatoes, diced

5-6 bacon cut into small strips

few thick slices of onion

1 glass of white wine—2 if you're having one yourself

butter—depends (see below)

splash o’ sherry

1 can evaporated milk

Pour a glass of chardonnay, and keep nearby for sipping.
Fry bacon at the bottom of a cooking pot. Drain most of the fat.
Atop the bacon, layer potatoes, then onion, salt & pepper.
Repeat until potatoes and onions are gone.
Add wine and enough water to not quite cover the vegetables.
Place fish over the top, cover, and turn on the stove burner to medium.
Cook until the potatoes are tender and the fish flakes, about 20 minutes after the boil begins.

To the cooked chowder:
Add the can of evaporated milk, put in the butter (skinny people put in a few pats, I put in ½ stick or more), sprinkle pepper over the top to taste. Drizzle a spot of sherry. Swig a spot o’ sherry. Cheers!

When ready to serve:
Drop in cooked shrimp.
Reheat until the butter melts.

Make into a meal: Serve in deep bowls with bread, muffins or biscuits and a salad.

Wine: Chardonnay or a medium-bodied Sauvignon Blanc

Rosemary Baked Salmon

I got my love of salmon from my mother, the anti-Diva. She is the anti-diva because she irons EVERYTHING (divas don't iron) and she makes appointments for pedicures (divas just show up and expect prompt service).

This is the best salmon ever. And EASY.

Rosemary Baked Salmon

Mash together:

1 tbsp. rosemary

a pinch of salt

a bigger pinch of pepper

2 or more cloves garlic, chopped

2/3 cup breadcrumbs

Add:

a few glugs of olive oil to make a paste

Use a fork to put the paste on 1 1/2 lbs. of salmon.

Bake:

450 degrees 10-12 minutes, until salmon flakes

Serve salmon with green beans and roasted red potatoes.

Wine: Pinot Noir

Ciao!