These smoked salmon deviled eggs are another addition to my creative collection of deviled egg recipes. Pickled Beet Deviled Eggs, Red Wine & Blue Cheese Deviled Eggs and Sushi Deviled Eggs are all big hits so far. I used the egg-dying trick again with these, and while the color of the eggs looks visually beautiful, these eggs aren’t pickled, so the flavor of the egg doesn’t really change.
Dying the eggs is a fairly simple process, and requires boiling the eggs a day ahead. All you need to do is boil the eggs, peel them and then let them soak overnight in a mixture of boiled onion skins and a little turmeric powder. The mixture turns them a brilliant orangey-brown, which looks lovely paired with smoked salmon.
I used (hot) smoked salmon in these deviled eggs instead of cured salmon, like lox or gravlax. Smoked salmon is cooked with low heat and is more similar in texture to grilled or poached salmon. It flakes when you cut into it, making it easy to slice off big chunks for the deviled eggs.
I love cold cured salmon just as much for the silky texture, but am reserving this type of salmon for a different recipe, which will pop up on Love and Duck Fat in the near future.
The firm texture and smoky flavor of the salmon is the perfect topping for the lemony egg filling. Chopped capers add a nice pop of tartness and very finely-chopped celery gives the eggs a burst of freshness and crunch. Chopped green onion is really the only garnish needed for this elegant appetizer that looks like you slaved away when it’s actually very simple.
I’ve learned a few tricks making all of these eggs. Check them out below to see if you use these techniques:
In a medium saucepan, onion skins and turmeric to a boil. Cover, reduce heat and simmer for 15 minutes, until the water turns a deep golden color. Allow to cool completely. Strain liquid and set aside.
Boil & Peel Eggs: Place eggs in the bottom of a large saucepan and cover with water so they are completely submerged. Add 1 teaspoon of baking soda to water. Heat until water comes to a gentle boil. Simmer eggs for 8 minutes. Drain and rinse eggs under cold water.
Crack egg shells on the counter top, and roll them gently on the counter with your hand. Carefully peel under running water and set aside.
Add eggs to onion/turmeric water and refrigerate at least 2 hours to overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, lemon juice, mustard, salt, cayenne pepper, capers and celery. Fill egg whites with yolk mixture and top with a schunk of salmon. Sprinkle with sliced green onion.
I’m writing this blog after a succession of recipe “fails” that has me wondering if I should be writing recipes at all. They weren’t epic fails, but when you botch a birthday cake, Christmas cookies and sugar cookies within a few weeks, it’s enough to shake your confidence. Then I think about why I started Love and Duck Fat in the first place. One of the reasons was to challenge myself to learn something new. When you challenge yourself, there are usually failures involved, or it wouldn’t be a challenge.
Baking (and dessert making in general) is hard for me. Why? It requires precision. I spent years as an artist learning to embrace happy accidents, paint drips, imprecise lines and sloppy paint. This is very hard to do when you are trained from childhood to color within the lines. I learned to love imprecision because it was more beautiful, wild and freeing. Even to the viewer’s eyes. That is what I wanted to aspire to in art, and I can’t say I ever got there, but I was close.
Baking is just the opposite. It requires exact measurements, precise cooking times and a perfectly steady hand if you want your decorating to look anything close to edible. So I challenge myself with chocolate pumpkin cakes, but I am the first to admit baking is not my forte.
I am embracing my fails as learning experiences and moving on, albeit in a direction I’m more comfortable: seafood.
I was able to get my hands on a gorgeous fillet of wild Sockeye salmon, and paired it with a creamy dill sauce, black Beluga lentils and sautéed leeks. I love the color of the salmon against the dramatic black of the lentils, similar to another recipe where I paired salmon with black rice. The Beluga lentils are a little more expensive and hard to find (buy them on Amazon). They are round in appearance and glisten like caviar, thus the name. You can substitute French green or brown lentils, and the taste will be just as good.
Bring the lentils, vegetable broth, and 1 teaspoon of salt to a boil in a heavy saucepan. Add the garlic clove and bay leaf. Reduce heat to a simmer. Cover and cook on low heat for 20-25 minutes until lentils are tender-firm. Drain and return to the pan. Drizzle with extra virgin olive oil and lemon juice. Season to taste with salt and freshly ground pepper. Keep warm and covered.
While the lentils are cooking, prepare the leeks. I like to cut them in half crosswise, and then quarter them lengthwise, into strips. Wash them well in cold water to make sure all the sand is removed. Dry well before cooking.
Heat olive oil and butter in a large skillet. Add the leeks and cook on medium-low heat for about 10 minutes or more, turning every few minutes. You want them to brown slightly and become very soft. Sprinkle with salt and taste.
Pat salmon dry and season both sides with salt and pepper. Heat the oil or butter on medium-high heat in a nonstick skillet. When hot, place the salmon in the skillet, skin-side-down. Place a sprig of dill on each piece. Cook the salmon for 4 minutes, then turn. Cook another 2-4 minutes, depending on the thickness of each piece, and how you prefer to serve. Remove to a plate.
Pour the white wine into the hot pan. Add the minced garlic and cook for 2 minutes. Add the cream and cook for another 2-5 minutes, until the mixture is thickened and creamy. Add the chopped dill and lemon juice. Season with salt and fresh pepper to taste.
In the spirit of full disclosure, this post contains an affiliate link to a product I purchased and used myself. I recommend this product. If you decide to buy any of these items, I may be able to buy a cheap cup of coffee someday from the commission I receive.
This delicious dish with wild salmon and dill sauce paired with black Forbidden Rice and simple green salad is full of healthy, antioxidant-rich ingredients. It’s low in saturated fat and high in omega-3 fatty acids. The taste is luxurious. I guarantee you won’t be disappointed!
Salmon is one of my favorite fish, but I have been steering away from Atlantic farm raised salmon for a while now due to the environmental impact of the farms and health concerns from chemical additives. When I can find fresh, wild salmon, I jump to purchase it. If you don’t eat a lot of wild salmon, the first think you’ll notice it the color. It’s usually much darker. To get that familiar pink color in farmed fish, they actually have to add carotene to the feed. Wild salmon is also more flavorful; unlike the near tasteless farmed variety. It can get confusing choosing which type of seafood is safe and good for the environment, which is why I love the site, seafood.edf.org, for great information on what types of seafood are safe to eat.
One of my favorite parts of salmon is the skin. I could eat it just by itself. It’s chewy, oily, crispy deliciousness. And when I start to think about all of that oil, I remind myself that it’s GOOD fat. Yes, this is the part of the fish loaded with omega-3 fatty acids that reduce inflammation and may just lower your risks of chronic disease. So, embrace this fatty treat and revel in its goodness. If you are one of those people who peel your fish skin off in disgust, give it another try. It may just be that it wasn’t cooked properly. The skin should be seasoned well, and really crispy. There’s a technique to this, and it’s pretty easy to get results like the best restaurants.
I paired the fish with black rice, also known as Forbidden rice. This heirloom rice was once grown just for Chinese nobility and can now be found in 4 pound bags on Amazon. I love the dramatic color, and prefer the complex, nutty flavor and chewy texture of black rice to brown. It has virtually the same antioxidant-rich bran as brown rice, but with the added health benefits of anthocyanins, pigments that produce the dark color. According to a report presented at a meeting of the American Chemical Society, “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La.
With this dish, I also included a mixture of organic baby greens from the market. I love SUPERGREENS! from Organicgirl. It has a colorful and healthy mix of red chard, Swiss chard and arugula. Tossed in a simple vinaigrette; it’s an easy and healthy side.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings
Preheat oven to 400 degrees Fahrenheit
To prepare the salmon, season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the fillets to the pan, skin side down. Cook until lightly browned, about 3-4 minutes. Remove the filets from the pan and transfer them to a baking sheet, skin side up. Place the fish in the oven and cook about 5-6 minutes more, until medium rare in the center and flaky on the outside.
To make the sauce, combine yogurt, lemon juice, olive oil and dill. Season with salt and pepper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 36 minutes
Yield: 4 servings
To prepare the rice, rinse under cold water. Saute shallots in olive oil until tender, but not brown, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Add shallot mixture, rice, stock, salt and pepper to a rice cooker. This is the time to stick your finger in the pot and taste the seasoning of the stock to make sure it tastes good. Now close the lid and allow to cook roughly 35 minutes. When the rice is cooked, add the lemon juice and stir.
This recipe makes enough vinaigrette for a few salads. Use just a splash for the amount of vegetable in this dish and save the rest for later.
Whisk together ingredients in a large bowl. Toss salad greens in the vinaigrette and serve.