Drop cream cream cubes on
top of salmon mixture and set aside.
Not exact matches
Top your cracker with the cream cheese
mixture and finish off with a small piece
of smoked
salmon and additional dill for garnish.
Sprinkle spice
mixture evenly over
top of each
salmon filet.
Think
salmon topped with a sautéed tomato, tuna
topped with a creamy tofu sauce, hamachi sitting beneath thin slices
of jalapeno pepper, fluke under a pine nut studded green salad, chopped eel with sesame and avocado and lightly seared tuna with an onion
mixture and garlic chips.
NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half
of the
salmon mixture on the bottom
of the pan, then add your cream cheese, and then spread the second half
of the
salmon mixture on
top.
Rub
top of salmon evenly with spice
mixture.
Lay 1/3
of the chile strips on
top, sprinkle with the dill, and arrange the
salmon over the
mixture.
Remove the
salmon from the oven and
top with half
of the herb butter;
top the potatoes with the rest
of the butter
mixture.
Spread Dijon mustard - honey
mixture on
top of fillets, this will allow the chopped hazelnuts and panko to adhere to the
salmon.
Lay
salmon skin side down and generously rub
top of each with
mixture, pressing into
salmon to adhere.
To serve, place each portion
of salmon on a serving plate, then
top with 1/4
of the artichoke
mixture.
of Chobani
mixture on each cracker;
top each with a piece
of salmon.
Divide the
salmon among pumpernickel toasts;
top each with about 1 and 1⁄2 teaspoons
of the yogurt
mixture.
Place several spoonfuls
of the spinach
mixture on
top of the
salmon, smoothing it out so that it does not spill over the sides.