SALMON AND CUCUMBER BOATS
Provided by Jennifer Iserloh
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.
SALMON BOATS
A light and tasty salad for lunch. Salmon other than red sockeye can be used, but the flavour won't be as good.
Provided by _Pixie_
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine all the ingredients except the cucumbers.
- Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
- Run a fork lengthwise down the cucumber to make a pattern.
- Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
- Fill cucumber halves with salmon mixture.
Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 1.2, Cholesterol 81.5, Sodium 419.2, Carbohydrate 7.7, Fiber 1.1, Sugar 4.2, Protein 13.8
ENDIVE-SALMON BOATS
Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Spread about 1 teaspoon cream cheese inside each endive leaf.
- Top each with salmon strip, capers, onion and dill weed.
Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
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