Honey Smoked Salmon – YUM!!

Colorado’s Best
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It can be tough to create simple, healthy recipes the whole family will love, but Chef Keith Jones, from The Honey Smoked Fish Company, knocks it out of the park with this amazing seafood dish.  We devoured it and you can too, because he shared the recipe:

Honey Smoked Salmon and Scallop Sauté

Serves 4

1/2 pound Honey Smoked Salmon, at room temperature

2 tablespoons olive oil

1 pound bay scallops

1 pound cherry tomatoes

1 jalapeno

1/2 red onion, thinly sliced

2 cloves garlic, rough chopped

Juice and zest of 1 lime

1 bunch cilantro

2 tablespoons olive oil

1 tablespoon garlic, minced

1 cup shredded cabbage

1 cup julienned zucchini

Salt and pepper to taste

In a food processor combine the tomatoes, jalapeno, red onions, garlic (rough chopped), lime juice, zest and cilantro and rough chop this to create a Pico de Gallo, seasoning to taste. In a large sauté pan drizzle in 2 tablespoons olive oil and when hot sauté the cabbage for about 3-5 minutes until wilted. Then add the zucchini and continue to cook until it’s wilted maybe another 3-5 minutes, seasoning to taste. In a separate small pan, heat another 2 tablespoons olive oil and sauté scallops until tender maybe 5 minutes, seasoning to taste. To assemble place cabbage mixture on bottom of plate, top with scallops and flaked Honey Smoked Salmon then top with Pico de Gallo.

NOTE: You may use any flavor of Honey Smoked Salmon (Original, Cracked Pepper, Chipotle lime or Cajun)

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