Garlic Lover's Smoked Salmon
Keep frozen until ready to use. Thaw under refrigeration at 38°F or below. If unopened in fridge, use within 21 days. If unopened in freezer, use within 6 months. Once opened in fridge, use within 5 days.
|2 Servings Per Container|
|Serving size||2 oz (56g)|
|Amount per serving|
|Calories from Fat||30|
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Ingredients: Smoked Salmon (Pink Salmon, salt, cane sugar, spices, and natural wood smoke), organic olive oil, garlic and black pepper. Contains: Salmon|
12-16 oz prepared (refrigerated) favorite spinach, artichoke, and parmesan dip
4 oz SeaBear Pacific Northwest Smoked Salmon (try Traditional or Garlic Lover's)
1/4 cup shredded or grated Parmesan cheese
Minced fresh parsley, chives, or green onions for garnish, if desired
Crostini, bread sticks, or raw veggies for dipping
Heat oven to 425°F. Mix dip and salmon in an oven proof baking/serving dish. Sprinkle on the cheese and bake 10-15 minutes until dip starts to bubble around the edges and cheese is melted. Garnish, if desired, and accompany with bread or veggies for dipping; serve while hot. Tip: transfer to mini slow-cooker to keep warmer; top with additional salmon if desired.
4 oz SeaBear Pacific Northwest Smoked Salmon, chunked
1/2 cup mayonnaise or plain yogurt
1 Tbsp lemon juice
2 tsp Dijon mustard
1 Tbsp capers, drained
1/3 cup finely diced celery
1/3 cup finely diced onion
1/4 cup pickle relish (or diced cucumber), drained
1 large bell pepper, halved lengthwise and interior trimmed
1 Tbsp chopped fresh dill (or 1/2 tsp dried)
Pinch of fresh cracked black pepper
In a medium bowl, combine everything except bell pepper, dill, and cracked pepper. Portion salad into two halves of the bell pepper. Sprinkle on dill and pepper. Serve immediately or refrigerate.
The inspiration for this recipe came when a long-time employee shared his home-smoked garlic salmon with our team, and we all wanted more! With garlic in the brine, a light brushing of garlic olive oil, and minced garlic (along with cracked black pepper) on top, this is every garlic lover’s dream come true.
So easy -- simply thaw, serve and enjoy!
IT’S PART OF OUR NEWEST LINE!
Pacific Northwest smoked wild salmon has long been SeaBear’s signature, and we are thrilled to introduce our newest line of 4 delicious, flavorful varieties – each handcrafted from start to finish, and quick-frozen to lock in all the authentic smokehouse flavor.
TRY ALL 4 FLAVORS by selecting our Pacific Northwest Smoked Salmon VARIETY PACK, which includes one 4 oz. fillet of each flavor: Beergarden, Garlic Lover’s, BSB Brown Sugar Bourbon & Traditional.