Smoked Salmon Dip | #SoLetsPigOut

It's summer, bikinis are overrated, and it stays light out super late. So….LET’S PIG OUT. But seriously. #SoLet’sPigOut is a virtual potluck hosted by two super cool gals, Emily and Gina. It’s basically a rad excuse to get together with some of the coolest people on the internet-block/planet for a midsummer celebration of the season's finest eats. I’m talkin’ apps, snacks, desserts, entrees, drinks…all the recipes you need for a really great summer potluck, from 25 awesome food bloggers. I’m bringing the smoked salmon dip!

Thick, creamy, smoky, delicious. This dip is a staple in my family. My mom has been making it my entire life.

My hometown is nestled in between the Columbia River and the Klickitat River, bordering towns with names like Trout Lake and White Salmon, so needless to say, there was a lot of fish in my childhood. Like, a lot of fish. My parents were pretty avid fishermen (fisherman & fisherwoman? fisher-people?) when I was growing up, especially during salmon season. Amanda and I refer to one summer of our lives as “The Summer Mom and Dad had OCFD.” That’s obsessive compulsive fishing disorder, in case you were wondering. We were middle school aged, so old enough to be home alone, but too young to drive. Did I mention we lived in the middle of nowhere, miles away from friends? Oh, and we only had 5 tv channels? And this was before internet-at-home? Yeah, we really had to use our imaginations back then.

So anyway, Mel & John were out salmon fishing from sun up to sun down every single day (ok, maybe they worked too, who knows?), leaving Amanda and I to fend for ourselves. Maybe that’s where I learned to love cooking? Survival, I tell you. She and I both remember the cupboards being bare that summer, but that’s probably just our memories playing tricks on us—if you saw my parents’ cupboards you’d understand why that probably wasn't true...I think they’re preparing for the zombie apocalypse. But about the salmon: we literally got tired of salmon. It’s the one thing we remember eating that summer. We basically lived off of my dad’s hot-smoked-canned salmon, grilled salmon (either Jamaican jerk rubbed or mayo-seasoning salt rubbed, which by the way, makes the best grilled salmon ever), and batches of Mel’s salmon dip (made from leftover grilled salmon and/or salmon that she cooked just to make dip).

Now, of course, I realize how lucky we were. What I wouldn’t give for unlimited salmon that doesn’t cost a month’s rent! Leftover salmon? Please. These days I make Mel’s salmon dip with store bought canned salmon, because you better believe if I’m forking out a full paycheck for fresh fish, I’m grilling it and eating it all in one sitting right then and there. Luckily, Mel’s dip recipe has some secret ingredients that give the illusion of tons of super smoky smoked salmon, without actually using smoked salmon. Genius, that woman! 

This recipe is also super simple and comes together in the blink of an eye, which means you'll have extra time to make other #SoLetsPigOut potluck recipes! YES! Check out the recipes at The Pig & Quill and So…Let's Hang Out! 

Mel's Smoked Salmon Dip

We have lots of good canned salmon in the PNW, but if you can't find anything local, I've found the Trader Joe's canned salmon is pretty good! Just avoid anything that has skin with it, no bueno. Use 2 6oz cans, or equivalent cooked salmon. For fun, I bought a little 2 oz chunk of smoked salmon and mixed that in as well. You can serve with any crackers or veggies, but the classic summer-of-OCFD version calls for Saltine crackers. 

2 6oz cans salmon, drained

2 oz chunck of smoked salmon (optional)

1 8oz brick cream cheese, softened to room temp

1 tablespoon prepared horseradish sauce (more or less, depending on preference)

1/4 teaspoon liquid smoke

1/4 teaspoon fresh lemon juice

salt & pepper to taste

Stir everything together until fully combined. That's it! Add more lemon juice or liquid smoke if you desire. Store in the fridge in an airtight container. 

PS. I knew making this dip look pretty would be a challenge. The quickest way to tell if food looks gross? Have a second grader take it to school for lunch and see how many kids make fun of it and are grossed out by it. Yep, I was that second grader you guys. In the end I was the lucky one with this dip in my lunch, but man, sometimes a kid just wants a Lunchable like everyone else, ya know?   

Soba Salmon Noodle Bowls

Before we talk about that delicious amazing soba salmon bowl, let's talk about… books! As much as I love TV, I also loooove reading. I just finished Cutting for Stone, by Abraham Verghese. I love him. So much detail. I kept having to set the book down to do wikipedia research. I love that. 

I read his first book, My Own Country, three times in college. It took me a few chapters to get into Cutting for Stone, but I generally have two, and sometimes even three books going at once, so I was fine. My Kindle bill is through the roof, and my bookshelf is taking over Evan's office (i.e. our spare room that's also Biscuit's room). What should I read next? I'm eyeing Beautiful Ruins, by Jess Walters. I love the cover! I totally judge books by their covers. Actual books, not people.

Ok, sorry. Now we can talk about that soup. Guys, I've made this soba noodle bowl like six times since November. It's so good! I first had something like it at Tom Douglas' Seatown restaurant, and immediately ran home to make it. Ok, not immediately, because I was really full. But, you know. 

Even though there are a few different steps, like making the broth, broiling the salmon, boiling the noodles, sautéing the mushrooms, and boiling the eggs (sheesh!) it comes together pretty quick. And tastes really good, light, and simple. Just make it already! 

Salmon Soba Noodle Bowl

Serves 2 people

Broth

1 teaspoon sesame oil

2 mushrooms, diced super small (I used shiitake)

2 garlic cloves

1 teaspoon fresh grated ginger

2 cups broth

2.5 tablespoons soy sauce

1/2 Tablespoon rice vinegar

In a pot, heat oil over medium, and add mushroom. Cook for 5 or so minutes, until browned and sautéed (don't burn), and add garlic and ginger. Cook for a minute or so, and add broth, soy sauce, and vinegar. Bring to a boil, then turn down and simmer while you prepare everything else. 

Salmon (adapted from this recipe)

1 green onion, minced

1 tablespoons soy sauce

1/2 tablespoon rice vinegar

1 tablespoon honey

1/2 teaspoon minced fresh ginger

black pepper

2 six oz. salmon fillets, skinned

1 teaspoon sesame seeds

Whisk green onion, soy sauce, vinegar, honey, ginger, and black pepper together. Put salmon in a ziplock bag, and add sauce. let marinate for 15 minutes (in the fridge). Preheat broiler. Line a baking pan with foil and coat with cooking spray, and add salmon, skinned-side down. Broil the salmon 4 to 6 inches from the heat until cooked through, 5 to 8 minutes. Add sesame seeds for last minute of cooking. 

Noodle Bowl Assembly

1 baby bok choy, white part thinly slice, green leafy part set aside

1 cup sliced mushrooms (I used shiitake)

3-4 ounces dried soba noodles

2 hardboiled eggs, halved

sliced green onion

Sriracha, to taste

Boil soba noodles according to package directions. Lightly sauté the sliced white parts of the bok choy with the mushrooms. In shallow bowls, add noodles, then add eggs, mushrooms and bok choy, and bok choy greens. Pour hot broth over noodles, and top with green onions. Add sriracha, to taste. 

Grilled Salmon Sandwiches {with Bacon!}

Lots of exciting things are happening. In the last 2 weeks, I indulged in a beast of a feast at Burning Beast, ran my 4th Ragnar Relay, threw a bridal shower, went to a bridal shower, shook it all night at a joint bachelorette party, hung out with a BFF who's visiting from the UK, celebrated Amanda's 29th birthday (ps. when Mel was 29, Amanda was 8, and I was 6…whoa! Mel also had a wicked perm in those days), and won a softball championship. No big deal. 

I also made grilled salmon sandwiches with bacon and sun dried tomato mayonnaise (I wanted to name them slammin' salmon sammies… but then I'd sound like Rachel Ray). I like my salmon pretty simple, not covered in a lot of heavy sauces or tucked between other attention-stealing ingredients. Which is why it may be surprising that I couldn't get enough of these sandwiches, with sweet and tangy mustard-honey-thyme glazed salmon surrounded by attention hogs like bacon and sun dried tomatoes. It worked. Somehow, people, this combo just worked for me. And I think it will work for you too. You can cook the salmon on a grill or under the broiler. I actually sort of did both… our gas grill's propane tank ran outta gas about half way through, so these tasty-fresh filets were finished under the broiler, which was actually kind of awesome. The salmon got a nice smoky flavor from the grill, and then a perfectly caramelized glazed top from the broiler. I totally planned that. 

Grilled Salmon Sandwiches 

Adapted from Food & Wine 

2.5 tablespoons grainy mustard

2.5 tablespoons honey

1.5 tablespoon mayonnaise

1.5 teaspoon fresh thyme

4 six ounce salmon fillets, skinned

Vegetable oil

Salt

Fresh ground black pepper

1/2 cup mayonnaise

1/2 cup pureed sun dried tomatoes

splash cider vinegar

salt & pepper to taste

8 slices cooked bacon

Lettuce

4 hamburger buns, toasted 

For Salmon: Light grill, and brush with oil. Mix the mustard, honey, mayo, and thyme. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Carefully flip and grill for 3 minutes longer, until the salmon is almost cooked through. Flip again and spread each fillet with a hearty layer of glaze. Turn and grill until glaze is gooey and cooked into salmon, about 30 seconds. For a cleaner, less fishy flavor, scrape the grey flesh off the bottom of the salmon after cooking. Broiler method: Preheat  broiler. Line a heavy rimmed baking sheet with foil, and spray with nonstick spray. Arrange the oiled, S&P'd salmon fillets on the baking sheet and broil for 2 minutes. Spread sauce over the salmon and continue broiling until the cooked through, about 5 minutes longer.

For Mayo: Whisk together mayonnaise, sun dried tomatoes, vinegar, and s&p. Taste and adjust as necessary. 

For Sandwiches: Spread bun with mayo, top with lettuce, salmon, and bacon. 

One Fish, Two Fish...

If there's one thing I love but am not willing to pay insane prices for... it's salmon. I grew up in the Columbia River Gorge (not to be confused with the Gorge Amphitheater in George), and John and Mel have always been avid fishermen. Growing up, we never had a shortage of salmon. What we couldn't eat fresh off the grill (awww...not BBQ salmon AGAIN) went into salmon dip and jars and jars and jars of John's can't-be-beat smoked salmon. We were spoiled. When I moved to Seattle 6 years ago, I was amazed at the price of salmon... What!? People actually pay that much money for such tiny little pieces? We used to catch a full summer's worth for the price of a few fishing licenses! And the price was the least of my concerns... you should see how people up here cook salmon! Baby sized salmon steaks!? Boiled, baked and broiled!? Drenched in fancy sauces, frilly dressings, and other oddities covering up the fantastic flavor of the salmon itself!? I had never experienced such blasphemy. No one knows how to do salmon like John and Mel.

As time went on, and trips to John and Mel's became shorter and less frequent throughout the years, I started realizing how lucky we were with all that fresh, delicious salmon we had growing up. Now, with the ridiculous price of salmon, the small, sickly portions available at stores, and my lack of a charcoal grill, I'm salmon deprived. Amanda and I were both feeling a lack of salmon in our lives, so we gave the 'rents a call and said to pull a fish outta the freezer, because we were comin' home!

We headed down to the country last weekend, for a few days with John and Mel. Not only was it nice to get out of the city, but we also knew what we were in store for. BBQ salmon, done the way salmon should be done, prepared how we've had it our entire lives. Mel and John always grill up a whole fish. One side, 'for the grown ups' is rubbed down with spicy Jamaican jerk seasoning. The other side is slathered with an unlikely combo of mayo, seasoning salt, and lemon juice. John throws them on the old charcoal Weber (grilled with skin on, of course), and the results are pure magic.

Salmony, spicey, smokey, fresh, and delicious. Combined with a salad picked straight from Mel and John's garden, followed with homemade (hand picked) huckleberry ice cream and four-layer lemon cake, all consumed out on the deck with family and friends, fresh country air, and a killer view of the Columbia River and Mt. Hood. Heaven. With eats like this, Mel and John never have to worry about us not coming home to visit.