Party Plans

Mother’s Day Brunch

Moms deserve only the best, so for Mother’s Day Brunch this year, I’ve created a menu of salmon three ways.

I like working with New Zealand King Salmon because it is some of the highest quality salmon available on the market and has a high oil content, which adds to the savoriness of the fish and offers a higher level of Omega 3 fatty acids.

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  Grilled Salmon Salad Nicoise

  Very easy and pretty family style platter of grilled salmon, french green beans, boiled eggs, potatoes, tomato wedges and arugula (anchovies are optional) tossed with a delicious Dijon vinaigrette.
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  Salmon Cake Eggs Benedict

  Hold the bacon and skip the English muffin…this dish reinvents a brunch classic; eggs benedict with homemade salmon cakes topped with poached eggs and spicy hollandaise sauce.
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  Salmon Ceviche

  Fresh ingredients are what make this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you’ll get rave reviews.
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  Classic Peach Bellini

  Serve these dishes with the perfect Mother’s Day cocktail, a bellini! Click the link above for my Classic Peach Bellini recipe or find out how to make your own bellini bar for your guest of honor to customize to her liking!

Three tips to selecting the perfect piece of Salmon:

1. Buy only what you intend to cook with-in 24 hours! Have an idea of how much salmon you intend to cook immediately. Refrigerate you salmon ASAP, this meat is fairly delicate and will spoil outside if neglected for an extended period of time.
2. Farm raised vs wild caught salmon
   • Wild caught salmon tends to be a bit leaner and has an overall richer, gamier flavor.
   • Farm raised tends to have more oil and an overall more tender texture with a creamy flavor.
3. Most importantly…Ask to smell your fish! The filet should smell sweet with a bit of saltiness if it is fresh, if it is stinky – toss it! Visually inspect your fish, flesh should be firm and together. Feathering of the flesh and slimy skin signals DANGER!
   • Color varies depending on the particular variety of salmon and is not as important of an indicator as quality and condition.

 

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