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Smoky Salmon Dip


  • 1 pound fresh skinless, boneless salmon cut in four pieces
  • 2 teaspoons smoked paprika
  • 1 cup cream cheese
  • ¼ cup capers
  • ¼ cup lemon juice and zest of half a lemon (about 1 teaspoon)
  • 2 tablespoons finely diced red onions
  • 1 teaspoon black pepper
  • 1 tablespoon chopped parsley



    Poach the salmon in 2 cups water and 1 teaspoon smoked paprika for 4-6 minutes on medium-high heat, covered (do not boil). Remove and chill for at least 30 minutes. Mix all other ingredients together until smooth. Break salmon into bite size pieces and fold into cream cheese mixture. Chill for 20-30 minutes then serve with celery sticks, corn chips, and carrots or rolled in a leaf of iceberg lettuce.


Fresenius Medical Care is sponsoring Chef Aaron McCargo, Jr., star of the Food Network show “Big Daddy’s House,” who brings his passion for big, bold flavors and fun family cooking to dialysis patients as part of its Healthy Lifestyles initiative.