Easy Salmon Cakes

Easy Salmon Cakes

http://www.eatingwell.com/recipes/easy_salmon_cakes.html

From EatingWell:  Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

4 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Nutrition

Per serving : 324 Calories; 10 g Fat; 1 g Sat; 3 g Mono; 129 mg Cholesterol; 21 g Carbohydrates; 31 g Protein; 7 g Fiber; 585 mg Sodium; 97 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Foil Packet Fish

Foil Packet Fish
farmin_mama

1 package frozen tilapia filets (5), thawed
5 pats of butter (1 Tbsp)
salt/pepper
5 cloves garlic
dill, dried
1 lemon sliced in half
5 pieces aluminum foil - about 12" wide

Place 1 thawed tilapia filet on a piece of aluminum foil, season w/ salt & pepper. Place 1 pat of butter on top of filet, mince 1 clove of garlic over butter and season w/ dill to taste. Squeeze a bit of lemon juice (about 1 tsp) over filet and fold up packet, seal up ends. Place on cookie sheet, repeat for remaining filets. Bake at 375 for 15-20 minutes. Be careful when opening packets as there will be steam coming out.

Honey-Lime Fish Tacos

We had Honey-Lime Fish Tacos for dinner tonight and everyone including all three of my LOs had seconds and thirds. DH said to make this again for sure. For the Sauce you heat up the marinade on the stove, which was delicious it has a sweet tart flavor. The fixings we topped our tacos with: coleslaw mix, chopped tomatoes, chopped fresh cilantro, feta cheese, sredded cheddar cheese and sriracha. We used warmed corn tortillas for our tacos. This was sooo yummy! The only changes I made to the recipe was dredging the fish in panko crumbs instead of flour and baking the fish @ 425 for 8-12 minutes.

Honey-Lime Fish Tacos
Printable Recipe

Ingredients:
6 (4-6oz) fillets tilapia
zest and juice of 2 limes
1 Tbsp olive oil + more for cooking
3 Tbsp honey
3/4 tsp salt + more for dredging
3/4 tsp pepper + more for dredging
1/2 tsp garlic powder
1/2c flour (white or whole wheat pastry flour work best) (we used panko)
small fajita-size flour tortillas (Corn tortillas)
shredded lettuce, cheese, or other favorite taco toppings

Directions:
Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours*

When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.

While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.

To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

Brown Sugar and Soy Sauce Salmon

Brown Sugar and Soy Sauce Salmon (amargrewal1974)

I wanted a salmon recipe that wasn't your typical lemon, honey or mayonnaise recipe.this one was really really yummy and easy.

3-4 Salmon fillets
3 cloves garlic minced or 1/2 tsp garlic powder (or to taste)
1/4 cup water
1/4 cup reduced sodium soy sauce
1/3 cup brown sugar
1/4 cup olive oil (or veg oil of you don't have olive oil)
1/2 tsp pepper
1/4 tsp red pepper flakes (optional)

Put all ingredients except salmon into a Tupperware container and mix well or into a large ziploc freezer bag. Add salmon fillets and coat well with marinade. If there's skin on fillets, lay skin side up so meaty portions are in marinade. Put in fridge 1-3 hours.
Grill on BBQ, George foreman grill or other grill 10-12 min or until fish flakes and is cooked.
I baked in oven in foil lined pan at 375 degrees for 20 min as the fillets were thick.

Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets
Amy - amylz
Yields: 6 servings

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey 1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh
oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving

Whitefish with Lemon Vinaigrette

(lottiev via Giada De Laurentiis)

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

6 servings

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3 shallots, thinly sliced
• 1 large head radicchio (about 12 ounces), coarsely chopped
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup fish broth
• Salt and freshly ground black pepper
• 6 (5 to 6-ounce) whitefish fillets, such as tilapia
• All-purpose flour, for dredging
• Lemon Vinaigrette, recipe follows

Directions

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:

• 1/4 cup fresh lemon juice
• 1/4 cup lightly packed fresh Italian parsley leaves
• 2 cloves garlic
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Sweet Salmon Bake

Sweet Salmon Bake
Cindy J via Charmed on YouTube

1/4 cup maple syrup
2 tablespoons reduced sodium soy sauce
1 clove garlic, minced
1 tsp Wasabi paste
1 large salmon filet
2 Tbs toasted seasame seeds, for garnish
1 scallion (green parts only), cut into thin 1 inch ribbons

Directions
1. In a small bowl, mix the maple syrup, soy sauce, garlic, and Wasabi paste.
2. Place salmon in a resealable plastic bag and marinate in the refrigerator 30 minutes to an hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Wrap fish and marinade in foil and bake 15- 20 minutes, or until easily flaked with a fork.
5. Pour leftover marinade into a small saucepan. Bring to a boil and simmer until reduced by half (the mixture should be nice, thick and syrupy).Serve drizzled with the additional marinade and sprinkle with toasted seasame seeds and scallions.

Baja Fish Tacos

Baja Fish Tacos

Sandy~Bettyinthekitchen

1 lb filets of white fish (cod, halibut, tilapia, orange roughy)
lemon pepper seasoning

8 warm corn tortillas (wrap in towel and microwave)

Sour Cream Sauce
1 cup sour cream (thinned with 2 T milk)(can substitute 1/3 cup each lite sour cream, lite mayonnaise and non-fat yogurt - really yummy!)
Pico Pica sauce or any red pepper sauce to taste
6 radishes, minced

Garnish
shredded cabbage (use a mixture of purple and green)
cilantro sprigs, optional
Cheddar, Chihuahua, Cotija or Jack cheese, shredded
salsa fresca or pico de gallo

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

Meanwhile, prepare the sour cream sauce and chill.

To serve, fold tortilla in half and layer with fish, cheese, sour cream sauce, salsa and cabbage.

Makes about 4 servings.

Pico de Gallo
1/2 cup diced white onion
1 cup diced roma tomatoes, seeded
3 sprigs chopped cilantro
1 jalapeno--finely chopped
1/2 tsp garlic salt
juice of one lemon (or lime)

Whitefish and Vegetable Gratin

Tonight we made the whitefish vegetable gratin. It was excellent. We are always looking for new ways to make fish more "restaurant" style and this was a winner. It was flavorful and robust. We used Fresh Cod (that my dad caught last week) and Chardonnay for the wine since that was the only white wine we had in house. Instead of using butter we used butter flavor cooking spray with the bread crumbs, just enough to wet them a bit. I also cut the amount of bread crumbs in half since we had less fish then the recipe called for. This is definitely something that is going into the rotation whenever we have some fish on hand. We served it with rice on the side. I spooned a little of the left over drippings from the pan over the rice. Used up the rest of the Chardonnay with the dish. Absolutely Superb!

Whitefish and Vegetable Gratin-
~*~Sandy~*~

A great flavor develops as the fish bakes in wine with a crumb-cheese topping. Use thin fish fillets for this dish.

1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
Salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (sub sherry)
3/4 cup dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400ºF. Arrange onion slices in a lightly sprayed or oiled 9x13-inch glass baking dish. Place fillets on top and sprinkle with basil, salt and pepper. Arrange mushrooms on top of fish, then tomato slices. Pour wine over all.

In a small bowl, toss bread crumbs with melted butter. Spread on top of fillets and sprinkle with Parmesan. Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.

Sandy's Variation: Heat 1 T oil in an iron skillet. Sauté onion slices until soft and lightly browned. Top with fish pieces, mushrooms, tomatoes, wine, and buttered bread crumbs. Transfer skillet to 400º oven to bake for 10 to 15 minutes.