SALMON PATTIES

Salmon Patties are easy to make, and good for you. They taste amazing

Ingredients

for the sauce MIX:

1/2 cup light mayonnaise 

3 tablespoons Dijon mustard

1/4 teaspoon chipotle hot pepper sauce

1 teaspoon steak sauce

pinch curry powder

For the Patties:

2 green onions

5 sprigs fresh parsley

25 round buttery type crackers

2 (6-ounce) cans boneless skinless pink salmon (drained)

3 tablespoons diced pimientos

2 eggs

butter cooking spray

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How to make them:

Combine in small mixing bowl: mayonnaise, mustard, pepper sauce, steak sauce and curry powder. Refrigerate until ready to serve.

Wash onions and parsley and pat dry. Remove large stems from parsley and place in food processor. Remove ends from green onions and cut in half. Place in food processor. Process 10 seconds, or until coarsely chopped.

Crumble crackers while adding to food processor. Add salmon, pimientos and eggs. Process 10 seconds, scrape down sides and process additional 10 seconds.

Preheat large sauté pan on medium-high for 2-3 minutes.

Remove mixture from food processor and form into four 1/2-inch thick patties.

Coat pan with cooking spray. Place patties in pan and coat top with cooking spray.

Cover and cook 8-10 minutes, or until golden brown, turning often to cook evenly. Serve with mustard sauce. 

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Fried Fish in Cornmeal Breading

This is a basic coating for fried fish. You can substitute any type of fish you like. You can also use this coating for vegetables.

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4 servings

What you need:

½ cup milk

1 tablespoon lemon juice 

4 (3 ounce) fillets cod

1 cup oil for frying

⅓ cup cornmeal

⅓ cup all-purpose flour 

1 teaspoon paprika

½ teaspoon ground black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

How to make it:

In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.

In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.

Fry fillets in hot oil until golden brown.

Make some hush puppies to go with this, recipe here

Crispy BBQ Chip-Flavored Salmon with Pickled Giardiniera Chimichurri

 

Fresh and spicy new way to cook Salmon, I call them pickled vegetables (Giardiniera Chimichurri) and they are just the right spicy. Make them ahead a day so the flavors and spices marinate the vegetables.

Mix the BBQ Chip Dust up then too so it will be ready to marinate the Salmon the day of cooking.

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What you need:

For the Pickled Giardiniera Chimichurri:

½ cup hot or sweet giardiniera (oil-packed Chicago-style is best; see note above)

2 tablespoons red wine vinegar

Salt and pepper, onion powder, garlic powder, everything bagel seasoning

For the Barbecue Chip Dust (see note above):

3 tablespoons turbinado sugar

1 tablespoon ancho chili powder

1 ½ teaspoons cayenne pepper

1 ½ teaspoons granulated garlic

1 ½ teaspoons onion powder


1 tablespoon kosher salt

1 ½ teaspoons crushed black peppercorns

For the Salmon:

Four 4-ounce skin-on salmon fillets

1 tablespoon Barbecue Chip Dust

1 tablespoon olive oil

Serves: 4

How to make it:

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform. Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed. Set aside.

For the barbecue chip dust, in a small bowl, mix all of the ingredients. Set aside 1 tablespoon and store the excess in an airtight container.

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour.  

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil.  

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more.   

Plate the fish skin-side up and top with the pickled giardiniera chimichurri.

Serve this with vegetables and cheesy grits, try them my recipes here:

Try my Green Beans with Bacon Recipe here

Marinated Salmon

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This marinated salmon is fresh salmon fillets flavored with olive oil, garlic and herbs, then grilled or baked to perfection. You'll want to grill salmon all summer long after you taste this easy marinade!

 Marinating Time30 minutes
 Servings 4
 Calories 274kcal

INGREDIENTS

4 salmon fillets 4-6 ounces each
4 tablespoons olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons chopped fresh parsley
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic
lemon wedges for serving

INSTRUCTIONS

Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.

Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.

Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.

Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!) I like to use a grilling stone and I don't scrape off the herbs I like it a little burnt.

Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.

Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.

Pan Seared instructions: Preheat skillet with a swirl of olive oil in the pan not too much, when skillet is hot, put the salmon in to cook over medium high heat. Cook 5-6 minutes on each side or until salmon is opaque throughout and nice and brown in skillet .

Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.

Seared Salmon

 

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I recommend using a Cast Iron Skillet for this recipe but you can make it in other skillets too, I do suggest you invest in a Cast Iron Skillet though, you won't regret it and they can last more than a lifetime.

What you need:

4 6- ounce skinless salmon fillets
2 tablespoons olive oil (divided)
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon thyme(fresh rubbed chopped fine) or dried can be used

1/2 teaspoon parsley(fresh rubbed chopped fine) or dried can be used 

14 teaspoon paprika

salt and pepper to taste

How to make it:

Heat up your pan over medium-high heat. Season the salmon on both sides with seasonings, salt and pepper. Add 1 tablespoon of olive oil to one of the pans. Arrange all 4 pieces of fish in the pan and cook until the salmon begins to brown, about 2 minutes. Flip and cook until the other side is lightly browned and the fish is cooked to medium, about 1 minute.  Careful not to overcook your Salmon

try this delicious Broccoli Potatoes Gratin Dish

Sweet and Sticky Salmon

What you need:

1 whole side salmon
for the marinade
2 tbsp each soy sauce, honey and rice wine vinegar
2-4 tbsp hoisin sauce
2 tbsp brown sugar
2 tbsp olive oil
2 garlic cloves, crushed

Top it with:
Everything bagel seasoning

How to make it:

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon in a baking dish that fits the fish, pour over the marinade. Leave in the fridge to marinate for at least 10 minutes, if you have time. Sprinkle the everything Bagel seasoning overall before cooking and a little pepper.

To cook, heat the oven to 425 F. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. 

Turns out nice and golden and so delicious, this is a very easy recipe.

Served with baked potatoes and purple hall peas

Fish Tacos

  

#recipeideas #whatsfordinner #Ilovetocook 
What's for dinner? Fish Tacos are so good, and kids will eat them right up. These are easy to make when you're in a hurry for a good dinner. The toppings can change depending on how you like them, and so can the dressings.

Serves 4-6

Ingredients

1 11-oz. box frozen breaded fish sticks 

1/2 teaspoon chili powder 

5 cups coleslaw mix (cabbage and carrots) 

1/4 cup mayonnaise 

2 tablespoons lime juice 

1/4 teaspoon chopped seeded canned chipotle chili in adobo(optional)

Salt and pepper 

8 5 1/2-inch corn tortillas, warmed 

1 cup tomato salsa

hot sauce if you like

extra toppings: avocados, extra onions

How to Make It

Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.

While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.

Place some slaw on top of each tortilla, top with 2 fish sticks, the cabbage mix, onions and a spoonful of salsa, fold up and serve.

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