Category Archives: salmon

Southern Style Salmon Patties 2.0

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If you are thinking along the same lines that Kevin did you are asking yourself why in the heck I named this dish Southern Style Salmon Patties 2.0. Well, the reason I named it that was because this is my “Upgraded” version of the Southern Style Salmon Patties I learned how to make when I lived in North Carolina. I learned how to cook those first Southern dishes from my ex Mother in Law. That woman is a seriously good cook, but what was so funny is that (and I found out later is quite the norm for many cooks in the south) she didn’t use measurements. It wasn’t a cup of this and a tablespoon of that. It was a bit of this and a pinch of that, etc. When she taught me how to make cornbread one of the instructions read “add enough to make it the thickness of pancake batter”. I was a bit confused at first and had a lot of trial and error. But eventually caught on and still consider those recipes some of my favorite ones

So I am in no way saying that the original way I was taught to make them is wrong. No way, those were some seriously good salmon patties! Those patties had a ton of crushed up Saltine crackers in them that, while they tasted fabulous, added a lot of calories and sodium. Plus they were fried in a lot of oil. I wanted lighten them up and let the salmon flavor to shine with a few other flavors in the supporting cast. So that is where this recipe comes from.
Of course if you want to eat them “Southern Style” you need to have beans and coleslaw and cornbread right? Well I did make the coleslaw lighter, but had to make pinto beans (although in the south we had shelly beans which are OMG sooooo good!!). Even though I have been subbing black beans for pinto beans in all of my recipes lately, you just need pinto beans for the right flavor in my mind. The cornbread was left out (sadly) as I was trying to lighten the menu. But trust me it will make appearances occasionally. There is no way I could forgo corn bread forever!!
I realize this picture is not as pretty as the others but I had to show you how to put it together if you have never eaten them this way. WOW that picture makes me seriously hungry. This is one of the meals I could eat every week and I never leave leftovers!!!

Southern Style Salmon Patties 2.0
3 6-ounce cans of boneless skinless pink salmon (I get mine at Costco in a 6 can bundle)
4 green onions, chopped (whites and greens)
1/4 cup flat leaf parsley leaves, chopped (reserve about 1 tablespoon for garnish if desired)
Zest of a small lemon
2 eggs, beaten
1 1/2 cup plain bread crumbs
salt and pepper to taste
Coleslaw (see recipe below)
15-ounce can of Pinto beans (I used Bush Beans)
Add salmon plus the juice to a large bowl and flake with fork. Mix in the green onion,parsley, lemon zest, and eggs. using your hands combine. Add your bread crumbs (may need more if the mix is not thick enough to form patties). salt and pepper to taste.
Spray a large flat bottomed skillet with Non stick olive oil spray, coating it well. Heat over medium to medium high heat (depends on your stove, I hate my electric ggrrrr). Form into 8 patties. Working in batches fry the patties on one side until golden brown, flip and repeat.
Spicy Coleslaw:
  • 1 bag coleslaw mix from produce area (green and purple cabbage and carrots)
  • 3/4 cup light or fat free mayonnaise
  • 1/4 to 1/2 onion, grated (depending on how spicy you want it)
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons white vinegar
  • 1 tablespoon dry mustard (a palmful)
  • 2 teaspoons celery salt
  • Salt and freshly ground pepper

In a small bowl mix mayonnaise, onion, sugar, vinegar, mustard, celery salt, salt and pepper. Pour mayonnaise mixture over coleslaw mix and stir to combine. Refrigerate for at least 1 hour to allow flavors to meld.

Ladle a scoop of pinto beans onto a plate. Place 2 salmon patties on top of them and the top the patties with a scoop of coleslaw.

ENJOY!!!

Food Star Friday – Planked Salmon with Egg Sauce

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One of the things I love so much about Food Star Friday’s is that I try things I wouldn’t normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don’t know why, I just did. 
On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several “What’s” “Ummmm’s” and “is that really what you are making?” Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn’t help myself! 
I am sorry the photos don’t do the salmon justice, this was very good!
Planked Salmon with Egg Sauce
FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

  • Olive oil

FOR THE EGG SAUCE:

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped

  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional

Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Salmon with Avocado Salsa

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I was cruising around Pintrest one day, oh well let’s be serious I cruise Pintrest EVERYDAY, and found some recipes for salmon. Since we have some wonderfully fresh salmon around here right now I knew I wanted to find a new salmon recipe. It was Memorial Day weekend and we already had plans to make ribs with baked beans and potato salad (recipes will be posted for those soon) so I wanted to make something light and summery. When I found this recipe it all but leaped off the screen and smacked me in the face screaming “Make me, make me!!”. It was from a blogger I had never read before. Her blog is called Laylita’s Recipes and she has some seriously good stuff there! 

I am a huge avocado fan as well. I mean I have been known to slice up an avocado with a bit of salt and lime juice and make a lunch out of it! I have so many avocado recipes pinned, I could make an avocado dish every night for 2 weeks I think. So yes, I was a happy camper to find this. When I first told everyone what I was making I got some strange looks. Everyone here tends to be a bit of a “purist” when it comes to salmon. Grill it, or bake it with minimal seasoning so the flavor of the salmon is number one. I agreed with this idea to a certain extent but like I said, this recipe begged me to be made so I ignored that idea and set off to the store to pick up everything I needed. I bought my salmon and it looked so gorgeous and was so fresh I almost sliced off a bit and had a little salmon sashimi snack, but I fought off the urge and got down to the business of prepping everything.
I had wanted to grill the salmon on a cedar plank but couldn’t find any so we opted for a bit of tin foil to keep it from sticking to the grill because I wanted to cook the filet whole instead of cutting it into individual portions. I prefer it whole and feel that it makes it easier to cook the fish without drying it out. Could just be my weird thing, which wouldn’t be new, but it is how I like to do it.
The verdict? Let’s see, there were a lot of OhhEmmmGeee’s flying around. I was afraid fingers would get bitten as everyone went back for more before it was all gone. My son’s friend Avin was here, as well as my “adopted son” Ryan who was visiting from San Diego. So of the 5 people eating it, EVERYONE loved it. A couple “this is the best salmon I have ever had”‘s were heard as well. With Grilled Veggies with Garlic Balsamic Reduction along side, I will guarantee you that this is a meal I will be making again soon! 

Salmon with Avocado Salsa
based on a recipe by Laylita’s Recipes
2 1/2 to 3 pound salmon fillet
2 teaspoons salt
2 teaspoons roasted ground cumin (used McCormick’s new gourmet collection but regular cumin is fine)
2 teaspoons roasted ground coriander (again McCormick)
2 teaspoons sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper 
4 tablespoons olive oil, divided
1 red onion thinly sliced
1 avocado, pitted and cut into cubes
3 jalapenos, ribs and seeds removed and finely chopped (can use less if you don’t want it spicy or use Fresno peppers)
Zest from 1 lime, and juice from 2 limes
1/4 cup fresh cilantro leaves (a good handful), chopped
Salt to taste
Mix salt, cumin, coriander, paprika, onion powder, garlic powder, and black pepper in a small bowl. Drizzle the salmon with 1 tablespoon of the olive oil and then rub it with the seasoning blend. You don’t have to use it all if you don’t want it just depends on the size of your filet. 
In a medium bowl combine the onion, lime zest, avocado, jalapeno, cilantro, lime juice, and 3 tablespoons olive oil. Stir to combine, season with salt to taste. Place in the refrigerator until ready to be used.
Place tin foil over a baking sheet and lay your salmon on top. Curl the edges to make a little “tray” out of the foil. Cook the salmon on the grill over medium heat (about 200 degrees F) We cook it until the white fat comes to the surface.
Remove from the heat and top with the avocado salsa.