Fish & Seafood, Food, Lent

Roasted Salmon

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You either love it or hate it.  I happen to love salmon and my husband is not a big fan.  So on nights when I am cooking for myself, this is a go to favorite.  It is quick and simple, but the most important step is to purchase fresh, sustainably sourced salmon.  Frozen fillets never taste good, especially when the preparation is so simple.  I love to have a fresh garden salad with this roasted salmon.

Ingredients:

2 fillets of salmon (6-8oz)

1/4 tsp of salt

1/4 tsp of coarsely crushed black pepper

Zest of one lemon

Olive oil for drizzling.

Method:

Pat the fillets dry and arrange on a tin foil lined baking tray.

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Season fish with salt, pepper and lemon zest.

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Drizzle with olive oil

Bake at 350F for 25-30 mins.

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Now FEAST!

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Brunch, Fish & Seafood, Lent, Lunch

Salmon Cakes Revisited

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A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch.  I love seafood in cake form.  I have posted tuna and salmon cakes before.  Here is another rendition of it!

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To start, you will need a whole bunch of tarragon, chives and parsley chopped up.  When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it.  This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.

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Next, roast the side of salmon, low and slow.  300F for about 40mins.  I simply seasoned the fish with salt and pepper.  I used two sides of salmons, because I wanted to make extra cakes for freezing.

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Flake the fish and add to a bowl.

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Add half the herb mixture or less depending on how much you like fresh herbs.  Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.

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Mix thoroughly and form into cakes.

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At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month.  Simply thaw in the fridge prior to frying.

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However, before you freeze them, I encourage frying up one piece and tasting this delicious creation.  Happy school lunching !

Asian, Lunch, Quick Dinner

Salmon Edamame cakes

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Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays.  Mostly yogurt and salads and grilled chicken and fish.  But now its time to cook again and make school lunches and dinners–back to the grind.  So, sticking to “let’s get healthy” idea, I can up with this recipe.  canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items.  You could turn it into burgers but like most of my cakes and patties I like them without the bread.  So here goes.

Ingredients:

2, 14.7oz cans of salmon

1, 9oz bag od shelled edamame

1/2 tsp of garlic

2 tsp of ginger

2 tsp of red pepper flakes

2 Tbsp of soy

A dash of lime juice

2 eggs

2/3 cups of panko

Method:

Flake the salmon after removing the skin and bones.

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Saute edamame with ginger, garlic, soy red pepper flakes.

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Blend the edamame mixture to a course texture.

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Mix with the salmon.  At this point you could taste the mixture to adjust salt.  I did not need to add any, you might.

Add eggs and panko and stir till mixed thoroughly.

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Form into 12 cakes using an ice cream scoop.  Brush the tops with a little bit of olive oil.

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Bake in a 350 degree pre-heated oven for 20-25 mins till golden.

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Serve hot !

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Classics, Comfort food, Dinner, Fish & Seafood

Lemon-Dill Salmon

Of all the fish recipes this is my favorite.  I love salmon and nothing like lemon and dill on it.  It is my go to celebration dinner when I am cooking for myself.  This is what you will need.

Ingredients:

Salmon fillets, trimmed and patted dry

Fresh lemon zest ( use as much as you like, I love lots of zest)

A dash of fresh or dried dill, again season according to liking

Salt and pepper to taste.

Method:

Preheat broiler on high.

Season the fillets with salt and pepper, on both sides, liberally.

Sprinkle the lemon zest and dill on the top and place on a baking sheet.

Broil for about 10 mins till the fillet is cooked through.

Serve warm with green beans, sautéed spinach or roasted fingerling potatoes.

enjoy !

Asian, Dinner

Soy-Ginger Glazed Salmon

Salmon.  You either love it or hate it.  I am lover and will have it any form–smoked, grilled, baked, in sushi and in a salad.  This is a nice recipe with an Asian flare.  It is quick and you will have dinner ready in an hour.  I like to pair it with roasted broccoli, lentils ( both of these recipes will be up shortly), sweet potatoes or soba noodles.  Make it this week and liven up your summer dinner–heart healthy and yummy !

Ingredients:

1 lb of salmon filets (about 5 pieces)

1/4 cup soy sauce

2 tsp of crushed ginger

2 tbsp of honey

1 tsp of sesame seeds

1 tsp of crushed red pepper flakes

Method:

In a mixing bowl or a measuring cup, mix all the ingredients and microwave it for 5 minutes.  Stop after every minute and stir.  This allows all the ingredients to mix and marry together and the heat thickens the honey, making it a nice glaze.

Pour the marinade over the salmon and let it sit for about 15mins.

While the fish soaks up all the wonderful flavors, preheat the oven to 350

Bake the fish for about 20 mins (till cooked through) and then broil it on high for the last 5mins to get a nice crust.

Garnish with some extra seasame seeds and scallions ( I did not have any–but I think it would add color and a nice freshness to the rich fish)

Serve hot with your choice of sides !