Salmon Patty/Burger with Sriracha

Okay, how boring are Salmon patties?  Right....  It's always been, "this is what I have in the house right now, so we HAVE TO eat it!"  This little change up makes it much more flavorful..  Another good option is make smaller burgers and serve as sliders on buns with shredded lettuce and sliced tomatoes.  

These burgers do not shrink when cooked,

1 ea. 14.5 can of Pink Salmon drained and excess liquid squeezed out.

1 ea. sleeve of soda crackers divided crushed and divided**

1 small yellow onion finely diced

2 tablespoons finely diced green or red bell pepper

1 ea. large egg, slightly beaten

1/2 teaspoon mustard powder

Salt and Pepper to taste

1/3 cup Sriracha Sauce  (see below)

Cheese Optional

Vegetable Oil for frying 

**You can also used Ritz crackers to bump up the flavor even more.  Use two sleeves instead of one when using the Ritz crackers.

Sriracha Sauce

2/3 cup mayo

2 teaspoons Sriracha sauce (you can adjust the amount to your taste)

Mix completely.

After draining and squeezing out as much liquid as you can from the salmon, put into a medium bowl and add 1/2 of the crushed crackers along with the remaining ingredients.  Mix well.  Form into four (4) burgers.  Place the remaining crushed crackers on a plate, gently press crackers into the burger. (Burgers will break easily).

Add enough oil to your pan so that the burgers will be coated but not "deep fried".  (About an 1/8" to 1/4" depth in pan)  Heat should at Medium High.  Once oil is hot add burgers and fry until golden brown on both sides.  Add cheese topping if desired a minute or two before you are ready to take them out of the pan,

Once done, place on paper towels to absorb any excess oils.

Serve the remaining Sriracha Sauce on the side with the finished burgers.

Cod and Kale Veggie Soup

Makes 4 servings

4 slices bacon (about ¼ pound), chopped (if you do not have the bacon you can use 1-2 tablespoons bacon grease)
1 medium onion, chopped
1 teaspoon Old Bay Seasoning
3 New potatoes diced (about 2 cups diced)
1 Carrot pealed and thinly sliced
1 cup Button Mushrooms chopped
1/2 cup frozen corn
4 cloves of garlic minced
4 tablespoons flour
1 or 2 8-ounce bottles clam juice
½ cup water
4-6 drops of hot sauce
1 tablespoon dried parsley
¾ cup whipping cream
Coarse kosher salt and freshly ground pepper
½ pound Pacific cod, cut into 1-inch pieces
Finely chopped Kale (about 2 cups)
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion and mushroom. Saute until the onion is tender, about 5 minutes, add diced new potatoes and saute for a couple minutes. When potatoes, carrots and frozen corn start to soften stir in the Old Bay Seasoning and minced garlic. When you an smell the garlic add 4 tablespoons of flour, coating vegetables. Add the clam juice, ½ cup water. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes.
Add the cream and drained bacon to the chowder. Add hot sauce and dried parsley. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.

Battered Cod and Mountain Dew

I had some really nice cod in the freezer... Husband likes batter fried fish... what to do...Husband does not like beer batter.. so this is what I came up.  The picture is terrible..taste was great.

Basic recipe:  1 cup of flour and one 7.5 oz. can of Mountain Dew.
1+ lbs. Cod Fillets cut into serving size pieces.

Now to make it your own.

I added:

1 heaping teaspoon Chili Powder
1/4 teaspoon celery salt
1/2 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano

Mix the dry ingredients and add the Mountain Dew.

Mix well.

Dry Cod (fish) well. Lightly dust fish with Corn Starch then dredge the fish in the batter mix. Heat your oil of choice.  (I used corn oil) Fry until golden brown.

Try it you might like it...husband went back for seconds.

Hoisin Glazed Salmon

What a great simply recipe.  Husband thought it might be a little sweet for his tastes.  Served with fresh kale/balsamic vinegar and oven fried sweet potatoes.

Simply Recipes

Quick and easy broiled salmon fillets with a hoisin sauce glaze.

Skin-on salmon is fine to use in this recipe. Just marinate it skin-side up, and cook it skin-side down.

Prep time: 35 minutes
Cook time: 10 minutes
Yield: Serves 4.

INGREDIENTS
2 Tbsp hoisin sauce
2 teaspoons soy sauce
1 Tbsp lime juice (can sub rice vinegar)
1-2 teaspoons sugar
1 large garlic clove, smashed and minced
4 6-ounce salmon fillets
Vegetable oil, for greasing the broiler pan

METHOD
1 Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
2 Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler. Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.

Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

Simply Recipes http://www.simplyrecipes.com 

Salmon and Oven Baked Sweet Potato Fries

Now that I am retired, I am learning how to take more time in planning and preparing our meals.  Trying to eat "healthy". 

Last nights meal.

Sweet Potato Fries.

Coat with Olive Oil and seasoned with Garlic Salt and Pepper.  Oven baked.

Brussel Sprouts...sorry they are the frozen kind with Ricotta Cheese instead of butter. 

Salmon-Coated with Olive Oil seasoned to taste.  Ours had hickory smoke salt and pepper.

Salmon and Sweet Potato Fries were placed on a foil lined baking sheet and put in a 350 degree oven for 20 minutes or until done.

Serve Salmon with your favorite fish sauce.

Macadamia and coconut crusted fish w/Crunchy pineapple relish

By: JeanMarie Brownson 

Macadamia, coconut crusted fish
Prep: 20 minutes
Cook: 10 minutes
Makes: 6 servings

"Crispy-crunchy gets our vote every time," wrote JeanMarie Brownson in her column Dinner at Home. Her memorable pan-fried fish dish won our vote, and stomachs, handily.

6 pieces (about 6 ounces each) skinless fish fillets, such as mahi mahi, each about 3/4-inch thick
1 teaspoon salt
Freshly ground pepper
1/2 cup dry roasted macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 cup flaked or shredded unsweetened coconut
2 tablespoons chopped fresh cilantro, chive or parsley (or a combination)
1/4 teaspoon ground ginger
2 egg whites
2 tablespoons vegetable oil
Lime wedges
Crunchy pineapple relish, see recipe below

1. Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Mix chopped nuts, breadcrumbs, coconut, herbs, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg whites and remaining 1/4 teaspoon salt into another shallow dish; beat lightly with a fork until frothy.

2. Dip fish into egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Put onto a wire rack set over a pan. If desired, refrigerate an hour or so.

3. Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.

4. Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.

Crunchy pineapple relish
Mix 1 cup finely diced fresh pineapple chunks, 1/4 of a seedless cucumber, finely diced (peeled if desired); 2 tablespoons finely diced red onion, rinsed; 2 to 3 tablespoons chopped fresh cilantro, chive or parsley (or a combination); 1/2 teaspoon fresh lime juice; drizzle of sesame oil; 1/4 teaspoon salt and freshly ground pepper to taste in a small bowl. Let stand, stirring once or twice, about 20 minutes.

Salmon and Lentils With Moroccan Tomato Sauce

Ingredients
1 cup lentils, rinsed
14.5 ounces reduced-sodium, fat-free chicken broth
1 1/2 teaspoons whole or ground fennel seed
1 teaspoon whole or ground coriander seed
3/4 teaspoon whole or ground cardamom pods
3/4 teaspoon whole or ground cumin seeds
3 whole cloves (or 1/8 teaspoon ground cloves)
cooking spray
1 shallot, peeled and chopped (about 1/4 cup)
2 garlic cloves, minced
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
14.5 ounces tomatoes, peeled, no salt
1 teaspoon hot sauce (or to taste)
12 ounces wild salmon fillet (4 3-ounce fillets), boned and skinned
1/4 cup organic almonds, sliced, toasted, and divided (optional)Preparation
In a medium saucepan over medium-high heat, bring lentils and broth to boil; reduce heat to low, cover and simmer 20 to 25 minutes or until lentils are tender.
Meanwhile, put all whole spices in a grinder and process until well ground or combine ground spices in a small bowl.
Coat skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic; sauté about 5 minutes until translucent. Mix in 1 1/4 teaspoons of the spice mixture, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring constantly, 2 minutes.
With electric blender, pulse tomatoes just until roughly puréed; add to pan with hot pepper sauce (if using) and heat through. Set aside.
In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets.
Heat large skillet over medium-high heat. Coat lightly with vegetable cooking spray; add salmon to pan without crowding. Sauté salmon 4 minutes; turn, cover and cook 3 to 6 minutes longer, depending on thickness, or until cooked throughout.
Stir two tablespoons almonds into lentils; divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds.
Makes 4 servings.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 343
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol:44 mg
Sodium: 512 mg
Total Carbohydrate: 29 g
Dietary Fiber:14 g
Protein: 28 g
Recipe Source: California Almond Board