Salmon Cakes

Salmon Cakes

My 6 year old was home today with a nasty stomach bug and fever. I spent the day taking care of him. He needed lots of snuggling. Poor baby. For dinner, I was able to whip up something quick (and comforting) for the rest of us. These Salmon Cakes didn’t take too much time to throw together and they were really delicious. The capers and Dijon mustard added so much flavor.

I served the Salmon Cakes with arugula dressed with a homemade grapefruit vinaigrette (shallots, fresh grapefruit juice, white wine vinegar, sugar, salt, pepper, and olive oil) and Bird’s Eye Steamfresh Italian Style Protein Blend that I zapped in the microwave. The blend of whole grains, lentils, broccoli, white beans, and spinach (and some kind of sauce) was kind of bland, but wasn’t terrible (it tasted better mixed with the dressed arugula). Generally, I’m not a big fan of Bird’s Eye’s seasoned or sauced products. Their Voila! Skillet Meals are downright disgusting! I don’t know whose taste palette they are targeting, but it isn’t mine. Anywho, I was able to bundle a coupon and Ibotta rebate with a sale and got a package of the Protein Blend for free. I like free.

I had the afterthought of adding some dill to the salmon mixture. I love the flavors of salmon and dill together. I will definitely try it next time I make these Salmon Cakes.

Salmon Cakes

1 15 – 16 ounce can salmon, drained
1 tablespoon butter
1/2 small onion, finely diced
1 stalk celery, finely diced
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 egg, lightly beaten
salt and pepper, to taste
1/2 to 1 cup bread crumbs
2 tablespoons olive oil

Break up the salmon in a mixing bowl. You can remove the skin and the bigger bones if you want to. Set aside.

Melt the butter in a non-stick skillet over medium heat. Sauté the onion and celery until tender. Add the veggies to the salmon.

Add the capers, Dijon mustard, lightly beaten egg, salt, and pepper to the salmon and veggie mixture and combine well. Mix in the breadcrumbs, a little at a time, until the mixture is at a consistency where it is not too wet and it can be shaped into cakes easily. You may not use the full cup of breadcrumbs. Divide the mixture into 12 equal parts and shape each part into a cake with you hands.

Heat 1 tablespoon of olive oil in a non-stick skillet (you can use the same one you sautéed the onions and celery in) over medium heat. Add six of the salmon cakes and cook until browned on one side. Carefully flip the salmon cakes over and brown on the other side. Remove from the skillet and keep warm in a 250° oven (or toaster oven) while you cook the next batch. Heat the remaining 1 tablespoon of olive oil in the skillet and cook the remaining salmon cakes (as you did before). Serve warm.

Balsamic Glazed Salmon

Balsamic Glazed Salmon

This is a super quick and flavorful main dish for two. Each serving comes in at around 202 calories. Served with rice and a green veggie (like broccoli or asparagus), you have a healthy, low-calorie meal.

Balsamic Glazed Salmon

1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons maple syrup
1 clove garlic, finely minced
8 ounces wild salmon filets
salt and pepper, to taste

In a large skillet, combine the balsamic vinegar, water, maple syrup, and garlic over medium-high heat. Season the salmon filets with salt and pepper and place in the balsamic sauce in the skillet. Bring the liquid just to a boil. Reduce the heat to medium and cook, turning once, until the salmon is done, about 10 minutes. The balsamic vinegar sauce will have reduced quite a bit and thickened. You may have to add a tablespoon (or more) of water if the sauce is thickening too quickly


Fish Baked with Vegetables

This is one of our favorite meals.  It’s easy, healthy, satisfying, and worthy of serving to guests.  And because the fish and veggies are baked in foil packets, there isn’t much clean-up (that is always a good thing). 

There are endless possibilities for this recipe. By mixing and matching different types of fish, vegetables, and seasonings, you can create something different each time.  Some combinations (aside from my favorite combination – tuna or tilapia with onions, carrots, celery, cherry tomatoes, and capers with basil and thyme) I have tried include:  halibut with carrots, onions, and yellow squash seasoned with dill; catfish with carrots, celery, onion, tomatoes and green olives; salmon with leeks, capers, lemon juice and dill.   

When the fish and veggies are done cooking, I usually pour the contents over a serving of orzo on a plate.  While the fish and veggies cook, they create a wonderful sauce that the orzo soaks up…it’s a pleasing combination.

Fish Baked with Vegetables

fish fillets or steaks (I usually use tuna steaks or tilapia) – 1 fillet or steak per serving
julienned veggies of choice (I usually use carrots, onion, and celery)
*yellow squash
*bell peppers
cherry tomatoes, halved (or diced fresh tomato, or even canned diced tomato, in a pinch)
capers (could use green olives) (I use about 1 T. per serving)
thyme (dried or fresh)
basil (dried or fresh)
salt and pepper

For each serving:
Place a pat of butter on a piece (about 12 x 12-inch) of foil.  Top with fish, julienned vegetables, tomatoes, and capers.  season fish and vegetables with salt and pepper, thyme and basil.  Top with another pat of butter.  Sprinkle 1 T. of water (or white wine) over the fish and vegetables.

Fold edges of foil up and together in a double pleat to seal. Place on a baking sheet. Bake at 350 degrees for 35 minutes.

Serve with orzo, rice or pasta, a side salad and crusty bread (to mop up the juices).

Tortilla Crusted Cod in a Coriander Cream Sauce

Tortilla Crusted Cod in a Coriander Cream Sauce

From June 6, 2007:  I love El Milagro tortilla chips.  They are thin, crispy, and unsalted.  I discovered them in Austin, Texas and was estatic when they started selling them this year at the Super Target here in Fredericksburg, Virginia.  I save the crumbs at the bottom of the bag of tortilla chips to use for Migas, but wanted to find an additional use for them.  This was an experiment that went wonderfully right.  It was quick to put together.  I served it with a salad and a veggie medley of onions, garlic, zucchini, and golden hominy.  A great weeknight dinner.

Tortilla Crusted Cod in a Coriander Cream Sauce

cod fillets
ground coriander
tortilla chips, finely crushed
2 eggs, 1 seperated
1 T. water or milk
2 T. butter
6 T. heavy cream
1 T. capers
1 tsp. lemon juice
canola oil for pan-frying

Season cod with salt, pepper, and ground coriander.  In a bowl mix 1 egg, the seperated egg white and the 1 T. of water or milk. Dip fish in egg mixture and dredge in the crushed tortilla chips.  Pan fry over medium-high heat, turning the fish once, until golden brown, about 4 or 5 minutes.  Remove fish from hot oil and drain on paper towels.  Meanwhile, melt 2 T. butter over medium heat.  Add cream, 1/4 tsp. ground coriander, and seperated egg yolk; whisking.  When heated through (do not let it boil) and starting to thicken, add capers and lemon juice.  Serve cream sauce with the tortilla crusted cod.