Salmon Cakes

This past weekend we had guests over.  And, I planned to make salmon on the grill.  However, our plans changed so my thawed salmon was never used that day.  No problem, I made it the next day!  But, without our guests, we had way more than we needed to feed just our family.  So, that yummy Simple Salmon recipe that I raved about having no leftovers, left me with a ton of leftovers simply because I cooked so much.

As good as that meal is, I really didn't feel like serving it the same way again.  So I found this recipe on Eating Well's site and thought I'd give it a whirl.  I am so glad I did!  They were a HUGE hit!  According to the site, the recipe takes about 45 minutes total time to prepare.  I never kept track of the time, but it sounds about right.  This is an easy meal to make ahead, so dinner time isn't so stressful.  Oh, and while you could eat them without the Creamy Dill Sauce, you would be totally missing out on a whole new realm of yumminess!

• INGREDIENTS
• 3 teaspoons extra-virgin olive oil, divided (I used unsalted butter)
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley (I used dry)
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

PREPARATION

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Super Simple Salmon

This is another yummy fish dish.  "If you wish to wish a wish, you may swish for fish with my Ish wish dish."  Haha!  How much do we love Dr. Seuss?  I digress... back to the recipe.  Again, very few leftovers (unfortunately) with my crew.  AND any leftovers there were, they were claimed by a very excited 20 month old!  Ah, to self sacrifice in the name of love!  Good thing he's so cute!  Seriously, though, this is an incredibly easy and delicious recipe from allrecipes.com.  I was surprised at how quickly the fish cooked up on the stove, as salmon is very thick, and I turned it only in the last 2 minutes of cooking (it took me a while to try to figure out how exactly to flip such a long fish).  I think the kids actually drooled at the table for this stuff.  Amazing!  Please try!  You won't regret it!

• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 4 (6 ounce) salmon
• 2 tablespoons butter
• 4 lemon wedges (I didn't have any on hand, so I sprinkled mine with some lemon juice instead-- no one else wanted any, so I don't think it's all that necessary.)

1. Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
2. Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

Broiled Tilapia Parmesan

If there's one thing I can say about my kids' eating is that they really are not picky when it comes to protein sources.  (Beans may be a bit harder to sell unless carefully wrapped in a tortilla, maybe.)  They especially love fish, and they like it simple, or extravagant... however it comes, as long as it comes!  I found this recipe during Lent one year on allrecipes.com.  And, like many of the recipes that sound good while I'm looking for something new to try, they get printed and stuck in a pile, forever forgotten.  (Which is another reason for this blog!)  I recently found it again, as I was cleaning out my cabinet full of recipes and cookbooks and decided to try it.  Of the 2 lbs of fish purchased (for 2 adults and 3 kids 5 and under), I think there may have been enough for one lunch the next day?  If there was any left for lunch, it certainly wasn't much.  This fish is deliciously seasoned, moist, and pretty easy to prepare.  True, there are a few ingredients, but trust me-- oh so worth it!  It's mostly dried seasonings you likely have in your pantry anyway!    

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.