Asian Salmon Patties

Based on the price we’re charged for fresh salmon, I usually only make this with frozen.  Still, frozen salmon (particularly brand name) can be equally as tasty, especially when done like this. 

227 g / 8 oz frozen salmon fillets, thawed and finely minced by hand

1 T finely chopped ginger

1 clove garlic, minced

1 green onion, finely sliced

1 t soy sauce

2 T minced cilantro

¼ c panko breadcrumbs

Freshly ground black pepper to taste

1 T vegetable oil

In a small bowl, combine everything but the vegetable oil.  Mix together well, cover with plastic wrap, and refrigerate for 1 hour.

Preheat vegetable oil in a non-stick frying pan over medium-low heat.  Form mixture into two patties.  Once pan is hot, add patties.  Cook for five minutes per side, or until browned and just cooked through.

Serve on buns or eat as is.  Excellent served with corn salsa.
http://kevskitchen.blogspot.ca/2012/04/corn-salsa.html

Asian Salmon Cakes

Hot, sour, salty, sweet.  They're all covered here, and the result is delicious.

213 g can sockeye salmon, drained and flaked

1 t minced ginger

1 t sugar

1 T soy sauce

¼ t sesame oil

1 t prepared hot mustard

1 T lime juice

1-2 green onions, sliced (depending on size)

Small handful chopped cilantro

Sprinkle white pepper

1 egg

1/3 c panko breadcrumbs

Combine all in bowl.  Cover with plastic wrap and refrigerate for at least one hour. 

Form into two patties.  Cook in frying pan with 2 t vegetable oil over medium heat until nicely browned on both sides. 

Excellent served with stir-fried broccoli.

Curried Salmon & Vegetables

The vegetables are completely interchangeable; I happened to have eggplant and chayote on hand, so that’s what I used.  Any combination of almost any vegetables will work.  

4 t canola oil

1 medium onion, cut into chunky pieces

1 chayote squash (also called christophene), cut into thick matchsticks

2 Chinese eggplants, quartered lengthwise and sliced in centimeter dice

2 plum tomatoes, diced

3 cloves garlic, minced

1 t minced ginger

1 level tablespoon curry paste

2 t lemon or lime juice

2 T tomato paste

½ c water

Small handful chopped cilantro (optional)

1 t canola oil

2 salmon filets (approx. 4 oz each)

1 egg

¼ c seasoned breadcrumbs

1 t curry powder

In a medium saucepan over medium-low heat, add 2 t of the oil, followed by the onion and chayote.  Cook, stirring often, until vegetables are tender, approximately 10 minutes.  Remove to bowl.

In the remaining 2 t of oil, sauté the eggplant until tender but still firm, approximately 10 minutes.  Remove to bowl with other veg.

Add the tomatoes, garlic, ginger and curry paste to the saucepan, cooking for a minute or two, and stirring to lift any brown bits stuck to the pan.  Add the lemon juice, tomato paste, and water, followed by the bowl of vegetables.  Stir well, bring to the simmer, and cook, partially covered, for an hour.  Check on it every now and then to make sure the mixture isn’t too dry; if it is, add some more water.

Twenty minutes before the vegetable curry is finished, break the egg into a flat bowl and beat with fork until blended.  On a piece of waxed paper or aluminum foil, combine the breadcrumbs and curry powder.  One by one, dip the salmon pieces into the egg, then into the breadcrumbs, turning over until all sides are well coated.

Heat a dry frying pan over medium-low heat.  Once hot, add the canola oil, and once the oil’s hot, add the salmon.  Cook, undisturbed, until the salmon is cooked two-thirds of the way up.  Turn salmon over, turn off element and remove frying pan from heat.  Cover with lid.

Stir the cilantro through the vegetables, if using.  Divide between two plates; top each with a piece of salmon, and dig in!



Broccoli & Salmon Bake

Wednesday night is usually fish night in our household, and this has more substance to it than serving a piece of fish with broccoli on the side.  Rice makes a perfect side.  Serves 2, but is easily multiplied.

1 medium head broccoli, washed and cut into small florets (include stems)

½ lb salmon (fresh or frozen and thawed)

1 T butter

½ lb mushrooms, halved or sliced

¾ c milk

2 T flour

¼ t dried thyme

1 clove garlic, minced

Salt & pepper to taste

1 T grainy mustard

1 T lemon juice

2 T grated Parmesan cheese

1 T dry bread crumbs

All the preparation can be done in the same saucepan if you’re not in a rush, provided you have a saucepan with a steamer insert.

Steam the broccoli over rapidly boiling water for two minutes (making sure you have a good 2” of water in the pan).  Remove broccoli from steam basket onto a dinner plate and allow to cool.

In the residual hot water remaining in the saucepan, add the fish fillets, cover, and allow to sit off the heat for five minutes.  At the end of five minutes, remove the salmon from the poaching liquid and put it with the broccoli.  Allow to cool. 

Dump out the remaining water.  Melt the butter in the saucepan over medium heat, and add the mushrooms, sautéing until they’ve released their liquid and it has evaporated.  Add them to the broccoli and salmon pile.

In a small jar, combine the milk and flour, cover with lid, and shake until smooth.  Add this mixture to the saucepan and cook over medium heat, whisking often, until thickened.  Remove from heat, and add the thyme, garlic, salt & pepper, mustard and lemon juice. 

Flake the fish with your hands over the saucepan, allowing the flakes to fall into the sauce.  Tip in the broccoli and mushrooms, and mix gently until combined.  Turn into a lightly greased 8 X 8 pan.

Mix the Parmesan with the breadcrumbs, and sprinkle evenly over the top. 

Bake in a preheated 425^o oven for 20 minutes.

One Person's Dream is Another's Nightmare

I admit it.  It's gross looking.  Call me what you will, but creamed salmon on toast is one of my go-to comfort foods (but only in solitude).  My partner doesn't care for it, which surprises me, as he's an absolute salmon freak.  Regardless, I understand.  However enjoying it alone is somehow that much more gratifying, free to reflect on the countless Friday nights of my youth on which it was served.  Childhood, childhood.

For two servings:

213 g can sockeye salmon, mashed
1 T flour
2/3 c milk
1/2 c frozen baby peas
Salt to taste
Pepper to taste (be generous)

Put salmon into a small saucepan.  Mix flour and milk into a slurry, and pour over salmon.  Add peas, salt and pepper.  Cook over medium heat, stirring often, until thickened.  Spoon over four slices of hot, buttered toast, and if you're me, top with more freshly ground pepper. 

Incidentally, if like me, you only use half the mixture at once, it's excellent as a sandwich stuffing the next day.  I'll forgive you if you cringe.