Almost every time I visit Costco, I purchase a giant package of fresh wild Alaskan salmon. A Costco size portion of salmon either takes six hungry guests or multiple two-person meals to devour. This post includes two dinners created from my most recent salmon purchase. Some other ideas for salmon use include Quiche, omelets and a salmon-melt.
On the purchase day, I prefer to make a simple meal of baked salmon, quinoa and roasted vegetables. For my recipe for roasted vegetables see the link to my previous post here.
Salmon! I usually cook up 2-3 lbs
1/2 a lemon
1/4 Cup(ish) olive oil
Chopped basil, rosemary or thyme to taste
Instructions: Pat the salmon dry with a paper towel about an hour and a half before dinner. Combine seasoning ingredients, brush onto salmon. Let salmon marinate for about an hour before baking (on a foiled cookie tray) at 350 degrees for around 15-20 minutes. If you have a finicky oven, cover with foil for 1/2 of baking time. Adjust baking time for smaller salmon fillets. Do not over-bake! Salmon is done when the fish is light-pink and flakes with the fork.
Photo Credit: Google Images
1 can chicken broth (low sodium)
1/4 cup white wine
1 cup Quinoa (found in the rice/grain section of most super markets)
Sautéed veggies (I like onion, bell pepper, asparagus, whatever you have extra in the fridge works!)
Instructions: In a small-medium pot combine chicken broth (2 cups), wine and quinoa. Let simmer while stirring occasionally for 15 minutes. Once liquid is absorbed, stir in sautéed veggies. Start to cook this dish after you put the salmon in the oven.
Thank you Google Images for providing lovely documentation of Quinoa. Quinoa is also a great quick meal for chicken apple sausage!
This week, for my second meal o’ salmon, I made salmon cakes with purred sweet potatoes and brocoli.
3 slices of bread (run in food processor to make bread crumbs OR 1 C bread crumbs)
1 C Panko Bread Crumbs
Left-over cooked and chilled salmon (about 3 fillets OR 1 1/2 Cups)
1/2 C mayo
2 tsp mustered (I used yellow, but dijon would be good too)
2 eggs (beaten)
2 tbs worchester sause
1 small can crab meat
2 tbs olive oil
1/2 C chopped celery
red and yellow peppers
1) Cook and cool salmon. See above for instructions.
2) Chop veggies, Sauté in pan with olive oil and a dash of salt. After about 5 minutes, add worchester sauce, crab meet and 1/2 of crab meet juice. Let simmer until veggies soften. Cool — the freezer is pretty effective for a quick cool-down.
3) While the mixture is cooling off. Shred the salmon into a medium sized bowl. In a food processor, make bread crumbs. You should have about 1 Cup.
3.5) If you are feeling extra ambitious and/or making this for company, bake bread crumbs in the oven until crisp (about 5 mintes). OR skip this step — everything will turn out just fine.
4) Combine bread crumbs, salmon, whisked eggs, mayo, mustard and sautéed veggies in bowl.
5) Create salmon pattys and roll in panko bread crumbs. Put in fridge to cool for about 30 minutes – this will help the patties stay together when they cook. **While the salmon cakes cooled, I made the sweet potato dish listed below.
6) Heat about 3 tbs of olive oil in large skillet. Cook each patty about 2-3 minutes on each side.
Pureed Sweet Potatoes with Ricotta Cheese:
This recipe originally came from the Stuffed Sweet Potato recipe from the Food Network magazine. The ingredients are essentially the same.
4 sweet potatoes
1 cup ricotta cheese
1 tsp nutmeg
1 bunch of brocoli florets
Shiitake mushrooms (about 10)
1/2 tsp red pepper flakes
1) Microwave sweet potatoes until a fork can easily go through. Microwave time really depends on size, usually between 10-20 minutes.
2) While the potatoes are cooking, saute the broccoli, mushrooms, red pepper flakes and seasoning to taste — Set aside
3) Once potatoes are soft, using a large spoon, scoop out the insides of the sweet potatoes into a medium bowl. Add 1 cup ricotta cheese and a 1 tsp of nutmeg. Using an immersion blender or a mixer, blend the sweet potatoes, nutmeg and ricotta. Add some butter if you want a richer-tasting potato.
4) Serve and top with veggie mixture