Savory Salmon

Okay, first I have to say that I am really proud of this photo! No, I am no Helene Dujardin, but I totally aspire to be and have been working my way through her book, "Plate to Pixel"...well, actually, I've only worked my way through the first chapter, but I'm pretty sure I'll make it through the book before 2012 is over. Yes, I set the bar high. *sigh* I really love that the focal point is right where the salmon meets the topping and you can see the mustard-y, goodness in the mayo coating. Oh my. So delicious, savory and HEALTHY! I'm proud to say that I've lost one dress size and counting calories + Zumba + running (okay, jogging) has been my aide. Plan your meals and stick with 'em ladies!! I've been casually trying (we all know that doesn't work) for an unseemly amount of time to lose weight, but not with steadfast determination and had almost given up.  Having lost a little (and by no means enough) I am encouraged to keep on keepin' on!

Lemon Dijon Salmon

1 1/2 cups fresh bread crumbs (about 3 slices of bread)

Zest and juice of 1 lemon
1 tsp. dried orgeno
1/2 cup low-fat mayo (or fat-free...or full fat, hey, it's your waistline)
4 tsp. dijon mustard
6-8 (5oz) salmon fillets
1 tsp. salt
1/2 tsp. black pepper

Heat oven to 400 degrees. Spray a shallow baking pan with nonstick spray. In the bowl of a food processor, place bread slices torn into chunks and pulse until fine. (Can substitute Panko bread crumbs in place of fresh bread crumbs). In a bowl, stir together bread crumbs, lemon zest and oregeno. In a separarte bowl, stir together mayo, mustard, lemon juice, salt and pepper. Place your salmon in your baking dish, brush with mayo mixture and top evenly with bread crumb mixture. Spray topping with nonstick olive oil spray or drizzle with olive oil (this will help brown the toping). Bake until topping is golden and fish is opaque in the center - about 10-15 minutes. Enjoy!


xox,

A

Salmon and Black Bean Patties

We're big fans of seafood here and while we typically consume our underwater friends in whole fillet form, I've lately begun experimenting with canned varieties primarily out of convenience and partially out of my desire to leave my oven OFF during 100+ degree days. Anything that can be achieved on the stove top is a blessing. My experimentation recently yielded these delicious, relatively low-fat salmon and black bean patties. They were a big hit among the little folks and tasted just as good when reheated the next day - another bonus for a large family and a hot summer - leftovers!

Salmon and Black Bean Patties

2 14oz. cans alaskan salmon, drained and picked over for bones

1 cup canned black beans, rinsed and drained

3 eggs

1 bunch cilantro, chopped fine

1 1/2 cup bread crumbs

1 1/4 cup mayo

1 tsp. pepper

1 Tbs. dijon mustard

Olive oil for frying

In a large bowl combine the salmon, black beans and bread crumbs, stirring well to mix through (sometimes I have to get my hands involved to make sure the salmon is well distributed with the bread crumbs). In a separate bowl, whisk together the eggs and mayo until combined; stir in cilantro, pepper, dijon mustard and mix well. Pour the egg mixture into the salmon mixture and combine thoroughly. Lightly oil a large non-stick frying pan with olive oil and heat over medium heat. Using a medium size scoop, shape the salmon mixture into patties and press lightly into the hot pan. Be sure not to get your frying pan too hot as you'll brown the outsides before you've had a chance to heat the patty through. You want them nice and golden brown and lightly firm. WARNING: this recipe makes A LOT! At least a good 30 patties depending on how big you make them and if you're not into leftovers like we are, you may want to cut the ingredients in half or only cook half of the salmon mixture and freeze the rest to be fried up at later date.

Crab Stuffed Salmon

I must apologize for my scarcity of posts lately. I have been cooking and photographing, yet find it difficult to carve out enough time to put these great recipes into blog posts. Blame it on summer. Garden busy-ness, children home from school and afternoons chilling by the pool. I love summer! However, I have managed to find 20 minutes and armed with a fresh iced coffee by my side, I am ready to share some goodness from my week, crab stuffed salmon.

Years ago, while living in another state, I enjoyed a version of this crab stuffed salmon and have longed for more of it ever since. I love seafood and am particularly fond of salmon. The richness of the crab stuffing combined with the leanness of the salmon make a well balanced dish. I think the next time I make this I will acclimate the recipe to my current Texas location, by altering my crab stuffing to include crawfish. Yes, that would be delicious.

Brushing butter on the combination while baking, heeds a perfectly moist salmon and adds to the flavor of the crab stuffing. Serve it up with some roasted parmesan asparagus and you've got a healthy and filling dinner. Enjoy!

Crab Stuffed Salmon

3 slices white bread
2 Tbs. butter
1/2 cup white onion
2 Tbs. flour
3/4 cup cream
3/4 cup vegetable stock
3 Tbs. each of fresh chopped parsley and basil
8 oz. lump white crab meat
1 tsp. salt
pepper to taste
1 Tbs. fresh rosemary
2-3 lb. salmon fillet


Tear the bread into pieces, place in the bowl of your food processor and pulse until you achieve fine crumbs. In a skillet, over medium-high heat, melt your butter and saute onion until soft and transparent. Whisk in the flour and stir until well combined. Slowly stir in the cream and the broth. Remove from heat and fold in parsley, basil, crab meat, bread crumbs, salt and pepper. Cut your salmon fillet into 4-inch sections, then cut a center out of each section to form a large "V". Stuff the crab meat mixture into the center of the salmon sections and wrap the ends of your salmon around the mixture, enclosing all of your crab stuffing. Place in baking dish sprayed with cooking spray, brush the tops with butter, generously sprinkle with fresh rosemary and bake at 400 degrees for 20 minutes or until salmon is flaky.