I love salmon. Love, love, love it. I could eat it every day, I think. My favorite way is grilled with just a little salt and pepper, but our grill is in a climate-controlled storage unit right now… Enjoying moderate temperatures instead of sucking it up and taking the heat like its fellow grills. And we are sadly without grilled food this summer. Ugh.
So, here’s something you can do with CANNED salmon. No grill required.
- 1 can of salmon, drained, with the skin and bones removed (unless you want to leave those in, you weirdo)
- 2 eggs
- 2 or 3 green onion stalks, sliced
- 1/2 cup Panko bread crumbs (or any bread crumbs, crumbled crackers)
- garlic powder, season salt, black pepper to taste
- 4 T light mayonnaise
- 1 T Dijon mustard
Mix all of the ingredients and form into patties. How big you make them is really up to you. Cook them on a nonstick skillet and brown on both sides. I would guess it took about 10-15 minutes total? I’m a horrible judge of cook time because I’m always paranoid that it’s not done… so… It probably *should* be closer to the 10-minute mark.
So cleaning this stuff is a rather messy and disgusting process… but worth your effort!
I made mine smaller so my kids would feel like they were getting more. But really, my older son basically ate half the batch and the rest of us made do with the rest. 🙂
Mix your mustard and your mayo. They don’t look very appealing here, but I assure you, it was yummo.
Finished product! Salmon patties with a dollop of sauce, grapes, and field greens with tomatoes and a Greek yogurt-based Ranch dressing!
Some nights (okay, a lot of nights) I am just not in the mood to cook. I want something fast and easy. I don’t want to read a recipe. I don’t want to hover over the stove nursing some delicate creation… I just want it done.
If you feel like this, maybe you should grab a bag of farro. It’s good for you, it’s easier than rice, and it’s something a little different so it sounds cooler (that applies for almost anything in life– your welcome for the life lesson!). I added some water and chicken bouillon to mine. Some day I’ll break the bouillon habit –so much salt!– but for now, it makes my food tasty.
I grabbed a box of frozen fish… Already seasoned, already trimmed/prepped/whatever. Not too bad fat and calorie-wise, and you just open the box and stick it on a baking tray!
Good old Gorton’s. It was on sale at Meijer, which made it even better!
I added a bag of already washed and cut broccoli to the farro.
Once the everything was done, I added a little salt and pepper to the farro/broccoli mixture and it was ALL DONE! Woo hoo!!!
See? I told you it was easy!
I love salmon. My favorite meal in the entire world is grilled salmon with grilled portabello mushrooms, grilled sweet potatoes, and grilled squash. Oh my. But, some days it’s just too cold to grill. So, I tried something different. We’re trying to eat more fish, just because it’s so good for your heart!
I started with some brussel sprouts, cut them in half, and sauteed them in a skillet.
I sprinkled some asparagus, cauliflower, and broccoli with salt and pepper. Oh, and I misted them with olive oil first.
I threw some mushrooms into a skillet, again misting with olive oil and sprinkling with salt and pepper.
I started a small pot with some sundried tomato quinoa (yum!).
I took two large salmon pieces and put them on a parchment paper-lined tray.
I then mixed some panko bread crumbs, parmesan cheese, salt, pepper, and an egg. I patted the mixture onto the salmon patties.
Cooked brussel sprouts:
And the final plate:
I don’t really have a recipe for this… It’s so much easier when you take a healthy protein, some kind of healthy grain, and then load up with veggies!
I made these babies for dinner last night and they were DELICIOUS!!! I found the recipe on Cooking Light, which linked me to HERE. You need to click on that link, print the recipe, get groceries if you need them, and make it NOW. Yum!
First you mix up some eggs (I made a double batch), red peppers, panko bread crumbs, and other tasty ingredients:
Add some canned salmon (pick the bones and skin out first – yuck), mix it all up, form it into patties, and stick it on a skillet!
Cook until golden brown. While they were cooking, I put some asparagus, olive oil, and minced garlic in another pan:
Whip up a yummy sauce, and here’s my DELICIOUS meal:
This meal was so incredibly good. I made a double batch so we had leftovers for lunch. It was equally good cold, and I think it would be great on top of a bed of field greens.
- 1/4 cup organic canola mayonnaise (such as Spectrum), divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped green onions
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
- 2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
- 3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
Ann Taylor Pittman, Cooking Light
Amount per serving
- Calories: 305
- Fat: 19.3g
- Saturated fat: 2.6g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 9.7g
- Protein: 18.8g
- Carbohydrate: 12.6g
- Fiber: 1g
- Cholesterol: 88mg
- Iron: 1mg
- Sodium: 801mg
- Calcium: 16mg
From Biochemista… Enjoy this heart-healthy treat!
Mix equal parts soy sauce and honey… Broil about 5 minutes (will depend on thickness of salmon).
I found this one at hearthealthyonline.com…. Salmon is one of my favorite foods and it is super good for your heart!
Makes: 4 servings
Prep: 10 minutes
Bake: 12 minutes
Views Nutrition Facts
- 1 poundfresh asparagus spears, cut into 2-inch pieces
- 1-1/2 teaspoonsextra virgin olive oil
- Course sea salt and freshly ground pepper to taste
- 1 poundfresh or frozen salmon fillets with skin
- 1 teaspoonfinely shredded lemon peel
- 1 teaspoonsnipped fresh parsley
1. Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450 degrees F. In a medium bowl combine asparagus and 1/2 teaspoon olive oil; sprinkle with salt and pepper. Brush the remaining1 teaspoon of olive oil on both sides of fish; sprinkle lightly with salt and pepper.
2. Carefully remove hot skillets from oven. Place fish, skin side down, in the large skillet. Place asparagus in medium skillet. Return skillets to oven. Bake for 12 minutes, or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
3. To serve, sprinkle fish with lemon peel and parsley.