Now before you turn your nose up and run, hear me out. I really didn’t think this would be THAT great. This was only my second venture into the world of smoked salmon and I was still a little scared of it. But, this was so good! So fresh and tasty on a hot day. Not to mention fast! Basically all the prep can be done while the *store bought* na’an is baking and once it comes out, 5 minutes of slapping everything together and you’re done! All the flavors melded so well together and it kind of reminded me of a giant sushi roll. Or a sushi pizza? Anyway, I guess I should mention I just used regular olive oil. I don’t have time to hunt down fancy Chilean Olive Oil.
You craving some summer time food yet? Yeah, me too. These days I’ve been hankering for fresh veggies and fruits and salads in place of creamy soups and cheesy casseroles. Or maybe it’s because I’ve been trying to shed a couple extra pounds and I’m dying to find food that I can eat lots of without blowing my daily calorie budget. Whatever it is, these fish tacos satiated my craving. They were a simple weeknight meal and were packed with flavor. And bonus for all of you Weight Watchers buddies out there, they’re only 5 points a piece! Score!
I’m addicted to America’s Test Kitchen. It’s by far my favorite cooking show. Every single thing they make on the show looks so delicious and I immediately mark each recipe in my America’s Test Kitchen cookbook so I can make it later.
These salmon cakes are one of the recipes I knew I needed to try. They really did look simple and quick so I gave them a go. I was technically missing a couple ingredients, but they still turned out great. I subbed lime juice for lemon and used regular onion in place of the shallot. Alas I was fresh out of scallions. BUT, these still had a ton of flavor and I figure making these the “right” way will only make them more awesome!
“If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.”
- 3 tablespoons plus ¾ cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Pinch cayenne pepper
- 1 (1¼ pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 ¾ inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.
From: America’s Test Kitchen Season 13: Two Ways with Fish
When I first saw this recipe I thought it looked incredibly delicious and a little out of the ordinary. I’m not used to having chunks of fish in soup, but the concept seemed like a good one. This turned out to be a very tasty quick dinner. It didn’t taste fishy to me at all and I think even a non-fish eater might like it since the creamy base tones it all down. I’m sure you could use any dense white fish in place of cod, but I’d stay away from the more delicate stuff like trout because it would just fall apart.
So if you’re looking for some variety in your soup life, try this one out!
I would say this is my favorite new salmon recipe. One major thing I had to change was eliminating the cream cheese stuffing. I had originally planned to do this but somehow used up the cream cheese I bought, so I just skipped it. Also, I did mess up the sauce a little and added twice the amount of Sriracha the recipe called for, so I had to tone it down by adding more mayo. I think my sauce ended up being a little thicker than it should have been, but it still tasted great! So I pretty much changed the entire recipe, but oh well. This had a lot of flavor without overwhelming the delicate flavor of the fish, which in my experience is the number one killer of fish recipes. I would definitely make this one again!
My wonderful father-in-law recently went on an epic fishing trip to Alaska and brought us back some salmon… way better than a crappy t-shirt, eh? I figured this special salmon warranted a deviation from my typical ‘salt-pepper-sear’ method of cooking salmon, so I decided to try this recipe out. It ended up being a fabulously easy way to enjoy my favorite kind of fish.
Originally this recipe called for brussels sprouts which I love, but Seth does not. Also, they were a bit expensive for my taste so I swapped them for asparagus and shortened the initial baking time to 10 minutes. I also subbed thyme for oregano because the fresh stuff wasn’t available to me. This really hit the spot and it’s definitely something I’d make again, even if just for those little pieces of roasted garlic… mmm.
I’ve got a whole bunch of rockfish sitting in my freezer right now and I thought this would be a good way to use some of it. I’m pretty sure you could use just about any kind of white fish you wanted, just so long as you cut the fillets to the appropriate size.
I thought this turned out really good. I liked the crunchy cornmeal crust on the fish and the mustard-y vinaigrette with capers. I didn’t have creole mustard so I just used Dijon mustard with a couple splashes of Tabasco. This was my first time preparing and eating collard greens and I thought it was a success. Seth wasn’t such a big fan of them, but he doesn’t like brussels sprouts much either, so you be the judge.