Fit salmon into menu each week

August 17, 2011 

  • Salmon Cakes

    1 cup bread crumbs

    1/2 cup celery, chopped

    1/3 cup fresh cilantro, chopped

    1/4 cup onion, chopped

    1 egg white

    1 tablespoon hot sauce

    1 tablespoon fresh lemon juice

    1 teaspoon seafood seasoning

    1/2 teaspoon ground black pepper

    1 pound fresh salmon, skinless, diced

    2 tablespoon vegetable oil

    Process the first 9 ingredients in a food processor until the vegetables are minced. Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. Lightly press into 1-inch-thick patties. Cover and chill for 30 minutes.

    Preheat oven to 400 degrees. Heat the oil in an ovenproof saute pan over medium high heat. Add cakes and fry for 2 minutes a side or until browned. Transfer pan to the oven to cook cakes through, 2-4 minutes.

    Salmon Patties

    1 can (1 pound) pink salmon

    1 1/2 cup packaged herb seasoned stuffing

    1 cup milk

    1/4 cup flour

    1/2 teaspoon salt

    1/4 cup butter or margarine

    Preheat oven to 450 degrees.

    Drain salmon and flake. Toss with stuffing mix. In small jar, shake together

Since childhood, salmon has been a favorite of mine. I usually prepare this fish as salmon croquettes. They're simple to prepare and great to serve with a variety of sides: mashed potatoes, garlic linguine or raw vegetable salad.

I try to serve a salmon dish each week. I have found many recipes, some are quick to prepare and others require more time and finesse in the kitchen.

Salmon is a fish that can be purchased fresh or canned. Some cooks prefer to remove the bones from the meat -- but I am not in that class. I crush the bones into the fish for more calcium. With the variety of salmon recipes, finding the sides will be your toughest decision as the salmon will be a self-seller.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com

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