Herbed Salmon Croquettes

My in-laws gave me a gift certificate for my birthday and so over the Holiday break, I took the kids to Barnes & Noble to look at books. I picked up a giant stack of cookbooks, novels, and magazines and parked it in the kids section. Luckily for me, my kids like to look at books as much as I do. We spent a few hours there, but I waited to use my gift certificate, so I could think about what I wanted to get.

Before we went to the bookstore I was thinking about dinner and what I could make. I really needed to go get groceries, but decided to use what I had on hand to make dinner instead. I was thinking about making some sort of salmon patty because I had 2 pouches of salmon in my pantry. While at the bookstore I saw this recipe for Herbed Salmon Croquettes. My past experiences with Ellie Krieger's recipes gave me confidence and I knew they would be fabulous. I have her 2 other books and love them. I had everything on hand and I felt confident that I would be able to find the recipe online. Thankfully, I was able to look inside this book on Amazon and get the recipe.

These Salmon Croquettes were fabulous. My kids loved them. I just served them over a big salad of mixed greens and we devoured them. I wanted to try one of the sauces that Ellie recommend in her book to go with them, but didn't have the ingredients on hand. To my satisfaction the croquettes were flavorful enough to not need any sauce. I was so happy with this recipe and how it turned out, that I went back to the bookstore and used my gift certificate to get this cookbook (and maybe a Lego StarWars book for my son, since we were on a date :D )

Herbed Salmon Croquettes adapted from Comfort Food Fix by Ellie Krieger
2 slices whole wheat bread
2 Tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 5-ounce pouches skinless, boneless salmon, drained of any excess water
1 Tablespoon Dijon mustard
1 celery stalk, very finely diced
2 large egg whites
3 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh dill or 1 teaspoon dried dill
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
olive oil cooking spray

Put the bread in a food processor and process until fine crumbs are formed. There should be about 1 3/4 cups of crumbs.

Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes.

In a large bowl combine 1 cup of the bread crumbs, the onion mixture, salmon, mustard, celery, egg whites, parsley, dill, salt and pepper, mixing well to combine. Form into eight 2 1/2-inch patties and gently press each patty in the remaining 3/4 cup bread crumbs.

Heat the remaining 4 teaspoons olive oil in a large skillet over medium heat. Cook the croquettes until browned on one side, about 3 minutes. Spray the tops with oil spray, flip.. and cook 3 minutes more, or until browned and warmed through.

Salmon with Red Pepper Pesto

If you need a quick dinner idea for this busy weekend or any busy weekend, this is a great one. It has just a few steps and tastes fabulous. My kids absolutely loved it. I found a great deal on some wild caught fresh salmon and had some roasted red peppers in my fridge, so this dinner was a no-brainer. The salmon cooks up in no time and while it cooks, the sauce is blended quickly in the food processor. Fast and easy, but also delicious.

Have a great weekend!

Here is the recipe for Salmon Red Pepper Pesto

Panko Crusted Salmon

My husband came home from work the other night with wild caught salmon from Alaska. He explained that one of his patients had gone on a fishing trip and decided to share the catch. He handed me a bag that contained vacuum packed servings of the beautiful salmon and I tried to keep from jumping up and down with excitement.
Salmon can get a little bit pricey sometimes, so I was more than grateful for this lovely gift.

I have been wanting to try this particular recipe for quite a while, but salmon has been too expensive. This recipe is so easy, but so delicious. A few ingredients really gave this salmon great flavor. You mix panko crumbs, lemon zest, fresh parsley, and a little salt and pepper and then brush the salmon with dijon mustard. The panko mixture is pressed onto the salmon and it is cooked for a few minutes in a little bit of hot oil. The salmon is than transferred to the oven where finishes cooking to perfection. My entire family loved this dish. It was soo good.

Panko Crusted Salmon from The Barefoot Contessa's How East Is That?
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving

Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.

Roasted Salmon and Lentils

On the Saturday that my brother was visiting we had all sorts of baseball and softball games and pictures to go to. Then came the rain. It started in the morning and didn't stop. My daughter stood out on the baseball field in the pouring rain for about 10 minutes and then they cancelled the game. The rest of the days games were cancelled as well.

I was already planning to make this dish for dinner on that night, but the rain and thunderstorms made it even more satisfying. I found some French Green lentils at Earthfare- aren't they pretty? The look like pretty little pebbles. And they have a really unique texture and flavor. It is very subtle, but if you look for it, you can taste feel the difference from your normal brown lentils.

The lentils are cooked with the onion, carrot and celery to give some nice flavor and then the veggies are diced and served alongside the lentils. The salmon is roasted and tops off the dish.

We accompanied this with a nice green salad and it was a complete meal. Perfect for a rainy night. Very comforting.



Roasted Salmon and Lentils from Around My French Table by Dorie Greenspan
1 cup lentils du Puy (French green lentils)
1 clove (I omitted this because I didn't have any whole cloves)
1 small onion
1 medium carrot, trimmed, peeled, and cut into 4–6 pieces (I used 2 carrots)
1 celery stalk, trimmed and cut into 4–6 pieces (I used 3 stalks of celery)
1 bay leaf
3½ cups chicken broth, vegetable broth, or water
Salt
1 1¼-pound piece salmon fillet, cut from the thick center portion, skin on, at room temperature
Olive oil
Freshly ground pepper
Chopped fresh parsley and/or snipped fresh chives, for garnish (optional)

Put the lentils in a strainer, pick through them, and discard any bits of stone that might have escaped the packers; rinse under cold running water.

Turn the lentils into a medium saucepan, cover them with cold water, bring to a boil, and cook for 2 minutes; drain the lentils in the strainer. Rinse the lentils again and rinse out the saucepan.

Press the clove into the onion and toss the onion, carrot, celery, and bay leaf into the pan. Pour in the broth, stir in the lentils, and bring to a boil. Lower the heat to a steady simmer and cook for 25 to 30 minutes, or until the lentils are almost tender. As the lentils cook, skim off the dark foam that rises to the top.

Season with salt and cook until they’re tender, 5 to 10 minutes more.

While the lentils are cooking, center a rack in the oven and preheat the oven to 475 degrees F. Line a baking sheet with foil.

Place a strainer over a large measuring cup and drain the lentils, reserving the broth; set the pan aside. Pick out the vegetables and discard the clove and bay leaf; if you’d like to serve the carrots, celery, and onion with the lentils (I always do, although they are very soft), cut them into very small dice. Rinse out the saucepan.

Put the salmon on the foil-lined baking sheet, rub a little olive oil over the top, and season with salt and pepper. Slide the baking sheet into the oven and roast the salmon for about 12 minutes, or until it is firm on the outside and still pink and just the tiniest bit jiggly at the center (nick the thickest part with a slender knife to test). If the salmon is done before you’ve finished the lentils, cover it lightly with a foil tent and leave it on the counter to rest.

Meanwhile, put ¾ cup of the cooked lentils into a food processor (a mini-processor is fine) or blender and add ½ cup of the reserved broth. Whir for a minute or so, until the lentils are reduced to a puree, then scrape the puree and the remaining cooked lentils back into the saucepan. Pour in another ½ cup broth, add the diced vegetables, if you kept them, and season with salt and pepper as needed. (You can make the lentils to this point and keep them, covered, at room temperature for a few hours or in the refrigerator overnight.)

Return the saucepan to medium heat and cook, stirring, only until the lentils are warmed through again.

Divide the lentils among four warm shallow soup plates. Slice the salmon into 4 portions and place a piece in the center of each plate. Drizzle the salmon and lentils very lightly with olive oil, dust the top of the fish with parsley and/or chives, if you’d like, and serve immediately.

Roasted Salmon Nicoise Platter

I don't watch much tv, but for some reason one day, I happened to see The Barefoot Contessa prepare this dish.
Originally, I was just going to use the recipe for the salmon since we love fish and eat it all the time, but then I saw some cool looking purple potatoes at the store and decided I would go ahead and do the whole platter.
When Ina made this dish she was preparing for 12 people, so I only prepared 1/3 of the recipe.

I found fresh wild sockeye salmon at the fish counter and was really excited about it. The salmon was amazing! Best salmon I have tasted. It was soo good.
I reduced the oil in the marinade and the vinaigrette because I always do that when I make a vinaigrette or marinade and I don't feel that it takes away from the overall results.

My kids really liked this meal. I served it on the platter and everyone was able to take what they wanted using a pair of tongs. 1 of my kids didn't appreciate the watercress because it was "spicy".
This was a hit. Very delicious.

Recipe for Roasted Salmon Nicoise Platter
*I omitted the green olives
* I reduced the amount of oil in the vinaigrette and marinade
* I used red wine vinegar in the vinaigrette because I had it on hand

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

This was a dinner that I saw on myrecipes a couple of weeks ago and when I saw the source, Cooking Light- Fresh Food Fast, I realized it was a cookbook that I had on the shelf.
I don't remember this recipe sticking out to me when I was flipping through the book, but that day when I saw the recipe on the computer screen, it looked really good.

My family loves asparagus and salmon and my husband also recently confessed that he really likes orzo, so I knew this was going to be a successful dinner experience for all of us.

Everyone loved it, especially my husband- he asked for seconds and even had the leftovers in his lunch, so it will be put on the "make again" list.

I left out the red onion, since I don't love raw red onion in these types of dishes and added a 6 oz bag of baby spinach that I wilted.

This was exactly what the cookbook claimed- fresh and fast, not to mention very delicious.

Recipe for Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette
* I added 6 oz of wilted baby spinach

Recipe for Lemon-Dill Vinaigrette

Asian Baked Salmon

This is going to be a quick post.
I wanted to cook some fish for dinner the other night to accompany our vegetable fried rice (that recipe is coming soon). I did a quick internet search and found a recipe from The Barefoot Contessa that looked great.
It was for grilled salmon, but I read in some of the reviews that people had baked it with good results.
The marinade was really quick, with just a few ingredients.
It sounded a little strange to combine dijon mustard and soy sauce, but I knew it would be good.

My kids and husband really loved this salmon. It was a definite success.

*NOTES
I used salmon fillets without the skin.
I just brushed my salmon with the marinade before I put it in the oven and after 10 minutes, flipped the salmon over and brushed it again.
I baked mine at 400 degrees and it was done in 15-20 minutes.

Recipe for Asian Baked Salmon (Grilled)

Broiled Salmon with Peppercorn Lime Rub and Quinoa Vegetable Salad

It seems like it will never stop raining around here. I am not going to complain about the weather, but somehow it really affects my mood more than I would like it too.
When I wake up to gray skies and rainfall, I want to snuggle back into my covers and stay there for the entire day. At this point in my life, staying in bed all day is not an option.

That little blurb has absolutely nothing to do with this salmon- I just had to share.

I can't remember exactly where I saw this recipe, I think it was in a Cooking Light magazine or cookbook or something. The combination of the pepper and lime sounded really good to me and I liked the fact that the side dish was a quinoa-veggie combination.
This quick rub comes together is seconds and it is a simple flavor combination. Sometimes those simple things have the best results.

I am lucky because my kids really love to eat fish. I have been trying to serve it at least twice a week and it is really helpful that I don't get any complaints when I serve fish for dinner.
This was a really great, quick dinner.
My family loves quinoa too, so there were no fights about that either.
I love having sucessful dinner experiences.



For Quinoa-Vegetable Salad- combine 1 1/4 cups chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil.
Cover and simmer 12 minutes or until liquid is almost absorbed.
Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. (I also added 1 cup sliced mushrooms).
Cover and cook 5 minutes or until liquid is absorbed.
Remove from heat.
Stir in 2 Tbls chopped fresh chives, 2 tsps olive oil, 1/4 tsp each salt and pepper.

Recipe for Broiled Salmon with Peppercorn Lime Rub

Salmon & Noodle Bowl

This is the last day of my 1-sentence posts, so come back tomorrow for something a little more verbose (maybe); I like to cook fish because my family adores it and this recipe was so fast I couldn't believe it- you just cook up some noodles, and add a few things, top it off with some salmon and everyone wins!

Salmon & Noodle Bowl from Better Homes and Gardens Magazine: Market Fresh Suppers

1 9-oz pkg. refrigerated fettucine
2 Tbls olive oil
1 lb skinless, boneless 1-inch-thick salmon, cut into 8 pieces
salt and pepper
6 cups packaged fresh baby spinach
3/4 cup bottled roasted red bell peppers
1/2 cup reduced- calorie balsamic vinaigrette salad dressing (I used Newman's Own Light Balsamic Vinaigrette)

1. Prepare pasta according to package directions.
2. Meanwhile, brush 1 Tbls olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once.
Remove salmon; cover and keep warm.
Add spinach, peppers, and remaining oil to skillet. Cook and stir 1 to 2 minutes, until spinach is wilted. Drain pasta; add to skillet.
3. Add dressing; toss to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon.

One Year Ago-Root Beer Freeze and Perfect Party Cake

Craving Ellie- Salmon with Sweet and Spicy Rub and Herbed Lentils with Spinach and Tomatoes, plus Barefoot Bloggers- Chinese Chicken Salad

Today's Craving Ellie in my Belly recipe, Salmon with Sweet and Spicy Rub, was chosen by Lobster and Fishsticks. The recipe that you can print from the Food Network showed the salmon served over Herbed Lentils with Spinach and Tomatoes, also by Ellie. The combination looked so delicious, that I decided to make the lentil dish alongside the salmon.
My kids absolutely love fish. I wasn't sure if this rub was going to be a little too spicy for them since it had 1 whole Tbls of chili powder. I decided to broil 2 extra salmon fillets and leave them unseasoned, just in case. Good thing I did. They all tried it with the rub and wanted to eat the plain fillets. Except my 2- year old. She ate more salmon than anyone else at the table.
Overall, everyone really liked the salmon, especially paired with the lentils. I thought the rub was a little on the sweet side. Just a bit too sweet for me. No one else seemed to mind. To see what the other Ellies' thought, check out the Craving Ellie blogroll!


This weeks Barefoot Bloggers recipe, Chinese Chicken Salad, was chosen by McKenzie, over at Kenzie's Kitchen. It was very yummy.
Shredded chicken, blanched asparagus, and red pepper strips with a peanut dressing. Very spring-y.
I changed the dressing just a little bit. I don't use vegetable oil and I usually cut back the oil in dressing recipes, so I used canola and cut it by half. I also reduced the salt and peanut butter based on things that other Barefoot Bloggers had mentioned who made it ahead of time.
I also didn't toss the chicken and veggies with the dressing. I let everyone dress their own salad. I like less dressing than more and can't stand it when salads have more sauce than salad.
For the kids, I put a little bit of the dressing in a small bowl by their asparagus, bell peppers, and chicken, and let them dip away. It was a silverware-less night for the kiddos.
This was a really tasty salad. To see what the other Barefoot Bloggers thought, check out the Barefoot Blogroll!

Salmon with Sweet & Spicy Rub 2007 Ellie Krieger
Serves: 6 servings, serving size: 1 salmon fillet
Ingredients
Cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Directions
Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Herbed Lentils with Spinach and Tomatoes 2007 Ellie Krieger

Serves: 4 servings, serving size 3/4 cup
Ingredients
1 cup French lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves (about 3 ounces)
1 cup halved grape tomatoes (about 1/2 pint)
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.

Chinese Chicken Salad 2001, Barefoot Contessa Parties! Serves: 12 servings
Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil (I used 1/4 cup canola oil)
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil (I used 1 Tbls)
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter (I used 3 Tbls)
2 teaspoons kosher salt (I used 1 tsp)
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces.

Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Up Next- 2 more Rice Puddings!

Salmon Salad Stacks with Sea Scallops

Once again, I needed something quick and easy. This recipe originally said to grill the salmon but I broiled it instead. We also had some sea scallops that I marinated in the Greek Vinaigrette and sauted in a pan.

Salmon Salad Stacks From Every Day with Rachael Ray

Four 6-ounce salmon fillets, with skin
1/2 cup store-bought vinaigrette (i used Greek)
1 head green-leaf lettuce, thinly sliced crosswise
1/2 cucumber, peeled and thinly sliced
1 avocado—halved and thinly sliced lengthwise
1 carrot, shredded
1/2 cup alfalfa sprouts
1. Preheat a grill to medium. Place the salmon in a resealable plastic bag and pour in 1/4 cup vinaigrette. Let stand for 10 minutes.

2. Place the salmon skin side down on the grill, cover and cook, turning once, until lightly charred, about 6 minutes. Or place on a broiler pan and broil for 5-7 minutes or until fish flakes with a fork.

3. Mound the lettuce on 4 plates, then top each with a piece of salmon and some cucumber, avocado and carrot. Drizzle each stack with 1 tablespoon vinaigrette and top with sprouts.

Baked Salmon

We had a great Mother's Day dinner. My dad fixed us dinner! He got all the recipes off of Allrecipes.com and they were quire delicious. This salmon was especially tasty and easy to prepare! Thanks Dad!

INGREDIENTS
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
DIRECTIONS
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Sizzling Salmon and Spinach Salad with Soy Vinaigrette

I like fish, but honestly, salmon is one of my least favorites. I still try to serve it every once in awhile because of the nutritional benefits. This recipe, however, was delicious! I loved it. Maybe it was because there were so many other flavors in this salad that really complimented the salmon or made it less noticeable. Whatever it was, I don't care- We loved it!

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette (Cooking Light)

Dressing:

3 tablespoons thinly sliced green onions

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon water

1 teaspoon sesame seeds, toasted

1 teaspoon bottled minced garlic

1 teaspoon dark sesame oil

1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

Salad:

2 teaspoons dark sesame oil, divided

4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)

1 cup (1-inch) sliced green onions

1 cup fresh or frozen corn kernels, thawed

4 (6-ounce) salmon fillets (about 1 inch thick)

8 cups baby spinach

1 cup fresh bean sprouts

1 cup red bell pepper strips

Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.