‘Fish and Seafood’

Salmon Cakes




Oven 400 F

Serves 4

White bakery bread

(no preservatives)

Allow the bread to dry out on the counter for a few hours. Process into fine crumbs in a blender or food processor. My chopper attachment on the stick blender works best. Freeze any excess crumbs for meatballs or turkey loaf later.

3 (6 oz) cans Trader Joes pink salmon, skinless, boneless

1 ½ cups fresh breadcrumbs (above)

¼ cup minced onion

¼ cup minced celery

3 eggs

2 tsp dillweed

1/8 tsp cayenne pepper

3 Tbsp milk

Mix all ingredients with a fork until well blended.

Olive oil

Line a baking tray with foil for easy clean-up. Drizzle olive oil over the foil. Measure out the salmon mixture with a 1/3 measuring cup; press tightly into the cup, then turn over and tap out onto the foil. Flatten to ¾ inch thick patties. This makes 12 patties. Drizzle a few drops of olive oil on each pattie.

Bake at 400 F for 20 minutes.

Remove from the foil with a plastic spatula. Serve with Yogurt Tartar Sauce.

Salmon cakes on pita bread with Yogurt Tartar Sauce make wonderful sandwiches. Make mini size cakes (2 tablespoons mixture) to serve as appetizers on bite size pitas. This would also make a delicious filling for stuffed mushrooms.

Smoked Trout ‘n Capers

Smoked_trout_capers.jpg

Serves 4

1 large sweet onion

2 T olive oil

Slice the onion into thin half rings. Sauté in a small skillet on med heat until tender.

1 lemon

Slice the lemon into round slices. Set aside.

2-3 small fillets smoked trout (~8 oz)

2 T tiny capers

1 tsp dill weed

Gently place the trout on the bed of onions in the skillet. Sprinkle with the capers and dill weed. Place the lemon slices on top. Cover, remove from heat and let stand for a few minutes to warm the trout.

6 thin slices of bread

Toast the bread lightly under the broiler and cut into fourths.

Yogurt Dill Dressing

Smoked_trout_capers_prep_1.jpg

Keeping the layers intact, slide the trout from the skillet onto a serving plate. Arrange the bread and lemons. To serve, break the trout into bite size sections with a fork and pile on the bread with lots of onions and capers. Drizzle with the yogurt dill dressing if you like.

Yogurt Tartar Sauce

 

 

Yields ~2 cups

 

2 (6 oz) cartons Chobani fat free plain Greek style yogurt

¼ cup finely minced onion

¼ cup finely minced dill pickle

¼ tsp garlic powder

¼ tsp salt

 

Mix all ingredients. Tightly cover and store in the refrigerator up to one week.

This light Tartar sauce is perfect with fish burgers and fish sandwiches.

 

Crab Poblano

 

 

 

Serves 4-6

4-6 extra large fresh Anaheim or Poblano green chilies

 

 

Char the chilies over a gas flame until black all over. Place in a paper bag, roll up tightly and let stand for 15 minutes to “sweat” the skin loose. Hold the peppers under cold water, and rub off the charred skin. Slit lengthwise on one side, leaving the stem intact, remove seeds, and drain on paper towel. Set aside.

 

2 (6 oz) cans lump crabmeat (Bumblebee Fancy Lump)

 

Drain and pick through the crab with a fork, removing any cartilage. Set aside.

 

Olive oil

¼ cup onion

¼ cup celery

2 cloves garlic, minced

1/8 tsp cayenne pepper

½ tsp salt

1/8 tsp black  pepper

1 tsp cayenne pepper sauce (Frank’s Red Hot)

 

Cover the bottom of a sauté pan with olive oil and heat to medium-high. Add all ingredients and cook until onions are softened.

1 cup of dry stuffing breadcrumbs (Pepperidge Farms Herb Stuffing)

 

1/4 cup chicken broth

 

1 cup shredded Monterey Jack cheese

 

Thoroughly crush the breadcrumbs and add to the onion mixture. Add half of the chicken broth, and add the rest if needed to form a moist stuffing. Add the crabmeat and cheese.  Stir gently.

 

½ cup shredded Monterey Jack cheese

 

Cover the bottom of a small baking dish with olive oil. Roll the prepared green chilies in the oil. Fill the peppers with the crab stuffing. Now it looks like a stuffed canoe! Sprinkle with Jack Cheese.  Bake uncovered in a hot oven (400F) for 20-30 minutes until slightly brown and bubbly.

 

 

You may substitute canned whole chilies. Look for Hatch green chilies. These are already peeled, so skip the first step. Drain well and reserve the juice to use in place of the chicken broth.

Fish Burgers

Fish_burger

 

Preheat Grill

Serves 4

1 lb frozen white fish (any kind such as mahi-mahi, tilapia, halibut)

Place the wrapped fish in the sink and cover with cool water for 15 minutes to partially thaw. Grind the half-frozen fish with a meat grinder.

Fish_burger_1

Form the patties on a sheet of wax paper and carefully turn over onto a greased grill pan.

Fish_burger_2

Grill the burgers over indirect heat with the grill cover closed.

 

Indirect Grilling Method: Turn one burner off and leave the other burners on high. Place the grill pan over the burner which is turned off. Cook with the grill cover closed.

 

Grill for 10-15 minutes until the fish turns opaque white. Carefully flip the burgers with a spatula and continue to grill for 10 minutes.

Fish_burger_3

 

Salt & pepper

Hamburger rolls

Dill pickles

Yogurt Tartar sauce

 

Cayenne pepper (optional)

 

Salt and pepper the burgers. Serve with tartar sauce or your favorite hamburger garnishes.

 

If you want to spice it up, sprinkle on a little cayenne pepper!

We fell in love with fish burgers with the first bite at the Malliouhana beach bistro in Anguilla. I asked the chef for the recipe and he said it was just fish. I did not believe him at all, so I tried several versions with adding egg and other things, but none of them compared to “just fish”!

Cheddar Crab Dip

 

Serves 4-6

1 (8 oz) package cream cheese

1 (5 oz) jar Kraft Old English cheddar cheese

 

 

Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.

¼ tsp Worcestershire sauce

½ tsp garlic powder

¼ – ½ tsp cayenne pepper

 

Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy.

2 (5 ounce) cans lump crabmeat

Drain, rinse, and squeeze out water. Press lightly with your fingers to check for and remove any cartilage. Fold into the cheese dip.

 

French Bread

Warm the bread in the oven at 400 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Serve the crust to dip the crab.

 

Crab Velvet Casserole

Crab_souffle_pan Crab_souffle

 

Oven 350 F

Serves 6-8

1 (8 oz) package cream cheese

2 cups (8 oz) grated sharp cheddar cheese

 

 

Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.

¼ tsp Worcestershire sauce

½ tsp garlic powder

¼tsp cayenne pepper

 

Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy.

2 eggs

Add the eggs and beat well.

 

2 (5 ounce) cans lump crabmeat

Drain, rinse, and squeeze out water. Press lightly with your fingers to check for and remove any cartilage. Fold into the cheese mix.

 

2 Tbsp butter

Place the butter in a shallow casserole dish or pie plate. Melt the butter in the microwave and cover the bottom of the dish. Pour in the crab mixture. Bake at 350 F uncovered for 30 minutes or until the center is set.

 

French Bread

Warm the bread in the oven at 350 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Spoon the soufflé onto the crusts.

 

Silly name, but that is the best description I can come up with! Whatever you call it, this is my favorite appetizer!

Salmon Cheddar Crusts

 

Oven 350 F

Serves 6-8

½ lb frozen salmon fillet or leftover baked salmon

2 Tbsp olive oil

2 tsp dillweed

Salt and pepper

 

 

Prepare the baked salmon a day ahead of time if you like. Leave the fish in it’s plastic and thaw in a sink of cool water for 30 minutes.  Place a sheet of foil on a baking sheet. Drizzle with olive oil. Remove the fish packaging and rinse with cold water. Place on the foil, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Loosely fold up the edges of the foil. Bake at 350 F for 20 minutes. The fish is done when it flakes in the center.

 

1 (8 oz) package cream cheese

1 (5 oz) jar Kraft Old English cheddar cheese

 

 

Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.

¼ tsp Worcestershire sauce

½ tsp garlic powder

¼ – ½ tsp cayenne pepper

 

Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy.

 

French bread

 

Fresh dill (if you have it)

 

Warm the bread in the oven at 350 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Spoon the cheese spread on the crust and top with a bite of salmon. Garnish with dill.

 

This is a fabulous appetizer for left-over salmon!

Baked Salmon

 

 

Oven 350 F

Serves 2

1 lb frozen salmon fillet

2-3 Tbsp olive oil

2 tsp dillweed

Salt and pepper

 

 

Leave the fish in it’s plastic and thaw in a sink of cool water for 30 minutes.  Place a sheet of foil on a baking sheet. Drizzle with olive oil. Remove the fish packaging and rinse with cold water. Place on the foil, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Loosely fold up the edges of the foil. Bake at 350 F for 20–25 minutes. To test for doneness, stick a fork in the center and give a twist. The fish is done when it flakes cleanly.

 

Grilled Salmon

Grilled_Salmon 

 

Preheat Grill

Serves 2

Cedar grilling plank

Place the board in the sink and cover with cool water to soak for an hour before grilling.

 

1 lb frozen salmon fillet

2-3 Tbsp olive oil

2 tsp dillweed

Salt and pepper

 

 

Leave the fish in it’s plastic and thaw in the sink of cool water for 30 minutes.  Remove the fish packaging and rinse with cold water. Place on the board, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Cover loosely with foil. Grill over medium heat with the grill cover closed for 20-25 minutes.

 

To test for doneness, stick a fork in the center and give a twist. The fish is done when it flakes cleanly.

 

I suggest serving with grilled vegetables.

 

This cooks great over a campfire too- my favorite kind of roughing it!