Tag Archives: salmon

Salmon Boxty

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It’s almost St. Patrick’s Day and I’m not a huge fan of corned beef and cabbage. I wanted to try something different this year, and traditional Irish Boxty sounded rather plain, so I thought adding salmon would make it a little more like a meal. This is more like Irish boxty and salmon croquettes got married and had little bundles of crisp, moist goodness. On first try, I added way too many mashed potatoes and they turned out like mush, so make sure you watch the salmon to mashed potato ratio!

I served it with dill cream sauce (recipe follows), but a good tartar sauce would be delicious also.photo 3

Dill sauce:

  • 1 cup sour cream
  • 1/2 cup mayo
  • 2 tsp dried dill
  • 1/2 tsp salt

Combine all ingredients in a mixing bowl and refrigerate for at least 30 minutes or until ready to serve.

Salmon Boxty:

  • 1 pound fresh salmon fillet, skin and pin bones removed
  • olive oil
  • salt and pepper
  • 1 large onion, chopped
  • 2 tbsp butter
  • 1 tsp salt
  • 1 cup mashed potatoes
  • 2 cups uncooked, shredded hash browns
  • 1 egg, beaten
  • 1/2 cup breadcrumbs (I used Gillian’s Gluten Free)
  • oil for frying

Preheat oven to 375 degrees.

Place salmon on a baking sheet and top with a good drizzle of olive oil and salt and pepper. Bake for 20 minutes, depending on thickness of fillet. Remove from oven and let cool 5 minutes, then shred salmon with a fork in a large mixing bowl.

While salmon bakes, melt the butter in a medium sauce pan over medium-low heat. Stir in the chopped onion and 1 tsp salt. Cook and stir for 15 to 17 minutes, until onions are caramelized. Remove from heat and set aside to cool.

To shredded salmon, add mashed potatoes, hash browns, and egg. Season with salt and pepper. Stir cooled onions into salmon mixture and stir well to combine. Form into about 12 patties. Dredge both sides in breadcrumbs.

Heat oil in a skillet over medium heat. Fry patties in batches for 3 to 4 minutes per side, until nicely browned. Place cooked patties on a paper towel lined plate. Serve with dill sauce or tartar sauce.

Potato Chip Salmon With Spinach Cheddar Sauce

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This was one of those “not sure what to make for dinner” nights, and I had a bag of seasoned pepper potato chips in the pantry and leftover spinach dip in the fridge and decided to play with my food. It turned out better than expected! I think not only is this good for salmon, but it would work well with boneless, skinless chicken breasts!

  • 1 1/4 lb salmon fillet, skinned and cut into 4 strips
  • 1 egg, beaten
  • 1/4 tsp water
  • 2 1/2 cups seasoned waffle potato chips, crushed
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 4 tbsp spinach dip
  • 3/4 cup shredded cheddar
  • 1/2 tsp white pepper
  • 1/4 tsp salt

Preheat oven to 400 degrees.

Combine beaten egg and water in a mixing bowl and pour breadcrumbs onto a plate. Dip each piece of salmon, one at a time, first in egg mixture, then coat with crushed potato chips. Place salmon on a greased baking sheet and bake for 18 minutes, or until salmon is firm and flakes easily with a fork. While fish bakes, prepare the sauce.

To make the sauce, melt the butter in a sauce pan, then whisk in the flour. Cook and stir continuously for 1 minute, then slowly whisk in the milk. Whisk constantly until sauce is thickened, then remove from heat. Stir in the spinach dip, cheese, white pepper and salt.

To serve, spoon about 3 heaping tablespoons of the spinach sauce on to a plate then place a piece of salmon on top. Drizzle the top of the salmon with an extra spoonful of sauce. Serve with a salad and a twice baked potato. Yum!

Caribbean Salmon With Pigeon Pea Succotash And Mango Bacon Cream Sauce

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This is the reason I carry a piece of paper in my pocket at work! I came up with this plantain chip crusted salmon after learning salmon was going on sale. I knew I wanted to use mangos with it, in a sauce or salsa, but figured out I wanted to try a mango bacon cream sauce after watching an episode of “Chopped” that very night. The pigeon pea succotash was inspired by a co-worker who first introduced me pigeon peas and rice. This is a really great, easy dish, and looks great too! 

For the salmon:

  • 4  6oz. salmon fillets, skinned
  • 6 oz. plantain chips, crushed (Sold in bags like potato chips)
  • 2 eggs, beaten
For the succotash:
  • 1 tbsp canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 15oz. can pigeon peas, drained
  • 1 15oz. can black beans, drained
  • 1 11oz. can crispy corn, drained
  • 1 jarred roasted red pepper, chopped
  • 1 tbsp lemon juice
For the cream sauce:
  • 1 mango, peeled and chopped
  • 4 slices cooked bacon
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup cream

Preheat oven to 400 degrees.

Start with the salmon. Place crushed plantains in a bowl and beaten eggs in another. Dip salmon in eggs first, then crushed plantains, coating well on all sides. Place coated salmon on a greased baking sheet, and bake for 20 minutes. While salmon bakes, prepare succotash and cream sauce.

For the succotash, heat oil in a medium sauce pan, over medium heat and cook onion until soft. Add garlic and cook and stir for one minute more. Add remaining ingredients for succotash, cover, and cook over low heat, stirring occasionally, until serving.

To prepare the cream sauce, place mango and bacon in a food processor and pulse until well blended and smooth. In a sauce pan, melt butter over medium-low heat. Stir in flour, and cook, stirring continuously for 2 minutes. Slowly stir in cream, and cook and stir until thickened. Remove from heat and stir in mango and bacon mixture.

To serve, place a piece of salmon over 1/2 cup of succotash and pour a tablespoonful at a time of cream sauce around the salmon, about 4 tbsp total, (more or less to taste). Enjoy!

Salmon Katsu

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Since it’s the new year, I’m going to make an effort to eat fish at least once a week, and though it maybe fried, it is in fact, fish for dinner! This is always a go to dinner when I want something quick without a fuss, and if you don’t like salmon, you can always make this with boneless, skinless chicken breast cutlets, or tilapia or flounder fillets. I serve it with katsu sauce, and this past time I tried ponzu as well, and I still like the katsu sauce the best. A bok-choy salad with Asian dressing, and a boil-in-bag of white rice goes great along side!

For the salmon:

  • 2 lbs salmon, skin removed and cut into 1 inch strips
  • 1 cup panko
  • 2 eggs, beaten
  • vegetable oil for frying

For the sauce:

  • 1 cup ketchup
  • 3 tbsp soy sauce
  • 2 tsp mustard powder
  • 2 tsp garlic powder
  • dash pepper

To prepare fish, fill a large skillet 1/3 full with vegetable oil and heat over medium-high heat. Place the panko in one medium mixing bowl, and beat 2 eggs in another. When the oil is hot, dip salmon the beaten egg, then the panko. Fry in batches of four at a time, about 1 to 2 minutes per side until salmon is firm. Place on a paper towel lined plate.

To prepare sauce, pour all ingredients for sauce in a small mixing bowl. Serve along side the salmon. Eat it while it’s hot!

Super Quick Lemon Garlic Salmon

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This time of year, everyone’s running round, Christmas shopping, and spreading Holiday cheer, leaving little time for a healthy dinner. This dish is ready in 20 minutes and not only fast, but a lot better for you than that drive thru meal you think is all you have time for.

This does require marinating time, but that can be done over night or before you head into work, so all you need do is take it out of the marinade and throw it in the oven. While the salmon bakes, you’ll have plenty of time to fix a box of pasta or slice up some zucchini and cook with a little garlic and butter, or both like I did!

  • 4  8 oz salmon fillets, skin removed
  • 5 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 tsp Lemon Pepper seasoning
  • 1 12 oz bottle Lemon Pepper marinade

In a mixing bowl, combine marinade, olive oil, garlic, and seasoning, and mix well. Place salmon in a large ziplock bag, and pour marinade mixture over fillets. Press air out of bag, and seal. Let marinate for at least 4 hours up to overnight.

Preheat oven to 400 degrees.

Line a baking sheet with foil, and lightly coat with cooking spray. Place fillets about 2 inches apart on baking sheet, and bake for 20 minutes, or until fish flakes easily with a fork. Serve with veggies, and olive oil and herb seasoned pasta. Enjoy!