Category Archives: Salmon

Salmon Cakes with Bitter Lettuce and Fennel Salad

These salmon cakes are a breeze to make with a food processor. I enjoy the contrast of the robust and fatty salmon against the bitter greens and sweet, pungent fennel root. Fennel pairs so well with citrus as well and I have included the use of orange segments in the salad, as well as pomegranate seeds for a tangy crunch.

For the Salmon Cakes you will need:

  • 1.5 pounds of fresh or frozen and thawed wild caught salmon (pat dry with a paper towel) cut into 1-inch pieces
  • 3/4 cup Panko breadcrumbs
  • 2 teaspoons freshly minced herbs such as tarragon or parsley or both
  • 2 Tablespoons olive oil mayonnaise or soy mayonnaise
  • juice of 1/2 a fresh lemon
  • 1 teaspoon Dijon mustard
  • sea salt to taste, about 3/4 teaspoon
  • freshly ground pepper about 1/4 teaspoon
  • 1 pinch of cayenne pepper or old bay seasoning
  • Olive oil to brush onto the salmon cakes, about 1/4 cup

To prepare pre-heat the oven to 400°F and have a sheet pan or cookie sheet lined with parchment paper ready to bake the salmon cakes.

In a food processor add the cut up salmon and pulse until you have small, fine bits, but not a paste. You want a little under 1/4 inch chunks. In a bowl combine some of the  Panko breadcrumbs and the herbs, lemon juice, mayonnaise, Dijon and seasonings. About 3 tablespoons of Panko just for texture. Once the salmon is processed add it to this mixture and fold it all together well. Now you are ready to form the salmon cakes into disks about 3 inches or less across and about an inch high.

The remaining Panko crumbs can be put onto a plate to use to coat the cakes as you form them. Just press them gently into the crumbs as you shape them and try to get an even coating. You should be able to get about 8 cakes at this size, with 2 cakes being served per person.

With a pastry brush or grill brush gently brush some olive oil over the formed salmon cakes and set them onto the prepared baking sheet and bake for about 10-12 minutes until done. They should be firm and lightly golden brown on top.

Set aside to cool slightly while you prepare the bitter greens and fennel salad.

For the salad you will need:

  • 1 small bulb of fennel root, washed and shaved on a mandolin or thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup orange segments, supreme is preferred
  • 1/4 cup pomegranate seeds
  • 2 cups mixed greens such as radicchio, mizuna, and endive
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons good Balsamic vinegar
  • 2 tablespoons good quality extra virgin olive oil
  • sea salt and pepper

Mix the dressing ingredients in the bottom of the salad bowl you will be using and whisk well until incorporated. Then toss the salad ingredients well with the mixed dressing and season with salt and pepper.

Serve 2 salmon cakes each on top of a plate of this delicious salad and enjoy!

If you like you could substitute 1 tablespoon of the balsamic vinegar for pomegranate molasses if you can find it. Also adding toasted walnuts would be an excellent addition to this salad.

Serves-4

 

 

Bouillabaisse for the Holidays

This is a soup to impress your guests. It is not a cheap soup ingredient wise. However with Thanks-annukah just around the corner (or is it Chanukiving) this year why not go all out for friends and family, while still cooking healthy?

This recipe uses my Fish Fumet and a whole lot of fish and shellfish and spices and herbs. It is a decadent soup with many layers of incredible flavor that just happens to be chock-full of good for you ingredients. This is a large recipe, with 10 servings, so adjust accordingly per your needs. It will do nicely for a meal at home, and will freeze well.

For the Bouillabaisse stock you will need:

  • 2 Tablespoons good olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrot (peeled)
  • 2 each large stalks celery chopped (not the whole thing, just 2 individual stalks)
  • 1 Tablespoon minced garlic
  • 1 Tablespoon fresh thyme, chopped
  • 1 Tablespoon fennel seed
  • 1 Tablespoon anise seed, ground
  • 3 Tablespoons chopped, fresh parsley
  • Zest of 1 orange
  • 2 bay leaves
  • 2 quarts Fish Fumet
  • 14 ounces canned tomatoes, drained and chopped (I like the tomatoes in the cardboard cartons from Italy)
  • 8 ounces dry white wine
  • 1 teaspoon saffron threads
  • 1/4 teaspoon cayenne

The rest of the ingredients:

  • 10 littleneck clams, scrubbed (or whatever clams you find in your region)
  • 10 mussels, scrubbed and de-bearded
  • 2 1/2 ounces lobster meat, cubed
  • 8 ounces shrimp (16/20 count size), peeled and de-veined
  • 8 ounces salmon fillet, cubed
  • 4 ounces scallops, muscle tabs removed
  • 4 ounces perch fillet, cubed (or Red snapper)
  • 4 ounces halibut fillet, cubed (or cod)
  • 4 ounces sea bass fillet, cubed (or grouper)
  • 4 ounces sole fillet, cubed (or John Dory)
  • 2 1/2 tablespoons chopped, fresh, parsley
  • 1 tablespoon fresh, chopped tarragon
  • sea salt as needed

Begin by preparing the stock by heating the olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, garlic, thyme, fennel, anise, parsley, orange zest, and bay leaves. Sweat the mixture until the onions are turning translucent, about 10 minutes. Stir occasionally. Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 45 minutes, and strain.

Rinse the pot and return the strained Bouillabaisse stock to the pot. Bring to a boil. Add the clams and the mussels. When their shells open, remove from the stock and reserve.

Lower the stock to a simmer and add the remaining fish. Simmer until the fish is cooked through, about 15 minutes. Do not allow this to boil as it may break apart the tender fish.

Return the clams, mussels and lobster to the bouillabaisse. Simmer to heat through. Check for saltiness and add sea salt if needed.

To Serve 10-15 people depending.

Use a 12 ounce ladle, or if you prefer less, an 8 ounce ladle will render more portions. Ladle the soup into bowls and arrange the seafood in each bowl and garnish with the remaining parsley and tarragon.

Ginger Spiced Salmon Burger

This recipe is so easy to make, and will serve 4 people. Perfect for on-the-go people who want to eat healthy. You can make these ahead of time, and freeze them, or refrigerate for up to 3 days before cooking.

You will need:

  • 1 1/2 pound skinless, boneless salmon
  • 2 tablespoons coarse ground mustard
  • 2 Green onions, chopped
  • 1/2 cup bread crumbs
  • 1 Tablespoon capers, drained
  • salt and pepper
  • 2 Tablespoons olive oil, or organic canola oil

To make the ginger-mustard “mayonnaise”

  • 2 Tablespoons Soy “Mayonnaise”
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon finely grated, peeled, fresh ginger root
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Tamari sauce

Mix all ingredients well in a bowl.

To make the Salmon burgers:

Cut the salmon into large chunks and put about 1/4 amount into a food processor with the coarse ground mustard. Process until the mixture becomes pasty, about 3 to 5 minutes. Add the green onions and the remaining salmon and pulse the mixture on and off until the fish is chopped and combined to the puree. Scrape the mixture into a bowl and by hand stir in the bread crumbs, capers, salt and pepper.

Shape into 4 burgers. If using immediately, heat oil in a skillet on medium high heat. Cook the Salmon burgers for 2-3 minutes per side.

You can serve on a bed of greens dressed with the ginger-mustard “mayonnaise”, buns, or with lemon wedges and a dollop of the ginger-mustard “mayonnaise”.