We usually have some sort of fish at least 3 times a week. It's easy to make, it tastes great, it's healthy and it's very low calorie.
Tonight it was salmon cakes, one of my simple, yet most flavorful fish dinners.
Start with a couple of salmon fillets. I use wild caught salmon, about $6 for two 8 ounce fillets.
Chop into 1/4 inch squares, toss in a bowl, add an egg, add some Old Bay Seasoning, and some plain breadcrumbs (as a binder). Mix it well.
Shape into patties. I usually make 4, but could easily make 6 smaller cakes. Once made, cover and let them rest for an hour or two.
Once the flavors have had an hour or so to marry heat a skillet with a little oil. If you use olive oil heat to about 350, if you use a higher smoke point oil (peanut, canola, etc.) bump it up to 375. Just an 1/8 inch or less in the bottom of the skillet is fine.
Put some panko bread crumbs on a plate, and coat each side of the cakes with the panko bread crumbs. Drizzle a bit of lemon juice over the cakes (fish and lemons are a match made in heaven). Put them in a skillet and, turn a couple times so they brown evenly on each side.
While they are cooking I like to grab a few fresh peeled/deveined shrimp and toss them into another skillet in a little canola or peanut oil. Sear them for 7 or 8 minutes, and pull everything together. About $2 for enough to augment our salmon cakes.
A healthy dinner for about $5.00 per person. It tastes as good as it looks, and when I make more than we can eat, the salmon cakes are fantastic when reheated for lunch the next day. We do love fish, and salmon is at the top of our list.
Tonight it was salmon cakes, one of my simple, yet most flavorful fish dinners.
Start with a couple of salmon fillets. I use wild caught salmon, about $6 for two 8 ounce fillets.
Chop into 1/4 inch squares, toss in a bowl, add an egg, add some Old Bay Seasoning, and some plain breadcrumbs (as a binder). Mix it well.
Shape into patties. I usually make 4, but could easily make 6 smaller cakes. Once made, cover and let them rest for an hour or two.
Once the flavors have had an hour or so to marry heat a skillet with a little oil. If you use olive oil heat to about 350, if you use a higher smoke point oil (peanut, canola, etc.) bump it up to 375. Just an 1/8 inch or less in the bottom of the skillet is fine.
Put some panko bread crumbs on a plate, and coat each side of the cakes with the panko bread crumbs. Drizzle a bit of lemon juice over the cakes (fish and lemons are a match made in heaven). Put them in a skillet and, turn a couple times so they brown evenly on each side.
While they are cooking I like to grab a few fresh peeled/deveined shrimp and toss them into another skillet in a little canola or peanut oil. Sear them for 7 or 8 minutes, and pull everything together. About $2 for enough to augment our salmon cakes.
A healthy dinner for about $5.00 per person. It tastes as good as it looks, and when I make more than we can eat, the salmon cakes are fantastic when reheated for lunch the next day. We do love fish, and salmon is at the top of our list.
