Baked Tilapia + baked potatoes + broccoli + greek salad.

Salmon Cakes 2 Ways: Mexican or Mediterranean

SERVES 4–6
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.

3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking

Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]

BBQ/Roasted Fish with Potatoes and Vegs

Serves 4-6
Cooking 40 mins
Grouper, Pompano, Sea Trout, Red Snapper

4-5# whole fish, or 2x 2-3# fish cleaned
salt, paprika, olive oil
1 garlic clove fine chopped
1 t oregano
6T lemon juice (2 lemons)
4-6 med potatoes peeled and sliced
1 med onion thin sliced
2-3 firm ripe tomatoes, cored and sliced
2 med cucumbers, peeled and sliced
2 oranges, sliced

Slash fish. Rub with salt, paprika, garlic, oregano. Drizzle on oil and lemon juice and rub into fish slashes. Marinate 15 mins. Use 2 layers of heavy foil about 18" square. Oil top sheet. Arrange potaton and onion overlapping on foil leaving margin all around. Sprinkle with salt, paprika and 2 T oil. Place fish on vegs. Cover with tomato and cucumber slices, sprinkle with salt and drizzle oil. Finish with layer of orange slices. Enclose in foil, folding over edges to form tight seal.

Place packet on grill, covr and cook until fish tests done and potatoes are tender, about 40 mins. Serve with white Rhone or a light red like Chianti or Zinfandel.

Lemon-Baked Cod Recipe

35 min | 10 min prep

SERVES 4

• 1 lb cod fish fillet
• 1/4 cup butter or margarine, melted
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika

1. If fish fillets are large, cut into serving pieces.
2. Mix butter and lemon juice.
3. In another bowl, mix flour, salt and white pepper.
4. Dip fish into butter mixture; coat fish with flour mixture.
5. Place fish in ungreased square baking dish, 8x8x2 inches.
6. Pour remaining butter mixture over fish; sprinkle with paprika.
7. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Japanese Fish & Rice in Rice Cooker

Serves 3-4

1.5# fish fillets (red snapper, flounder, catfish, sole, salmon)

Marinade:
2t minced garlic or peeled and minced ginger
3 green onions
1/4 c chopped fresh cilantro
1 T veg oil
3 T rice vinegar
2 T oyster sauce
2 T brandy or dry sherry
pinch sugar
1/4t ground white pepper
1.5T cornstarch
1/2 t sesame oil

Rice:
1 c japanese med grain (Nishiki or Calrose)
1.75 c water

Slice fish into 2" pieces. Place in shallow baking dish.
Make marinade - whisk ingreds and pour over fish. Marinate 20 mins at room temp.
Wash rice 3x.
Place rice and water in cooker and swirl. Top with marinated fish pieces laying in water. Pour in leftover marinade. Cook on regular cycle. Steam 5 mins on Warm. Serve immediately.

Fastest Salmon Ideas

Broil with lemon butter
Broil with dijon + brown sugar
Sayte with EVOO + herbs

Mom's Chinese Whole Trout *****

1 whole trout
2 T olive oil
3 cubes ginger root
1 t garlic, minced
3 T wine/sherry/mirin
oyster sauce
scallions
water

Descale in deep water w/ knife. Clean and dry fish.

Using nonstick deep pan, heat to med-high. Add oil and coat pan. Slit fish
on each side. Put 3 cubes of ginger in stomach. Brown both sides of fish.
Add 1 t garlic. Add 3T wine/sherry. Add oyster sauce to cover. Add green
onions on top. Add 1/2 c water. Cover 5 min simmer.

Salmon with Thai Rice Salad *****

Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavors—fish sauce, lime juice, and cayenne—but very little oil. INGREDIENTS 1 1/2 cups long-grain rice 3 tablespoons lime juice (from about 2 limes) 3 tablespoons Asian fish sauce (nam pla or nuoc mam)* 2 tablespoons cooking oil 3 1/2 teaspoons sugar Pinch cayenne 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice 3 carrots, grated 4 scallions including green tops, chopped 6 tablespoons chopped cilantro or fresh parsley 2 pounds skinless center-cut salmon fillet, cut into 4 pieces 1/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper * Available at Asian markets and many supermarkets

DIRECTIONS Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes. Drain. Rinse with cold water and drain thoroughly. In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar, and cayenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the pan. Broil until just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon. Source: Quick from Scratch - One Dish Meals

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information Serves 4 - Facts Per Serving: Calories: 705 Fat. Total: 22g Carbohydrates, Total: 69g Cholesterol: 133mg Sodium: 1294mg Protein: 54g Fiber: 4g % Cal. from Fat: 28% Fat, Saturated: 0g