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]

Scallops with Apples, Bacon

¾ pound TJ’s Whole Wheat Pasta
2 slices TJ’s Applewood Smoked Bacon, chopped
1 Granny Smith Apple, diced
1 package TJ’s Trimmed Leeks, chopped
1 tbsp Fresh Thyme, chopped
TJ’s Sea Salt, freshly ground, to taste
TJ’s Black Pepper, freshly ground, to taste
1 pound TJ’s Scallops, thawed
Cook pasta according to pkg directions & set aside. Sauté bacon in pan until fat is rendered, about
1-2 minutes. Add apple, leek and thyme. Add salt and pepper; cook until tender, about five minutes.
Add scallops and cook over high heat until just cooked, one to three minutes. Serve atop Trader
Joe’s Whole Wheat Pasta.
Serves: 3-4
Cooking Time: 10 minutes
TJ’s 2008 HiiP Recipe Contest Winner, Manda Williams

Asian Shrimp Salad

Recipe courtesy Padma Lakshmi

Prep Time:30 min

Serves:  6 servings

Ingredients

• For the shrimp paste:
• 1 cup loosely packed mint leaves
• 1 small onion, coarsely chopped
• 1 tablespoon minced gingerroot
• 12 black peppercorns, coarsely crushed
• 1 teaspoon ground cumin
• 1 teaspoon tamarind paste
• 1/2 teaspoon sugar
• 1/3 cup water
• Salt, to taste
• 2 pounds large shrimp, shelled and de-veined
• For the vegetables:
• 4 cups shredded iceberg lettuce
• 3 cups grated carrots
• 2 cups diced celery
• 2 cups shredded red cabbage
• 5 scallions, minced
• 1 cup loosely packed cilantro leaves, minced (after measuring)
• For the dressing:
• 3 tablespoons fresh lime or lemon juice
• 2 tablespoons Asian sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 3 dashes Asian hot chili oil, or to taste
• Salt, to taste
• Vegetable oil spray
• 3 tablespoons toasted sesame seeds, for garnish

Directions

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

Baked White Fish Fillets

1 small white onion, thinly sliced

127926

1-1/2 lbs fish fillets, such as haddock, cod or sole

122044

1/4 tsp salt

126139

1/4 tsp freshly ground black pepper

119599

Juice of 1 medium lemon (about 1/4 cup)

123431

1/2 cup water

127791

1/2 cup white wine (optional)*

127950

1 tsp paprika

124927

1 cup sliced mushrooms

124444

1 tbsp dried oregano (preferably Greek rigani)

121588

Fresh oregano sprigs for garnish

124837

Lemon wedges for garnish

123431

Preparation

1. Preheat the oven to 400° F. Lightly coat a 9-x-13-inch baking pan with olive oil cooking spray.

2. Arrange the onion slices on the bottom of the pan. Place the fish on top and sprinkle with salt and pepper.

3. In a small bowl, combine the lemon juice, water, and wine (if using), and beat lightly with a fork. Pour this mixture over the fish, and sprinkle with paprika. Cover with sliced mushrooms, and sprinkle with oregano.

4. Cover with aluminum foil, and bake for 30 minutes, or until the fish easily flakes with a fork.

5. Transfer the fillets to a platter, garnish with fresh oregano sprigs and lemon wedges, and serve.

Yield

4 servings

Fish Chowder Shipboard

serves 6-8
70 mins

5 carrots, peeled and sliced 1/2"
3 celery stalks, sliced 1/2"
2# potatoes, peeled and cut into 1" cubes
4 med onions, peeled thin sliced
2 bay leaves
3 whole cloves
1 T dried dill
2-3t salt
1 t pepper
4 c water
2 c white wine
4# boneless skinless firm white fish (cod, halibut) cut into 2" pieces
2 c evaproated milk ("cream")
1/2 c flour
4T unsalted butter

Put vegs in large kettle.  Add bay and cloves tied in cheesecloth, dill, salt, pepper and water.  Bring to boil over high.  Lower heat and simmer until vegs are barely tender about 20 mins.  Remove cloves and bay leaves.  Add wine and fish ans tir gently to combine.  Turn off heat, cover pot and let stand 10 mins.  Stir cream into flour gradualy, mixing until smooth.  Gently stir mixture into kettle, keeping fish intact.  Return to heat and simmer gently until thinkcned, about 3-4 mins.  Add butter, season with s/p.  Serve immediately with a white CA Semillon or Bordeaux.

Clam Chowder Shipboard

4 doz hard shell clams, scrubbed or 1 quart shucked cooked clams in their broth
1/4# salt pork or 6 slices turkey bacon
1 onion coarsely chopped
6 med potatoes, peeled and cut into 1/2" dice
2 c milk
2 c evaporated milk
6T (3/4stick) Smart butter
s/p

Put hard shelled clams in large pot iwth 1 c water, cover, boil and cook til shells open about 10 mins.  Allow to cool then shuck and reserve.  Pour off and reserve broth, taking care not to disturb any sediment at the bottom.

Cook bacon in large saucepan over med heat.  Add onion and some evoo and cook, stirring until tender.  Add potatoes to the pan and stir well.  Ad clam broth and water to just cover potatoes.  Simmer until potatoes are tender.

Steamers with Bay Leaves

Serves 4-6
Prep under 30 mins

5# soft whell clams, scrubbed
1 c dry white wine
4-5 bay leaves
lemon wedges
melted butter

Put clams, wine, bay leaves in large pot with tight fitting lid. Bring liquid to boil over high and cook til clams open. about 10 mins. Scoop clams into large bowl, discarding any closed ones, and reserve broth. Pour broth into mugs, taking care not to get the sediment. Seve lcams iwth lemon wedgs, mugs, and melted butter. Big bowl for shells.

Serve with Beef stew, sauteed apples/pears, cabbage salad.

Mussels with Herbs

Serves 6
Under 30 mins

2 T evoo
1 med onion, fine chopped
1 t dried marjoram or oregano
3 T chopped fresh parsley
1 garlic clove, fine chopped
1/2 c white wine
3 doz mussels, scrubbed and debearded
French Bread

Heat oil in saucepan large enough to hold all mussels, over med, then add onion and saute 5 mins til soft. Stir in herbs and garlic and add wine and mussels. Cover and increase heat to high. Steam til mussels open, about 5 mins. With slotte spoon, trf to large serving bowl, discarding any unopened ones. Pour cooking juices over mussels, taking care not to disturb sandy sediment in the bottom. Seve immediately with hot french bread to soak up the juices. Serve a dry white like Muscadet or Sauvignon Blanc.

Vitamix Crabmeat Spread

Yield: 2 1/3 cups (560 ml)
Speed: Variable
Time: 5 to 10 Seconds

Ingredients
1/4 cup (60 ml) lowfat milk
8 ounces (227 g) light or nonfat cream cheese, room temperature, cut in four pieces
2 teaspoons lemon juice
1 clove garlic, peeled
1/4 teaspoon salt (optional)
pepper, to taste
1 cup (135 g) crab meat or imitation crab meat

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 3 or 4.
4. Blend for 5 to 10 seconds or until chunky. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients. If necessary, use the tamper to press any ingredients into the blades while processing. Do not over mix.

Note: Refrigerate in airtight container.

Health Classification: Low Carb

Meal Type: Appetizers

Mini Asian Crab Cakes

Version 1

• 1 tablespoon diced, seeded red jalapeno
• 1 tablespoon diced, seeded green jalapeno
• 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons coarsely chopped cilantro
• 1 large egg, lightly beaten
• 1/4 teaspoon coarse salt
• 1/3 cup coconut milk
• 1 1/2 cups lump crabmeat (about 9 ounces), picked over
• 1/2 cup panko (Asian breadcrumbs), plus more for dredging
• 3 to 4 tablespoons vegetable oil
• 2 limes, halved lengthwise and cut into quarters, for serving
  

1. Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
2. Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

=========
Version 2

• 8 ounces jumbo lump crabmeat, picked over
• 1/4 cup mayonnaise, plus 3 tablespoons for garnish
• 2 scallions, trimmed and finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons wasabi paste
• 1 teaspoon finely grated lime zest
• 1/2 cup plus 2 tablespoons plain breadcrumbs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 2 large eggs
• 1/4 cup sesame seeds
• 2/3 cup vegetable oil, plus more if needed
• 1 English cucumber, for garnish
• 1/2 cup drained pickled ginger, for garnish

1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
3. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
4. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
5. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
6. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

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.

Menu: Casual Dinner for 8 Menu (grilled shrimp

in big black notebook under parties

Fresh Corn + Tomato Soup
Beans with pancetta + carmelized onions
Grilled shrimp + wilted spinach
Roasted apricots with sugared pecans and ice cream

Yellow Pepper Rollmops (italian)
Spiced Carrot Salad w feta + olives (tunisian)
Grilled Eggplant, Country Style (italian)
Tunisian Mixed Veg Salad w apple + mint (tunisian)
Couscous with Greens (tunisian)
Double Marinated Quail/Chicken (portuguese)

All recipes are in big black notebook under "Mediterranean"

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

Shrimp Gazpacho (everyday food) *****

see June 2005 p. 86

Scallops with White Wine Sauce (Food Network) *****

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup shallot, finely chopped
• 1 cup dry white wine
• 2 tablespoons white wine vinegar
• 1/4 cup heavy cream
• 1 tablespoon finely chopped parsley
• Salt and pepper
• 1/2 pound fresh sea scallops

Directions

In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.

Shrimp Porcupine Meatballs

Serves 4 | 30 minutes active time | 2 1/2 hour total time

These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.

• 1 pound uncooked shrimp, peeled, deveined, and tails removed
• 1 tablespoons finely chopped scallions
• 1 teaspoons soy sauce
• 1/2 teaspoon grated fresh ginger
• 1/2 cup short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours
• Cabbage or lettuce leaves
• Ponzu sauce (available at Asian specialty stores) or more soy sauce

1. Put half the shrimp in a food processor and pulse until finely chopped.
2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.