Salmon Cakes
Ingredient
1 lb salmon fillets
1/4 cup finely chopped onion plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 teaspoon mustard
1 teaspoon lemon juice
1/4 cup prepared ranch dressing
1 teaspoon chopped fresh thyme leaves, plus extra for poaching
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian seasoned bread crumbs, divided
Butter for cooking
Directions
Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.
Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.
Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.
Lemon Pasta With Peas
Ingredients
9 oz pkg fresh linguine pasta
Salt
Sauce
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons lemon juice
1 cup frozen and defrosted peas
1/2 grated Parmesan cheese
Directions
Cook the pasta in boiling salted water for 2 minutes. Drain.
Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas  and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.
Salmon With Roasted Grapes
6 servings
1 1/2 lb salmon fillet, cut into 6 equal pieces
2 cups of organic red grapes
1 large onion, sliced
1 tablespoon of lemon juice
Salt and pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped basil leaves
Olive oil
Directions
Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.
Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.
Baked Potato Wedges
Ingredients
3 Russet Potatoes, quartered
1/4 cup olive oil
Salt and pepper to taste1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..
Green Beans With Onions and Mushrooms
Ingredients
1 lb green beans, ends trimmed
1 tablespoon olive oil
Half a medium onion, diced
4 oz sliced mushrooms
Sat and pepper to taste
Directions
Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.
Salmon Cakes
Ingredients
One 6-8 oz skinless salmon fillet
¼ cup chopped onion
¼ cup chopped celery1/4 cup chopped bell pepper
½ teaspoon seafood seasoning
â…“ cup bread crumbs
1 tank; teaspoon coarse Dijon mustard
4 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
½ cup panko crumbs
2 tablespoons vegetable oil
Lemon wedges for serving
Directions
Poach the salmon in one inch of simmering water for 3-4 minutes. Drain and flake.
Combine the salmon with the vegetables, seasoning, bread crumbs, mayonnaise, mustard, and lemon juice until well mixed.
Divide the mixture in half and form two patties. Coat the patties in panko. Refrigerate for several hours before cooking, if you can.
Heat the oil in a skillet and cook the patties until golden brown on both sides, about
Serve with lemon wedges.
Creamy Vegetable Pasta
Ingredients
14 oz pkg of vegetable-flavored noodles
2 cups heavy cream
2 tablespoons cream cheese
2 tablespoon butter
¼ cup grated Parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste
Directions
Cook pasta about 2 minutes less than al-dente – the time listed on the package. Drain.
In the pasta pot, add the cream, cream cheese, and butter. Heat over low until the cheese and butter melt. Add the pasta and simmer for several minutes in the sauce. Add the Parmesan and parsley and pour into a pasta serving bowl/
Green Bean Salad
Ingredients
1 lb of very thin green beans
Salt to taste
½ cup Italian salad dressing
Directions
Heat a medium pot of salted water to boiling. Add the green beans and blanch for 3 minutes. Drain.
Place in a bowl, drizzle with the dressing, cover the bowl and refrigerate until serving time. Toss gently before serving.
2 servings
Ingredients
Cooking spray
2 salmon fillets, skin removed
Salt and freshly ground black pepper
1 orange, peeled and cut into segments
2 sweet potatoes, peeled
1/2 cup Teriyaki sauce, store-bought or see recipe below
Directions
Preheat the oven to 400 degrees F.
Coat a large baking pan with cooking spray.
Cut the sweet potatoes into 1/4-inch slices. Place them in a single layer in the baking dish. Sprinkle with salt and pepper.
Season salmon with salt and pepper and place on top of the potatoes.
Spoon the teriyaki sauce over the salmon in the pan. Arrange oranges on top of the salmon.
Roast salmon for 25 to 30 minutes, until fish and potatoes are fork-tender. Remove from the oven and serve immediately.
Quick Teriyaki Sauce
Ingredients
¼ cup soy sauce
1 cup water
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
¼ cup cold water
Directions
Mix all but the cornstarch and 1/4 cup of water in a saucepan and begin heating.
Whisk the cornstarch and cold water in a cup to dissolve. Add to sauce in the pan.
Heat until sauce thickens to desired thickness.
Sugar Snap PeasÂ
Ingredients
1 tablespoon olive oil
1 lb fresh sugar snap peas, ends trimmed
1 large garlic clove, sliced
1/2 teaspoon sea salt
1/4 tsp ground black pepper
Directions
Heat oil in a skillet over medium-high heat.
Add the snap peas and garlic, and toss to coat. Cook snap peas for 2 minutes, stirring frequently.
Add the salt, and pepper and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.
Serve immediately.
No need to turn on the oven for these easy and delicious recipes.
Easy Mac And Cheese
Ingredients
4 cups (1 lb) elbow macaroni
Salt
11/2cups milk
2 tablespoons butter
2 cups shredded Cheddar Cheese
½ teaspoon yellow mustard powder
¼ cup panko crumbs
8 ounces processed Velveeta cheese, diced
Directions
Cook the pasta in boiling salted water for 5 minutes. Drain.
In the same pot over low heat, melt the cheeses in the milk, butter, and mustard until smooth. Stir in the drained macaroni. Serve.
Chesapeake Style Salmon Patties
You can use canned salmon, but I prefer this method for using cooked salmon in recipes because the fish stays fresh and moist.
Ingredients
1- 6 oz wild-caught salmon filet, skin removed
Celery leaves and parsley stems
1 cups saltine cracker crumbs
1 teaspoon Old Bay seasoning or other seafood seasonings
1/3 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped parsley
Salt and pepper to taste
2 tablespoons mayonnaise
1 egg, lightly beaten
2 tablespoons vegetable oil
Lemon wedges and tartar sauce for serving
Directions
In a medium skillet, place a layer of celery leaves and parsley stems in the bottom of the pan and add ½ cup of water. Bring to a simmer. Sprinkle the salmon fillets with a bit of salt. Place salmon fillets, skin-side down on the pan, and cover. Cook for 5 minutes. Remove to a plate to cool for about 15 minutes. Shred the filet. Clean out the skillet.
In a mixing bowl, combine the cracker crumbs with the following 7 ingredients {egg}.
Fold in the salmon. With floured hands, form into two patties. Heat the oil in the skillet over medium heat.
Cook the patties for 3 minutes on each side or until lightly golden. Serve with lemon or tartar sauce.
This is a refreshing dinner on a hot summer day. Make the extra salmon even if you only need two servings for dinner. Leftover Salmon has many uses..Salmon
Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon fresh dill
1 tablespoon fresh oregano
½ teaspoon black pepper
1 lemon
4 fresh salmon fillets, about 6 oz each
½ teaspoons salt
Directions
Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.
Greek Salad
Serve with warmed pita bread
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
Salmon
2 servings
Ingredients
2 salmon filets (6-7 oz. each), skin om
2 thin pats of butter
2 teaspoons honey
Topping
1/2cup finely chopped pecans
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper
Directions
Preheat the oven to 400°F. Sp Coat an 8-inch baking dish with cooking spray
Place the pats of butter in the baking dish and place the salmon fillets on top skin side down. Brush each fillet with a teaspoon of honey.
Combine the topping ingredients in a small bowl. Divide the mixture in half and press onto the salmon fillets.
Bake the salmon for 15-19 minutes.
Boils Potatoes With Herb Butter
Ingredients
2 lbs new potatoes
1 teaspoon salts
Sauce
¼ cup butter
2 garlic cloves, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon black pepper
Directions
Wash the potatoes well. Cut each in half. Cover with cold water, add the salt, and bring to a boil. Reduce the heat, cover the pan and cook until tender, about 15 minutes.
Drain the potatoes in a colander. In the same cooking pot add the sauce ingredients and simmer over low heat until the butter melts, Add the potatoes, stir well and let heat for a minute or two.
Dilled Cucumber Salad
Ingredients
2 large cucumbers, peeled
2 large green onions, diced
Coarse salt and ground pepper
1/3 cup sour cream
1/4 cup loosely packed fresh dill, finely chopped
1 teaspoon white-wine vinegar
Directions
Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons of salt; let stand for 15 minutes.
In a medium bowl, combine sour cream, dill, vinegar, green onions, and 1/4 teaspoon pepper.
Remove cucumbers from the colander, and pat dry with paper towels. Add to bowl with t dressing; toss to combine.
Salmon Cakes
2 servings
Ingredients
1o oz salmon, wild-caught, skinned
1 teaspoon garlic
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ cup finely chopped bell pepper
1 tablespoon finely chopped onion
1/4 teaspoon ground pepper
¼ cup plain panko breadcrumbs
1 tablespoon peanut oil
Directions
Coarsely chop salmon and place half in a food processor. Add all the remaining ingredients except the panko and oil. Pulse until the mixture is combined but still chunky. R Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 mini patties, about 3 inches wide each, and place on a plate. Refrigerate for at least 30 minutes
Heat oil in a skillet over medium-high heat. Add the salmon cakes and cook, turning once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate with the cooked greens.
Asian Style Sauteed Greens
4 servings
Ingredients
1 strip of bacon
1 tablespoon extra virgin olive oil
2 tablespoons onion, chopped
1 large garlic clove, minced
2 pounds kale or collard greens, stems removed, leaves chopped
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon honey
Chili pepper flakes, a pinch
Directions
Cook onions and garlic:
Use a large skillet with a tight-fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and cook until fragrant, about 30 seconds.
Cook the greens
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
Vegetable Fried Rice
Serves 3-4
Ingredients
1 egg, beaten
1 teaspoon sesame oil
2 tablespoons peanut oil
1/2 onion, chopped1
1 clove garlic, crushed
1 cup diced raw or cooked vegetables
2 cups cold leftover cooked rice
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 green onions, sliced
Fried rice veggie ideas:
Sliced, diced or shredded, raw or cooked celery, green or red pepper, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas or snow peas, cabbage (regular or Chinese)
Directions
In a wok or a large skillet, heat sesame oil over high heat. Add egg and cook, stirring, until the egg is scrambled. Remove scrambled egg to a plate.
Pour peanut oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last.
Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients, and heat thoroughly. Add soy sauce and oyster sauce and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.
2 servings-double for 4 servings
Ingredients
5 ounces spaghetti
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 shallot, minced
1 teaspoon anchovy paste
¼ teaspoon crushed red pepper
3 tablespoons fresh-squeezed lemon juice
8 oz salmon fillet
2 tablespoons chopped fresh parsley
¼ teaspoon salt
2 tablespoons plain panko breadcrumbs, toasted
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Direction
Heat 1 tablespoon oil in a large deep skillet. Add the salmon fillet and saute on both sides until cooked about 2-3 minutes per side. Remove to a plate, break into large pieces, and set aside.
Cook pasta according to package directions. Drain, reserving 1/4 cup of pasta cooking water.
Add the remaining oil, garlic, chopped shallot, anchovy paste, crushed red pepper, and lemon juice to the skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved pasta water, drained pasta, salmon, and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Divide between two pasta plates, and top each with breadcrumbs and parsley. Serve immediately.
Leaf Lettuce Salad with Orange Vinaigrette
2 servings
Ingredients
1/4 cup extra-virgin olive oil
1 orange
2 minced scallions
1/4 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
4 cups leaf lettuce
1 cup of green olives
Directions
In a medium salad bowl whisk together the olive oil, the orange segments and juice from the orange, scallions, salt, pepper, and oregano. Add the olives and lettuce. Mix well and serve in individual salad bowls.
Roasted Pecan Salmon Fillets
Ingredients
12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon
Directions
Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.
Combine the mustard and honey in a small dish and spread on top of the salmon.
Press the nuts on top of the mustard coating and sprinkle with parsley.
Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.
Italian Green Beans and Potatoes
Ingredients
10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes
Directions
Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.
Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.
