Asian-Style Salmon Fritters

Asian-Style Salmon Fritters
Prep Time
20 minutes
Number of Servings
2 to 3
Ingredients
  • 11 oz salmon, raw or canned
  • 1 extra-large egg yolk
  • 1 Tbsp all-purpose flour
  • 2 Tbsp Thai green curry paste*
  • 3 Tbsp vegetable oil
  • Lime wedges
Directions
  1. In a food processor, blend salmon, egg yolk, flour, and curry paste to a coarsely textured paste.
  2. Divide mixture into six equal portions, shape portions into patties, and place on a baking sheet. You can cover and place them in the fridge while you prepare the salad.
  3. When ready to serve, heat oil in skillet and add fritters. Pan fry for 2 to 3 minutes per side, or until cooked through. Serve with salad and lime wedges.

Seared Lemon-Ginger Salmon

Seared Lemon-Ginger Salmon
Prep Time
20 minutes, plus marinate time
Number of Servings
Serves 4
Ingredients

Lemon-Ginger Marinade

  • [q:1/4] cup lemon juice
  • [q:1/8] cup soy sauce
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp honey
  • Salt and freshly ground black pepper

For Salmon

  • 4 salmon steaks, about 6 oz each and about 1 inch thick
  • Olive oil
  • Assorted tossed mixed greens
  • Lemon slices and dill sprigs, optional
Directions
  1. Combine lemon juice, soy sauce, ginger, honey, and salt and pepper to taste in a small bowl.
  2. Place salmon steaks in a single layer in a shallow pan. Pour marinade over and let marinate in the fridge for one hour.
  3. Lightly coat the bottom of a frying pan with a small amount of oil. Heat pan to hot.
  4. Add salmon steaks and cook each side for 3 to 4 minutes, or until golden brown and center of fish is opaque and flakes easily with a fork.
  5. Serve salmon steaks over greens. Garnish each serving with a lemon slice and dill sprig, if desired.
Nutrition Info
436 Calories, 36 g Protein, 94 mg Cholesterol, 14 g Carbohydrates, 10 g Total sugars (9 g Added sugars), 1 g Fiber, 26 g Total fat (6 g sat), 618 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:4] Vitamin E, Vitamin K, [nutrition:3] Vitamin B1 (thiamine), Vitamin C, [nutrition:2] Vitamin A, Vitamin B2 (riboflavin), [nutrition:1] Folate, Magnesium, Potassium

Smoked Salmon Quiche with Shallots and Dill

Smoked Salmon Quiche with Shallots and Dill
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 1 pie crust, thawed but not baked*
  • 4 large eggs
  • 1 cup low-fat milk**
  • Salt and freshly ground black pepper to taste
  • 2 tsp olive oil
  • 1 Tbsp chopped shallots
  • 8 oz smoked salmon, cut into small pieces
  • 1 cup shredded low-fat Swiss cheese
  • 2 Tbsp chopped dill
Directions
  1. Preheat oven to 400°.
  2. If crust isn’t already in a pie pan, place it in a 9-inch pie plate. Set aside.
  3. Whisk together eggs, milk, and salt and pepper to taste.
  4. Heat olive oil in a small pan. Add shallots and saute until cooked through. Remove shallots from pan and let them cool. Add shallots, salmon, cheese, and dill to egg mixture. Stir to combine.
  5. Pour mixture into crust. Bake 45 minutes, or until quiche is set and a knife inserted in center comes out clean. Serve immediately.

Roasted Wild Salmon with Olive and Mint Vinaigrette

Roasted Wild Salmon with Olive and Mint Vinaigrette
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 2 tsp extra-virgin olive oil
  • 2 tsp grated lemon zest
  • 2 tsp Dijon mustard
  • 4 (4 oz) wild salmon fillets, pinbones removed
  • 2 Tbsp water
  • [q:1/4] tsp sea salt
  • Freshly ground black pepper
  • [q:1/4] cup Olive and Mint Vinaigrette
Directions
  1. Put olive oil, lemon zest, and mustard in a small bowl and stir to combine. Put salmon in an ovenproof baking pan in which it fits in a single layer without overlapping. Spread olive oil mixture evenly over both sides of fillets. Cover and refrigerate for 20 minutes.
  2. Preheat oven to 400°.
  3. Remove salmon from refrigerator and add water. Sprinkle salt over fillets and season with pepper. Bake just until an instant-read thermometer registers 127°, approximately 7 to 9 minutes depending on the thickness of the fillets. Salmon should be opaque and beginning to flake.
  4. Whisk the already made Olive and Mint Vinaigrette to ensure that it’s evenly blended. Drizzle over fillets and serve immediately.

Indonesian Salmon

Indonesian Salmon
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup low-sodium soy sauce, divided
  • [q:1/4] cup fresh lemon juice
  • 1 Tbsp Asian mustard
  • [q:1/2] tsp Chinese 5-Spice powder
  • 4 salmon fillets (5 oz each), skin removed and thinly sliced, or salmon steaks
  • Nonstick cooking spray
  • 1 Tbsp sesame seeds
  • 2 small carrots, cut into julienne strips
  • 1 leek (white part only), trimmed, rinsed, and cut into julienne strips
  • 1 cup water or fat-free, low-sodium chicken broth
  • 1 tsp sesame oil
Directions
  1. In a small bowl, combine [q:1/4] cup of soy sauce, lemon juice, mustard, and 5-spice powder. Place salmon in a shallow dish. Brush soy mixture over both sides of fish. Cover with plastic and refrigerate for 1 hour.
  2. Preheat broiler. Spray medium-sized skillet with cooking spray and heat skillet over medium heat. Add sesame seeds. Saute until golden, 1 to 2 minutes. Transfer sesame seeds to plate.
  3. Spray skillet again. Saute carrot and leek until crisp but tender, about 5 minutes. Add water or broth, remaining soy sauce, and sesame oil. Simmer until most of liquid evaporates, about 10 to 15 minutes.
  4. Meanwhile, broil salmon 4 inches from heat until cooked through, about 5 minutes. Spoon carrot/leek mixture evenly onto 4 serving plates. Arrange salmon strips on top. Sprinkle with sesame seeds. Serve immediately.

Miso-Glazed Salmon

Miso-Glazed Salmon
Fast, easy, delicious
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 2 Tbsp miso paste
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp honey
  • [q:1 1/2] lb salmon fillet
Directions
  1. Preheat oven to 400º.
  2. In a small bowl, combine the miso paste, soy sauce, oil, and honey.
  3. Place salmon on a baking pan. Brush with glaze.
  4. Bake for approximately 20 minutes or until fish is cooked through.
Nutrition Info
267 Calories, 24 g Protein, 62 mg Cholesterol, 5 g Carbohydrates, 3 g Total sugars (3 g Added sugars), 0 g Fiber, 16 g Total fat (4 g sat), 449 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, [nutrition:4] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin E, [nutrition:1] Vitamin B2 (riboflavin), Magnesium, Potassium

Salmon Croquettes

Salmon Croquettes
Prep Time
1 hour
Number of Servings
6
Ingredients
  • 1 sweet potato
  • 2 large regular potatoes
  • 8 oz. salmon fillet, cooked and diced or the same amount of smoked salmon
  • [q:1/2] tsp. garlic powder
  • 1 tsp. salt
  • [q:1/2] tsp. black pepper
  • 2 tsp. chopped dill
  • 1 cup panko breadcrumbs
  • 1 cup regular breadcrumbs
  • 1 Tbsp. grated Parmesan
  • 2 eggs, lightly beaten with 1 oz. heavy cream
  • 1 cup all-purpose flour
  • vegetable oil for frying
Directions
  1. Peel and cut the potatoes to large chunks. Boil the potatoes, strain and mash them. Add the garlic powder, fresh dill, diced salmon and salt and pepper, and mix well with a wooden spoon.
  2. Mix the panko and regular breadcrumbs with the Parmesan cheese and put the mixture in a plate. Place the eggs mixture in a bowl and the flour in another plate.
  3. Form oval shaped croquettes from the potato and salmon mixture and dredge them in the flour, then dip them in the eggs and roll them in the breadcrumbs to coat them completely.
  4. Deep-fry the salmon croquettes for about 2 to 3 minutes or until golden brown. Put the croquettes on tissue paper for 1 minute after frying to remove any excess oil.
  5. Serve the salmon croquettes immediately.

Salmon and Collard Greens

Salmon and Collard Greens
Ingredients
  • 8 large leaves of collard greens
  • 1 medium onion (chopped)
  • 16 oz salmon
  • [q:1/8] tsp pepper
  • [q:1/4] tsp marjoram
  • 2 Tbsp butter
  • 2 Tbsp soy sauce (low sodium)
  • 3 Tbsp almonds (chopped)
Directions
  1. Wash collard greens and chop them up, along with onion.
  2. Wash salmon and season with pepper and marjoram, and slice into pieces.
  3. Heat skillet on medium to high. Put 1 Tbsp butter in a skillet until melted. Add collard greens and onions and 1 Tbsp of soy sauce.
  4. Stir until collard greens turn dark green. Add a dash of water and cover for 5 minutes. Remove from heat.
  5. Heat skillet on medium to high. Put 1 Tbsp of butter in skillet until melted. Put salmon and onions in skillet with 1 Tbsp of soy sauce stir until salmon begins to brown.* Lower heat and cover for 3 minutes.
  6. Place collard greens and onions on plate and place salmon on top. Top with chopped almonds.
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