SALMON PATTIES & ONION

Makes: 4 Servings

2 cans (6 ½ oz each) salmon, drained and flaked
1 cup mashed potatoes
2 tbsp plain low-fat yogurt
2 tbsp prepared yellow mustard
1 large egg white
1 medium-sized carrot, peeled and finely chopped
1 large yellow onion, finely chopped
½ tsp paprika
1 tbsp lemon juice
½ cup fine dry bread crumbs
1 ½ tbsp corn oil

1. In a medium-size bowl, combine the salmon, potatoes, yogurt, mustard, egg, carrot, onion, paprika and lemon juice; shape into 8 patties.
2. Put the bread crumbs on a plate and coat the patties with the crumbs.
3. You can prepare the patties and store them in the refrigerator for several hours before cooking.
4. In a heavy 12-inch skillet; heat the corn oil over moderate heat for 1 minute; add the patties and cook about 3 minutes on each side or until golden brown.
5. Transfer to a heated platter.

SALMON PATTIES

Makes: 6 Servings

15 ½ oz can pink salmon
1 cup fine dry bread crumbs
½ cup chopped onion
1/4 cup chopped parsley
2 eggs , beaten
2 tbsp lemon juice
1/8 tsp pepper
2 tbsp oil
Lemon Wedges

1. Drain salmon, reserving 1/3 cup liquid; flake.
2. In a medium bowl, combine salmon, bread crumbs, onion, and parsley.
3. Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.
4. Shape into 6 patties.
5. Place oil in skillet. Fry salmon patties until golden brown.
6. Garnish with lemon wedges.

SALMON PATTIES SINGLE SERVING

Makes: 1 Serving

1 3 ½ oz can salmon, skin and bones removed
1/4 cup mayonnaise
½ tsp Dijon-style mustard
3 soda crackers, crushed into fine crumbs
1 scallion, minced
1 tsp lemon juice
1 tsp fresh chopped parsley
salt and freshly ground pepper to taste
breads crumbs
3 tbsp vegetable oil

1. Mix all ingredients except the bread crumbs and oil.
2. From the mixture make 2 equal sized patties.
3. Coat evenly with bread crumbs.
4. Pour oil in skillet and fry patties until golden brown.

MOIST FOIL BAKED SALMON

Makes: 2 Servings

2 tsp oil
4 oz carrots, julienne
5 oz courgettes, julienne
1 medium leek, julienne
1 tbsp shallots, finely chopped
2 fl oz water
1 ½ tbsp dry sherry
1 tbsp parsley
1 tbsp lemon juice
2 tsp lemon peel, grated
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp white pepper
2 salmon steaks

1. Preheat oven to 375 F.
2. Pour 1 tsp of oil in pan.
3. Fry carrots, courgettes, leek and shallots until almost done.
4. Stir in the remaining ingredients except the salmon and cook for a further 2 minutes.
5. Grease 2 pieces of foil with remaining oil.
6. Place the salmon steak on the foil and cover with the vegetables and the liquid.
7. Seal the foil packets and place in oven for 15 to 20 mins.
8. Cut an X in top of each packet and fold foil back.
9. Serve on plates in foil packets.

HERBED SALMON IN FOIL

Makes: 4 Servings

4 salmon fillets
2 tbsp shallots, chopped and divided
8 sprigs fresh dill or basil
2 tsp lime juice divided
8 ea fresh sorrel leaves
1/4 tsp pepper, divided

1. Rinse salmon and pat dry.
2. Cut 4 pieces of aluminium foil. Light coat dull side of each foil square with cooking spray.
3. Centre a dill sprig and sorrel leaf of lower half of foil.
4. Top with salmon.
5. Place another dill sprig and sorrel leaf on top of the fillet.
6. Sprinkle with 1 ½ tsp chopped shallots, ½ tsp lime juice and a pinch of pepper.
7. Repeat procedure with remaining fillets.
8. Fold upper half of foil over fillets, meeting bottom edges of foil.
9. Seal edges together making a ½ inch fold. Fold again.
10. Allow space for heat circulation and expansion.
11. Repeat to seal each side.
12. Place foil packets on a baking sheet then bake at 400 degrees for 7 to 10 minutes.
13. Cut an “X” in top of each packet and fold back.
14. Spoon salmon and herbs onto warm plates.

GRILLED MARINATED SALMON

Makes: 1 Serving

1 ½ lb salmon fillets
½ cup oil
1/4 cup vinegar, red wine
3/4 tsp garlic salt
1/4 tsp salt
1/4 tsp sugar
½ tsp Italian seasoning
1 large garlic clove, minced
1/8 tsp pepper
1 tbsp water

1. Mix all ingredients in large bowl or pan.
2. Place salmon in marinade for 30 minutes.
3. Grill, brushing often with leftover marinade.

MOIST POACHED SALMON

Makes: 2 Servings
2 salmon steaks
1 cup dry white wine
3 cups water
dill stalks
whole peppercorns
salt and pepper

1. Arrange salmon steaks, over dill stalks, in a single layer in a shallow skillet wide enough to accommodate them without crowding.
2. Season with salt and pepper.
3. Add enough wine and water to completely cover salmon; add peppercorns.
4. Slowly bring liquid barely to a simmer.
5. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes.
6. Turn heat off and let stand for 10 minutes.
7. Top with tomato sauce.

SALMON WITH LIME AND DILL

1 lb salmon fillet
1 tsp dried dill leaves or 4 sprigs of fresh dill
1 medium lime
2 tbsp of butter
1/4 tsp of salt and fresh black pepper

1. Preheat oven to 350 F.
2. Place salmon in a foil lined baking dish.
3. Sprinkle dill evenly over salmon.
4. Squeeze juice of ½ of the lime over the fillet.
5. Sprinkle salt and pepper over the salmon.
6. Spread 1 tbsp butter on fillet, and cover tightly with foil.
7. Bake for 20-25 minutes (Fish should be white and flake with fork when done)
8. Remove from oven, squeeze remaining lime juice over salmon. Place remaining tbsp of butter in juices in pan.

SEAFOODS CASSEROLE

abalone
sea cucumbers
shrimp colloid
shrimp meat
dried mushrooms
sea clam meat
fresh scallops
black moss
broccoli
salt
prickly ash
bean powder
water chestnut powder

1. Scald the broccoli in boiling water until it is done, then place it at the bottom of a casserole.
2. Scald the abalone, sea cucumbers, shrimp meat, dried mushrooms, sea clam meat, shrimp colloid, scallops, black moss in boiling water, then drain off water, mix them up with the paste made from salt, bean powder and prickly ash, put them on the broccoli, place the abalone, scallops at the top.
3. Heat the casserole on a stove, when boiling, pour in peanut oil.

SAUTE MANDARIN FISH PIECES

1 mandarin fish (1000g)
egg
salt
gourmet powder
wine
lemon juice
water chestnut powder

1. Cut off the head, tail of the cleaned mandarin fish, remove the bones from the middle part, then knife it into cubes of 4cm., make cross cuts on them and coat them and the head and tail with the paste made from salt, gourmet powder, wine, egg yolk.
2. Pat water chestnut powder on the fish pieces and saute them in hot oil until almost done. After heating the oil to boiling, fry them again until they are well-done, then place them in a dish.
3. Make a paste with lemon juice, salt, sugar, vinegar, pour the paste on the fish pieces.