Salmon Croquettes

Salmon Croquettes

1 15oz can pink salmon
1 egg
1 heaping tsp baking powder
1/2 c flour
chopped onion and garlic powder (optional. I used garlic powder and onion powder)
oil for frying

Heat a few tablespoons of vegetable oil in a large skillet. Reserve 1/4 c salmon juice in a measuring cup and set aside. Place salmon in bowl, add egg and mix well. Add flour, mixing thoroughly. Batter will be thick. Add baking powder in the salmon juice and beat with a fork until foam forms; measuring cup should be about 3/4 full (if it doesn’t foam, baking powder is old). Pour into salmon mixture and mix well. Form into small patties and drop into frying pan 4 at a time. Cook until golden brown on each side (only a couple of minutes per side). Let drain on paper towls. Serve hot with ketchup.

Brain (Salmon) Sticks

I am calling these "Brain Sticks" on my blog because: A. They have omega 3 fatty acids=good for your brain and B. I have boys. Brain sticks sound cool.

I did not make the dipping sauce because I only had strawberry yogurt-- and something told me that strawberry yogurt just wouldn't be the same.

We did try the following dipping sauces: tartar, ketchup, and ranch. I was a fan of the tartar, Jacob liked the ranch and ketchup.

Review: These were sooo yummy, easy, provide brain fat to my tot, and are healthy. I served them with steamed veggies and sweet potato fries. Jacob gobbled them up.
I really want to try out the dipping sauce next time. I also think these would taste so good as a protein in a salad with mustard vinaigrette or would be an adorable appetizer/finger food at a party.
I used packaged frozen salmon-- so this meal is also very affordable.

Yum! Enjoy! :hungry:

Salmon Fish Sticks

Ingredients

• 1 (18 ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
• 1/2 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 egg whites
• 1 cup grated Parmesan
• 1 cup seasoned bread crumbs
• Olive oil, for drizzling

Dipping Sauce

• 1/3 cup reduced fat mayonnaise
• 1/3 cup lowfat plain yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley or chives

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.

Baked Lemon Pepper Salmon

Baked Lemon Pepper Salmon

1 1 1/4-pound salmon fillet
1 1/2 T lemon-pepper seasoning
2-4 T butter

Preheat oven to 375 F. Place large sheet of foil on baking sheet. Place a couple slices of butter on foil, top with salmon and add a couple more slices of butter on top; sprinkle with lemon-pepper seasoning. Fold up foil edges to enclose salmon and seal. Bake salmon just until fork tender, about 30-35 minutes.

Maple Salmon

INGREDIENTS

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon
• 1/4 teaspoon of crushed red pepper flake (optional)
  

DIRECTIONS

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, red pepper and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Tip: I add the crushed red pepper flake-- it gives the dish that perfect "Sweet--Hot" flavor! I pair this with Asian style veggies, a salad, and rice.