Tag Archive for baked salmon

Salmon Croquettes Delight; Made With the Best Quality Sockeye

pic of salmon croquette
pic of salmon croquettes

Baked Salmon Croquette garnished with Lemon dill dressing

Baked Salmon Croquettes

Salmon Croquettes; wild Alaskan Red Salmon, Baked salmon croquettes uniquely shaped. Prepared with colorful sweet bell peppers, diced celery, scallions, Italian bread crumbs a hint of cayenne pepper and a dash of smoked paprika. Served golden brown and garnished with a drizzle of lemon dill dressing.

Ingredients

  • 3 cans of Red Salmon (wild Alaska) 7.5oz (213g) or (2) 14.75-ounce cans
  • 1 Tbsp. finely diced celery or 1 tsp. of celery seed
  • 2 Tbsp. of Orange bell pepper (diced small)
  • 2 Tbsp. of Red bell pepper (diced small)
  • 4 Scallions (green onions) finely chopped
  • 2 large eggs (beaten)
  • 1/4 tsp. of fresh lemon juice

    pic 4 salmon croquettes

    Red Sockeye Salmon

  • 1 cup of Italian bread crumbs
  • 1/2 cup of Panko bread crumbs
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp. Smoked paprika

Ingredients for Lemon Dill Dressing

  • 4 sprigs of fresh Cilantro (chopped)
  • 2 Scallion diced
  • 1/4 tsp. of garlic and parsley seasoning
  • 1 and 1/2 Tbsp. of fresh lemon juice
  • 1 Tbsp. of fresh chopped Dill or 1 tsp. of dried Dill Weed
  • 1/2 cup of Miracle Whip
  • 1 and 1/2 tsp. of Honey mustard
  • 1/4 tsp. of sweet relish
  • 1 Tbsp. of sweet Marsala

Preparation for Lemon Dill Dressing

  • In a medium size bowl combine all of your ingredients; use a fork or a whisk and stir for about three minutes
  • Do a taste test, you may want to add a dash of salt; if not cover and refrigerate until ready to use
  • Remove from refrigerator fifteen minutes before serving

Instructions for Salmon Croquettes

  • Open both cans of salmon, but do not remove salmon until you have drained all liquid from the can.
  • Hold each can under cold running water with salmon still in the can for about two seconds, now take a fork and press down on salmon allowing water to drain out of the can

Preparation before cooking

  1. In a large bowl add 1 can of salmon
  2. Prick salmon apart with a fork making sure to remove the visible small bone particle and loose skin; discard in sink
  3. Repeat this process with the other cans of salmon
  4. Combine bell peppers, green onion, celery, eggs, lemon juice, cayenne pepper and a 1/2 cup of Italian bread crumbs
  5. With a fork or spatula blend ingredients well, portion ingredients into four, six or eight parts with a spoon or spatula
  6. In a medium size bowl add a 1/2 cup of Italian bread crumbs and the 1/2 cup of Panko crumbs
  7. Using your hands begin to mold each section into an oblong shape
  8. Holding one salmon croquette at a time sprinkle bread crumbs all over, or you can roll them in bread crumbs
  9. Gently shake off excess bread crumbs
  10. Place salmon croquettes on a medium size plate and cover with plastic wrap; place in refrigerator for about thirty minutes to an hour
  11. Preheat oven 350 degrees F.
  12. Remove salmon croquettes from refrigerator and discard plastic wrap; sprinkle smoked paprika gingerly (carefully) on both sides
  13. Place croquettes on a non-stick cookie sheet; you may also line a cookie sheet with parchment paper in the case that you do not have a non-stick pan

Preparation while cooking

  1. Place croquettes in oven on middle rack; 350 degrees for twenty-three minutes
  2. If you have placed your salmon croquettes on parchment paper, remove them from the cookie sheet and put them on a Comal / iron skillet or another ‘broiler-safe’ pan
  3. Now put them under the broiler for two minutes or until golden brown; watch carefully so they do not burn
  4. If you did not use parchment paper, just make sure that your baking sheet is broiler safe and follow number 3.
  5. Serve on a platter or individual plate and garnish with lemon dill dressing; Buon Appetito my friends

Preparation time: 28 minutes
Cooking time: 25 minutes
Total time: 53 minutes
Servings: 6-8

Chef Ann Tips

What to buy:

My choice was the Red Sockeye Wild Salmon, however, the Wild Pink Salmon is another choice for this recipe if preferred. You can also buy Boneless Skinless Salmon in the can. Be prepared to pay more at the market.

How to prep Can Salmon:

You may or may not rinse canned salmon in cold running water before removing from the can and pouring into a bowl.

Be sure to remove the visible bone in the center of the salmon; better known as the (backbone).

Do not bother with the removal of all the little soft bones, they are all edible.

I do remove some of the loose skin found in the can, but not all of it. Just in case, you did not know; Omega 3 fatty acids are found in the skin of salmon.

Seasoning:

Dried Celery seed is fine to use in this recipe if fresh celery is not available. For those of you that want more spice;double the Cayenne pepper, but keep in mind you will be tasting more heat than the real flavor of the Sockeye Salmon.

Size matters:

After mixing all of your ingredients into the salmon, decide how large you want croquettes to be. I would suggest 2.4 or 2.5 ounces per croquette for a party of four. You can portion them at five ounces each and that would yield a large croquette as featured at the top of my recipe. Also, if you do not care for the shape of my croquettes; by all means make salmon patties, and reduce the baking time by five to seven minutes.

About the Lemon Dill Dressing:

Plain Greek Yogurt or mayonnaise can be a substitute for the Miracle Whip. The use of sweet Marsala is optional. The best tip I can leave you with is to just put your whole heart into making this the best dish ever!

Helpful information

  • Icicle Seafood Inc. is a Seattle-based processor of the Arctic Star brand of canned “Wild Alaska Red Salmon”, used for my recipe.
  • Alaskan Star Inc. Seattle, Washington 98199 distributes this product.
  • This salmon is ‘wild caught’ in the U.S.A
  • One serving of this red salmon provides 800mg of EPA and DHA Omega-3 fatty acids.
  • Nutrition Facts about this product are as follows; serving size 2 oz. (56g / ¼ cup) Servings about 4, Calories 90, Fat Calories 40
  • This product has zero sugars, which should make any diabetic smile.
  • You may not find the Arctic Star brand in your market; here are some labels to consider. Deming’s, Honey Boy, Black Top, Trader Joes label, Raincoast Trading, and Vital Choice.

Source:
Icicle Seafoods, Inc

Baked Salmon – Basic Recipe

picture of simply delicious baked salmon

picture of ‘Simply Delicious’ baked salmon with Mediterranean spinach

Description

Baked Salmon with lemon herb sauce and Mediterranean sautéed spinach. This is a lovely lite meal for the health conscious. This is one terrific way to enjoy the omega-3 fatty acid that salmon provides.

Ingredients

  • 2 medium / large salmon steaks
  • 2 bunches of spinach
  • 2 medium tomatoes
  • 1 small white onion diced
  • 1 teaspoon lemon juice (fresh) optional
  • 1 tablespoon chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon paprika
  • dash of salt and pepper
  • 1 teaspoon olive oil
  • 1 teaspoon of Italian dressing
  • ¼ teaspoon of crushed parsley

Directions

Preheat oven on 350

Preparation before cooking
  • Wash and rinse spinach very well in cold water, then place in colander to drain.
  • Wash, Chop and dice tomatoes into medium size cubes.
  • Chop and dice onions
  • Rinse salmon under cold running water, pat dry with paper towel and lay flat.
  • Place salmon in baking dish and sprinkle with lemon pepper, paprika and drizzle a tad bit of olive oil over the top of each steak.
Preparation while cooking
  • In a small dish pour Italian dressing, lemon juice, parsley, and a dash of salt and pepper.
  • Stir and set aside until you remove salmon from the oven.
  • Take 2 slices of sourdough bread and drizzle a tad bit of olive oil and garlic powder on one side. Slice in half and set aside until your salmon is almost ready to serve.
Cooking
  • Cover the baking dish either with the lid or aluminum foil, put salmon in the oven and bake for 15 minutes.
  • While your salmon is cooking, take a medium size skillet and add 1 teaspoon of olive oil.
  • At medium high temperature add onions and a dash of salt and pepper.
  • Stir for about 2 minute then add broth, 1 bunch of spinach and garlic powder. Stir for 1 minute and add the 2nd bunch of spinach and cover for 2 minute.
  • Remove lid and add tomatoes a dash more of garlic powder, salt, pepper and lightly toss
  • Cover and remove from heat.
  • Remove salmon from the oven and pour lemon mixture over both steaks.
  • Put them back into to the oven without covering, for 5 minutes.
  • In a skillet on medium high heat add your sourdough bread face down, garlic and olive oil side. Let it brown slightly and both sides, turn heat off and remove from skillet.

Remove salmon from the oven and C’est fait (French for ‘it is done’), dinner is served, ENJOY!

Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Servings: 2

♥ Chef Ann baked salmon Tips
  • When you remove the baked salmon from the oven to add the lemon dressing, you may turn your dial to broil instead of finishing it on the bake cycle.
  • Make sure that your oven rack is 2 down from the broiler element.
  • Just allow it to broil evenly with a slight brown glaze then turn broiler off and remove salmon from the oven.
Helpful information

“Several recent studies have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.” Source: ‘Salmon‘ | whfoods.com


image of ann's tips

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