Spicy Salmon Cakes

Spicy Salmon Cakes

Salmon Cakes are so tasty and often difficult to shape, so if salmon mixture is too dry add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

Ingredients

• 1 lb fresh salmon filet
• Olive oil
• Black pepper, to taste
• 1 medium yellow onion (1 cup), finely diced
• ½ red bell pepper, seeded and diced
• 3 Tbsp unsalted butter, divided
• 1 cup Panko bread crumbs
• 2 large eggs, lightly beaten
• 3 Tbsp mayonnaise
• 1 tsp Sriracha sauce
• ¼ cup parsley, finely minced

Instructions

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
   
   
2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and sauté until golden and softened (7-9 minutes) then remove from heat.
   
   
3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Sriracha sauce,  ¼ tsp black pepper and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by ⅓ to ½" thick patties.

Snapper with Citrus Salsa

Snapper is a very popular white fleshed fish with a mild flavor, it is great grilled, steamed or fried.
A salsa made with oranges, lemon, and a hot, fruity  (all ingredients high in vitamin C) turns a dish of red snapper into a festival of flavors.
Ascorbic acid in the citrus helps the body absorb iron from the lightly wilted spinach.


Ingredients

• 1 large navel oranges, peel,  flesh cut into segments
• 1/2 medium lemon, peel , flesh cut into segments and chopped
• 1/2 small shallot, thinly sliced
• ¼ teaspoon of red chile flakes
• 1 tablespoon coarsely chopped fresh cilantro
• Zest of 1/2 lime, plus 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 2 red snapper fillets, skinned (each 4 ounces)

2 ounces baby spinach (about 2 cups)

Directions

Toss oranges, lemon, shallot, chili, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.

Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom of the basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.

Divide spinach among 2 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.