Posted by: admin on: March 5, 2012
Putting a healthy and savory meal on the table, whether it’s for yourself or the entire family, can be a really stressful endeavor. After all, most families in America have both parents working, office hours stretch longer and longer, and there always seems to be a latest food item that is a no-no for health. Planning meals that are as toothsome as they are nutritious can definitely gain overwhelming, and with prices going up on many goods, sometimes the entire budget can pick up thrown off.
Meanwhile, for those households where sustainable practices are honest as vital as mark, it’s well-behaved to know that the rates on things like Alaska Salmon are now at a better cost than ever. With salmon harvesting season stretching yearlong for many different species, it means there are more salmon than ever before, at a grand friendlier note.
Here are a couple of recipes that will shipshape up any dinner plate, while staying healthy and not contributing to the rampant overfishing practices that are currently plaguing the world’s oceans.
traditional Salmon and Caper Fishcakes
8 oz. Alaska Salmon
8 oz. Mashed Potato, creamed
2 tablespoons Capers, drained and chopped
2 Hard-Boiled Eggs, peeled and chopped
2 tablespoons unique Parsley
1 tablespoon Lemon Juice (freshly squeezed)
3 pinches Cayenne Pepper
3 pinches dismal Pepper
4 pinches Salt
1 Egg, beaten
3 oz. Dry Breadcrumbs
Canola Oil and Butter
Combine all ingredients for the fishcakes together in a tall mixing bowl, adding additional seasoning to taste. Remember that if the potatoes or the Wild Salmon was unprejudiced cooked, you should chill the entire mixture until it is nice and firm, usually around an hour.
After everything is ready to go, lightly flour a cutting board or other work surface, rolling the fish mixture into a long roll, which should be about two inches in diameter. From here, you can slit 12 evenly-sized round pieces, which are the individual fishcakes.
Press them into a flattened shape, then dip them into the coating, starting with the egg and finishing with the breadcrumbs. Shallow-fry each fishcake in the oil and butter, until both sides are equally golden-brown.
Hearty Lentil Puttanesca With Wild Salmon
Four 6-ounce Wild Salmon fillets, with pin bones and skin removed
1 cup water
1/2 cup lentils, rinsed
2 tablespoons olive oil
1 cup diced onion
2 tablespoons capers
1/4 cup pitted and chopped kalamata olives
1 teaspoon minced anchovies
2 tablespoons chopped garlic
1/4 teaspoon red pepper flakes
1 cup diced canned tomatoes
1/2 lemon, juiced
Sea salt and freshly cracked shadowy pepper
1 tablespoon chopped Italian parsley
Preheat your oven to 325 degrees Fahrenheit. In a limited saucepan, add the cup of water to the half-cup of rinsed lentils. Bring to a boil, and then nick the heat to a simmer. Cook the lentils for 15 minutes, then drain them and position them aside.
Season the salmon steaks with salt and pepper to taste, on both sides. In a great sauté pan, over a medium to high heat, add a tablespoon of olive oil. Once the oil is hot and simmering, but not spitting, add the salmon. Cook for three minutes on each side, then assume them to a baking sheet and site it in the oven.
Add the final tablespoon of olive oil to the same pan, increasing the flame to a high heat, and adding the onions, capers, olives, and anchovies. skedaddle, and add the garlic and red pepper flakes once the onions are starting to caramelize. Sauté for another two minutes, then add the tomatoes and the lemon juice. slice the heat and cook for three minutes, then add the lentils.
retract the salmon from the onion and wait on each fillet with the puttanesca, garnishing with basil.