Salmon Croquettes

Tastes & Treasures cookbook has several great salmon recipes. My favorite is Salmon Tostada on page 32 from historic El Tovar at the Grand Canyon.

This recipe calls for canned salmon but we had leftover from the grill and it worked very well.


Salmon Croquettes
Ingredients:
1 can (1 pound) salmon, drained and flaked
1 cup corn kernels, canned or cooked
2 eggs, slightly beaten
1/4 cup ketchup
2 tablespoons finely chopped onion
2 tablespoon finely chopped red bell pepper, optional
1/4 teaspoon salt
dash ground black pepper
3/4 cups soft bread crumbs 

Direction:
Combine flaked salmon with corn kernels, beaten eggs, ketchup, onion, bell pepper, salt, pepper, and bread crumbs. Shape mixture into 12 patties. Heat vegetable oil in a heavy skillet; fry salmon croquettes for about 1 1/2 minutes on each side, or until croquettes are golden brown.
Serves 6. If desired, serve with cucumber sauce or cheese sauce.

Salmon Pate

Fresh parsley, dill weed, and cilantro are growing in the garden right now. Lemons are ripe for picking. We have left over salmon from grilling last night. Perfect time to make Salmon Pate from Tastes & Treasures cookbook page 166.

This recipe calls for cans of Smoked Salmon but I find that fresh grilled salmon is equally as good. The cilantro is an extra ingredient but my family loves the fresh taste.

Smoked Salmon Pate
Ingredients:
2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon
1 cup (2 sticks) butter, melted
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste

Directions:
Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.

Makes 3 cups

HG Teriyaki Salmon Mango Wrap

Teriyaki Salmon-Mango Wrap

This yummy meal has fruit, fish and vegetables rolled up in a tortilla wrap.

Ingredients:

One 2.6-oz. pouch boneless skinless pink salmon, roughly flaked (about 1/3 cup)

1 tsp. thick teriyaki sauce/marinade

1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla

1/2 cup chopped romaine lettuce

1/2 cup mango cut into thin strips

1/4 cup thinly sliced red onion

1/4 cup jicama cut into thin strips



Directions:

In a small bowl, combine salmon with teriyaki sauce and mix well. Set aside.


Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. 

Evenly place lettuce over the bottom half of the tortilla.
Evenly top lettuce with salmon mixture, mango, onion, and jicama.


Carefully and tightly roll up tortilla over the filling from bottom to top. Secure with toothpicks, if needed.


Slice in half.

Thanks to Hungry Girl for a delicious low-calorie recipe.

MAKES 1 SERVING
PER SERVING (entire recipe): 256 calories, 6g fat, 819mg sodium, 40g carbs, 16g fiber, 16g sugars, 24.5g protein

Parsley-Chive Sauce for Salmon

Grilling fish is one of my favorite dishes. Topping it with a lovely, colorful sauce makes the presentation so nice and brings the flavors out. El Tovar at the Grand Canyon serves a Salmon Tostada (page 32 in Tastes & Treasures cookbook) that looks so pretty with the Corn Salsa (page 11 in Tastes & Treasures).

This Parsley-Chive Sauce is another unique blend for enhancing fish.

Parsley-Chive Sauce

1 ½ cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
¼ cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
4 5-ounce skinless salmon filets

Put the parsley, scallion, chives, oil, lemon juice and mustard into the small bowl of a food processor. Add 1 tablespoon water and ¼ teaspoon each of the salt and pepper. Pulse until smooth.

Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer filets to a plate.

Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon filet.

Serve with vegetables. Note – we used fresh Steelhead Trout. It looks very similar to salmon and grills very much the same way also.

Cookbook Review on Amazon.com

Nice to know that Tastes & Treasures A Storytelling Cookbook of Historic Arizona is traveling around the globe. Here is a review posted on Amazon.com

"I've just returned from vacation in Arizona. I sampled a "taste" of this cookbook while visiting Karchner Caverns Gift Shop, and knew I had to have my own copy. Inside there are interesting stories about the various historic hotels and restaurants that feature recipe selections from their menu. There are also recipes from folks who have lived in Arizona, including Barry Goldwater, that met with rave reviews from patrons or family members. I tried a salmon recipe that was excellent, and plan on trying a good many more. The stories attached to each recipe(s) are also gems in their own right."

By Raphaela M. Consigli April 2009

Smoked Salmon Pate

I don't even like smoked salmon but this was good. Easy to make and great taste. Serge Vie brought it in for our Master Gardener class. That's Serge with his pate, me with Carrot Bread pg. 197 and Carol Vie with Cranberry Coffee Cake pg. 199

Smoked Salmon Pate pg. 166

2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon
1 cup (2 sticks) butter, melted
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste

Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.

Makes 3 cups