Simple Salmon Croquettes

A can of salmon, some bread crumbs, and a little oil make for a simple dinner croquettes. These are also good to serve cold the next day. Remember, use home made bread crumbs, or Japanese panko breadcrumbs when possible because most commercial bread crumb companies put way too much sodium in their crumbs! And you don’t need that extra salt. Another alternative to commercial bread crumbs, pick up a bag of crumbs from your local bakery.

Here’s what you’ll need:

  • 1 (6 ounce) can salmon, drained and flaked
  • 1 egg
  • 1/4 cup finely chopped celery
  • 1/4 cup sliced green onion
  • 1 tablespoon chopped fresh dill weed
  • 1/2 teaspoon garlic powder
  • 1/3 cup fine bread crumbs
  • 3 tablespoons olive oil

In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in bread crumbs to coat.

Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown. Serve with a fine Ale.

Salmon Cartoon

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Sea Bass Stew

Its that time of year… winter is a great time to cook warm hearty soups. This one is quick and easy. Also Cherry Valley Market has been having Italian loaves on sale for $1.29 for a pair on Fridays.

Here’s what you’ll need:

  • 1 1/2 lb sea bass filets, cut into 2-inch pieces
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 2 teaspoons tomato paste
  • 8 oz of clam juice
  • 1/2 cup Duck Walk white wine
  • 6 Tbsp olive oil
  • Touch of dry oregano, Tabasco, thyme, pepper
  • Salt

Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve with toasted Italian bread.

bluefish bikini

Because Sharing is Caring 06

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Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me…

  • Beating egg whites
    For the best results when beating egg whites use a copper bowl and a good cooking utensil. Whisk when the eggs have reached room temperature..
  • Beating egg whites
    Egg whites will not whip if they come into contact with fat, grease or egg yolk.
  • Separating eggs
    Its agood idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won’t have to throw out a whole batch if one yolk breaks while separating.
  • Which egg to use
    Unless the recipe calls for a specific size, assume that all eggs used in recipes are Grade A large.
  • Eggs to room temp
    To bring eggs to room temperature quickly, (they beat better that way), put them in a bowl of warm – not hot – water for 5 to 10 minutes.

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!