ALASKA SALMON, ARTICHOKE AND BEAN SALAD (a 15 minute meal!)
1 jar (14 oz.) marinated, quartered artichoke hearts
1 jar or can (16 oz.) marinated bean salad
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (10 oz.) ready-to-eat salad greens or spinach leaves
Dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin.
Salad: In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1-1/4 cup salmon mixture.
Makes 4 servings. Nutrients per serving: 330 calories, 15g total fat, 3g saturated fat, 37% of calories from fat, 58mg cholesterol, 28g protein, 28g carbohydrate, 9g fiber, 1768mg sodium, 325mg calcium and 2.4g omega-3 fatty acids.
THAI SALMON CAKES WITH HOT AND SOUR SAUCE
2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste
Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes. Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
Makes 4 Servings.
HOT AND SOUR SAUCE
2 Tablespoons sugar
2 Tablespoons plus 1 teaspoon rice vinegar
2 Tablespoons chili sauce (sambal or roasted)
1 Tablespoon fresh chopped cilantro
Dissolve sugar in vinegar. Add chili and cilantro; mix together. Makes ½ cup.
Nutrients per serving (with ½ dipping sauce): 444 calories, 19g total fat, 5g saturated fat, 39% calories from fat, 238mg cholesterol, 47g protein, 20g carbohydrate, 2g fiber, 1919mg sodium, 498mg calcium and 3.6g omega-3 fatty acids.
ALASKA SALMON WITH HORSERADISH, WALNUTS AND HERBS
2 Alaska Salmon fillets (4 to 6 oz. each)
Olive oil
3 Tablespoons horseradish sauce
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste
Preheat oven to 450.
Spray a 9-by-13-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.
Meanwhile, in a small bowl combine horseradish sauce, walnuts, herbs and butter. Season with salt and pepper. Remove fish from oven and spread mixture evenly over salmon fillets.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Serves 2.
Recipe and Photo Credit: http://www.alaskaseafood.org/
***** To read why we all need to eat more salmon, check out the recent post on my Self Help Blog! One of the benefits may surprise (and delight) you.
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