Salmon Patties

This recipe is so easy and quick. Plus it's loaded with Omega-3's so it's kinda healthy. I was going to add some cheddar cheese into mine and forgot, but I definitely think it would be yummy with it. Might try to remember to do that next time. My sister-in-law said that these were still very tasty when she heated them for lunch the next day. They also didn't make her office stink!

Salmon Patties

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 10 minutes

Servings: 4-6

Ingredients

2  6oz pouches of boneless, skinless salmon (I used Chicken of the Sea)

1/4 tsp onion powder

1/2 tsp garlic powder 

1/4 cup flour

1/4 cup cornmeal

1 egg

1/4-1/2 cup finely shredded sharp cheddar cheese (optional)

Veggie or Canola oil for frying

Directions

Put all ingredients except the oil into a bowl and mix well with your hands. Form into patties. Heat about 2 TBS oil in a pan over medium heat. Cook about 5 minutes on each side or until golden brown. 

Serve with your favorite sauce.

Enjoy!

Homemade Fish Sticks

Yummy! I don't think I will be buying the frozen kind ever again. These were so much healthier and not to mention more delicious then the frozen brands. Obviously these aren't at quick as just pulling something out of the freezer and popping it on a tray, but you cut the fish ahead of time (possibly even bread it too) and cut the prep time down at meal time. I used both salmon and cod. I loved the salmon - it makes them a little more grown-up. The rest of the family loved the cod.

Homemade Fish Sticks

adapted from Food Network

Prep Time: 30 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

18 oz fresh or frozen fish (ex. cod or salmon), thaw frozen fish

1/2 cup all purpose flour

1/2 tsp Kosher salt

1/4 tsp ground black pepper

4 egg whites

1 cup grated Parmesan

1 1/2 cups panko breadcrumbs

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp paprika

Cooking spray

Directions

Preheat the oven to 450.

Rinse the fish and pat dry with paper towels. Cut the filet down to sticks - 1/2 in by 1/2 in by 4 1/2 inches.

In separate shallow bowls, first combine flour, salt and pepper; then egg whites beaten until foamy; and panko, parmesan, paprika, garlic and onion powder. Coat each fish stick in flour, then egg and then panko mixture. 

Line the coated fish sticks up on a baking sheet coated with cooking spray. Spray the sticks liberally. Cook for 15-20 minutes. Serve with your favorite dipping sauce.

Enjoy!

Pan-Grilled Snapper with Orzo Pasta Salad

This was new for me all the way around. I'd never had snapper or orzo. Amazing, right? I've tried a lot of things and I'm not sure why I'd never had either of these. I must say that I now love orzo! It's such a cute little pasta. For those who've never had it, it's basically a rice shaped pasta. The snapper was delicious too. Very light fish, firm textured. I can't comment on hubby's approval rating as we didn't actually eat this for dinner. I had thawed the fish and then I was too tired to make dinner after a big test. I made it the next day for lunch instead! The pasta definitely needs a little tweeking and it would be great maybe with a little feta in it!

Pan Grilled Snapper with Orzo Pasta Salad

adapted from My Recipes

Ingredients

1 1/2  cups uncooked orzo

2-4  (6-ounce) red snapper fillets

1/4 tsp salt

1/8 tsp black pepper

1 1/2 TBS minced shallots

1 TBS chopped fresh parsley

4 TBS fresh lemon juice

1 TBS orange juice

1 tsp Dijon mustard

2 1/2 TBS extra virgin olive oil

Directions

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Pour 1 TBS lemon juice over the fish.

Combine salt, pepper, shallots, parsley, remaining lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.

Enjoy!