Grandma Lolly’s Salmon Croquettes

I know I am a few days short with my posting, sorry about that, I didn’t have anything new to share. Apparently, I get into ruts every once in a while where ease trumps creativity. But, with the help of my Grandma I have a new (new to you anyway) recipe to share. These are just one of the things that Grandma always made. I have shared a salmon cake recipe before, I thought at the time that I might find my own recipe, you know start my own tradition, but truth is the tradition I had already was better than all the new recipes I tried.

Grandma had a few tips when I called her and asked for her exact recipe, you know for research purposes; don’t drain the canned salmon, that’s where the flavor is. You have to play the cracker crumbs by feel, start with a little and add until the “dough” sticks together in patties. Some people debone the salmon but the bones crumble so it doesn’t bother her. Also, cook them in hot oil; you want that crisp crust on them and if the oil isn’t hot enough they’ll drink it up. She once tried cooking them on a grill pan and they just weren’t the same.

If you don’t already know, my Grandma was/is my cooking teacher. My cooking style is mirrored after her and my Daddy, her son. I just love her!


Grandma Lolly’s Salmon Croquettes

2 cans salmon, not drained
1 egg, lightly beaten
1 small onion, diced fine
1 tablespoons seasoning blend, your choice
2 teaspoons dried dill weed
1 teaspoon dried parsley flakes
pinch salt
dash pepper
1 sleeve crackers, crushed to crumbs

Mix all the ingredients together until combined. You want to add ½ of the crackers and then slowly add more until you can form a ball that stays together. Form patties and set on cookie sheet to cool in refrigerator for 15 minutes.

Heat about an inch of oil in a skillet until fry ready; gently place 4 of the patties into the oil and cook until golden brown on both sides; cooking in batches of 4 until all patties are cooked, makes 12 patties.

Let rest on a paper towel lined plate.

Serve warm either on buns with lettuce and cheese or with side dishes.


I can’t say enough about these delicious little salmon patties are. We had company for supper and even they gave a ton of kudos.

Also, as a little side note, these are one of Baby Cakes' favorite things to eat. The only thing he doesn't like are when I leave the little bones in. He and Grandma apparently differ in that one tiny area. I don't go crazy removing them all, as they don't bother me, but for him I do remove the majority of them. If you have picky children you might want to do the same. However, bones or no bones they are stellar!

Honey-Mustard Salmon

Part of getting healthy is not only losing weight but also about eating healthier things. It’s about the nutrients I have going into my body as well as the calories I take in.

Baby Cakes has never really been one for fish, sure he’ll eat one of my tuna fish sandwiches every once in a while but as far as simply eating some grilled tilapia, or baked whitefish, or some salmon, nah, he’ll pass. He no longer has a choice if he’s eating in my kitchen because we will be eating fish twice a week from now on. I’m sure I can spare you how healthy fish is for you, if cooked right that is. Battered and fried fish pretty much defeats the purpose of eating healthy fish.

I’ve noticed that I have been choosing a lot of recipes, I even have two more for next week, from my Cook This Not That cookbook and this is one of those recipes.


Honey-Mustard Salmon
recipe from Cook This Not That cookbook, pg. 232

1 tablespoon whipped butter
1 tablespoon brown sugar
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
½ tablespoon extra-virgin olive oil
dash salt
dash pepper
4 salmon fillets, 6 ounces each

Preheat the oven to 400.

Combine the butter and brown sugar in a microwavable bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in a skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh side down. Cook for 3 to 4 minutes until fully browned and flip. Turn off heat and transfer to an over proof baking dish skin side down.

Brush with half of the glaze and place in the oven and bake until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes.

Remove, brush the salmon with more of the honey mustard, and serve warm.


In the book they recommend serving it with asparagus so that’s just what I did; so simple to make see that recipe here.

The calorie count per 6 ounce fillet with sauce already on it is 418 calories. Paired with the right side dish and you have a super healthy meal.

Salmon Chowder

Let me go ahead and share that this recipe started out as a soup from Mr. Food BUT after tasteing I decided that it was not worthy of my blog. This is the 3rd recipe now that I've made from that site that was bland, apparently he doesn't believe in seasoning. His original recipe called for only potato, milk, butter, dill, salmon, salt and pepper but I was hopeful. It tasted like lightly seasoned warm milk, pretty yucky. It really was not good. I knew I had to try try again so here we are today.

I started with his basic recipe and just played with it until it was perfect, according to me. So it's ended up kind of like an everything but the kitchen sink chowduh. It really is very good. It's not creamy per say but it is chunky and flavorful. It was actually Baby Cakes who gets the credit for the crawfish boil seasoning, he said he wanted spice and we had some left over from a crawfish boil we a had a few months back so TADA! It really worked with this dish. (Probably because the seasoning is made for seafood.) But no worries it's not spicy with the amount I added. It just lends some extra saltiness and flavor.

Baby Cakes loved this one and it has joined the list of recipes that I am allowed to make again. (lol, he's so cute thinking he has all the pull here, wink.) So either he'll eat anything, true, or I'm just a dang fine cook, also true (to toot my own horn).


Salmon Chowder

Ingredients
4 cups milk
3 cups heavy cream
2 cans salmon, drained and flaked (skin and bones discarded)
2 medium potatoes, peeled and diced
1 small onion, chopped
3 ribs celery, chopped
1 cup frozen corn
1 cup frozen carrots
4 tablespoons butter
1 teaspoon garlic powder
1 teaspoon dried dillweed
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon hot sauce
4-6 tablespoons seafood boil seasoning, powder not liquid

1-2 cups shredded cheddar cheese

Instructions

In a soup pot, over medium heat, combine all ingredients except for the cheese and bring to a boil, stirring occasionally.

Reduce heat to low and simmer for 25-45 minutes, or until the potatoes are done, stirring occasionally.

Right before serving stir in 1-2 cups of shredded cheese.

Serve up with some crusty garlic bread and a a bit of seafood boil on the side to season a bit more with, if you'de like. Yum!


This was a lovely finalization to the end of a long, cold, rainy day. It is simple to make, warm and is so very good. Even if you don't like fish you'll have to try this one at least once. XOXO.

Mmmmm Chowduh,

Pepper Jelly and Soy Glazed Salmon

First off I want to say that I have missed my blog something fierce and neva eva want to go this long without it again! I am back, for longer than one post I pray and hope that I didn't lose too many, if any, followers/fans while I was away.

Baby Cakes and I are trying to eat healthier so what could be better for us than fish? I get like this sometimes and he recently grabbed a tiny little roll of flab, I don't even thing you can call it that, and said he wanted to eat better so here we are. (The truth is that it's no surprise, I haven't been cooking lately, in about what 3 months? So take-out has been our lifeline lately. Shame on me I know.) This Salmon recipe might not be considered "healthy" by some but hey, it tastes wonderful and Baby Cakes ate the entire thing just to prove it. (Not kidding, the entire thing except for my one little peice!)

I found this recipe in an issue of Better Homes & Gardens awhile back and because it has been stored in my recipe box for well, I don't know how long, there is no date or issue number to give you. Although I bet if you run a search for it you could probably find it somewhere.

Like I said this recipe is wonderful. I did change two itty bitty ingredients in the recipe and that was adding brown sugar and not using cilantro.

(Now keep in mind that I took this picture after I cut, plated and served it. I wish I had taken a picture of the entire fillet. XOXO.)

Pepper Jelly and Soy Glazed Salmon
from Better Homes & Gardens

2 lbs. fresh or frozen skinless salmon fillet, about 1 inch thick
2/3 cup green jalapeno pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions, sliced
1 Tbsp. grated fresh ginger
2 tsp. toasted sesame oil
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/2 cup light brown sugar
1/4 cup sliced fresh jalapeno chile peppers and/or green onions

Thaw the fish if frozen. Rinse fish, pat dry.

In saucepan melt jelly over low heat. Stir in next seven ingredients, all but brown sugar.

Place fish in shallow dish; pour mixture over fish. Cover; refriderate 1 to 2 hours, turning fish occasionally.

Preheat oven broiler on low.

Remove fish from marinade; reserve marinade.

Place fish on a greased sheet of heavy-duty foil and then tent it with another peice of foil; place under the broiler and cook for 15-18 minutes or until fish flakes when tested with a fork.

Add brown sugar to reserved marinade and then bring to a boil; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle peppers and green onions before serving.


It was moist and flavorful. I loved the glaze and infact will probably trying this with chicken too. Soooo good. XOXO,

Fish Fillet Enchiladas

Oh.my.good.ness. This recipe sounds weird and honestly unless your one of those few people who truly enjoy's fish tacos (guilty) or just fish in general (guilty again) you might be a bit trepidatious about trying out this recipe. Don't be. It is soooo yummy. Even the hubs who I have never see order fish, ever! The hubby who only eats fish because I make it at home and he has no other option said that this recipe was great. He insists that it be put into weekly, weekly!, rotation, well then it must be good.

This recipe comes from The English Kitchen, once again. I love her and make her food on a regualr basis. Rarely do I play around with her recipes but this one had to be altered just a wee little bit. If you have never been to her blog what are you waiting for? Go on and take a peek. I am sure you will find something to make as well.


Fish Fillet Enchiladas

8-10 frozen beer battered fish fillets
1 can cream of mushroom soup
1 cup sour cream
8 ounces cheddar cheese, grated
1 can creamed sweet corn
8-10 soft flour tortillas
8 Tablespoons tomato salsa

Preheat the oven to 400 F and lightly spray a baking dish with cooking spray. Set aside.

Place the fish fillets on a sheet pan and cook them for about 20 minutes, turning them over halfway through. Remove them from the oven when done but do not turn the oven off.

Sauce:
While they are cooking, put the cans of soup and creamed corn into a small saucepan and gently heat. When heated stir in the sour cream and half of the cheese. Spoon a few spoons of the sauce onto the bottom of the baking dish.

To Assemble:
Spoon 2 Tablespoons of sauce onto each tortilla and then lay a fish fillet on top. (Reserve at least 1/3 of the soup for the end.) Drizzle 2 TBS of the salsa over the top of the fish fillet and then roll up the tortilla. Place it, seam side down, into the baking dish. Repeat with remaining fish fillets.

Spoon the remainder of the soup over top of the rolled tortillas and sprinkle with the remainder of the cheese. Bake in the heated oven for 15 to 20 minutes, until bubbling and golden brown.


Now we, or I since I assemble the plates, didn't add a thing to this dish like sour cream or chives because I felt that it was perfect as is. If you wanted to I guess you could garnish with whatever you like but me, naaahhhh, I can eat it without it being pretty.

Nummy,

Salmon Cakes

I found this recipe in the Spring 2010 Kraft Food & Family magazine. I search through each one as it comes to find something new, quick and easy. On the quickness aspect this recipe isn't so fast per say and with my adversion to getting my hands dirty, ewww, well it is kind of messy to make but the chicken stuffing mix adds something to it greater than just crackers. I'm glad I made them.

Baby Cakes gave this one 2 forks up and actually said that we should have these for dinner everynight. I have to admit that I agree. The flavor is great with the chicken stuffing mix and sauted onions (my adaptation). Wonderful. Wonderful, wonderful. The only thing I can even think of adding is some kind of dipping sauce because they are a bit dry but other than that delish!


Salmon Cakes
adapted from Kraft Food & Family Magazine, Spring 2010

Ingredients:

1 can (14.7 oz.) salmon, drained, skin and bones discarded
1 pkg. (6 oz.) stuffing mix for chicken
1 cup shredded mozzarella cheese
3/4 cup water
1/2 yellow onions, diced
non-stick cooking spray
1/3 cup mayonnaise
1 Tbsp. lemon juice

Directions:

Saute the onions in a non-stick skillet over medium heat until lightly browned. A spray or two of non stick spray will help a bit. Take them off heat and set aside.

Mix all the ingredients together. Shape them into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate for a minimum of 10 min.

Use the same skillet from the onions and heat to medium heat. Add the patties to the skillet in batches.

Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.


They really are very good. You could even make them ahead of time and just cook them as needed.

Yum once more,

Salmon Potato Casserole

Oh my goodness, it tastes like tuna noodle casserole on steriods, wait there isn't anything appetizing about steriods much less tuna on steriods. Okay it's like a heartier, richer, creamier tuna noodle casserole. Seriously that's just what it tastes like, tuna noodle casserole. It's worth all the steps though, not to mention the pots and pans, because like I said above it's creamier. Say it with me creamy mmmmmmm.

Apparently I am in-like with this women, The English Kitchen. While scanning through her blog I came across quite a few dishes that I just have to try but this one seriously reached out and grabbed me. Baby Cakes is going to love this one (he loves canned salmon, I don't know why other than he loves Salmon Patties, which I've actually made several times for him and yet have never blogged? Hmm, curious). Seriously, if you have yet to check out her recipes go, what are you waiting for? Go! (Up top, click on The English Kitchen.)

I did adapt it a bit and have decided that the next time I make this I will actually try it with freshly cooked and flaked salmon. So, I'll be adapting my adaptation. I experiment in my kitchen, that's just what I do.


Salmon Potato Casserole
adapted from Salmon Casserole Bake

Filing:
1, 14.75 oz. can of pink salmon, drained (skin and bones removed)
4 medium potatoes, peeled and cut into 1 inch cubes
1 medium onion, peeled and chopped
1 cup of frozen peas
1/2 stick of butter
1 Tablespoon olive oil
salt and pepper, to taste
1/3 cup chives, chopped (last minute add in)

For the sauce:
2 Tablespoons butter
3 Tablespoons plain flour
a dash (or four) of hot pepper sauce
salt and pepper, to taste
8.5 ounces milk (2 1/2 cups)
4 ounces heavy cream (1/2 cup)

Topping:
1 cup bread crumbs
1 Tablespoon butter melted

Directions:

Place the cubed potatoes, onions, olive oil and butter into a saucepan over medium high heat. Season with salt and pepper. Cook until completely fork tender, you want them solid but tender, stirring pretty regularly. Pour into a bowl and add the salmon (skin and bones removed if you'd like) and the frozen peas; mix together and set aside.

Butter a baking dish and set aside. Pre-heat the oven to 375 F.

Melt the butter in a saucepan over medium high to low heat and whisk in the flour; cooking for one minute (you're basically making a roux). Next whisk in the milk and cream and stir until the mixture bubbles and thickens. Season to taste with salt and pepper and a few dashes of hot pepper sauce.

Pour the cream sauce over the potato, salmon and pea mixture; mix gently to combine. Stir in the chives and then spread the mixture into the prepared, buttered, baking dish.

Mix the bread crumbs and butter together. Sprinkle evenly over the top of the casserole.

Bake for 30 to 35 minutes, until bubbly and lightly browned on top.


I emplore you, make this dish. Happy casseroleing y'all,

Tuna Salad with Apples

Growing up my mom would make her tuna salad slighly like the recipe following. Instead of using chopped dill pickles she use relish, yuck! but I never seemed to mind as a child. You know now that I think about it really the only thing the same about my moms recipe and mine is the tuna and apples. Oh well, she still beats me on some other dishes.

You'll see that I am very specific on the list of ingredients normally to each her own but the tuna really matters.

Tuna Salad with Apples

2 5 oz. cans Chicken of the Sea Solid White Albacore Tuna in Water, drained
1 medium to large Red Delisious Apple, chopped chunky
1 cup dill pickles, chopped chunky
1-2 Tbsp. Mayo (Hellman's, Blue Plate, etc. just make sure it good mayo)
1/2 tsp. pepper
3/4 tsp. kosher salt
1 tsp. garlic powder (not salt)

Mix all the ingredients together and serve on lettuce, bread, with crackers or chips. So yummy.