New England Style Fish Cakes

I've made a couple different varieties of fish cakes before - salmon, cod and tilapia - but this time I wanted to try a New England style cake using haddock. I had bought two fillets of haddock a couple weeks ago while at Costco and needed to use it up because it was taking too much space in my freezer. I decided against just broiling it, knowing my kids would turn their noses up. I knew if I could get them to eat it by making it into a cake and then pan-frying it. 

This recipe was easy to make, it's a little longer than I would usually spend on dinner during the week but I'm currently off a couple days before starting my new job on Monday, so I had some extra time. My kids both gobbled it up and my husband raved about it. Success! I prefer cocktail sauce with my fish cakes, while my husband likes tartar sauce - they're both great regardless of which on you prefer! 

1.5 pounds haddock fillets, skin removed

1 1/2 - 2 cups breadcrumbs (I used a mix of Italian style and plain panko)

1/4 cup fresh parsley, finely chopped

2 eggs

3/4 Tbsp dried basil

1/2 tsp smoked paprika

salt and fresh ground pepper to taste

Chop the fish into two inch chunks and pulse in a food processor until the fish is broken down into smaller pieces. Transfer the pureed fish into a bowl and add the remaining ingredients. Mix until combined. 

In the bottom of a Dutch oven, heat about a tablespoon of canola oil over medium-high heat. While the oil is heating, use a ice cream scoop to make small fish cakes. Flatten slightly before carefully placing in the hot pan. Allow to cakes to cook on one side for 5 minutes and then flip over to cook for an additional five minutes. Once cooked, removed from the pan and place on a paper-towel lined plate. Repeat with the remaining mixture and add additional oil if necessary. 

Adapted from: Tasty Kitchen

Grilled Salmon with Avocado Salsa

Today is my little guy's second birthday! I can't believe how quickly the last year went by...really, wasn't he just born a couple months ago? We're having a little family party tomorrow night - just grilling burgers and dogs and we'll do something fun over the weekend.

I know lately I've been posting a lot of sweet treats and I was thinking about it and realized it's because we've been grilling several times a week and I haven't been making new recipes. I'm trying to change that in the next couple of weeks and with our garden doing really well, I'm planning to have new sides and salad recipes to share.

This recipe was super simple and had amazing flavor. I was a little heavy-handed with my limes, they were extra juicy,  but otherwise this avocado salsa was amazing! The spice mix used to marinate the salmon was perfect.

2 lbs wild Alaskan salmon, cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp black pepper
dash of cayenne pepper

Salsa
2 small avocados, cubed
1/2 small red onion, sliced
juice of 2 limes
1-2 Tbsp finely chopped cilantro
salt to taste

Mix together the dried spices in a small bowl. Run the salmon with the olive oil and then sprinkle and rub in the spice mix. Place the seasoned salmon in the refrigerator and marinate for at least 30 minutes.

Preheat your grill. I used a grill pan since we were out of propane. Once the grill is ready, grill the salmon to your desired doneness. While the salmon is being grilled, make the salsa. Combine all the ingredients and refrigerate until ready to be used.

Top the grilled salmon with the salsa and enjoy!

Source: The Cookie Rookie

Tilapia Burgers

We're trying to eat more fish and what better way to incorporate fish into our diets, then to make it into a burger! I bought a big pack of tilapia at BJs and frozen it into smaller portions so it's quick and easy to grab a pack, put it in the fridge to thaw and then the dinner possibilities are endless.

We all enjoyed the burgers and they were great served with a bun and a side of salsa.

1 1/2 lbs frozen and thawed tilapia (or fresh)
2/3 cup panko breadcrumbs
1 large egg + 1 egg white, lightly beaten
2 Tbsp dijon mustard
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1 tsp onion powder

Using a food processor, pulse the tilapia until it is chopped. Remove the chopped tilapia and place into a medium sized bowl. Add the egg/egg white, panko, garlic, mustard and spices. Mix until combined.

Form the mixture into patties and place on a plate. Cover with plastic wrap and place into the refrigerator for at least 30 minutes to let the patties chill.

Heat a skillet over medium heat and add olive oil to the pan. Cook the patties on each side until golden brown, approximately 3-4 minutes per side. Place on a paper towel lined plate when cooked. Repeat until all the patties have been cooked.

Serve with salsa or on a whole wheat hamburger bun.

Source: How Sweet Eats

Panko-Crusted Salmon

We're big fans of salmon or as I call it for Madeline "pink fish." She gobbled this up and even asked to take it for school the next day. I wonder what all her classmates thought!

I have to rave about my favorite place to buy wild caught salmon - Wild for Salmon. It's a local couple who goes sockeye salmon fishing every year in Alaska. They sell at our local farmers market several times a year and I always make sure to stock up. Their smoked salmon spread is to die for! I also love their feta-dill salmon burgers. They're perfect for a quick meal on busy weeknights!

So back to the recipe. I bought a 2 lb filet from Steve at the last market and used half of it for this recipe and then just baked the other half. I loved the combination of mustard and panko!

2/3 cup panko
2 tsp dried parsley
1 tsp grated lemon zest
salt
fresh ground pepper
2 Tbsp olive oil
salmon fillet(s), skin on
2 Tbsp dijon mustard
2 Tbsp vegetable oil

Preheat oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets skin side down. Generously brush the top of the fillets with mustard and then season generously with salt and pepper. Press the panko mixture thickly on top.

Heat the vegetable oil over medium heat in an oven safe pan. Once the oil is hot, add the salmon fillets, skin side down and sear for 3 to 4 minutes to brown the skin. Take care not to move or turn over the fillets.

Transfer the pan to the hot oven for 5 to 7 minutes or until the salmon is almost cooked through and the panko is browned. Remove from the oven and cover with aluminum foil. Allow the fillets to rest for 5 to 10 minutes.

Source: Barefoot Contessa How Easy is That? Cookbook by Ina Garten

Cod Cakes

Cod cakes have been on my "to make" list for months and I'm mad that I waited so long! These cakes were delicious and the use of mayonaise as a binder rather than an egg was perfect. They were tangy and didn't need any tarter or cocktail sauce. I'll definitely be doubling the recipe I make them again. They'll freeze up perfectly and can be cooked straight from the freezer - no need to thaw!

2 Tbsp olive oil
1 small onion, minced
2 cups flaked cooked cod (I seasoned mine with salt & pepper and baked in the oven)
1/3 cup toasted bread crumbs
1/4 cup chopped fresh parsley
3 Tbsp mayo
1 tsp smoked paprika
1/4 tsp salt

In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally until golden brown.

Transfer the onion into a bowl and add the cod, bread crumbs, parsley, mayo, paprika and salt. Form into 4 patties. Cover and chill for 1 hour. If you're freezing the cakes, package them individually into freezer-safe bags and place into the freezer after chilling.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cod cakes and cook until golden brown and cooked through approximately 4 minutes on each side. Serve with a lemon wedge if desired.

Source: The Rodale Whole Foods Cookbook

Stir-Fry Tilapia with Asparagus

I haven't made fish lately and last week tilapia was on sale. Since I meal plan and plan all my meals around what is on sale, this worked out great and wasn't very expensive. It was tasty and we all really enjoyed it.

3/4 lb tilapia, cut into chunks
3 Tbps light olive oil
1 piece shallot, finely chopped
1 tsp crushed red pepper
2 garlic cloves, chopped
3/4 lb asparagus, cut into bite sized pieces
salt and pepper to taste

Season tilapia chunks with salt and pepper. In a large skillet over medium-high heat, warm olive oil. Once oil is warm, add fish and fry until golden brown. Remove fish from pan and set aside.

In the same oil, add the shallot and fry until tender. Add crushed red pepper and garlic and cook until fragrant. Add the asparagus pieces, season with salt and pepper and stir-fry until done.

Add the fish and combine to blend flavors. Serve over brown rice.

Recipe from Tasty Kitchen

Salmon Cakes

We love salmon and I found this recipe a couple years ago in Everyday with Rachel Ray Magazine. It's been awhile since my daughter has had salmon and she gobbled it up tonight for dinner. She even asked to have it for lunch tomorrow! I'd say that was a success and I need to add it to your weekly menus more often. I used sockeye salmon but regular salmon works great too!

1 1/2 pounds cooked salmon fillet, skinned and chilled
3 cups panko
6 scallions, white parts only
2 small celery ribs, finely chopped
1/4 cup chopped fresh parsley
2/3 cup fat free mayo
salt
fresh ground pepper
1/4 tsp cayenne pepper (I omitted to make my cakes kid friendly)
3 large eggs, beaten
6 Tbsp extra-virgin olive oil

Flake the salmon ito a large bowl. Using a fork, mix in 1/2 cup of panko, scallions, celery, parsley, mayo, salt, pepper and cayenne. Refrigerate for 30 minutes.

Form the mixture until 8 patties about 1 inch thick. In a small bowl, mix the remaining 2 1/2 cups of panko with 1/2 tsp of salt. In another bowl, beat the 3 eggs. Coat the patties with panko, then eggs and panko one more time.

In a heavy skillet, heat half of the olive oil over medium heat. Add 4 salmon patties and cook until golden brown about 3 minutes per side. Drain on a paper towel to remove excess oil. Cook remaining 4 patties and drain.

Fish Tacos

We've had exceptionally warm weather here the last couple days. I was in the mood for something light and refreshing to eat - so I took my grilled tilapia recipe and modified it slightly.

1 lb tilapia, cut into chunks

1/2 pkt taco seasoning

1/3 cup vegetable oil

Combine vegetable oil and taco seasoning in a small bowl. Mix well to combine. Add the tilapia and stir to coat all pieces. Refrigerate for 10-15 minutes. Warm a large skillet and add tilapia pieces. Serve on warmed tortillas. Would be great with fresh guacamole or salsa.

Grilled Tilapia with Pineapple Salsa

I'm trying to add more fish to our meal plans and this is one of my new favorite recipes.

Pineapple Salsa

1/2 medium pineapple or canned pineapple slices

1/4 small red onion, chopped

1 serrano pepper, chopped

2 Tbsp chopped fresh parsley

1/2 tsp salt

lime

Tilapia

1 packet taco seasoning mix

3 Tbsp olive oil

4 boneless, skinless tilapia fillets

Heat a grill pan over medium-high heat for 5 minutes. Pat dry pineapple slices if using canned. If using fresh pineapple, slice each piece lengthwise into three strips. Arrange pineapple in a single layer in the grill pan. Cook for 2 - 3 minutes on each side or until grill marks appear. Remove and set aside.

In a small bowl, combine the chopped onion, serrano pepper, parsley and salt. Zest line to measure 1 tsp. Juice lime to measure 1 Tbsp. Add both to bowl and set aside.

Whisk taco seasoning mix and oil in a large mixing bowl. Add tilapia, turn to coat. Place two fillets in grill pan and cook 2 minutes or until grill marks appear. Turn tilapia over and cook for an additional 2 minutes or until fish flakes easily with a fork. Remove from pan. Wipe out pan and repeat with remaining fillets.

As the tilapia is cooking, chop pineapple and add to onion mixture, mix well. To serve, top tilapia with pineapple salsa.

Adapted slightly from Pampered Chef's 29 Minutes to Dinner cookbook

Roasted Tilapia with Herbs, Mushrooms & Potatoes

This recipe was shared on my mom's online board. I made a few changes to use up what I had in the pantry. It was a little lemony for my husband and my tastes but it was still very good and healthy!

1.25 pounds tilapia

2 whole lemons, sliced

4 garlic cloves, sliced

1 tsp dried thyme

1 tsp dried basil

1/4 lb new potatoes, sliced into half inch pieces (I used Yukon gold potatoes)

8 oz button mushrooms, sliced

1/4 lb green beans, trimmed

Salt and pepper to taste

Preheat oven to 450 degrees. Arrange a 1/3 of lemons and garlic in bottom of Dutch oven. Add fish in single layer and sprinkle with salt and pepper. Top with another 1/3 of lemon and rest of garlic.

Sprinkle with thyme and basil. Add potatoes, mushrooms and beans in layers. Season with salt and pepper. Cover and bake 45 minutes or until potatoes are done. Serve with remaining lemon and garnish with parsley.

Salmon with Creamy Dill Sauce

My husband and I love salmon and I'm always looking for different ways to make it. I found this great sauce on Allrecipes and it's a great compliment to salmon.

3/4 cup plain yogurt (mayo can be subsituted)
1/4 cup dijon mustard
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp dill

Mix together yogurt and mustard. Stir in thyme, oregano and basil. Place salmon in baking dish and spread yogurt mixture over the piece of fish. Sprinkle with dill and bake until salmon is cooked.

Sorry - no pictures...we sampled it first before snapping a couple photos.