Category Archives: Seafood

Salmon Burger

Earlier this year I made Salmon Burgers using raw salmon which went over very well with the meat eaters in our house but my Aunty Ginny recently gave me some canned salmon so thought I would try a Salmon Burger using that…As the Cook, I preferred using the canned salmon over the raw! Those that consumed the Burgers liked both versions, helpful Souls that they are when it comes to critiquing my fare!

Rather than googling a recipe I resorted to my tried and true source and found, “Savoury Fish Patties” Betty Crocker’s New Cookbook,  Everything you Need to Know to Cook, 8th Edition,  A Simon and Schuster Macmillan Company, New York, NY, Macmillan, 1996, 188. Print
I made a few slight changes: I always have bread crumbs in the pantry/freezer so used the measured amount over the two torn slices of bread, substituted dill for the marjoram and forgot the  dry mustard altogether.

Salmon Burger
Salmon Burger

3 cups canned Salmon
1/2 cup chopped Onion
1 1/3 cup Bread Crumbs
2 large Eggs, beaten
2 Tablespoons Lemon Juice
1 teaspoon dried Dill
1/2 teaspoon Salt
Pepper, to taste

Olive Oil, for frying

Mix all ingredients together in a large mixing bowl.
Shape into 6 large patties.
Heat oil in a 10″ Skillet over medium heat.
Cook patties in oil for about 5 minutes, carefully turn over and continue cooking for another 5 minutes.
Remove to serving platter.
Serve with  Boathouse Lemon Dill Dipping Sauce.

Serves 6

Baked Salmon with Dill Hollandaise Sauce

I have not been cooking red meat for Luke after the ground beef recall a few months back and found myself cooking A LOT of chicken and pork. This Baked Salmon with Dill Hollandaise was a nice change in the menu and super easy to make; it was ready to serve in the amount of time it took to cook the Confetti Brown Rice!

Baked Salmon with Dill Hollandaise Sauce
Baked Salmon with Dill Hollandaise Sauce

4 – 5 ounce Salmon Fillets (I used half a salmon, uncut)
Salt and Pepper, to taste
Sprinkle of Brown Sugar
Drizzle of Honey
1/3 cup melted butter
2 egg yolks
1 1/2 Vegetable Broth
1 Tablespoon Lemon Juice
1 teaspoon dried Dill (2 teaspoons Fresh Dill, chopped)

Preheat oven to 425F.
Lightly spray a broiler pan with Pam.

Place salmon on prepared pan, brush with a Tablespoon of the melted butter.
Season with salt and pepper, drizzle with honey, sprinkle with a scant amount of brown sugar.
Bake in 425F oven for about 15 – 20 minutes.
While salmon is baking, prepare Hollandaise Sauce:
Place egg yolks, vegetable broth and lemon juice in the top of a double boiler.
Set over boiling water.
Whisk until light and thick as whipped cream.
Remove from heat.
Slowly whisk in remaining melted butter.
Whisk in dill and season to taste.

Plate salmon, spoon sauce over each serving; serve with rice and steamed vegetables.

A recipe adapted from a Thrifty Foods flyer

Shrimp and Feta Cheese Pasta

While trying to decide just what to cook for dinner I remembered that I had a bag of shrimp on hand in the freezer. This was super easy and quick to prepare. It was well received by the hungry men in the house.

Shrimp and Feta Cheese with Whole Wheat Pasta

2 Tbsp Olive Oil
5 cloves Garlic, chopped
1 lb Shrimp, peeled and deveined
1 Tbsp Chicken Broth
2 Tomatoes, chopped
1 teaspoon dried Oregano
1/2 teaspoon dried Basil
Dash of Pepper
8 ounces Feta Cheese, crumbled
8 ounces Whole Wheat Spaghetti

->In a large pot, cook spaghetti noodles as directed on package.

While water is coming to a boil, heat olive oil in a large skillet over medium high heat and cook garlic for a few minutes.
Add shrimp and chicken stock: cook for about 6 minutes, or until shrimp is pink; remove from skillet with a slotted spoon into a heat proof bowl and set aside.

->Add pasta to boiling, salted water and cook, stirring frequently for about 8 minutes.

Add chopped tomatoes, oregano, basil and pepper to skillet over high heat and cook until tomatoes are softened and liquid is slightly reduced.

-> Drain pasta and return to pot.
Stir in Shrimp, sauce and crumbled feta.

Serve immediately.

Serves 6