Add to ❤ Favorites While I could have made pedestrian salmon patties, the quality of the leftover fish demanded something more glamorous, a worthy homage to the rich Tasmanian salmon and besides, my fridge was bulging with all sorts of options from which to choose. Ingredients for 12 croquettes 180g cold cooked salmon, flaked 1/2 cup cold cooked rice 1 tablespoon mayonnaise (mine was homemade tarragon mayo) 1 tablespoon snipped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped pickled cornichon 1 hard boiled egg, finely chopped sea salt and pepper to taste for crumbing: 1/2 cup potato flour 1 egg beaten with 2 tablespoons of milk or water 3/4 cup dry breadcrumbs Read the Instructions here

Jan 03, 2017Jan 25, 2017

Grilled Salmon & Zucchini with Red Pepper Sauce

Add to ❤ Favorites Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette. Ingredients for 4 servings ⅓ cup sliced almonds, toasted (see Tip) ¼ cup chopped jarred roasted red peppers ¼ cup halved grape tomatoes or cherry tomatoes 1 small clove garlic 1 tablespoon extra-virgin olive oil 1 tablespoon sherry vinegar or red-wine vinegar 1 teaspoon paprika, preferably smoked ¾ teaspoon salt, divided ½ teaspoon freshly ground pepper, divided 1 ¼ pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions 2 medium zucchini or summer squash (or 1 of each), halved lengthwise Canola or olive oil cooking spray 1 tablespoon chopped fresh parsley, for garnish Read the Instructions here

salmon

Salmon Croquettes

Grilled Salmon & Zucchini with Red Pepper Sauce