Saturday, February 25, 2012

Salmon Two Ways

One:  Roasted Salmon
1 salmon filet, about 2 pounds
1-2 tablespoons extra-virgin olive oil
½ teaspoon dried marjoram
½ teaspoon dried tarragon
Garlic salt and pepper to taste

Preheat oven to 250.
Line a large baking sheet with foil.  Rub salmon with olive oil on both sides if it is skinless or on non-skin side if it has a skin.  Place on prepared pan.  Sprinkle top with marjoram, tarragon, garlic salt and pepper.
Bake until the salmon flakes easily with a fork, about 30 minutes.
Half of this salmon will serve 4.  Use the other pound to make salmon the patties below.

Two:  Salmon Patties
2 tablespoons olive oil, plus more for frying patties
½ medium-sized yellow onion, chopped
1 clove garlic, minced
1 pound cooked salmon from recipe above
1 cup Panko bread crumbs
2 eggs, lightly beaten
3 tablespoons fat-free half-and-half
½ cup fresh parsley, chopped
Lemon wedges (optional)
In a large non-stick skillet, sauté onions in 2 tablespoons olive oil over medium heat until translucent.  Add garlic and sauté for one minute more.  Put onion mixture in a medium mixing bowl.  Break up salmon with your fingers, and add to the bowl with the Panko, eggs, half-and-half and parsley.  Stir gently to mix.  Cover and refrigerate for 30 minutes. 
Remove salmon mix from refrigerator and preheat oven to 250.
Form mixture into 7 or 8 patties.  Heat additional olive oil in the same skillet used for the onion mixture over medium-high heat.  Fry 4 patties until golden brown on each side.  Place salmon patties on a baking sheet and keep warm oven while cooking the second batch.  Serve with lemon wedges if desired.
Serves 4

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