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