Salmon cakes

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These freeze so well. Frozen patties make an absolutely easy weeknight dinner. We always buy a half salmon for grilling. We use whatever is left for patties the next day. 1-1.5 cup of cooked salmon makes about 4 patties. I also use any extra bread from the week to make these. The taste varies a bit based on the type of bread. My favorite is leftover french bread. I do not even always dry the bread out. Often, I just make crumbs in the food processor and use it as is.

 

1.5 cups cooked leftover salmon

juice of 1 lemon

1/4 cup chopped onion

1/4 cup chopped red bell pepper

3-4 chopped green onions

1 egg

1 cup bread crumbs

1 teaspoon old bay seasoning

2 tablespoons mayonnaise

1 tablespoon yellow mustard

 

 

Mix all ingredients together. Form into patties about the size of the palm on your hand. Freeze on a silicone mat for 1-2 hours. Place a layer of parchment paper between the patties and transfer them to a freezer safe bag.

When ready to cook:

Preheat the oven to 375 degrees. Warm 2-3 tablespoons olive oil in a skillet on medium high heat. Cook the patties in the skilled for 2-4 minutes per side or until just browned. They will not be fully cooked. Place the patties on a raised grate and bake in the oven for about 20-25 minutes. My raised grate is a cooling rack placed inside of a cookie sheet.

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Southwest grilled salmon with guacamole

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Without the rice and corn on my plate tonight, this is a whole 30 recipe. Unfortunately, I love carbs. It just isn’t quite the same without them. I mean…. this was about the easiest weeknight meal possible.

salmon – 2 pounds

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon chimayo chili powder

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The salmon went on the propane grill inside of the foil tray (but not covered) at 250 degrees for about 15-20 minutes or until it was 145 degrees. The chimayo turns very dark. It is not burned. Promise.

2 avocados

1/2 of small yellow onion diced

1/4 cup chopped fresh cilantro

juice of 1 lime

1 teaspoon Pecos seasoning

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Chop the onion and cilantro. Mix it all up. Cover and refrigerate. The avocado will turn brown. Used within an hour and place plastic wrap pressed directly on top to make sure no air is under to turn it brown.

What is Pecos seasoning? It is pretty much what we put on any of the steaks we grill. It is quite possibly the best mix ever tasted. It comes from the Pecos people in Shepherd Texas. We order it online.

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