The Sockeye Salmon have just about done it’s run. It will be gone soon. I hate that. I love this fish. The taste, the color, it is all good. I am tempted to go to Publix tomorrow and buy up all that they have and freeze it. I really might just do that!
I love this recipe! It is a super fast one from Cooking Light that I have run in the ground at my house because it take no time to pull together. Salmon is so versatile. Pair it with most any of your favorite side dishes. I like asparagus , broccoli or squash. Maybe even a combination of all three. For that matter I like it right out of the pan on top of a big salad that is both delicious and nutritious. You don’t need a lot of ingredients. Another reason to love it. Just pick up salmon, salt, pepper, orange juice and olive oil. The recipe calls for fresh orange juice, but Minute Maid out of the carton will work fine. So here’s what you do.
I love good crab cakes and this recipe is so much like them without the expense. It meets criteria for an easy, quick and yet inexpensive way to feed a family and packs a lot of flavor.
I will have to admit that it has been awhile since I have used canned salmon, but when I saw the recipe posted on Sara Cucina Belle I was compelled to try it. Sara writes a fantastic blog. I just love the way that she includes her children in cooking at home. What a great way for them to learn to cook and cook healthy! Check out her blog for other helpful information. She is on a spending diet giving out tremendous tips on budgeting your food dollar. Information that all of us can use. She has also adopted me from Dine and Dish to give me tips to build a better blog. Hopefully here soon, that is when school ends, I can implement more of them.
Okay so here is the recipe for some easy and flavorful Salmon Cakes. I have made them for the third time. Yes, they are that good.
Salmon cooked on a Cedar Plank
Fish is quick to prepare and very healthy. Some cooks are afraid to prepare this convenience food. Why ?? It really is simple to make.
Growing up we had fish every Thursday night. I mean every Thursday night! My parents loved fish and seafood. I grew up in south Georgia in the middle of the state. It is two to three hours from the ocean. Fish came into the local fish market every Thursday. My mother would go after she picked us up from school and pick out the fish we were having. They would wrap it in newspaper. Most of the time we would have fried trout with her homemade tartar sauce, homemade hushpuppies and for the life of me could not tell you what else.
Today I do not fry fish, I usually grill , blacken in an iron skillet, or bake. It is just a lot more healthy and the clean up is so much easier.
One of my favorite ways to prepare salmon is on a cedar plank. It really is easy and makes for a very elegant meal.
You can pick up cedar planks in many places. I have found them at supermarkets as well as the local green egg dealer. Just follow the directions that come with them. This particular one I soaked in water for an hour. I just put it in the sink and covered with water putting a saucepan on top to keep it under the water.
In the meantime I marinated the salmon. Usually I make one, but I was short on time and just purchased a prepared one recommended by the gentleman in the seafood section of the grocery. The salmon marinated for about 45 minutes.
I then prepare the grill. I take that back GI Joe is in charge of the grill. Using the Big Green Egg it was preheated to 325 degrees, placing the cedar plank on the grate and let it heat for about 8 minutes. Place the salmon skin side down on plank and cook until it flakes with a fork. This cooked for about 20 minutes. Cooking on the cedar plank will lengthen the cooking time because you are using indirect heat. The fish can be placed directly on the grate of the grill. Cooking time will be cut in half. Make sure that the grates are cleaned and well oiled.
Serve it with your favorite sides. I chose brown rice with asparagus. It was a great dinner!!
The Teacher Cooks