Amazingly Delicious Quinoa Salmon Patties with Caper Sauce

Yum!  I was super surprised by these.  I have always been freaked out by seafood “patties.”  I don’t know why.  I’ve just been afraid to try.  Silly, I know.  But this recipe was product of a two week period where we had to stretch our funds as far as possible.  I had two cans of salmon from my foss (yes, I spelled that wrong on purpose…because she was my friend-boss, so we shortened it to foss.  And I was her fanny…cause I was her friend-nanny.  Yeah, haha.  It’s a special place in a person’s life, being their fanny).  Anywho…when the family I nannyed for moved to California, they gave me free rein to raid their cupboards.  That was back in May and I am still eating food from them 😀 SO…wow, rabbit trails today, sorry.  I had these cans of salmon in my pantry, and since funds were low I decided to be brave and use them up to save some grocery money.  And these beautiful patties were born.  Really, I should be thankful that we ran out of money last month, because I may never have taken the plunge and tried these…and never known how wonderful they are!

These were adapted quite a bit from tasteofhome.com.  A lovely recipe, just tweaked to our health goals…and to use what we had in our house, to be honest hehe.

 

So, here’s what you need:

For Patties:

  •  1 Stalk Celery
  • 1/2 Small Onion
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Butter or Coconut Oil, divided
  • 1/4 C Cooked Quinoa (I used organic red)
  • 2 Cans Salmon, Bones picked out
  • 1/3 C + 1/4 Cish Flax Meal (My favorite new bread crumb sub)
  • 1 Tbsp Olive Oil
  • 3 tsp Dijon
  • Pepper
  • Pinch of Cayenne

For Caper Sauce:

  • 6 Tbsp Mayo (I like the Olive Oil kind)
  • 2 tsp Capers, drained
  • 2 tsp Lemon Juice
  • 1/2 tsp Dijon Mustard

 

Now, I had originally planned to put an egg in there to bind everything together, and realized that my dear husband had eaten them all for breakfast.  However, as long as I was careful these stuck together pretty well…but if you want to change it up and add an egg feel free to do so!

Alright!  Now, how you do it!

  1. Start by making your sauce so the flavors can infuse and it can chill!  Simply mix together all the sauce ingredients until well combined, cover, and stick in the fridge.
  2. Prep your veggies…chop chop mince mince yeah!  Heat butter or coconut oil (about a Tbsp) in a skillet over medium heat.  Saute onion and celery for a few minutes, until starting to become tender and translucent.  Add garlic, stir, and cook for another minute or so until everything is tender crisp but garlic is not burnt.
  3. In a bowl, dump all patty ingredients (just the first 1/3 C of the flax meal), including the veggies you just sautéed.  Mix with your hands until combined.
  4. Form into patties and carefully coat with remaining flax meal.  Honestly, I did this by placing them on a plate covered in wax paper and sprinkling them with flax meal, flipping them, and sprinkling again.  Place in fridge for 10 minutes to set up.
  5. Heat remaining butter or coconut oil over medium heat.  Cook patties for about 5 minutes per side, until they have a lovely golden brown color and are heated through.
  6. Arrange on a plate, add a dollop of the cool and tart caper sauce, and be amazed!  So delicious, protein packed but still light and…I’d venture to say…pretty darn good for you!  The only thing I’d be iffy on is the mayo, and you don’t use much…and a lot of health people are good with mayo in moderation so yes…feel good about this meal!

Hope you guys love these as much as I did!  I will never judge salmon patties again, hehe!

Peectures:

Photo (10)

Combine all sauce ingredients and refrigerate until ready to serve.

Photo (11)

Chop and mince veggies and saute until tender crisp.

Photo (12)

Place all patty ingredients in a bowl (only first 1/3 C flax meal…and don’t forget to take the spines out of the fish…they freak me out!)

Photo (13)

Combine!

Photo (14)

Form into patties and place on wax paper covered plate.  Coat with remaining flax meal, however it works best for you.  I sprinkled them so I didn’t have to move them around to much.

Photo (15)

Refrigerate for about 10 minutes.

Photo (16)

Heat remaining butter or coconut oil over medium heat.  Carefully add patties and cook for five minutes, or until starting to brown.

Photo (17)

Flip and repeat with the other side.  Please excuse the bad lighting in my kitchen.  Gotta love the awkward over-the-stove lights that you can’t see without but make the coloring awful without!

Photo (18)

Plate over your favorite side…I did a steaming hot pile of quinoa!  I could imagine it would also be great over a pile of greens, or some gluten free noodles or crusty bread (not that I encourage you eating bread, but let’s just be honest…it’d be tasty haha).  Drizzle some sauce over the top, and indulge!  Holy yum I can’t even describe how wonderful the flavor was on these!  The hot and soft on the inside, crispy on the outside morsels topped with the creamy tart sauce…it was just the perfect combo and I think you should try it.

Let me know what you think guys!!

 

Garlic Bacon Butter Fish

Yes.  Three of my favorite things.  Garlic.  Bacon.  And butter.   Can you tell that I have the genes of a sweet little Oklahoma Grandma running in my veins?  I even used my cast iron skillet!!  She’d be so proud.  🙂  Anywho.   Despite the sound of the title…I believe this to be at least decently healthy and light!  If you have followed me long, you know that I don’t have a problem with a little butter now and then.  Sure, don’t go deep frying it and eating it by the stick (yes, I have seen people do that on Food Network.)  But a bit here and there is alright.  🙂  And I used turkey bacon from the health food store.  No nitrites yaaaay!!  Wanna see my favorite brand?  Mr. Rodgers and I have tried multiple brands of turkey bacon and we always come back to this one:  BAM!

photo (23)

LOVE IT.  You should too.

So now that we all feel better….let’s discuss this wonderful recipe I adapted from Coastal Living on myrecipes.com.  I realize that the title is a little generic, and I will tell you why.  The original called for Cod.  Yum.  I love Cod.  But I was already about to hit my limit on the budget, so I used Haddock instead, which was cheaper and still heavenly.  However…I think this would go well with pretty much any fish.  Like salmon.  I flipping love salmon.  Gaaaaaaah!  So basically…whatever fish is your fave…try cooking it this way and you will love it.  That is…if you share my love for garlic, bacon, and butter.  And if you don’t…I don’t really know if you are human.

 

So, here’s what you need:

  • 1/4 C Butter, softened
  • A Squeeze of Cilantro Paste
  • 1-2 Garlic cloves, minced
  • 2 tsp Red Onion, minced
  • 1/2 tsp Dijon Mustard
  • 1 Tbsp Gluten Free flour of choice (I was going to use almond, realized I was out, and used a GF multipurpose)
  • Juice of 1 Lemon
  • 2-3 Pieces Turkey Bacon
  • Salt and Pepper
  • 2 Tbsp Coconut Oil
  • 4 Fillets Haddock (Or your favorite!)

 

And here’s how you do it:

  1. Preheat oven to 450 degrees.
  2. Place bacon in a pan and heat until just cooked through and starting to crisp.  Cut or crumble into small pieces
  3. Mix everything but the fish and coconut oil in a bowl.  I mashed mine together with a fork to create a sort of paste.
  4. Heat coconut oil in an oven safe skillet over medium-high heat.  Salt and pepper fillets then add to pan.  Cook for about 3 minutes, then flip.
  5. Top each fillet with a spoonful of butter mixture and continue to cook until almost melted, just a minute or so.
  6. Slide pan into oven and cook until done all the way through, fish is opaque and flakes easily with a fork!

 

Peectures:

Photo (17)Preheat your oven to 450 degrees.  Mix everything but the fish and coconut oil in a bowl.

Photo (18)Make a paste of sorts.

Photo (19)Salt and pepper your fillets.  Melt your coconut oil in a cast iron (or oven safe) skillet and add your fillets, cooking for 3-4 minutes.

Photo (20)Flip and top each with a large spoonful of your garlic bacon butter!

Photo (21)Let melt, just a minute or so, then slide into your preheated oven and cook until opaque, cooked through…so it flakes easily with a fork!  Then enjoy these “few of my favorite thiiiiiings!!”

Photo (22)Here is mine, with some Kale Chips for a perfect lunch!!

Spiced Salmon With Avocado “Salsa”

I haven’t had salmon in so long.  I missed it!  TABBY LOVES SALMON!!   However, I have never had it like this!  It was kind of fun for a change!  I knew my husband would like it because it has cumin on it….Mr. Rodgers loves the cumin flavor!  I don’t even know if he could tell you that it is cumin that he loves.  But it is!  I go through bottles of it like crazyl.  Anyways, even better is the fact that it has avocados on top!!  I think everyone loves avocados!

 

Adapted from laylita.com.  Awesome recipe from an awesome blog!!

 

So, here’s what you need:

  • 1 1/2 – 2 lbs salmon
  • 1 Tbs Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 *generous* tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 Avocado, Thinly Sliced
  • 1 Small Red Onion, or about 1/4 of a Large One (You can kind of tell by how the salsa looks)
  • 1 Serrano Pepper, Finely Minced
  • Juice from 1 to 1 1/2 Limes
  • 3 Tbsp Olive Oil
  • Little Squirt of agave if you want to cut the tartness.  Optional. 🙂
  • Handful Cilantro, Chopped
  • Salt to taste

 

And here’s how you do it:

  1. Combine the dry spices in a small bowl.  Rub the salmon with olive oil and season it with the spice mixture.  Stick it in the fridge and let it “marinate” it for about 30 minutes.  Let those seasonings soak in!
  2. Preheat your oven or grill.  I used my oven because we are out of propane.  It was moist and tender, but would be great on the grill too!
  3. Prep your veggies!!  Put them in a bowl with the lime juice and olive oil and very carefully combine.  My avocado was quite ripe so I opted to use my hands to make sure I didn’t end up with guacamole. 😉  Salt to taste…and make sure to taste and adjust!  Add agave if it is too tart for you!  Put it in the fridge until you are ready to serve.
  4. Cook your fish!  I cooked mine at 350* for 15-20 minutes in the oven.  🙂
  5. Put a slab of fish on your plate, and spoon some wonderful avocado salsa on top!!  Now spoon the flakey fish goodness into your mouth, with the creamy avocado and tangy lime…with just a tiny kick from the Serrano!!  Yes, yes, it is true…you will love this!!

 

Peectures!

Salmon and Avocado 1Season your salmon!!  Place it in the fridge to let the flavors set in!

Salmon and Avocado 3Make your “salsa” while you wait!  Slice everything, put it in a bowl, and mix with salt, lime, and olive oil.  Don’t forget your cilantro!

Salmon and Avocado 2

Take your fish out!  Doesn’t that look yummy?!l

Salmon and Avocado 4Top with some avocado salsa!!

Salmon and Avocado 5Yummy yummy yummy!

Salmon and Avocado 6 Apple Bacon Brussels

Cucumber Tuna Cups (A Light, Protein Filled, Gluten Free Lunch!)

And did I mention that this is also quite easy?!  Well, it is!   Another great way to use up any left over cucumbers  from the summer garden! 🙂  They’re just so cute, too!!  I just love these little guys, yay!!  I bet you have never had tuna like this!!!!!! Oh oh oh…it’s a really cheap lunch too!  So much good news, let’s get down to business!!  Ready, set, GO!!!!

So, here’s what you need:

  • 1 Large Cucumber
  • 1 Can Tuna
  • 1 Tbsp Mayo
  • 1/2 Tbsp Olive Oil
  • 2 Tbsp Celery, Finely Chopped
  • 1 Tbsp Red Onion, Minced
  • 1 Tbsp Capers
  • 1 or 2 Pickles, Sliced
  • Sharp Cheddar, Sliced into small squares
  • Mrs. Dash
  • Salt and Pepper
  • Garlic Powder

And here’s how you do it:

  1. Peel your cucumber (leaving a few green strips if you want it to be extra pretty).  Chop into approximately inch long slices.
  2. Chop your celery and onion, slice your cheese and pickles.
  3. Take a melon baller and scoop out some of the insides of each slice of cucumber.  It should be like a little cup!
  4. Open your can of tuna and drain.  Dump it into a bowl.
  5. Add mayo, olive oil, celery, red onion, capers…and sprinkle generously with salt, pepper, garlic powder, and Mrs. Dash.  Mix until combined. Taste, and adjust.
  6. Take a spoonful of the tuna mixture and place it into each cucumber “cup.”  Top with a small slice of cheese and pickle!  Eat and enjoy!!

I think they’re just so precious!!  And they would be so great for a brunch or luncheon!!

Peectures!!

Cucumber Tuna Cups 1

Peel your cucumber (leaving a few green strips if you want it to be extra pretty).  Chop into approximately inch long slices.

Cucumber Tuna Cups 2

Chop your celery and onion, slice your cheese and pickles.  Take a melon baller and scoop out some of the insides of each slice of cucumber.

Cucumber Tuna Cups 3It should be like a little cup!

Cucumber Tuna Cups 4

Open your can of tuna and drain.  Dump it into a bowl.  Add mayo, olive oil, celery, red onion, capers…and sprinkle generously with salt, pepper, garlic powder, and Mrs. Dash.

Cucumber Tuna Cups 5Mix to combine.  Taste and adjust!!

Cucumber Tuna Cups 6Take a spoonful of the tuna mixture and place it into each cucumber “cup.”

Cucumber Tuna Cups 7Top with a small slice of cheese and pickle!  Eat and enjoy!!

Simple Grilled Garlic Dijon Salmon (Summer Grillin’!)

I am passionate about food…and because of that fact, I have no issue with taking time on it.  However, some nights, you just want to throw something together and be eating within 20 minutes, but still have it taste fantastic!  That was the case the night I tried out this beautiful recipe from skinnytaste.com.  It was just a wonderful recipe.  I didn’t change a thing!

So, here’s what you need:

  • 4 salmon fillets (6 oz)
  • 4 Garlic Cloves, minced
  • 1 tsp Herbs de Provence
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 Tbsp Dijon Mustard
  • Salt and Pepper
  • Lemon wedges

And here’s how you do it:

  1. Preheat your grill, about medium!
  2. Salt and pepper your fillets!
  3. Now…turn the rest of the ingredients into a paste!!  You can do this a number of ways…either toss them all into a mini food processor, use a mortar and pestle if you have them…or if you are cool like me and don’t have either of those…mince your garlic small, and using the flat part of your knife, smash it back and forth a few times until it starts becoming paste-like.  Then mix with the rest of the ingredients in a bowl!
  4. Cook for about 5 minutes.  Flip it and spread some of the paste on the fish.  After cooking about 3 more minutes, flip again and spread the remaining paste on the other side.  Cook another minute or so, remove from grill, garnish with lemon, and serve!! 🙂

Note:  Cooking times will differ depending on the thickness of your fish.  It will turn opaque and flake easily with a fork when ready!  🙂

Another note:  You should really go check out skinnytaste.com, they’re awesome and I’m so glad I discovered this recipe from them!

Peectures!

Grilled Dijon Salmon 1

Salt and Pepper your fillets!  Preheat your grill to medium.

Grilled Dijon Salmon 4

Create a paste with all remaining ingredients, except the lemon.  You can do this with a mini food processor, mortar and pestle, or simply mashing the garlic as best you can and mixing it all together!

Grilled Dijon Salmon 3

Find a cute guy to grill for you!  Okay, so that is an optional step….but that’s how I like to do it 😉

Grilled Dijon Salmon 2

Grill for 5 minutes, flip and smear with half the paste.  Cook another 3 minutes, flip again, smear again, and cook another minute or so.  Remove from grill when opaque and flakey.  Garnish with lemon, and serve!! Enjoy it’s beautiful simplicity!

Grilled Dijon Salmon 5

Yaaaaaaaaaay!!!  So tasty!!!!!!!!!  You’ll love itttttt!!!!

Broiled Salmon with Grapefruit Relish

Yum.  This is one of those “I look really fancy” meals.  As I grow in cooking, I am realizing something quite amazing.  All these different fancy recipes…not a lot of them are crazy different seasonings on your meat, or some new “unheard” of cooking method…its simply taking a meat, sprinkling some salt and pepper, cooking it until its done, then topping it with some yummy sauce/relish/salsa/chutney.  The variety is in the topping!!  Not in every case, of course.  But that discovery was such a relief for me.  The thought of coming up with a new, unheard of sauce is a lot less daunting to me.  Big sigh.  🙂

This relish…was yummy.  Cause I loooooove grapefruits.  I think you’ll like it.  So read on. 🙂

Adapted from http://www.wholeliving.com.

So, here’s what you need:

  • 2 lb Salmon Fillets
  • 3 Large Ruby Red Grapefruits
  • 3 Tbsp Agave
  • 1/2 tsp Red Pepper Flakes (Yes, this makes it a little spicy…we like that :))

And here’s how you do it!

  1. Start by preparing your first two grapefruits.  You may want to scroll down to my pictures to see how I did it, but I will try and explain it in a way that makes sense.  First, slice a tiny bit off the top and bottom, so that all the peel and white stuff is gone in that area.  Then, take your knife, start from the top and cut down to the bottom in a curve, separating the peel from the grapefruit.  You want to remove as much of the white stuff as possible.  Then separate the segments over a bowl (to catch the juice) and set them aside.  Using a knife helps!  Squeeze the peels over the bowl to squish out as much juice as possible.
  2. Juice the third grapefruit.  You need about 1 1/2 C juice.
  3. Start your relish!  Get a small pot and pour in your juice, agave, and red pepper flakes.  Bring to a boil and cook 15 minutes or more, until its thick and syrupy.  It should reduce a LOT, the original says to have about 1/4 C when it’s all said and done.
  4. Pour half of the “syrup” out into a small bowl and set aside, and return the pot to the oven.
  5. Add the grapefruit segments to the pot (if there is more than 1 C, you can reserve some to serve with it on the plate as a garnish :)).  Bring to a boil and let it cook until the segments have broken down so that it goes from “syrup” to “relish.”  Should take about 12 minutes.
  6. Preheat broiler.  Put your salmon fillets on a lined baking dish (or sheet) and salt and pepper them.  Brush fish with the reserved grapefruit “syrup” and plop in the oven on the top rack.  Cook until it flakes easily with a fork, about 6-7 minutes.
  7. Plate your fish and top with relish, and serve.  Yummmm!!!!

Start by prepping two of the grapefruits.  Cut a thin slice off the top.  I should have cut down farther so that all the white is gone of the top.  I nailed it on my second grapefruit 😉

Salmon with Grapefruit Relish 1

Take your knife and cut from the top to the bottom in a curve, so that you are separating the peel from the fruit.

Salmon with Grapefruit Relish 2

See?  Continue around the whole grapefruit.

Salmon with Grapefruit Relish 3

Perfect!

Salmon with Grapefruit Relish 4

Separate the segments (using a knife helps) over a bowl so you catch as much juice as possible.Salmon with Grapefruit Relish 5

 

Juice third grapefruit, you need about 1 1/2 C of juice.  You can also squeeze peels over the bowl to get extra juice if you need it.

Put your juice, agave, and red pepper flakes in a small pot on the stove and stir.  Bring to a boil and cook for 15 or more minutes, until it is syrupy and has reduced to about 1/4 C.Salmon with Grapefruit Relish 6

Pour out half of the syrup and set aside.  Put the pot back on the stove.

Salmon with Grapefruit Relish 8

Toss your grapefruit segments in the pot and stir.  If you have more than one cup of the segments, you can save them to garnish later.

Salmon with Grapefruit Relish 7

Boil until the segments have broken down and become more of a “relish” texture, about 12 minutes.

Preheat broiler.  Place salmon on a baking dish lined with foil, then sprinkle with salt and pepper.  Brush reserved syrup on the fish and pop in the oven on the top rack for about 7 minutes, until fish flakes easily with a fork.

Salmon with Grapefruit Relish 9

Look how good it looks already?!!  Now place on your serving plate (or in my case, the Tupperware you and your husband are going to eat out of on the way to church), top with relish, and DEVOUR!  Sweet, tart, crispy, moist, salty…how can it be all those things at once?  Sooooooo good!

Salmon with Grapefruit Relish 10

See?  My fancy Tupperware!  This is served on top of cauliflower “fried rice,” which was also super amazing and I can’t wait to share with you!

Salmon with Grapefruit Relish 11

Reliiiiiiiiiiiiiiiiiiiish!

Let me know how you like it!!  What is your favorite sauce/relish to top meat with?!