All Entries Tagged With: "Salmon"
Salmon Patties
Charlene prepared 4 dishes for the South Arm Cooking Club for Seniors. As usual, it’s a complete meal with appetizer, soup, salad and main.
For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.
Ingredients
- 1 can (7 oz) salmon
- 2 eggs
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon dried dill
- 1/2 cup dry breadcrumbs
- 2 tablespoons vegetable oil
Yogurt Sauce
- 1/3 cup plain yogurt
- 1/4 teaspoon salt
- 2 green onions, finely chopped
- 1/2 teaspoon dried dill
Paul and June partnered to make this Salmon Patties.
Source: Charlene Dy
Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3
Smoked Fish Hash
The Richmond News came to the Gilmore United Church a few weeks ago to interview the Richmond Community Kitchen for their newly launched community guide. That community guide is called Welcome to Richmond. In their first edition of December 2009, they choose to highlight the Richmond Community Kitchen for their cover story! We were all so excited.
In the cover story, the monthly community guide talked about the role of the RCK in supporting the diverse multi-cultural community that you find in Richmond. We felt that food and cooking is one element that brings people from various culture together. Being a SAHM, I personally had formed lasting friendships through the RCK. I encourage those of you who lives in Richmond to come join us to learn about food and of each others culture.
There are a total of six community kitchens in Richmond. So there is at least one near where you stay if you live in Richmond. If you want more details, check out this link.
On that day of the interview, we did a series of recipes for breakfast and brunch. While the interview was done at the Gilmore Church, this series is documented with the South Arm Community Kitchen. We do sometimes rotate the same recipes with several kitchens.
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As requested by some members of the cooking club to do a session on breakfast and brunch item, Minoo came up with four very nutritious recipes to share. Minoo also shared some important breakfast basics with the members. We all know that breakfast is the most important meal of the day. A healthy morning meal will fuel the kids up in time for school or a day of play at the child care. We simply need to refuel our body in the morning after going without food for 8 to 12 hours during sleep. That’s why the morning meal is called break fast. Skipping breakfast can made kids feel tired, restless and irritable, moody and lack of energy.
Breakfast also can help keep kids’ weight in check. It kick-starts the body’s metabolism, the process which converts fuel in food to energy which starts the burning of calories. People who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch which cause overweight issue.
Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost kids attention span, concentration, and memory. Breakfast that boosts brain power is what kids need to improve their learning in school.
With all the benefits of a good breakfast in mind, here is the first breakfast/brunch recipe.
This Smoked Fish Hash has a smoky flavour that kids will love. It is simple and straight forward diner classic. When top with some eggs and Baked Stuffed Tomatoes, it makes a hearty breakfast.
For a variation, you may make a Corned Beef Hash by substituting the smoked fish with corned beef, diced and omitting the rinsing and poaching process.
Salmon and Potato Chowder
Minoo shared this Salmon and Potato Chowder recipe in the Gilmore Park Church Community Kitchen. She also shared the following soup tips.
- homemade stock can be freeze in small batches for convenient use later
- look for low sodium stock if you are on a low salt diet
- use vegetable spray on non-stick pan to saute vegetable with minimum fat
- always simmer soup covered, on a medium-low heat, stirring occasionally to prevent evaporation
- when pureeing soup, process in small batches to achieve even smooth texture
- if soup appears too thick after reheating, add more stock.
- for more fiber, use unpeeled vegetables, just scrub the skin to clean them
- leftover vegetables are ideals for making soups
- to ensure vegetables such as broccoli, asparagus or zucchini to retain good color, add them during the last 5 minutes of cooking
- chop hard vegetables like carrot finely so that they take lesser time to become tender
- when a recipe calls for canned crushed tomatoes, you can use whole canned tomatoes and pureed in a food processor with the juice, or use fresh pureed tomatoes
- for a tasty and sophisticated garnish, add a dollop of light sour cream or yogurt to each bowl of soup
- most soups can be frozen for up to 2 months; reheat gently
This Salmon and Potato Chowder is sweet, creamy and cheesy. The sweetness comes from the onion, carrot and creamed corn. A great soup for brunch and lazy days.
Ingredients
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder or 2 teaspoons chopped garlic
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 2 cans salmon
- 1 (12 fl oz) can evaporated milk
- 1 (15oz) can creamed corn
- 1/2 pound Cheddar cheese, shredded
Tuna Pie
Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.
The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.
Ingredients
- 1 can tuna or salmon
- 4 oz butter
- 3 eggs
- 2 teaspoons mustard
- 3/4 cup bread crumbs
- 1 onion, finely chopped
- 1 tomato, diced
- 2 potatoes, boiled and mashed
- 1 medium carrot, boiled, peeled and diced
Click on the link below for the instructions.
Blue Fjord Salmon from DinnerWorks.com
This is about the other meal we got from DinnerWorks.com. It is called the Blue Fjord Salmon. Although it is frozen salmon, it is surprisingly very good. The meat was flaky and moist while the skin was really crisp.
In this meal assembly, we get six individually packed Wild Sockeye Salmon fillets. Since six is a bit too much for us, we had earlier split the order into three and three. The meal assembly includes the salmon and the Blue Fjord marinade.
The salmon are frozen. However, we were told that fish frozen at sea and thawed in the refrigerator is as good than fresh market fish for flavor and texture. This info is new to us. What do you think — is that right?
Instead of typing the cooking instructions, here it is on the label. Click on this picture to blow it up if the print is too small to read.
I marinate the salmon as they thaw out from the packaging. I place them in a shallow dish with the skin side down. Doing this will crisp the skin really nicely. Marinating the salmon requires 6-10 hours. I normally don’t marinate it that long.
Oh yeah, have I told you what the secret ingredient of this dish is? It’s the whiskey.
The marinate in made up of:
- 1/3 cup canola oil
- 1/3 cup soy sauce
- 2 oz whiskey
- 2 tablespoons chopped garlic
- 2 tablespoons brown sugar
- 4 tablespoons chopped green onions
After marinating, place the salmon steaks on a baking sheet, lined with aluminum foil. I pour the marinate and scallions into a sauce pan and bring it to a boil. If I don’t remove the scallions too, they will burn in the oven.
You may either grill or broil the salmon. I broiled it for 10 minutes. It’s done when the flesh flakes easily when tested with a fork.
I have salmon close to this before but did learn a couple of ingredients that really enhances the taste. It looks really yummy out from the oven, smells lovely and the taste? Perfecto!
Baked Mayonnaise Salmon
The second recipe which Vanessa shared with us in this week’s cooking club is Baked Salmon. She got the recipe from a friend in Seattle.
Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids content and to its overall low fat levels. We had the chance to see a salmon run in Adams River before and it was so awesome seeing thousands of salmon spawn and then die. It will be a “dominant year” this year — this happens once every four years where up to millions of salmons is expected.
The Baked Mayonnaise Salmon is crisp on the outside while the meat is moist.
Ingredients
- salmon steak or fillet
- Mayonnaise
- ground black pepper
- parsley flakes
- salt to taste
Click on the link below the for Cooking Instructions.
