A Newer Version of Tuna Patties

 I don't usually have canned Salmon in the pantry

but always have canned tuna in stock.  And when I am 

choosing tuna, it is albacore tuna packed in

vegetable oil.   The "water packed" versions are 

tasteless to me.  My first choice is always

StarKist Solid White Albacore

We love this brand and it is ZERO carbs which is Keto endorsed.

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Tuna Patties

12 oz albacore tuna; drained, reserved

2 ts Dijon mustard

1/2 c panko

1 ts lemon zest

1 tb lemon juice

1 tb liquid; from the cans of tuna

2 tb parsley; chopped

2 tb green onions; fine chop

  salt and pepper; to taste

  Tabasco hot sauce, to taste

1 lg egg

2 tb olive oil

1/2 ts butter

Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

In a medium bowl, mix together the tuna, mustard, panko, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. Don't skip chilling...it is essential to keep patty from falling apart when sautéing

Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with tarter sauce of your choice.

Yield: 4 patties

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Salmon Filet with Panko Crust

Salmon is always on my shopping list.   Tastes great and so easy to prepare in a variety of flavors styles and tastes.  Salmon adapts quickly with Teriyaki for an Oriental dish, Cajun blackened, grilled or baked.     This is a variation of an old Ina Garten recipe.   Love how easy and quick this is for a hot summer supper.    I thick sliced sweet potatoes and cooked until done in the microwave oven earlier in the day.   At supper time, a quick sauté in butter browned them up nicely.     The Salmon Filet was served over field greens and a drizzle of Italian Dressing.    Enjoy!




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Salmon with Panko Crust

2/3 cup panko
2 tablespoons parsley; minced
1 teaspoon lemon zest; grated
  salt and pepper; to taste
2 tablespoons olive oil
4  salmon fillets; skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
  lemon wedges, for serving

Preheat the convection oven to 425F.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Notes:  Adapted from Ina Garten Barefoot Contessa


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Bon Appétit and Enjoy 

YOUR Wonderful World!

Teriyaki Salmon

Time to revive an old favorite of mine!   We enjoy salmon on a regular schedule and this twist adds so much flavor.   Quick and easy....in a hurry, buy a bottled teriyaki sauce from your grocery.    It works just as good as making from scratch.  

I served this with a couple of variations including carrot ribbons instead of match stick carrots.  It is so easy to make your ribbons with a swivel peeler.   Just lay your carrot on its side and repeat slicing with the peeler.   

Along with the meal, we enjoyed some beautiful steamed broccoli.  I kept the water boiling to steam cook the onions and the carrots. 

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Teriyaki Salmon

Blog Recipe, Fish, Seafood

      ----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
      ----SALMON----
2  salmon steaks
2  carrots, cut in match stick
1 medium onion, sliced thin
1 tablespoon oil

Bring sauce ingredients to a simmer in a small pan to dissolve sugar. Cool to room temperature.

Place salmon steaks, single layer, in a 9" square pan.  Cover with Teriyaki sauce and marinate for 15 minutes.

Blanch carrots and onions in boiling water for 2 minutes.  Refresh in a bowl of ice water and drain.

Preheat cast iron skillet over high heat with oil until hot but not smoking.  Add salmon to skillet and reduce heat to medium and cook 2 1/2 minutes on each side, turning once until well browned.  Transfer to warmed platter.

Add vegetables to skillet and cook one minute.  Add remaining teriyaki sauce and bring to a boil, stirring for 1 minutes until thickened. Spoon vegetables and sauce over salmon and garnish with scallions.

Yield: 2 servings


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A nice glass of Moscato wine completes the meal 

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Hot Garlicky Shrimp!!

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Hot Garlicky Shrimp With Asparagus & Lemon

Seafood, Stir Fry

1 lb shrimp; peeled, deveined
3/4 ts kosher salt; more as needed
  freshly ground black pepper
1  lemon
6 tb extra-virgin olive oil
4 md cloves garlic, thinly sliced
3/4 lb asparagus; 2 inch slice
1/8 ts red pepper flakes; crushed, to taste
2/3 c chicken stock
5 md mushrooms; sliced  (See Note)

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently  shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes.  Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.


Pair with rice, noodles, or orzo.  Tonight, I chose rice noodles. 

NOTE: Original recipe did not call for mushrooms. I added those to the mix while sautéing asparagus.

Notes:  Tony Rosenfeld


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This great entree was paired with cucumber ribbons and fresh tomatoes.  A soy/rice wine  vinaigrette  finished the salad.   

Bon Appétit!

The Fate of One Pound

Somehow, I gravitate to sales at the grocery.   This week, once again, we have shrimp at $4.99 per pound.  Shells on but deveined which makes cleaning easy.   OK...been through fried, boiled, sauteed, Chinese...what are we going to do tonight?    And this is what was created...no recipe..but a quick put together dish.    

  

I had a red and yellow pepper, onions and garlic.   Looks like Italian something is on its way to the supper table.  Sauteed in olive oil and butter.  

After onions become translucent, I added basil from the summer garden.  I hang it to dry in the fall, and store the dried leaves in the freezer.   Great to have available all winter long.  

Added six mushrooms and I find my egg slicer is the quickest way to slice mushrooms....all equal sized for even cooking.  

To the pound of shrimp, I added three tablespoons flour, and one tablespoon Old Bay Seasoning....stir to coat shrimp and added to skillet.   Added one pint jar of tomatoes from the summer garden.  Salt and pepper, to taste.    Added the dried basil and let simmer until shrimp is cooked.  

And the finished plate ready with a salad from our cold frame....mesculin is doing so good this year even in the unusually cold weather.

 

Pasta of choice is Whole Wheat Linguine topped with 

Shrimp Sauce and Parmigiano-Reggiano cheese!  

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Shrimp Tomato Creme

Italian, Seafood

1 tb olive oil
2 tb butter
1  yellow pepper; cleaned & julienned
1  red pepper; cleaned & julienned
1 md onion; diced
2  garlic cloves; minced
6  mushrooms; sliced
1 lb shrimp; cleaned, deveined
3 tb flour
1 tb Old Bay Seasoning
1 tb basil; dried or fresh
1 pt tomatoes
3 tb heavy cream

In heavy saute pan, heat olive oil and butter until melted. Add peppers, onions and garlic and saute until onion is translucent. Don't let garlic burn! After five minutes, add mushrooms and saute gently until golden.

Mix shrimp with two tablespoons flour and one tablespoon Old Bay seasoning.  Mix to coat and add to pepper/mushroom mixture. Sprinkle dried basil or chopped fresh basil. Add tomatoes, or a jarred tomato sauce of your choice.  Simmer until shrimp is cooked. Shrimp cooks very quickly, so don't overcook...will make the shrimp tough. Just before serving, stir in heavy cream and stir to blend.

Serve over pasta of your choice or cooked rice.

Notes:  ©WHStoneman

Yield: 6 servings


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Szechwan Shrimp

Time for something light and flavorful...and once again, shrimp are very reasonably priced.   I asked for 12 medium shrimp, six each which is probably what you would receive in any Thai restaurant.  Price....$2.35 for two servings!!   That is a deal to me. 

My usual Szechwan recipes are from my  to go  source, Chinese Food.   This is my version of a great classic.  

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Szechwan Shrimp

Oriental, Stir Fry

4 tb water
2 tb ketchup
1 tb soy sauce
2 ts cornstarch
1 ts honey
1/2 ts red pepper flakes
1 ts ginger, minced
1 tb oil
1/4 c scallions; sliced
4  garlic cloves; minced
12 oz shrimp; peeled & deveined

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ginger.  Set aside.

Heat oil in a large skillet over medium high heat.  Stir in green onions and garlic.   Cook 30 seconds.  Stir in shrimp and toss to coat with oil.  Stir in sauce.  cook and stir until sauce thickens.

Serve with brown rice, white rice or rice noodles.

Notes:  ©WHStoneman

Yield: 2 servings

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Tonight, I am using Ronzoni  whole wheat spaghetti for my noodle.     Egg rolls and cantaloupe to accompany.  

And for dessert....  Save your spoon..there's Butterscotch Puddin! 

Salmon Wellington

Every time I have made the Wellingtons, the oohs and aahs...abound.  

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Salmon Wellington

8  salmon fillets, 6 ounce each

  egg yolk glaze

1 pkg puff pastry

      ----MUSHROOM ONION FILLING----

3 tablespoon butter

  salt and pepper

1 pound mushrooms, chopped

2  onions, chopped

      ----LIGHT WHITE WINE SAUCE----

6 tablespoon dry white wine

6 tablespoon white vinegar

2 tablespoon shallots, minced

1 1/2 cup heavy cream

1 teaspoon salt and white pepper

2 tablespoon parsley, minced

Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated.   Season to taste. Remove to bowl and chill.  Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again.  May be refrigerated up to 8 hours.

Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency. This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.

Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425F. Bake Wellingtons for 20-25 minutes or until the pastry is golden. At this time, if the fillets are 3/4 inch thick, they will be moist and flaky. Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.

Yield: 8 servings

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Shrimp Scampi for Supper

What a great deal on shrimp this week.   Just love them...and they are so dense in nutrition and a great Sugar Busters food!!   Not able to enjoy the pasta any longer,...but they will do nicely on a bed of baby spinach and mesclun salad.    Whole Grain crackers will accompany with a glass of champagne!    Mandarin Orange slices with sugar free yogurt for dessert. 

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Shrimp Scampi

                                                                                                        

3 tablespoon butter                                                            

3  garlic cloves, minced

1 pound shrimp, uncooked

1  egg, beaten

1/4 cup white wine

salt and pepper, to taste

In skillet, heat butter and garlic until sizzling. Dip shrimp in egg and quickly drop in skillet. Saute quickly over high heat 2 to 4 minutes.

Add white wine, salt and pepper. Serve over a bed of rice or noodles.

Yield: 2 servings

** Exported from Now You're Cooking! v5.84 **