6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying
In a bowl, combine the salmon, onion, salt and pepper.
Stir in the egg, buttermilk, cornmeal and flour. Combine well.
Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat.
Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad.
Fry, in batches, about a minute per side or until golden brown.
Drain on a paper sack or paper towel lined plate. Makes 10 patties.
3 (6 oz.) cans oil-packed tuna
2 (15 oz.) cans white beans (cannellini, navy, kidney), drained
2 tomatoes, sliced into wedges
1 cucumber, quartered and diced
1 medium red onion, finely diced
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper, to taste
Grated Parmesan cheese, garnish
Extra-virgin olive oil
Drain tuna into a small bowl, reserving oil and placing tuna in a separate, large bowl. Set oil aside.
Use a fork to break tuna up into smaller pieces.
Add beans to the tuna and toss together. Then add tomato wedges, diced cucumber and red onion. Mix well and season with salt and pepper.
Pour red wine vinegar into the bowl with the tuna oil. Use a fork or whisk to stir them together and add salt and pepper.
If you don’t have enough dressing or would like to have more, drizzle in extra-virgin olive oil while whisking continuously.
Pour dressing over salad and toss to coat.
Taste and adjust seasoning, if necessary, then add Parmesan as garnish.
Serve immediately or chill in the refrigerator.
(makes 6 servings)
1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
Salt and pepper
3 tablespoons honey
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon brown sugar
1 1/2 teaspoons sesame seeds
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
Serve with rice, veggies, or another side.
(makes 4 servings)
1 tablespoon olive oil
2 teaspoons lime juice
1 jalapeno pepper seeded, de-veined, and minced
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 tuna steaks (about 8oz each) 3/4″ thick
Whisk together olive oil, lime juice, jalapeno pepper, garlic, cayenne pepper, salt, and pepper in a gallon zipper-lock bag. Add the tuna steaks, then seal and refrigerate until the fish has marinated fully (at least 1 and up to 24 hours).
Preheat an outdoor grill for high heat, and lightly oil the grill grate.
Remove the tuna from the bag. Grill over direct heat until well seared and grill marks appear (about 1 1/2 minutes). Flip the steaks over and grill on the second side until the fish is cooked to about medium (opaque throughout, but translucent at the very center when checked with the point of a searing knife) or about another 1 to 1 1/2 minutes longer. Serve immediately
1 package Gorton’s Classic Grilled Salmon Fillets
gluten-free mango salsa
2 tablespoons sour cream
1/2 teaspoon lime zest
1 teaspoon lime juice
1 teaspoon fresh cilantro chopped
20 gluten-free tortilla chips
lime wedge for garnish
Step 1 Prepare Gorton’s Grilled Salmon Fillets according to package instructions.
Step 2 Mix sour cream, lime zest, lime juice, cilantro, and pinch of salt in a small bowl. Set aside.
Step 3 Arrange tortilla chips in a single layer on a platter. Top each chip with mango salsa.
Step 4 Cut cooked Gorton’s Grilled Salmon Fillets into approximately one inch pieces and place one piece on top of each chip.
Step 5 Top with lime sour cream, serve with lime wedges and enjoy!
Tips: Gorton’s Grilled Salmon is certified gluten free by the GFCO. Make sure you buy gluten free tortilla chips and salsa to make your new gluten-free, flavor-full recipe!
(makes 4 servings)
1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste
Preheat oven to 375 degrees F.
To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).
Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.
While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.
Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.
Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.
(makes 6 cakes)
1 1/2 pounds skinless center-cut salmon fillet, finely chopped (or substitute canned salmon)
1/2 cup mayonnaise or sour cream
2 tablespoons Asian fish sauce
2 tablespoons hot sauce
2 garlic cloves, minced
1 medium shallot, minced
1 tablespoon minced fresh ginger
1/2 teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups panko or plain dry bread crumbs
1/4 cup vegetable oil
Lemon wedges, for garnish
In a large bowl, mix the mayo, fish sauce, hot sauce, garlic, shallot, ginger, lemon zest, cilantro, mint, salt, and pepper. Then, add the salmon and 1 cup of the panko breadcrumbs to this mixture. Carefully fold everything together and then, with lightly oiled hands, mold the mixture into 6 cakes.
Cover the cakes with plastic wrap and let them refrigerate for at least 2 hours.
Pat the other 1/2 cup panko breadcrumbs onto the sides of the salmon cakes. Then, grab two large skillets and heat 2 tablespoons of oil in each one. Cook 3 cakes in each skillet on medium-high heat cook for about 4 minutes on each side or until desired level of doneness (many prefer them well-browned on the outside and barely cooked in the center).
Top with mayo, aioli, or simply some sliced avocados. Serve with lemon wedges on the side.