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Salmon Patties

Since I don’t eat crab, this is a modified crab cake, but using canned salmon. I prefer the unhealthy version by pan frying in olive oil, but for a healthy version, this can be put in the oven and baked.

It can be served as an appetizer/first plate or a meal on its own.

To top it all off, I like to serve with one of three different dressings or sauces: Jalapeno Ranch, Chipotle Sauce or Thousand Island

Serving Size: 10-12 patties

  • 20 ounces can salmon, skinless and boneless
  • 1/4 yellow onion, chopped
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1-1/2 tsp. Dijon mustard
  • 1/2 tsp. paprika
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1-1/4 cups plain breadcrumbs
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. olive oil, for frying

Preparation

  • Drain the salmon, if necessary, and pick through it for bones, cartridge and skin ( jumbo lump will not have  shells). Put the salmon in a medium mixing bowl and add chopped onions.
  • In a small bowl, whisk the egg, mayonnaise, mustard, paprika, pepper lemon juice, Worcestershire sauce, and salt.
  • Add the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
  • Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently;
  • Form salmon into patties about 1 inch thick
  • Heat olive oil in a sauce pan over medium heat
  • Gently add salmon patties. Cook on each side, about 4 minutes, or until golden brown.
  • Remove from saucepan and lay on paper towel or brown paper bag to absorb excess oil

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Cream of Mushroom Soup

Rich and tasty soup on a cold night. Since I don’t usually keep half and half in the shelve, I generally improvise with either a coconut milk or 2% milk.

I used white mushrooms, but baby bella mushrooms can be used as well.

I made this to complement the salmon patties and green beans for dinner. See next posts!

  • 3 tablespoons butter
  • 1/2 pound mushrooms, sliced ( small carton)
  • 1 small onion, chopped
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon thyme
  • 2 bay leaves
  • 4 1/2 cups chicken broth
  • 1 cup milk

Directions

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Salt and pepper lightly
  • Mix flour, salt, pepper, thyme, and two cups of broth until smooth; stir into mushroom mixture. Stir in remaining broth. Add two bay leaves
  • Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in milk. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
  • Remove bay leaves before serving
  • Garnish with cracked pepper

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Chicken Tortilla Soup

This is a recipe that I found on Food and Wine from October 2019 edition, but modified based on what I had in stock in my kitchen and what would make a slightly heartier soup. I actually prefer dark meat in my soup to get the moist flavor a chicken thigh provides, but left the standard white meat in the recipe.

For cooking chicken, I like to use my instant pot. Turn it on and forget about it while prepping the rest of the meal. If you chose the instant pot, prepare per instant pot directions for chicken type. I always like to line the bottom of the pot with chicken broth to further infuse the chicken with flavor.

Delicious as a standalone meal and also can be presented with a side cilantro coleslaw salad.

  • 1 onion, chopped
  • 2 tsp fresh minced garlic
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 teaspoons salt
  • 6 1/2 cups low sodium chicken broth
  • 2 cans diced tomatoes
  • 1/4 cup lightly packed cilantro leaves
  • 10 round yellow tortilla chips
  • 4 boneless chicken breast, cooked and shredded
  • 1 can corn, drained
  • 1 can black beans, drained
  • 1 avocado, diced (for garnish)
  • Cilantro, chopped (for garnish)
  • Mexican cheese, optional (for topping)
  • Tortilla Chips, crushed, for garnish
  • Lime wedge, for serving

How to Make It

Step 1   

Heat the oven to 400°F. Prepare chicken breast by lightly salt and peppering each side. Cook in oven for 20 minutes. Chicken should be mostly cooked and showing no pink. Remove from oven and shred. Set aside to be added to soup.

Step 2

Using a soup pot on low-medium heat, add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves and 10 tortilla chips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

Step 3    

Using an immersion stick or blender to puree the soup ; pour it back into the pot. Add the chicken, corn, and black beans, bring the soup back to a simmer, and simmer until just cooked through, about 10 minutes.

Step 4

Garnish with a grind of fresh pepper, cilantro, crushed tortilla chips and cheddar cheese.