Salmon Cakes

Salmon fillets can be served simply baked with a light seasoning of salt, pepper, extra virgin olive oil & lemon juice. However, if you are in a mood for something elaborate, then salmon cake is the thing to try. Since it gets quite rich with all the additional condiments, I prefer this in winter time, with a side of quinoa salad or a fresh garden salad. I came across this recipe in Everyday Food a few years ago and have used it a few times. This recipe will make four salmon cakes. Calories per serving is 291 calories

Ingredients:
For Salmon Patties:
1 lb. skinless salmon fillet
Coarse salt and freshly crushed pepper
4 scallions, thinly sliced
2 tablespoon dried parsley flakes
4 tablespoon spicy brown mustard
2 tablespoon prepared horseradish
1 tablespoon minced capers
1/4 cup dried breadcrumbs
1 egg
Lemon juice from 1/2 a lemon

For Lemon Herb sauce:
4 tablespoon Fromage Blanc
Juice from half a lemon
1 tablespoon dried parsley flakes
Coarse salt to taste



Preheat oven to 400 degrees. Place salmon on a greased rimmed baking sheet, sprinkle with salt and pepper and bake for 18 minutes. Move it to a plate to allow it to cool down. Meanwhile, mix scallions, parsley flakes, mustard, horseradish, capers, breadcrumbs, egg and lemon juice in a bowl.
Flake salmon with a fork and mix with the other ingredients in the bowl. Shape them into 4 patties and place them in the refrigerator for 15 minutes allowing them to firm up.
Turn the broiler on high. Place the salmon patties on aluminum foil covered rammer baking sheet. Broil for 5-8 minutes till the top is golden brown.

Prepare the Lemon Herb sauce while the patties are cooking. Mix the ingredients of the sauce together and serve on side.

Chips "on" Fish with vegetables

Taken from Cuisine at home magazine, this is a more elaborate version of baked fish that I normally make.

Vegetables:
1 large tomato, seeded & chopped
2 leeks, white part only, thinly sliced
1 small green pepper, chopped
1 tbsp garlic, chopped

Fish:
4 red snapper fillets, boned & skinned (flounder or tilapia will work equally well)
1/2 cup coarse bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup crushed potato chips
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp unsalted butter, melted
Lemon wedges & chopped scallion for garnish

Preheat oven to 450 degrees.
Combine the vegetables together, season with salt & pepper & spread on a baking tray coated with cooking spray.
Arrange fillets on top of vegetables, season with salt & pepper.
Combine crumbs, cheese, chips, paprika & pepper, toss with melted butter. Divide the mix over the fillets, pressing gently on the fish.
Bake 20 minutes or so until fillet flakes easily with a fork.
Serve topped with scallion with lemon wedge on side.

Serve with side of asparagus or snap peas.