Maple Ginger Salmon

Tags

amino acids, Bragg's, brown rice, cooking for two, dinner, dinner for two, edamame, fish, food, foodie, ginger, gluten-free, grilling, health, health science, healthy eating, liquid aminos, lunch, meals for two, nutrition, omega 3, omega-3 fatty acids, postaday2011, recipe, rice, salmon, seafood, seasoning, side dishes, soy beans, soy sauce, vegetable protein, vegetable protein seasoning

I usually make my salmon with a lemon marinade and creamy dill sauce over top. Last Friday, my mother mentioned salmon and I’ve craved it ever since. On Wednesday I spotted this recipe on Weelicious after I made dinner, so I planned to make it for dinner on Thursday. Then Thursday night ended up being Girl’s Night with some work friends, so I put off making it another day. Tonight, I finally got to indulge in my salmon.

Maple Ginger Salmon with Edamame & Rice

Maple Ginger Soy Salmon Ingredients:
2 salmon filets, 2 Tbsp. Bragg’s Liquid Aminos, 2 Tbsp. maple syrup, 1 Tbsp. rice vinegar, 1 Tbsp. fresh grated ginger

Maple Ginger Soy Salmon Directions:
Whisk together Bragg’s, syrup, vinegar and ginger. Pour marinade over salmon and let sit for 30  minutes. Bake, broil, pan-sear or grill your salmon to completion. I like to remove the skin before serving. Serve hot.

Pan-sear about 3 minutes eat side, bake 450ºF covered for about 9 minutes, broil high for about 7 minutes, grill 3 minutes each side…

I looks like Catherine served her salmon with soy or lima beans and brown rice, the pairing was simple and sweet for her toddlers. For my consumption, I felt the need to turn it up a notch. I served my salmon over a bed brown rice drizzle with Bragg’s Liquid Aminos and edamame sprinkled with crushed red pepper flakes. Yum!

What was on your plate tonight?

Advertisement

Grilled Salmon Cakes

Tags

appetizer, easy, easy dinner, easy recipe, fatty acids, fish, food, foodie, omega 3, omega-3 fatty acids, postaday2011, recipe, salad, salmon, spinach

I love salmon… it’s the only fish I actually like. Unfortunately I don’t get eat it very often, since Hubster doesn’t like seafood. I felt in need of a little omega-3, but I didn’t want to torture him with this one… so I made these salmon cakes for lunch on Sunday while we was out. I also forgot to take a picture before cutting into them…

Grilled Salmon Cakes

 

Ingredients:
can of salmon, 2 eggs, 1 piece bread crumbled (or 1/3 c. plain bread crumbs), 2 Tbsp. Dijon mustard, 1/2 orange pepper (finely chopped), 1/2 tsp. dill weed, 1/2 tsp. lemon peel, pinch of celery seed, fresh ground sea salt, fresh cracked black pepper

Directions:
Flake salmon apart. Beat eggs and set aside. Add peppers, mustard, dill, lemon, celery seed, salt & pepper to the salmon and mix throughly. Mix in bread crumbs and eggs. Chill for 20 minutes. Form mixture into salmon cakes (roll into small balls, then press down to flatten) and chill again. Place on a hot grill. Grill on both sides, until crispy on the outside and completely done in center.

Serve salmon cakes on bed of baby spinach with a mustard vinaigrette or on a bun with crumbled bleu cheese & baby spinach.

*When using canned salmon, I retain some of the liquid for Rory to drink.

*Make these salmon cakes petite and serve them as an appetizer

You could also pan-fry, bake or broil the salmon cakes.

What is your favorite side dish to eat with a salmon cake or crab cake?