Delicious Salmon Recipes

So I'm a big seafood person.  I love fish, I love lobster, shellfish, you name it and I most likely love it.  I was reading SELF Magazine the other day and I came across a list of yummy salmon recipes that aren't too difficult to make yourself. I haven't had a chance to try them all but I can tell you that they definitely sound mouth watering to me!

Salmon Cakes with Greens

INGREDIENTS

• 1/4 cup fat-free mayonnaise
• 1/4 cup plus 1 tbsp chopped shallots
• 2 teaspoons Dijon mustard, divided
• 1/2 cup lowfat buttermilk
• 1 1/2 teaspoons fresh lemon juice
• 1 lb salmon fillet, skin removed, finely chopped
• 2 egg whites
• 5 tablespoons drained capers
• 1/2 cup plain breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 8 cups mixed greens

PREPARATION

1. Combine mayonnaise, 1 tbsp shallots, 1 tsp mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.

THE SKINNY

369 calories per 2 patties and 2 cups salad, 19 g fat (4 g saturated), 19 g carbs, 2 g fiber, 30 g protein

Salmon with Rosemary Orzo

INGREDIENTS

• 6 oz orzo
• 2 teaspoons olive oil
• 1 1/2 cups chopped onion, divided
• 1 tablespoon chopped fresh rosemary
• 4 salmon fillets (5 oz each), skin on
• 1/4 cup plus 1 tbsp chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, chopped
• 1 pint grape tomatoes, halved
• 1/4 cup pitted kalamata olives, sliced
• 2 tablespoons chopped fresh parsley

PREPARATION

1. Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tbsp basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. Add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.

THE SKINNY

542 calories per serving, 24 g fat (5 g saturated), 43 g carbs, 3 g fiber, 36 g protein

Salmon Panzanella with Green Beans

INGREDIENTS

• Vegetable oil cooking spray
• 1 lb salmon fillet, skin removed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 lb green beans, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 tsp red wine vinegar
• 2 cups cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 8 oz whole-wheat baguette, cut into 1-inch cubes
• 1/2 cup fresh basil, cut into thin strips

PREPARATION

1. Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 tsp salt and 1/8 tsp pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 tsp salt and remaining 1/8 tsp pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

THE SKINNY

502 calories per serving, 27 g fat (5 g saturated), 36 g carbs, 7 g fiber, 31 g protein