Fishy

I love Salmon patties and so does my husband (except for the smell; he always seems to disappear when I am cooking them). Salmon patties have become a regular meal for us because they are unbelievably inexpensive, but you feel like you're eating a delicious meal at a restaurant on the coast. Well, I might have exaggerated just a little, but not on the delicious part.

Just make sure you keep the windows open when you're cooking them so your house doesn't smell like on of those fish markets on the coast!

I serve the patties with green-chile, jalapeno rice and black beans. So good!


Salmon Patties

Ingredients:

-1 can of Salmon
-Chopped Cilantro (a palm full)
-1 red onion finely diced
-1/2 cup Japanese panko bread crumbs & 1/4 cup for coating
-salt and pepper, to taste
-1 egg
-butter, 1 tbsp for cooking & 2 tbsp melted to finish

Directions:

Pre-heat oven to 300 degrees. Mix in a medium bowl Salmon with bones removed, cilantro, onion, egg, bread crumbs, and salt and pepper. Heat a non-stick, oven proof skillet to medium heat with a tablespoon of butter. Put a dusting of bread crumbs on a plate. Begin to form patties; should make 8-9 medium sized. You may also make these ahead of time, cover and chill up to overnight.

As each patty is formed coat each side with more bread crumbs and place in pan. Cook on both sides for 3-4 minutes. Place in oven for 15 minutes of additional cooking time. Pour melted butter over all of the finished patties directly out of oven. So good; my mouth is watering just thinking about it.

Dill Sauce

Ingredients:

-1/2 cup sour cream
-1 tbsp Dijon mustard
-2 dashes of hot sauce
-1/2 tsp of dill
-1 tsp of sugar

Directions:

Mix all ingredients together and serve in a bowl for dipping Salmon patties.

This is where it all starts.

This can of Salmon holds great power.

To a medium bowl add all the ingredients that goes into this patty.

Then add the egg.

This is important.....us Panko bread crumbs. They can be found in the Asian aisle.

Add your bread crumbs.

Mix till it's all incorporated well.

Begin to form your patty.

Step 1: Grab a palm-full of the mixture.

Step 2: Form in a ball.

Step 3: Flatten to form a disc shape.

Voila!

Simms got in on the action too.

Pretty good, right?

I wouldn't recommend eating his though.

Next, coat lightly with bread crumbs.

Do both sides.

These are gonna be good!

Especially cooked in butter!

Place each patty in the hot pan.

Cook at least 3 minutes or until golden brown.

Then flip.

Let them cook now another 3 minutes or so.

Now pop in the hot oven.

After some intoxicating time in the oven.

Top with butter!

Oh yea!

Finish with a dollop of the Dill Sauce on each patty.

Dig in! Don't wait any longer. You deserve it!

Well, unless your son says you haven't prayed for dinner yet.

Then say really quickly.....God is great, God is good, let us thank Him for our food!

Amen!

Indian w/ a Thai Twist!

I am FINALLY settling into in my new house in Louisville and most importantly my new kitchen. I love it! I have only cooked a handful of meals and finally ran into one that is worth writing about. I have a total romantic connection with Thai food; I mean you have to leave me a alone with my coconut curry chicken and give me a moment. So because of my great love I tried to make my version of this dish with an Indian flare.

Ingredients:
-3 large carrots finely chopped
-1 large sweet onion finely chopped
-1 cup frozen pea
-1 green pepper roughly chopped
-1 red pepper roughly chopped
-1 tablespoon garlic
-1 cup brown rice
-1 lb cooked chicken chopped
-1/2 cup coconut milk (more depending on creaminess/sweetness)
-1 large can tomato puree
-1 tablespoon curry
-1/2 tablespoon paprika
-cilantro
-Extra Virgin Olive Oil

Directions:
Sautee all vegetables together until soft with olive oil. Start cooking rice. Cook chicken until browned with olive oil. Add tomato puree and spices on top of chicken and simmer for 10 minutes. Add coconut milk and simmer for another 10 minutes. Combine all vegetables, rice and chicken with the sauce. Drizzle more coconut milk over the top with chopped cilantro. Serve family style in a big beautiful bowl. Will serve 4-5.