Canadian Living Salmon Food

MAPLE GLAZED SALMON [ OR TROUT ]

Maple Glazed Salmon [ or Trout ] image

Make and share this Maple Glazed Salmon [ or Trout ] recipe from Food.com.

Provided by katew

Categories High Protein

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup maple syrup
5 teaspoons grainy mustard
5 teaspoons soy sauce
2 lbs salmon

Steps:

In a small bowl combine ingredients but not salmon.
Arrange salmon on a foil lined baking sheet.
Spoon glaze over fish.
Bake on centre rack for 15 - 20 minutes at 425°F.

HERBED SALMON FILLETS

Herbed Salmon Fillets image

From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice.

Provided by Out of the Blue

Categories Canadian

Time 17m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sour cream
2 tablespoons butter, melted
2 teaspoons minced onions
1 1/2 teaspoons dried dill or 2 tablespoons chopped fresh dill
1/4 teaspoon dried thyme
1/4 teaspoon salt
ground black pepper, to taste
1 1/2 lbs salmon fillets

Steps:

In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.

SALMON CAKES - CANADIAN LIVING

Salmon Cakes - Canadian Living image

These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.

Provided by Diana 2

Categories Lunch/Snacks

Time 35m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb potato, cooked (Russets preferred)
3 green onions, chopped
1/4 cup parsley, chopped
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon lemon zest
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1 egg, beaten
2 (213 g) cans salmon, drained and flaked

Steps:

In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.

Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8

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