Salmon And Zucchini Cakes Food

PALEO & WHOLE30 SALMON CAKES WITH ZUCCHINI (NUT FREE, KETO)

Steps:

• Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently.
• Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
• Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
• Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
• Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.
• Serve with your favorite sauce.

ZUCCHINI-SALMON CAKES

Steps:

• Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
• Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
• Mix remaining mayo and garlic until blended. Serve with salmon cakes.

SALMON AND ZUCCHINI SHEET PAN DINNER

Steps:

• Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
• Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

SALMON ZUCCHINI PATTIES

Steps:

• 1. In a large bowl mix the egg and milk together.
• 2. Add all the rest of the ingredients to the egg mixture except for the salmon and 1/4 cup of bread crumbs.
• 3. Mix together well, then add salmon and bread crumbs. Mix together well.
• 4. Divide into 5 or 6 balls, and roll each ball in the remainder of the bread crumbs. Flatten them out to make patties.
• 5. In a large non stick skillet, add the olive oil and heat pan to medium. Add the patties, and cook 3 to minutes on each side or until nicely browned.
• 6. Serve with Lemon slices.

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Steps:

• Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
• Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
• Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
• Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
• Serve with slaw.

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Steps:

• Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
• On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
• To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).