SALMON-SHRIMP SPIRALS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h20m
Yield 10 servings of 2 spirals each
Number Of Ingredients 18
Steps:
- Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize. Add the broccoli and saute until tender. Remove from heat and set aside.
- In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf. In another small saucepot, heat the milk. Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low. Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture. In a small bowl, create a slurry by whisking a small amount of water into the cornstarch. Add this to the sauce to thicken it. Simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place.
- Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips. Roll the strips into a spiral, secure with a skewer, and place on a baking sheet. Set aside briefly.
- Preheat oven to 375 degrees F.
- In a food processor blend shrimp, egg whites, salt and pepper to a paste. Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter. Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes. Remove from oven and let rest.
- While the salmon/shrimp spirals are in the oven, prepare the plates. Toss the onion, broccoli mixture with enough of the sauce to coat. Spoon some of this mixture into the center of each serving plate. Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill.
SALMON TUNA PATTIES
Tuna patties with a twist. Salmon flavor with tuna is milder. Kids and adults love the crispy outside and meaty patty.
Provided by Wendy Freed Meyer
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
- Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 37.1 g, Cholesterol 73.9 mg, Fat 16.1 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 2.8 g, Sodium 780.8 mg, Sugar 0.3 g
SALMON/TUNA SPIRALS
A delicious blend of canned salmon and tuna with a few veggies, wrapped in a piquant biscuit dough. Note that you can mix and match the veggies any way you wish (for example, you may wish to use celery and zucchini, or other combinations). You can also make these using only salmon or tuna. These are really tasty and nice to look at. They freeze exceptionally well and are easily reheated in either the oven or microwave. Be warned, though, that there may be none left over to freeze. These gems would be perfect for a brunch, bridal shower, or any special event. I am posting this for my special friend, Natasha. Go, girl!
Provided by Gwen35
Categories Lunch/Snacks
Time 45m
Yield 10-12 spirals, 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Spray a large baking sheet with non-stick spray, or line the baking sheet with parchment paper.
- Combine all filling ingredients and mix well; taste and adjust spices to suit.
- In a large bowl, sift dry dough ingredients and combine well.
- Add oil to a measuring cup and add enough milk to make 1 cup.
- Add to dry ingredients.
- Mix until dough comes away from the sides of the bowl.
- Turn out on a lightly floured board and knead about 10 times, making sure there's enough flour so dough won't stick.
- Spread salmon/tuna mixture on dough to within 1/4 inch of edges, then roll up like a jelly roll, pinching the seams to seal.
- Using a very sharp knife, slice into 10 - 12 slices.
- Place spirals on prepared baking sheet and bake for 20 minutes or until golden.
Nutrition Facts : Calories 394.6, Fat 12.2, SaturatedFat 3.2, Cholesterol 46.3, Sodium 528.2, Carbohydrate 44.5, Fiber 2, Sugar 1.5, Protein 25.5
SALMON/TUNA PATTIES WITH DILL SAUCE
I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.
Provided by CarrolJ
Categories Lunch/Snacks
Time 23m
Yield 4-5 patties, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Flake the salmon and tuna fillets and mix together.
- Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
- Blend well set aside.
- In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
- Put the olive oil in a heated skillet over medium heat.
- Using a large ice cream scoop, place mounds of fish mixture into the pan.
- Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
- Cook patty for 4-5 minutes before gently flipping to the other side.
- When you flip the patty it should be golden brown.
- HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
- Top each patty with a dollop of dill sauce and enjoy!
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