Super Healthy Salmon Burgers

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Recipe by Good Food

Serves 4
Preparation and cooking times Prep 20 mins & Cook 10 mins

Ingredients

4 boneless, skinless salmon fillets , about 550g in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger , grated
1 tsp soy sauce
1 bunch coriander , half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve

FOR THE SALAD

2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

Super healthy, Heart healthy

1.Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

2.Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Tip

Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.

Thai salmon skewers

Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning. Marinate the salmon chunks in the curry mixture for 10 mins. Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon. Griddle for 8 mins, turning, until the salmon is cooked through.

PER SERVING
292 kcalories, protein 29g, carbohydrate 7g, fat 17 g, saturated fat 4g, fibre 0g, salt 0.83 g

http://www.bbcgoodfood.com/recipes/7712/superhealthy-salmon-burgers

Asian Citrus Sesame Salmon

Summary: Recipe created by Lauren Ellerbeck, who attends Le Cordon Austin, TX.

Ingredients:

Lauren Ellerbeck's Polynesian Teriyaki Glazed Salmon Rub:

• Light Brown Sugar
• Sugar in the raw (turbinado)
• Grapefruit zest
• Orange zest
• Soy sauce
• Black sesame seeds, garnish
• White sesame seeds, garnish

Soba Noodle Salad:

• Water
• Soba Noodle Base
• Soba Noodles
• Oil
• Butter
• Red onions
• Shitake Mushrooms
• Rau Den leafs
• Pinenuts, optional

Sauteed Vegetables:

• Butter
• Gangala Root
• Carrots
• Snow Snap Peas
• Red Bell Pepper

Directions:

• Preparation Time: 15 minutes
• Preheat oven 350 degrees. Cover baking sheet with foil, butter small area for salmon and place salmon there. Set aside
• Boil water with soba noodle base
• Make rub starting with light brown sugar and turabinado sugar in a bowl then remove zest from orange and grapefruit, add. Finish with splash soy sauce
• Cover salmon steaks with rub
• Place in the oven for 6-8 minutes, depending on size
  

Noodles:

• Cook until au dente, about 5 minutes
• Strain and coat with oil to prevent sticking
• Slice red onions and mushrooms. clean and dry rau den leafs
• Sautee onions, then mushrooms (about 30 sec apart)
• Remove from heat and combine noodles in sautee pan
• Add rau den.
  

Sauteed Vegetables:

• Sautee gangala root in butter
• Add carrots snow peas
• When fully cooked add bell pepper, brunoise
• Plate and enjoy.Umami! (delicious, the 5th taste)

Yield:
2

http://www.salmonoftheamericas.com/views/viewRecipeList.html?id=1#sesame

Kid Approved Mexican Salmon Pizza

Farmed Salmon Pizza with a Mexican flair! Perfect for lunch or snack time. Courtesy of Salmon of the Americas http://www.salmonfacts.org/newsletters/previous/Aug09/SOTAnews0809.html

Ingredients:

Nonstick cooking spray
2 small purchased baked pizza crusts (about 7 inches in diameter)
1/2 cup bottled salsa or picante sauce
1/2 cup coarsely crushed tostadas
1/2 cup cooked, flaked salmon
1/4 cup chopped red onion (optional)
1 cup shredded Mexican seasoned cheese** or Monterey Jack cheese

** A packaged combination of Cheddar, Colby and Monterey Jack cheeses with Mexican seasoning

Directions:

Heat oven to 450°F.Spray top surface of each pizza crust with nonstick spray and place on a baking sheet.Spread half of salsa on each crust. Top each crust with crushed tostadas, salmon, onions and cheese.Bake until cheese is bubbly and lightly browned, 8-10 minutes.

Yield: 2

Salmon Avocado Salad Recipe

http://www.positivehealthsteps.com/recipes/salmonavocadosalad.shtml

There are 2 important ingredients in the salmon avocado salad that will help reduce cholesterol levels, while looking after the waist line at the same time. Salmon contains important Omega 3 oils, known to reduce the bad cholesterol in the arteries. Avocado, while it is relatively high in fat, contain monounsaturated fat which scientists believe fights bad cholesterol.

Add the delicious mix of salad vegetables such as cucumber, lettuce and tomato, this is a quick and easy meal that tastes great and is very heart healthy.

We have also included our own low fat salad dressing made from olive oil and lemon juice, which give the whole dish that extra taste.

Try this meal on warm summer days, use it as a weight loss health diet, or just whip it up for a quick lunch or main meal. You will love the taste and the fact it won't stack on a few pounds.
Salmon Avocado Salad Recipe Serves 2. Total calories approx 350 or 1470kj

Ingredients:

• 210g salmon (grilled)
• 1/2 medium avocado
• 2 cups sliced lettuce
• Half cucumber
• 2 tomatoes
• 1/2 onion
• 100g low fat feta cheese
• 2 tbls virgin olive oil
• Juice 1 lemon
  

Optional:

• Handful of black olives
• Tinned cucumber slices
• Any additional salad vegetables to your liking
  

Method:

• Wash all ingredients and shake dry
• Slice lettuce and onion finely
• Cut cucumber, tomato and feta cheese into chunks
• Finely slice avocado
• Add all ingredients to mixing bowl and lightly toss
• Combine olive oil and lemon juice, sprinkle over salad in bowl
• Arrange salad on plate
• Add chunks of salmon to top of salad
• Serve with a diet drink containing a thin slice of lemon

Pan Seared Salmon with Parmesan Mushroom Grits

Taste of Success Chef Contest

This recipe was submitted by Lisa Frazier, Le Cordon Bleu Atlanta (GA)

Ingredients:

3/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
2 tablespoons minced fresh shallots
1 garlic clove, minced
1 cup water
1/2 cup heavy cream
1/2 cup yellow grits
1 teaspoon olive oil
2/3 cup sliced oyster mushrooms
6 ounces finely grated Parmigiano-Reggiano or fresh Parmesan cheese
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon White Truffle Oil
2 teaspoons finely chopped fresh parsley
1/8 teaspoon Paprika

Directions: GRITS: Combine shallots, garlic and mushrooms in a small saucepan and saute until tender and mushrooms are golden.
In seperate pot bring broth and cream to a simmer, add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done. Stir mushrooms, shallots, garlic and cheese into grits. Set aside.

SALMON FILLETS: Heat the Olive oil in a saute pan over medium-high heat. Make sure fillets are completely dry to get skin crispy. Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down in saute pan. Sear for 5-7 minutes until skin is crisp and releases from pan easily. Flip fillet and finish cooking to desired level of doneness.

PARMESAN CRISPS: Using remaining grated parmesan cheese, measure a tablespoon of grated cheese per round and place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet skin side up. Drizzle with White Truffle Oil, and sprinkle with parsley and add 1 Parmesan Crisp per plate.

Preparation Time: 30 Minutes
Servings: 4

http://www.chef-contest.com/recipe.html?id=05B6483700

Seared Salmon With Tropical Mango Sauce and Potatoe Florettes

Recipe provided by James Tahhan, student at Le Cordon Bleu College of Culinary Arts Miami


Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients

• 1 Tbsp Garlic
• 1 Tbsp Thyme
• 2 Large Potatoes
• 2 Large Mangoes
• 2 Cups White Wine
• 2 Oz Palm Sugar
• 12 Oz Salmon
• 2 Oz Heavy Cream
• 2 Oz Eggs (beaten)
• 2 Oz Butter
• 1 Bunch Cilantro (for Garnish)

Instructions

Sautee Garlic shallots and thyme, deglaze pan with wine. Cook mangoes with palm sugar and wine, reduce it by half and blend the two mixtures together. Sear salmon until golden brown, and place at a 375 degree oven. Make a potatoe mash, and mix with butter, cream and egggs, place the mixture in a pastry bag and shape them into florettes with star tip, and bake for 15 min at a 175 Degree oven Then broil until golden brown. Garnish with cilantro. **

The Winners of the Taste of Success Chef Contest

Congratulations to all!

1st Prize Winner: Philippe Verain ($3000 Scholarship)
2nd Prize Winner: Larry Defeo ($2000 Scholarship)
3rd Prize Winner: Brian Moses (Chef Tools)
Vertima Smith (Chef Tools)
Margarito Aranda (Chef Tools)
Warren MacDonald (Chef Tools)
4th Prize Winner: James Tahhan (Grocery Card)
Willet Feng (Grocery Card)
Andre Palmer (Grocery Card)
Steven Herff (Grocery Card)

For information on the winners go to: www.chef-contest.com

Sponsored by Salmon of the Americas