Salmon Cakes

Ingredients

• 3 cans of wild caught Alaskan Salmon
• 3 eggs (omega 3 enriched if possible)
• 4 chopped spring onions
• 3 tbsps of fresh squeezed lemon juice
• 1 tbsp dried dill
• 1/2 tsp ground ginger
• salt
• pepper
• garlic seasoning (if you like)
• grape seed oil

Directions

1. Place drained canned salmon into a large mixing bowl
2. Add the eggs, spring onions, lemon juice, spices and mix well
3. In a large pan, heat the grape seed oil over medium to high heat (enough to cover the bottom of the pan)
4. Form the salmon mixture into patties and place gently into the oil. Fry for 3 minutes on each side before placing on a piece of kitchen towel to drain
6. Serve the patties with lemon and vegetables of your choice (we choose sautéed kale, broccoli and purple cabbage)

Jajka faszerowane wędzonym łososiem

Jajka faszerowane wędzonym łososiem

• 4 jajka

• 100 g łososia wędzonego

• 3 łyżki majonezu

• szczypiorek

• pieprz grubo mielony

1. Jajka ugotować na twardo. 
2. Po przestudzeniu przekroić na połówki, wyjąć żółtka i ugnieść widelem. 
3. Dodać posiekanego łososia, grubo mielony pieprz, szczypiorem. 
4. Wymieszać z majonezem. Pastę przełóż do białek. Udekoruj szczypiorkiem.

Roast Salmon With Salsa

Ingredients

• 2 medium tomato(es), plum, chopped
• 1 small onion(s), roughly chopped
• 1 clove(s) garlic, peeled and quartered
• 1 whole pepper(s), jalapeno, seeded and chopped
• 2 teaspoon vinegar, cider
• 1 teaspoon chili powder
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon salt
• 3 dash(es) hot sauce, 2-4 dashes
• 1 1/2 pounds fish, salmon fillet, skinned and cut into 6 portions

Directions

Preheat oven to 400°F.

Place tomatoes, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely diced and uniform.

Place salmon in a large roasting pan; spoon the salsa on top. Roast until the salmon is flaky on the outside but still pink inside, about 15 minutes.

Salmon Burger

Try this healthy variation as a delicious alternative at your next backyard barbecue.

Ingredients

• 1 1/3 lbs boneless, skinless salmon, cut into chunks
• 1 cup sliced olives, divided
• 1/4 cup chopped fresh chives
• 2 tsp crushed fennel seeds
• 1 tsp minced lemon zest
• 3/4 tsp kosher salt
• 6 whole-grain hamburger buns
• 1/4 cup thinly sliced shallots
• 3 cups loosely packed arugula leaves
• 2 Tbs lemon juice

Directions

• Place salmon in bowl of food processor and pulse 3 to 5 times until coarsely ground. Transfer to clean mixing bowl and stir in 3/4 cup olives, chives, fennel seeds, lemon zest and salt. Form into 6 patties and grill over medium-high heat for 4 to 6 minutes on each side.
• While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. Combine shallots, arugula, lemon juice and remaining olives in small mixing bowl. Set aside. Place 1 cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.

Nutrition Facts

Calories 298

  Calories from Fat 98 (33%)

(17%)Total Fat 11g

(11%)Saturated Fat 2g

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

(15%)Cholesterol 45mg

(28%)Sodium 678mg

(17%)Potassium 580mg

Total Carbohydrate 23g

(12%)Dietary Fiber 3g

Sugars 3g

Sugar Alcohols 0g

(53%)Protein 27g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Grilled Salmon with Peanut Hoisin Sauce

Ingredients

•	1/2 cup Jif® Omega-3 Creamy Peanut Butter
OR	1/2 cup Jif® Creamy Peanut Butter
•	1/2 cup hoisin sauce
•	1/2 cup finely chopped onions
•	1/4 cup rice wine vinegar
•	1/2 cup water
•	2 to 3 cloves garlic, minced
•	4 (6 oz.) salmon fillets
•	Crisco® Original No-Stick Cooking Spray
•	Salt and pepper
•	1/2 cup sliced green onions

Directions

1.	WHISK peanut butter, hoisin sauce, onion, vinegar, water and garlic in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer about 5 minutes, stirring often.*
2.	HEAT grill. Spray both sides of salmon fillets with no-stick cooking spray; season with salt and pepper.
3.	GRILL to preferred doneness, taking care not to overcook. Top each fillet with warm Peanut Hoisin Sauce and sprinkle with sliced green onions just before serving.
TIP	*At this point, sauce can be refrigerated for up to several days. Heat before serving, adding water as necessary if too thick.