{the dish} salmon croquettes

In Texas and Oklahoma we call them salmon cakes or patties... but I love to call them croquettes! I always try to keep some canned salmon on hand just for these lovely little treats. This is the meal that I prepare when I haven't been able to go to the store. We don't want to eat out. I use what I have. Tonight I paired them with a few leftover new-potatoes and some frozen diced sweet potatoes and some steamed spinach. Of course I like to whip up a little remoulade sauce. But a squeeze of lemon is great too. enjoy!

salmon croquettes by ann west

18 oz of canned or bagged salmon

3 green onions - or a little onion of any type will do

parsley chopped

1/4 cup mayo - you may need a little more

1/2 tsp or so of garlic powder

lemon juice

2 dashes of cayenne pepper

1 egg

1/4 cup bread crumbs

pepper

mix all of these ingredients together. Now for the fun part try adding in dill, capers, jalapenos... really whatever you like you can use. Saute the croquettes in a little olive oil until brown on both sides. Serve. My youngest likes a good saltine and ketchup with his - his own little crabby patty.

quick remoulade style sauce by ann west

mayo

tomato paste

ground mustard

salt & pepper

cayenne

horseradish

mix it together until you like the taste.

*For some great Thanksgiving meal ideas be sure to check out amy and ann's {thanksgiving series} over at i am a celiac and dollop for 5 days of great recipes to inspire your Thanksgiving meal.

{the dish} salmon with caramelized onion

photo by ann west

I couldn't resist this photo (even though these aren't salmon). These guys look like they are about to say something profound or perhaps sing a show tune. I first had this recipe at a "dinner club" dinner when we had just moved to Dallas. It was soooo wonderful and I was so surprised at some of the ingredients. Like dill and soy sauce - I never would have thought - but it really works! The key to this recipe is pouring the marinade over the fish while it is warm prior to cooking and letting the flavors meld. This takes all of the fishiness away. You can adjusted this recipe to your likes. Change the type of fish, change the herbs and invent away. I have served this for a few or many it is definitely a go-to recipe for me and the presentation is spectacular. enjoy.

Salmon with caramelized onions recipe by ann west

salmon fillet (make sure to get those tedious pin bones out)

3 tbls butter

2-3 tbls olive oil

2-3 onions sliced very thin

fresh thyme - chopped rough (reserve some for garnish)

fresh dill - chopped rough (reserve some for garnish)

1/4 cup soy sauce

pepper

2 lemons sliced thin

1 lemon juiced

Add olive oil to a saute pan and onions and caramelize them. I like to start out with a med to high heat and get the onions going. Once they begin to turn clear (about 3 min or so) I turn the heat down and keep cooking. And keep cooking and keep cooking. This time in the pan allows all of the juices to be rendered and the onions get soft and wonderful. The bottom of your pan will be brown. This takes 20 minutes or so. Now you are ready to add some liquid and deglaze that pan. I like to rev the heat back up then add the soy sauce. It should bubble and smell great. Remember to scrap the bottom of the pan. Add your lemon juice and chopped herbs and cook some more. After about 2-3 minutes turn your sauce off and let it sit.

Take out your salmon and rinse and pat it dry. Line a jelly roll or Pyrex with foil. Lay your salmon in the foil. Pour the sauce with all of the liquid and onions over the top of your salmon, add your cracked pepper and the sliced lemons on top. Close the foil over the salmon with some room left on top. Let this marinate for 20 minutes or so. (This also allows your salmon to come to room temperature).

Basically you are poaching the salmon in this marinade. Cook the salmon wrapped in the foil in the oven at 375 degrees or on the grill for 25 - 30 minutes or until done. Serve with some of the yummy onions on top and a pinch of the fresh herbs.