After all the red meat and gravy on the table the past few weeks, it’s a nice change to serve seafood. When selecting fish, be sure to choose wild-caught, which is not heavily processed, nor does it contain antibiotics or fed liver or other unnatural food that can taint its flavor. When buying shrimp, choose raw, not precooked, so yours don’t end up overdone and tough. Bags of frozen large or jumbo size are economical. You can use half a bag and keep half in the freezer.
Salmon Cakes with Peach Salsa
Fresh salmon is quite expensive and best prepared poached or grilled. When making my tasty salmon cakes, use inexpensive wild-caught canned salmon, which flakes easily, and the edible crushed bones provide a big burst of calcium! This makes four nice-sized cakes.
Ingredients for the Salsa
2 large ripe peaches (or use a 15-oz can of sliced peaches packed in juice)
1 medium scallion, finely sliced
1 Tbs minced pickled jalapeno peppers (or use 1 fresh if desired)
2 Tbs chopped fresh cilantro (optional or sub parsley)
1 tsp lemon juice
1 1/2 tsp sugar
Ingredients for the Cakes
Pinch of salt
1 15-oz can red or pink salmon
2-3 tsp lemon zest
1/4 cup mayonnaise
1/4 cup finely minced sweet red bell pepper
1/4 cup finely minced yellow onion
1/4 cup plain bread crumbs
1 large egg
1/4 tsp black pepper
1 cup (or more) Panko bread crumbs
1 Tbs butter
2 Tbs olive oil
Directions
1. Prepare salsa. Drain and dice peaches. Combine in a small bowl with scallions, lemon juice, jalapenos, salt, and sugar. Stir in cilantro and set aside.
2. Heat heavy skillet over medium high heat. Thoroughly drain salmon and remove dark skin if desired. Flake salmon and crush bones with a fork. Mix in all remaining ingredients except oil, butter and Panko.
3. Place Panko in a flat bowl. Line a platter with wax paper. Use your hands or ?-cup measuring cup to form at least four cakes about 1-inch thick, carefully coating them with Panko and placing on the platter. Cakes will be very soft.
4. Place olive oil and butter in pan, swirling to cover bottom. When shimmering, transfer cakes carefully to pan. Fry 3-5 minutes on each side till golden brown. Serve with peach salsa and sour cream on the side.
Heavenly Sweet Coconut Crunch Shrimp
This delicious shrimp is not only good, but it’s also pretty low in calories. Serve with sweet and sour or sweet chili sauce, rice, and a green veggie.
Ingredients
1/4 cup Fiber One Bran Cereal (original)
1/3 cup shredded or flaked sweetened coconut
3 Tbs Panko breadcrumbs
1/4 tsp chili powder
1/8 tsp garlic powder
1/8 tsp black pepper
Pinch of salt
12 oz (about 20) raw large shrimp, peeled, deveined, tails removed
1 small egg, beaten
Directions
1. Preheat oven to 400°.
2. Place cereal in a sealable plastic bag. Remove as much air as possible before sealing. Using a meat cleaver or heavy can, crush cereal through the bag. Add coconut, Panko, chili powder, garlic powder, salt, and pepper to bag. Seal and shake to mix. Transfer to a large plate and set aside.
3. Spray a large baking sheet with nonstick spray.
4. Pat shrimp very dry with paper towels. Beat egg and toss shrimp to coat. One at a time, shake excess egg off shrimp and place in crumb mixture, flipping and patting till well coated. Space evenly on baking sheet.
5. Bake 10-12 minutes until coating is light browned and crispy. Serve immediately.
Deb’s Clam Casserole
My college roommate used to make this for us — a cheap but filling meal, delicious served with stewed tomatoes and toast points. This recipe makes plenty for four.
Ingredients
2 eggs, beaten
1 cup milk
2 small cans minced clams (juice and all) or 2 cups freshly shucked clams
30 saltine crackers, crushed
1 can condensed cream of mushroom soup
1/2 cup (1 stick) melted butter, cooled
Directions
1. Preheat oven to 350°. Spray the inside of a large casserole dish with cooking spray.
2. In a large bowl, mix all ingredients thoroughly, ending with the butter. Pour into baking dish. Bake 1 hour until golden brown on top and a toothpick comes out clean.
Go online for tips and more seafood recipes including baked haddock, seafood stuffing, and seafood Newburg. I’ll even share my stewed tomato recipe for good measure. Log on to http://acooksjournalblog.wordpress.com to print this and archives of all the recipes that appeared in your Aroostook Republican since last summer. Sign up to follow me so you never miss another posting.
Connie grew up in Philadelphia where she was raised on cheese steaks, soft pretzels, hoagies, and Pennsylvania Dutch sticky buns where she honed her love of food. She moved to Maine in 1972. She has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
