Hide the Salmon

I found this recipe on the The Lean Green Bean.  It is one of those recipes that you immediately know was put there, just for you.  No ego here….

It has so much of what I like, salmon, spinach, eggs, tomato and feta cheese.  How could I not think, it was just for me?  It is perfect and actually, after making some changes that meet my family’s needs, it was perfect.  If you have a moment go over there and see the original recipe.  I do want to make it that way but I took a shorter route which is what I mean by my family’s needs.

I presented my husband with the plate which is a colorful presentation and he happily was eating.  I wondered out loud, if I should have put the salmon on the bottom or the spinach.  His head popped up and he said, “Did you say salmon?  Is there salmon in this?”  He prodded the vegetables and sure enough, he found the salmon.  He asked, “Why did you hide the salmon?”

Hide the Salmon  (adapted)


1 tablespoon olive oil

1 red pepper, chopped

1/2 an onion, chopped

1 cup frozen spinach

1/2 teaspoon oregano

1 piece of salmon, cooked

3 – 4 eggs

4 slices tomato

1/2 cup Feta cheese

Heat  the olive oil in a large skillet over medium hear. Saute the pepper and onion  for  8 minutes.  Add the spinach (Defrosted) and cook for an additional 3 minutes.

Push the vegetables aside and drop the eggs in the free side of the pan and let them cook to your liking.  I turned ours over but either way is going to be delicious.

I, also put the cooked salmon slice in the pan to heat up.  Yes, I used a very  large skillet.

Now is the creative part but I am not creative so do as follows:

I used a square soup bowl which may work better than a round one.  These are the layers.

Salmon on the bottom

Spinach, onions and bell pepper on top of salmon

Cooked eggs on top of spinach layer

Sliced tomatoes with feta on the very top.

This is a delicious combination.  My husband commented on the many flavors.

Thanks to the Lean Green Bean.

This is linked to Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday         Naptime Creations Tasty Tuesday Link Party    The Gathering Spot            All My Bloggy Friends    Trick or Treat Tuesdays

Poached Soy Salmon

Poached Soy-Ginger Salmon

I made this recipe, a while ago and improvised my way through it.  When I completed it, I looked for the recipe online.  I had never poached salmon before and wanted to be reassured, I was doing something acceptable.  The truth is, that at the point, it didn’t matter.  We had eaten the salmon and it was delicious.  It seems lighter when it is poached.  It picked up the soy flavor but lightly.  I think, I added a little honey, one teaspoon, but I am not positive.  I know, I would add it, if I made this again.  I like a little sweetness when I use soy.

2  salmon fillets

 ground black pepper

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon chopped onion
Season the top of salmon lightly with black pepper.

Fill a large saucepan with just enough water to cover the salmon fillets. Add the  onion, soy sauce and rice wine vinegar. Bring to a simmer over medium heat.
Place the salmon into the simmering broth and cook gently  10 minutes.
Remove the salmon from broth with a slotted spoon and serve.

Mexican Style Fruit Salad with Broiled Fish – The Food Matters Project

This week, at the Food Matters Project, we are making this fruit and fish dish which sounded strange, to me.  I could not imagine a bed of fruit with fish on top and explained this way, it does not sound good.  These are the times, I am thankful, I don’t follow my instincts and skip the week and go ahead and make the week’s designated recipe.  I did only make one piece of salmon which was definitely a mistake.

Of course, when I went to cook, the fruit supply had diminished greatly, leaving me with mango and more mango and a few pears that I was saving, for a cake.  If you don’t tell, I will share with you what I did.  I opened a can of guava  and that with the mango and some cranberries and coconut, I made the fruit part of the dish.  This was supposed to have hot  chiles but hubby does not do well with anything hot.  I subbed in some Mexican chile powder, I just got – only a tiny bit.  The only other seasoning used was  basil and home-grown oregano.

Inspiration hit and after topping this fruit mixture with broiled salmon, I sprinkled some pistachios, on top, and they made quite a difference.  It rounded out this recipe beautifully.

Thanks, Sara from Food and Frederick for picking a dish, we really enjoy

ed, despite some hesitancy.  The recipe is found on  her blog and please do drop by The Food Matters Project and see what the other foodies have made.

Now for my confession.  It is hard to believe, we make such foolish mistakes.  When, I went to broil my fish, I decided to put it on a cookie sheet and my sheets always have parchment paper covering them, so I put this precious salmon, in the oven with the paper.   Yep, you can imagine what happens to paper at a high temperature with the flame burning down on it.  Fortunately, my husband walked in and smelled the burning paper and saved it.  I am sharing a picture.  I have certainly learned a lesson and if anyone out there would make such a silly goof, you can learn also.

This is linked to the Gallery of Favorites      Southern Fairy Tale

Smoked Salmon Potato Salad

I buy lox (smoked salmon) in the local grocery store and my husband picks it up at Costco.  We usually are organized and only one of us brings it home.  Perfection is not always in play and one week, we both brought home rather large packages.  Being a lox lover, I was thrilled and started on a search for recipes other than bagels and lox, scrambled eggs with lox or stuffed wontons with lox.  I found some with noodles and others with potatoes and there were a big variety of salads.

I found recipes on several sites and there is one particular site that particularly held my interest and where I got this recipe, Just Smoked Salmon.  Knowing me, you know I adjusted some of the ingredients but all in all, I kept to their recipe.  They used canned Sockeye Smoked Salmon and I used fresh smoked salmon.

Summer Salmon potato salad 

1 large slice smoked salmon
3 large potatoes, boiled and cut into chunks
1 cup grape tomatoes, sliced in half
1 cucumber, cut into bite sized chunks
1/8 teaspoon black pepper
1 Tablespoon coarse grained mustard
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 Tablespoon fresh dill chopped

Combine salmon, potatoes, tomatoes and cucumber in a bowl.
Sprinkle with pepper.
Combine remaining ingredients and mix well.  I used a small Rubbermaid container and shook it with the lid on, of course.
Toss with salad ingredients.

Serves 6-8.

The  lox makes all the difference in the potato salad.  It brings the salty flavor to pop throughout the salad.  The

cukes felt just right, in this salad, although, I have never used cucumbers in potato salad, before.

This is linked to

See Ya in the Gumbo             Mangia Mondays

My Meatless Mondays           Savory Sundays 

Tuesday’s Tasty Tidbits                Slightly Indulgent Tuesdays

Real Food Wednesdays             Ultimate Recipe Swap

Pasta and Salmon Salad

My husband called me from Costco and asked if I was interested in a package of smoked salmon in two flavors plus plain.  One side was dill flavored, the other black pepper and in the middle, was plain slices of smoked salmon. (lox)  I had seen this in Costco and passed it up because, I figured, hubby would not like the spices.  Of course, if he was suggesting it, I grabbed the chance and told him to bring it home.

You would be amazed at how many items, I get this way.  I think, he isn’t going to eat something and ignore it to find it, in my kitchen.  That is one way to expand our food choices.

As soon, as I got my hands on the package of lox, I tasted one of each and loved them all.  As far as I am concerned, smoked salmon is delicious, in any form and with any other ingredients.  I know, bagels and lox, are well-known and certainly eaten on a regular basis.  Since, I eat little bread, I rarely get to eat that yummy bagel and lox with cream cheese and onions plus tomato slices.  How does that sound?  Here is a look.  Please, go further down for the recipe for the salad.


Are you hungry yet?

I would cut bigger pieces of salmon, next time, maybe a quarter of an inch in size.  They disappeared in the pasta salad.  I would also add some chopped scallions.

Pasta and Salmon Salad (adapted from AllRecipes.com)


  • 1 (8 ounce) package spaghetti of choice (Brown rice pasta GF)

  • 1 1/2 tablespoons curry powder

  • 1/4 pound smoked salmon, chopped

  • 1  cup frozen green peas, thawed

  • 1 tomato, chopped

  • 1 tablespoon chopped  tarragon

  • 1 teaspoon lemon juice

  • 1 tablespoons olive oil

  • ground black pepper to taste


  1. Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.

  2. To the pasta add the smoked salmon, tomato and green peas. In a small bowl stir together the tarragon, lemon juice, and pepper to taste until well mixed. Add the oil and stir vigorously until blended.

  3. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.

  4. Pour dressing over pasta dish. Toss well and serve.

This is linked to Show Your Stuff   Things that Make you Say Mmmmmm   Your Recipe, My Kitchen   Slightly Indulgent Tuesdays


Herbed Salmon Croquettes — CEiMB

I have been trying to figure out what makes me tired.  There does not seem to be a correlation between how busy my day is and how tired, I am.  Today was not a hectic day, at all.  It was rather scheduled with no extra pressures thrown in.  I even had some computer time before work.  Dinner was planned out although not prepared, in the morning.

I am thinking, it may be my class.  They are a great group and fortunately, I do not have a discipline problem.  Even if they have a moment of friskiness, they will pull back, as soon as they know I am serious.  Today, was a frisky day.  I enjoy these days because along with a little more activity, their minds seem to be more creative.

It came out in our writing lesson.  Fifth graders do not like to write and I believe they need a real purpose to write.  Telling a class to write on one topic is a good way to turn them away from the written word.  Even if I selected baseball, there are some who don’t care about the sport, while a majority loves to play and watch it.  I would lose those who do not like it.  As a result, I give them a lot of leeway as to what they write.

Today, because of their energy, I had them writing sentences that were exciting without a story.  When they got into the spirit of it, it was fascinating to see what they came up with.  What was, even of more interest, was the visualization  children had to the sentences of another child.  We shared what we pictured at the reading of the sentence.  These were obviously varied (the power of reading over television) and we ended up with a mind expanding discussion on where to take these sentences.  I will not be surprised if some good stories come from these.

You just may have guessed, I came home tired.  I have more energy, in the kitchen, than in other activities.  I enjoy seeing miscellaneous pieces come together to a dish to be served and enjoyed.

With the many potatoes, I am making, this week, I decided, tonight we would have salmon croquettes.  I made Ellie Krieger’s but as usual, I had to make some changes, because of the gluten, in this recipe.  I am not even sure, what crumbs, I used for the bread crumbs.  I keep a container with the gluten-free crumbs and I have forgotten what I used for the last batch.  I jump from Rice Chex crumbs to crumbs from chips.

I made a major change by baking these rather than frying them.  While, they were OK , I see where frying was needed for moisture.  Mine were too dry on the outside although, inside was good.  Ellie is known for her healthy cooking and I should have left well enough, alone.

Herbed Salmon Croquettes adapted from adapted from Ellie Krieger  (This is for CEiMB -.   Craving Ellie with your Belly) Stop by the group to see what everyone is cooking.  


1 cup crumbs
1 small onion, minced
1/2 teaspoon garlic powder
2 cans salmon, drained of any excess liquid
1 teaspoon Dijon mustard
1 /2 celery stalk, very finely diced
2 large egg whites
3 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh dill 
1/4 teaspoon freshly ground black pepper
olive oil cooking spray


Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes.

In a large bowl combine 1 cup of the bread crumbs, the onion mixture, salmon, mustard, celery, egg whites, parsley, dill and pepper, mixing well to combine. Form into eight inch patties and gently press each some additional crumbs on top. (I use a quarter cup measure to mold the patties.

Cover a cookie sheet with parchment paper and place the patties on top.  Spray with olive oil.  Bake in a 350 degree oven for 25 minutes.  Serve with rice, potatoes or pasta and a green vegetable.  I used potatoes and peas.

This is linked to Bake With Bizzy      Hearth and Soul      Frugal Food Thursday!

Tropical Salmon

Salmon seems to be a “no-fail” dish.  I guess, it can be burnt and that would ruin it but otherwise, you can add

a multitude of flavors to it. You can bake it, fry it, poach it, broil it and smother it and you will probably have a good

dinner.  You can, also, serve it with almost any side dish.  Just picture salmon and rice, salmon and potatoes, salmon

and noodles, salmon with green vegetables, orange vegetables, red vegetables, etc.  I am sure, you get the idea.  Salmon

has enough flavor to hold its own with almost all foods.

There are particular ingredients that call for diversity such as pasta or rice.  In my opinion, salmon falls in with these

as far as being creative.  Do you have any good salmon recipes?  I am always on the look-out for more ideas.

Tropical Salmon 

adapted from a Mrs. Dash recipe


1 teaspoon Lemon Pepper seasoning

2  salmon fillets

1/4 cup diced green pepper

1/4 cup diced red pepper

1 scallion, chopped

1/3 cup  and 1/4 cup pineapple juice 

1 tablespoon chopped fresh ginger

1/8  cup shredded coconut



Pour 1/3 cup pineapple juice in square or small rectangular baking pan.


Brush fish fillets with 1/4 cup of  pineapple juice. Sprinkle fillets lightly with Lemon Pepper.


Combine all other ingredients in medium bowl.


Pour vegetables over salmon fillets, spreading somewhat evenly.


Bake in 375 degrees  preheated oven,  15 – 20 minutes .

    This is linked to Hearth and Soul

Real Food Wednesdays                         Pennywise Platter          Melt in Your Mouth Mondays


Vegetable Pancakes with Salmon – Mark Bittman

I was browsing through recipes that interested me and hit upon Bittman’s vegetable pancakes.   I am always interested in Mark Bittman’s recipes.  I find the flexibility he gives to almost any recipe makes cooking a joy.  Since, I tend to change recipes, as a matter of habit, he is giving permission and ideas as to how to do just that.  He is also down to earth in  his approach to cooking and I need that.

These looked great and I thought of them as a side to the salmon until a light bulb went on and I decided to add the baked salmon into the pancakes.

Vegetable Pancakes, adapted from Mark Bittman


About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry

1/2 small onion

4 potatoes

1 carrot

1 zucchini

1/2 cup frozen corn, defrosted

1 slice salmon, cut into small pieces

1 egg

1/4 cup corn meal

Salt and freshly ground black pepper

Olive or vegetable oil or butter for greasing the pan

  1. Grate the vegetable or vegetables with the grating disk of a food processor. (I love my food processor.)
  2. Squeeze out the liquid.  Save for soups or other dishes.
  3. Mix together the vegetables, onion, egg, salmon and 1/4 cup of  the corn meal.
  4. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
  5. Put oil in a large skillet over medium-high heat.
  6. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding.
  7.  Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.  (I used my cookie scoop to get the same size pancakes.)

This is linked to Turning the Table Thursdays    Side Dish Saturdays

Orange Balsamic Salmon

We love salmon.  We could probably eat it, every day, but then what would I have to blog about?  Actually, salmon has gone up, in price, quite steeply so it would not be a consideration for eating, more often.  Each time, we have it, no matter how I make it, it is a treat.  I took this Taste of Home recipe and made some changes and I like the results.

Balsamic Orange Salmon

From Taste of Home Cooking School: Greendale, Wisconsin. 


 2 tablespoon  orange juice

1/4 cup coconut milk

1 teaspoon(s) balsamic vinegar

1 teaspoon(s) honey

2 salmon fillets

1 small onion, sliced

1/2 teaspoon parsley


Preheat oven to 350 degrees.

• In a small bowl, combine the juice, coconut milk, vinegar, honey .  Pour over salmon in baking dish. 

Place sliced onions on top of salmon.  Sprinkle with parsley.

• Bake in a 350 degree oven for 20 minutes.

Salmon with Pecan Honey Glaze

This family loves salmon and I make it, quite often.  We are not eating too many other kinds of fish because compared to the rich flavor of salmon, they seem bland, even with spices and breading.  We don’t really have a favorite recipe and like them all.  I don’t think, I have made one that we have not liked.

You can spice up  salmon.  You can bread it with nuts or Panko or coconut.  You can add vegetables and/or fruit to it.  You can make it simply by cooking it in a salad dressing or baking it plain or with a little olive oil.  You can make it fancy with some nut nuts and fruit and a nice dressing.  Regardless, in my opinion, the salmon shines through.

Now, to the salmon, I made today.  I woke up thinking sweet so sweet it is.  When, I took my first bite, I loved it but did not really taste sweetness.  It just tasted very good.  The crunch of the nut, the blend of honey and salmon make for a yummy meal.

Salmon with Pecan Honey Glaze


  • 1 cup pecan halves or pieces
  • 1 cup honey
  • 1/4 cup vegetable oil
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  1. Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
  2. In a small saucepan over medium-high heat, combine honey with olive oil. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
  3.  Arrange fillets in in baking pan, and bake for 20 minutes on 350 degrees. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.