Salmon Patties

1 (14.75 oz) can salmon without bones, drained (reserve liquid)
1 egg
1/2 cup seasoned dry bread crumbs
1/4 cup chopped onion
3 Tbs chopped parsley
1 tsp Old Bay season
1 Tbs olive oil
1 Tbs butter
salt and pepper to taste

Mix egg, onion, seasoning, parsley, bread crumbs and salmon together.
Using hands, shape mixture into small patties. If mixture is too dry to hold together, add a bit of reserved salmon liquid to moisten.

Heat olive oil and butter in frying pan over medium heat. Fry patties until lightly brown and crips on each side. Drain on paper towels and season with salt and pepper.

Aromatic Shrimp Pilaf

Aromatic Shrimp Pilaf

2 Tbs oil
1 large onion, finely chopped
2 cloves garlic powder
1 Tbs curry powder
1 cup long-grain parboiled (converted) white rice, preferably basmati
2 cups boiling water
finely grated zest and juice of 1 large lime
salt and pepper to taste
10 oz peeled, deveined, cooked shrimp
1/4 cup finely chopped cilantro leaves

1. In a skillet or wok, heat oil over medium heat. Add onion and stir-fry until softened, about 3 minutes. Add garlic and stir-fry for 1 minute. Add curry powder and stir-fry until fragrant, about 1 minute. Add rice and stir well.

2. Transfer to slow cooker stoneware. Add boiling water and lime zest. Season to taste with salt and freshly ground black pepper.

3. Cover and cook on low for 3 hours, until liquid is absorbed and rice fluffs easily with a fork. Stir in lime juice, shrimp and cilantro. Cover and cook on high until shrimp are heated through and flavors are melded about 10 minutes. Serve immediately.

Cold Smoked Salmon Spread

1 (8oz) pkg cream cheese, softened

4 oz smoked salmon, chopped

3 Tbls chives, finely chopped

1 Tbls fesh dill, chopped or ½ tsp dried dill

2 Tbls capers

1 Tbls lemon juice

Combine cream cheese with smoked salmon in medium mixing bowl. Add remaining ingredients. Spoon into small serving bowl or plate. Garnish with fresh dill and lemon peel, if desired. Chill and serve with crackers. 

Five-Spice Halibut

1 ½ teaspoons five-spice powder

1 Tbls grated fresh ginger

1 Tbls low-sodium soy sauce

3 Tbls lemon juice

1 ½ lbs. halibut fillet

1 green onion, thinly sliced lemon wedges

Combine five-spice powder, ginger, soy sauce and lemon juice. Place halibut on a lightly oiled broiling pan. Spoon half of the five-spice mixture over the fish and bake in a 450 oven 12 mins per inch of thickness. Strain the remaining five-spice mixture. Our liquid over the cooked fish, garnish and green onions and serve with lemon wedges. Serves 4; preparation time 10 min. 

Tuna Noodle Artichoke Salad

Box of penne pasta (cook to aldente and dried a bit)

Seasons dressing:

Red wine vinegar up to line

Splash of water

Add seasoning

Olive oil up to line

Salad:

2 cans quartered artichokes (drained)

2 cans albacore tuna (drained)

Kalamata olives

3-4 stalks chopped celery

seasons dressing

Combine everything but noodles in a bowl adding dressing to marinade. 

Mix in noodles, let sit in fridge to combine if possible.