Search Results: salmon

Cedar Planked Salmon

Cedar Planked Salmon

The question comes about almost every Friday, well almost every day in my house, “What should we have for dinner tonight?”.  I will admit as much as I love being up for a challenge every night, waiting for my wife to come up with something…

Olive Salsa with Baked Salmon

Olive Salsa with Baked Salmon

My colleague goes on an annual fishing trip to Alaska, typically in the early Summer months. He comes back with an abundance of great fish, and often brings them in to work and tells us to grab what we want. Salmon and halibut are typically…

Tuna Cakes Recipe

Tuna Cakes Recipe

My wife is a serious fan of crab cakes. Whenever she sees them on a menu, whatever restaurant she is at, I know what she will say, and it goes a little something like this “Oooh, hmmm, they have crab cakes!”. That will often differ, but you get my point. Crab cakes are money, but let me point out, and I’m sure many of you can agree, it’s hard to find a great crab cake. Either the texture is not right, or the flavor, or heck, there is very little crab meat in them. So I decided to put my twist on a crab cake, primarily because I had no fresh crab meat in the house, and make something along the lines of a tuna cake.

How to make Tuna Cakes

I had this thought a few months ago that I would start eating tuna during the week for lunch. I would incorporate some into a small salad, along with plenty of vegetables, and maybe a few crackers. That idea fell through, so as I normally do I glanced into my pantry one fine weekend morning and saw the cans of tuna. As my wife has been working out during the week, and weekend mornings, I decided that a nice tuna cake would be really satisfying and offer up something a bit different than her normal salad.

I think I have a winner. Let’s get started on the tuna cakes. Tuna cakes just sound weird, but trust, these things are really delicious.

Ingredients:

  • 3 5 oz cans of tuna, in olive oil, drained
  • 1 lemon, juiced
  • 1 shallot, minced
  • 1/2 cup of fresh cilantro, finely chopped
  • 1 clove of garlic, minced
  • 1 serrano chili pepper, seeds removed, minced
  • 2 whole eggs, beaten
  • 1/4 cup of roasted cherry tomatoes, chopped
  • 1/3 cup of Italian bread crumbs
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
  • 3 tbsp olive oil
  • 2 tbsp Sriracha sauce
  • 3 tbsp mayonnaise
  • Boston lettuce, optional

Make the mayonnaise by adding the Sriracha and mayonnaise together. Stir well, and set it aside.

To a medium sized mixing bowl, add in the tuna, and flake it with a couple of forks, leaving some chunks. Toss in the lemon juice, shallot, cilantro, garlic, serrano chili, beaten eggs, roasted tomatoes, bread crumbs, and salt and pepper. Pretty much everything else but the olive oil.

Mix that with a fork, ensuring that everything is well incorporated.

Tuna Cakes Recipe

Now it is time to shape our tuna cakes. I’m a big fan of these plating rings, but if you do not have any food preparation molds, basically divide the tuna mixture into three even cakes, and shape them into patties.

Heat a non-stick skillet to medium heat. Add one tablespoon of the oil to the center, and swirl it about the diameter of the formed caked.

Add the tuna cake to the center of the skillet, and cook for a few minutes. After a few minutes, cover, and cook an additional minute.

Carefully flip the tuna cake over, reduce the heat a bit, and cook another few minutes, then cover another minute.

If you are using the mold ring, and are ready to plate, take the tuna cake and place it on your serving plate. Run a sharp knife along the interior in case the tuna cake tries to stick and lift up the mold. If you are not using the mold, simply use a spatula and lift that on to your serving dish.

Drizzle with the Sriracha mayonnaise, and serve with some fresh lettuce.

My wife and I really loved these. They had a brightness from the lemon, and the cilantro and roasted tomatoes really brought them to life, even more, with each bite. Don’t even get me started on the Sriracha mayonnaise sauce. That sauce balanced everything out and added a bit of creaminess. I love the weekends and I’m certain we all do for that matter. But I love the weekends because it gives me a chance to come up with great recipes like this one for my wife. I hope you enjoy!

Tuna Cakes Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 5 oz cans of tuna, in olive oil, drained
  • 1 lemon, juiced
  • 1 shallot, minced
  • ½ cup of fresh cilantro, finely chopped
  • 1 clove of garlic, minced
  • 1 serrano chili pepper, seeds removed, minced
  • 2 whole eggs, beaten
  • ¼ cup of roasted cherry tomatoes, chopped
  • ⅓ cup of Italian bread crumbs
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
  • 3 tbsp olive oil
  • 2 tbsp Sriracha sauce
  • 3 tbsp mayonnaise
  • Boston lettuce, optional
Instructions
  1. Make the mayonnaise by adding the Sriracha and mayonnaise together. Stir well, and set it aside.
  2. To a medium sized mixing bowl, add in the tuna, and flake it with a couple of forks, leaving some chunks. Toss in the lemon juice, shallot, cilantro, garlic, serrano chili, beaten eggs, roasted tomatoes, bread crumbs, and salt and pepper. Pretty much everything else but the olive oil.
  3. Mix that with a fork, ensuring that everything is well incorporated.
  4. Now it is time to shape our tuna cakes. I'm a big fan of these plating rings, but if you do not have any food preparation molds, basically divide the tuna mixture into three even cakes, and shape them into patties.
  5. Heat a non-stick skillet to medium heat. Add one tablespoon of the oil to the center, and swirl it about the diameter of the formed caked.
  6. Add the tuna cake to the center of the skillet, and cook for a few minutes. After a few minutes, cover, and cook an additional minute.
  7. Carefully flip the tuna cake over, reduce the heat a bit, and cook another few minutes, then cover another minute.
  8. If you are using the mold ring, and are ready to plate, take the tuna cake and place it on your serving plate. Run a sharp knife along the interior in case the tuna cake tries to stick and lift up the mold. If you are not using the mold, simply use a spatula and lift that on to your serving dish.
  9. Drizzle with the Sriracha mayonnaise, and serve with some fresh lettuce.

 

Thai Salsa

Thai Salsa

If there are a couple of ethinic foods I could live off, I think it would have to be Thai food and Mexican food. Hands down. They both offer comfort dishes as well as a spice that seems to be needed in my weekly diet.…

Seafood Pasta

Seafood Pasta

Easter has passed and so has the lenten season. The season that in my house, we typically attempt not to eat red meat of any kind on a Friday. Sounds difficult, I know, but we make every attempt at avoiding meat. With that said, our…

Grilled Halibut with a Lemon Herb Dressing

Grilled Halibut with a Lemon Herb Dressing

Grilled Halibut with Lemon Herb DressingUpon a recent fishing trip to Seldovia, Alaska, my friend and colleague, Aaron was so grateful to bring back some of his fresh catch. He walked into the office one afternoon with a fairly large cooler, and said you guys have at it, the fish in the freezer, that was. Ryan and I quickly said O.K., and as we were getting ready to head out for the day, decided to split up the halibut and salmon. Just the look alone, you could tell that this was fresh catch.

As I drove home, I began to think of the many ways I could cook the fish. I was reserving the salmon for an upcoming birthday party, and figured I would smoke that. The halibut however, was something that was exciting me. The filet would be perfect for the grill, so upon arriving at home, I told my wife we were having fish. Excitement filled the room, as we have not had fish for some time now. It has been a bit too hot to make the standard fish fry, so this was a perfect opportunity for grilling. The temperature was perfect outside that night, one that was calling me to grill. I did not want just a grilled halibut served with a lemon wedge, but I did want the flavor of lemon, and I wanted to mix it up a bit.  I came up with the idea of a lemon sauce, much like I would make it for my Chinese lemon chicken, but with some fresh parsley from the garden and some dry herbs.

Let’s get started.

Ingredients:

  • 2 large halibut fillets
  • Juice of one large lemon
  • 1 tbsp of cornstarch
  • 1/2 tsp salt
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried oregano
  • pinch of pepper
  • 1/2 tbsp of oil

Begin by getting a small sauce pan ready. Add the lemon juice and cornstarch and mix until the cornstarch has dissolved. Once it has dissolved, turn on the heat to medium, and bring it to a slight boil, reducing the heat at that time, and continuing to stir. Reduce the heat to low, add in your herbs and salt and pepper, mixing well. Stir on occasion while you get your halibut ready for grilling.

Heat your grill to medium, and brush the grates with the oil. You can do this with some tongs and paper towel if you desire. This will not only lube your grill, but it will clean it a bit before you place your fish on the grates for cooking.

Lay the fillets on the grill and cook for about 7 minutes per side, or until nice and flaky. Remove from the grill and put on a serving plate. Generously spoon over the lemon herb sauce, and dig in. The velvety sauce is a great addition to the fish, as you get great flavors from the lemon, and the herbs.

So my friend, Aaron, continue to do what you do, and bring back those nice fillets of fish. Thanks to you, my wife and I had a really great fish dinner.