SALMON-THE STEAK OF THE FISH FAMILY

Salmon is touted as being a very healthy choice and is cooked and presented in various ways. One of my favorite ways to fix Salmon is on the grill. This recipe is cooked in the oven but I have also used the sauce and cooked it on the grill instead. I rarely have fillets that are as large as this recipe calls for so I have to adjust the cooking time most of the time. The results are delicious nonetheless.

BROWN SUGAR GLAZED SALMON  
1 tbsp. brown sugar
 2 tsp. butter
1 tsp. honey
 1 tbsp. olive oil
1 tbsp. Dijon mustard
 1 tbsp. soy sauce
 1/2 to 3/4 tsp. salt
 1/4 tsp. pepper
1 salmon fillet( 2-2 1/2 lbs)
 In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 min.
 Place Salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake uncovered at 350 for 20-25 min. or until fish flakes easily with a fork.

PANKO-GREAT COATING FOR FISH!

One of my favorite "breadings" for fish is Panko (Japanese bread crumbs). It is light and crisps up really well. Today's seafood recipe is an old favorite!
CRISPY FISH WITH LEMON-DILL SAUCE
2 large egg whites, lightly beaten
1 c. panko
1/2 tsp. paprika
3/4 tsp. onion powder
 3/4 tsp. garlic powder
4(6 ou.) skinless cod fillets (sometimes I use flounder or tilapia)
1 tsp. black pepper
1/2 tsp. salt (I omit)
 cooking spray
 1/4 c. canola mayonnaise   2 tbsp. finely chopped dill pickle  1 tsp. fresh lemon juice  1tsp chopped fresh dill
 lemon wedges
Preheat broiler  Place egg whites in a shallow dish. Combine panko, paprika, onion and garlic powder in a shallow dish. Sprinkle fish with pepper and salt. Dip each fillet in egg white then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 min. on each side until desired degree of doneness.
Combine mayonnaise, pickle, lemon juice, and dill .Serve with fish and lemon wedges. Yield: about 4 servings and about 2 tsp. of sauce

PECAN BAKED CATFISH

Many times I search the local grocery store for fresh fish to no avail. So, as I shopped for groceries this week, I had to substitute. Kroger carries an excellent line of frozen fish that I buy on a regular basis. The portions are just right for two and the selection is good. I substituted Orange Roughy for Catfish in this recipe and it turned out fine. However, I must say that I am not quite satisfied with the way the pecans stick to the fish. The next time I try it I plan to only put the pecans on one side and avoid turning the fish.
PECAN BAKED CATFISH
4 (5ou.) catfish fillets(may substitute)
butter flavored cooking spray(I just used regular cooking spray with Canola)
3/4 c. pecans finely chopped
2 tbsp. milk
1 egg beaten
3 tbsp. Dijon mustard
lemon wedges for garnish
Preheat oven to 400. Rinse thawed catfish in cold water and pat dry. Coat a rimmed baking sheet with cooking spray. Place pecans in a shallow dish, milk, egg, and mustard in another. Dip catfish in milk mixture turning to coat, and then roll in pecans.  Place catfish on baking pan, sprinkle with salt and pepper to taste (I omit salt). Bake for 10-12 min. until fish flakes easily with a fork. Garnish with lemon wedges and serve.

SEAFOOD SURPRISES

At our house we are trying to limit red meat and add more healthful choices. We both like seafood and I have found some delicious recipes that offer a variety of ways to prepare it. This week I will share a few of our favorites starting with SALMON PATTIES. I found this recipe many moons ago in THE PLAINS GEORGIA COOKBOOK. Does that name ring a bell? Yes, Plains is the home of former President Jimmy Carter who is one of my most admired people. This recipe makes 4 good sized patties and is delicious when served as a left-over.
SALMON PATTIES 
1 large can of salmon
1 egg
1/3 cup minced onion (1 small)
1/2 c. flour
1 1/2 tsp. baking powder
Drain Salmon and reserve 2 tbsp. of the juice
Mix Salmon, egg and onion. To the Salmon juice add flour and baking powder. Mix all together and form into 4 patties (or more if you like smaller portions). Fry in canola oil until golden brown,