How small is small? Do you have 12 oz. of salmon or thereabouts for the three of you?

If so, and if it were I, I would marinate the fish briefly in teriyaki sauce and pan fry it. I would serve it with a generous portion of rice or couscous and either spinach or peas. I've often made such a light, but satisfying, meal.

Jim

Salmon Cakes are wonderful. I love Marilyn's recipe. I cut the recipe in half and still have 3 - 4 patties....

Salmon Cakes

2 Clove garlic minced
2 Tbl minced onion
2 Dash Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 Tbl chopped parsley
2 Tbl real mayonnaise
1/2 Tsp kosher salt
fresh ground pepper to taste
2/3 Cup coarse white bread crumbs
1 Lb fresh salmon
1/2 Cup Panko (Japanese bread crumbs)regular bread crum,bs work fine
2or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and
bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

Marilyn~
My notes add some dijon mustard and maybe some diced green pepper~

FUSILLI PROVENCALE (serves 4)

1/ 4 cup extra-virgin olive oil
1/ 2 pound fresh tuna fillet, skin discarded and cut into 1/ 2 inch cubes
4 cloves garlic, finely chopped
1/ 4 cup very finely chopped onions
1/ 2 cup sun-dried tomatoes in olive oil, drained and cut into julienne strips
One 16 oz. can Italian plum tomatoes, undrained but slightly squished
One 6 oz. jar marinated artichoke hearts, drained and cut into 1/ 4 inch lengthwise pieces
1/ 2 cup fresh basil leaves, chopped, or 1 tsp. dried
3/ 4 cup Nicoise or other flavorful black olives pitted and halved
Pinch of hot pepper flakes
Salt and freshly ground pepper to taste
1 pound fusilli pasta

Heat 2 Tbs. of the oil in a small skillet over medium-high heat until hot but not smoking. Add the tuna and cook, stirring, until the cubes are lightly browned on all sides, about 3 minutes. Remove the skillet from the heat and reserve.

Heat the remaining oil in a 1 1/ 2 to 2 quart heavy saucepan. Add the garlic and onions and cook over low heat until they are softened but not browned, about 10-15 minutes. Add the sun-dried tomatoes and continue cooking over low heat until they start to soften, about 1 or 2 minutes. Add all the remaining ingredients except the pasta one at a time, stirring. Bring to a boil over high heat, then reduce the heat to medium and cook until all the elements have come together and sauce is slightly reduced, about 10 minutes. Add the reserved tuna and season with salt and pepper. Keep the sauce warm on low heat while you cook the pasta. Divide the pasta into 4 warmed oversized soup bowl and top with the sauce. Note: Sometimes I also add a tablespoon of drained tiny capers.

I have just about 1/2 lb. Jim... a bit shy for a hungry husband to do it your way, but we often do just what you describe. DS loves soy sauce and teriyaki. I'll go poll the troops for their choice of pasta or cakes! Thanks Marilyn and Ruthanna!

LOUÂS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Bon Appetite LOU

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Or you could make a Marinara Sauce cook it awhile and add chopped Salmon to it.

Delish !!!!! Over Spaghetti.
LOU
PS: Do you need a Recipe ???

Here is a Marinara sauce :
You don't need the Green Pepper or the other seafood.
Cut the Salmon in cubes add to sauce for 10 minutes, or less.

Posted by hawk307 (My Page) on
Fri, Dec 21, 07 at 19:40

To make Ciappino, I use a Marinara Sauce but I usually wing it.
Ingredients :
1 - 28 oz. can of crushed tomatoes
1 cup of Chopped Onions
1/2 cup of Chopped Green Peppers
4 Cloves of Garlic chopped small or
1 teaspoon of Garlic powder
Spices:
1/2 teaspoon of Basil
1/4 teaspoon of Oregano
1/4 teaspoon of Old Bay seasoning
1 Teaspoon of Salt, add more later to taste.
1 tablespoon of Sugar for acidity
1/3 cup of fresh Parsley or
3 tablespoons of Parsley flakes
1/4 teaspoon of Black Pepper
an Italian pinch of Red pepper, if you like it hotter.
I start with a 28 ounce can of Contadina or Tutto Rosso
Crushed tomatoes

Put the Tomatoes in a pot, on the range top and start to
simmer. Total time about 30 minutes.
Add a little water if it is too thick, stirring often.
If you burn it, you get the wooden spoon treatment.

Meanwhile : Put the Onions , Green Peppers and Garlic,
in a Micro wave safe bowl with 2 tablespoons of water.
Nuke them for about 2 minutes , or until softened a little.
Then put them into the simmering Tomatoes.
Add all the spices.

When the Tomatoes have simmered at least 1/2 hour.
Give them a taste test . Add whatever spices you like.
I use a lot of garlic and parsley in Marinara Sauce.
I donÂt cook it as long as Spaghetti Sauce.
Now put in the fishes and seafood of your choice.
Put in a small can of Minced Clams with the juices.
Mussels, calms, crabs, Scallops first. Then the faster
cooking seafood last ( Shrimp, Haddock etc.)
Add whatever you like
.
I forgot the Red Wine.!!!!! Drink a glass while you're making this.!!!
Save me a portion and some bread for dipping.
LOU

HERE ARE SCALLOOPS IN MARINARA SAUCE

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Too late for last nights dinner, but this is my favourite Salmon cake/patty recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Salmon Patties
==============
2 cans red salmon (or leftover cooked salmon)
1 1/2 cup soft fresh breadcrumbs
1 to 2 tsp of dijon mustard
1/3 cup chopped green onion
2 potatoes mashed
1 tablespoon chopped parsley
Pinch of Thyme
1 egg beaten
1/4 parmesan cheese
salt and pepper
.

Flake salmon in a mixing bowl and add 1/2 cup bread crumbs, green
onions and mustard and mashed potatoes. Mix with fork until well
blended. Add beaten egg, thyme, parmesan cheese, parsley, and salt and
pepper.

Shape mixture into patties. Mixture will be very soft. Add more bread
crumbs if necessary. Cost patties with remaining bread crumbs. Heat
butter and oil in skillet over medium heat. Add salmon cakes and fry 5
minutes on each side or until nicely browned.