Salmon Sliders with Lemon Dill Cream Cheese

Salmon Sliders with Lemon Dill Cream Cheese

If you’re looking for something a little different to perk up a summer-time meal then look no further! These Salmon Sliders are quick, easy and fairly inexpensive to make. Their light and healthy yet satisfying and delicious.

Do you ever have low expectations for something only to find that it wasn’t warranted? That was just the case with these salmon cakes. They are made by mixing canned pink salmon with egg, bread crumbs, parsley, onion, dijon mustard, and the classic pairing of lemon juice and dill. The salmon cakes are then pan-fried and served on a thinly-sliced fresh baguette with lemon dill cream cheese.

I carried the flavors of dill and lemon over from the cakes to the cream cheese to the tartar sauce. But both sauces aren’t necessary…I wanted to have an option for my family because I wasn’t sure how some of them would feel about the cream cheese…but it was the first to disappear. Another expectation…proved wrong.  And for once I didn’t mind. These were a real crowd-pleaser!

Salmon Sliders with Lemon Dill Cream Cheese

They can be served hot or cold, slider-style, in a pita or on a salad. I ate the leftovers right from the refrigerator the next day and they were totally delectable.

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Salmon Sliders w/ Lemon Dill Cream Cheese
(by Reeni)(makes 9 sliders)

15 ounces canned Pink Salmon, boneless, drained and flaked
1 egg, beaten
1/4 cup Onion, minced
3 tablespoons Mayonnaise
2 teaspoons Dijon Mustard
1/4 cup Fresh Parsley, chopped
1 heaping tablespoon Fresh Dill or 1 teaspoon Dried
3/4 cup Fresh Bread Crumbs or 1/2 cup Panko or Seasoned Bread Crumbs
1/2 teaspoon Sea or Kosher Salt
1/8 teaspoon Black Pepper
1 teaspoon Lemon Juice
Panko or Seasoned Crumbs for coating, optional
Canola Oil for pan-frying

Also need:
Small buns, dinner rolls, or a fresh baquette, thinly sliced
Your choice of sauce(s) (recipes to follow)
Lettuce and sliced tomato, optional

1. In a large mixing bowl combine all ingredients. If coating with crumbs set up a shallow dish with a layer of crumbs. Scoop up a palmful of mix and gently press together to form a small, fat patty about 2 – 2 1/2 inches in diameter. Place in bread crumbs and gently pat them on – top and bottom – don’t worry about the sides. Set on a large dish. Repeat until all the mixture is used. Refrigerate patties for at least a 1/2 hour – 1 hour.

2. Meanwhile prepare the Lemon Dill Cream Cheese or Lemon Dill Tartar Sauce.

3. In a large skillet heat enough canola oil to generously cover bottom of pan over medium heat. Carefully add salmon sliders. Cook about five-six minutes or until golden brown, carefully flip, and cook 3-4minutes. Serve on your choice of bread with lemon-dill cream cheese or tartar sauce.

Lemon Dill Cream Cheese

4 ounces Cream Cheese, softened
1 heaping tablespoon Fresh Dill, chopped or 1 teaspoon dried
1 tablespoon Lemon Juice
Dash or two of salt

In a small bowl combine all ingredients. Refrigerate until serving.

Lemon Dill Tartar Sauce

1/2 cup Mayonnaise
2 heaping tablespoons Pickle Relish
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped, or 1 teaspoon Dried
Dash or two of salt

Combine all ingredients in a small bowl and adjust to taste by adding more relish, lemon or salt. Refrigerate until serving.

Print Recipe
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Salmon Sliders with Lemon Dill Cream Cheese

I’m taking your dishes for the July Showdown – add your links here and be sure to look over the guidelines as I’ve made some small changes.

These are headed for the Burger Club – send me your favorite burger (beef, turkey, chicken, bean, veggie or fish) recipes for the Burger Free For All!

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Cod with Sage Garlic Butter

Cod with Sage Garlic Butter

A Cod Fish Recipe with Sage Garlic Butter that is so wickedly delicious it will melt in your mouth! Delicate yet meaty cod fillets are pan-fried and a decadent compound butter made with butter-fried sage leaves, parsley, garlic, shallots, Dijon and lemon is melted over top.

If you’ve never had fried sage leaves before…what are you waiting for? They crisp up with a flavor that is so good it is almost indescribable. I could make a meal out of them! They transform into salty, savory leaves of delight. A true love experience.

This can be made with any herbs like basil, tarragon or just double the parsley (skip the butter frying). The important thing is that you make it! Buttery. Salty. Lemony. Herby. I can’t think of a reason not to!

Cod with Sage Garlic Butter

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Cod with Sage Garlic Butter
(adapted from Coastal Living)

6 large Sage leaves
1/4 cup Butter + 1 tablespoon
1 tablespoon Parsley, chopped
2 teaspoons Shallots, minced
2 cloves Garlic, minced
1/2 teaspoon Dijon Mustard
1 tablespoon All-Purpose or Rice Flour
2 tablespoons Lemon Juice
Sea Salt and Fresh Black Pepper
2 tablespoons Canola Oil
1 + 1/4 pound skinless Cod Fillets
Lemon Wedges, for serving

1. In a deep, large skillet melt 1 tablespoon of butter over medium low heat. Fry the sage leaves on both sides until crispy. Remove to a small bowl and add the rest of the butter, parsley, shallots, garlic, mustard, flour and lemon juice. Stir together crushing the sage leaves into the mixture. Season with salt and pepper.

2. Heat oil in the same skillet over medium-high heat. Season cod with salt and pepper. Cook 5 minutes on first side. Use a thin metal spatula to carefully turn them over. Continue cooking 2-3 more minutes. Split the butter evenly between the fillets and spread over top. Allow to cook for 2-3 more minutes. Cod will turn opaque and begin to flake apart when cooked through.

3. Remove carefully from pan, spoon melted butter in pan over top and serve with lemon wedges.

Print Recipe
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Cod with Sage Garlic Butter


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Fish Tacos with Pico De Gallo and Coconut Cole Slaw

Coconut-Almond Crusted Fish Tacos

I’ve only had fish tacos once before. It’s taken me awhile to warm up to the whole idea of fish in a taco. But I love them! They are nothing like the Tex-Mex tacos I’ve known my entire life. But they are every bit as delicious and that’s all that matters.

You can use these recipes to make tacos or you can deconstruct them and eat the fish as is with the pico de gallo on top. Each component works by itself.

The tacos are layered in corn tortillas with smoky, spicy coleslaw that gets a kick of flavor from cayenne, lime juice, fresh cilantro, and toasted coconut flakes. The slaw tastes even better the second day after the flavors have time to develop. The tilapia fillets are crusted with a mixture of chopped almonds, coconut flakes, Chile powder, and panko. I baked them but you could pan fry them in shallow oil. They are finished with a Pico de Gallo speckled with bits of avocado, tomatoes, onion and fresh corn right off the cob seasoned with cilantro.

I was shocked when after eating his first fish taco, ever, my Dad proclaimed it to be just as good as eating a burger. Being a dedicated burger lover it was the ultimate compliment.

Coconut-Almond Crusted Chicken w/ Pico de Gallo

The cold, juicy coleslaw is a nice contrast to the hot and crispy fish and the mild, buttery Pico de Gallo. Insanely good. Yes, there is a fish taco heaven.

Coconut-Almond Crusted Fish Tacos

Toasted Coconut Tilapia Tacos
(by Reeni)
Coconut-Almond Crusted Tilapia
1/3 cup almonds
1/3 cup unsweetened coconut flakes
1/3 cup panko crumbs
1 tablespoon Chile powder
Sea salt and pepper
1 egg, beaten
1 pound tilapia fillets (or other whitefish)
1. Preheat oven to 425 degrees. If pan-frying use a large saute pan or iron skillet. Add a shallow layer of vegetable or canola oil.
2. Use a food processor to chop the almonds into crumbs.
3. In a shallow dish mix the almond crumbs with the coconut flakes, panko, and Chile powder. Season with salt and pepper.
4. Set up a dredging station with egg in a shallow dish with the crumb mixture next to it, then the baking pan.
5. If frying heat your oil over medium heat.
6. Season your fish with salt and pepper. Dredge each fillet in egg than in the crumb mixture. Press the mixture onto the fish to get a good crust.
7. Pan-fry on each side until cooked through and crispy. Or bake for about 15 minutes until cooked through.
Pico de Gallo
1 avocado, diced
2 tomatoes, diced
1/3 cup yellow or red onion, diced
1 ear of corn, cooked, kernels removed
1 jalepeno, diced, seeds and ribs removed(optional)
2 tablespoons cilantro, fresh, chopped
juice of one lime
2 tablespoons extra-virgin olive oil
Sea salt and pepper
Toss everything together, season with salt and pepper.
Refrigerate until ready to serve.
Toasted Coconut Cole Slaw
1/3 cup unsweetened coconut flakes
3 cups cabbage, shredded
1/3 carrot, shredded
1/4 cup Cilantro, fresh, chopped
3/4 cup Mayonnaise(like Hellmann’s or Best Foods)
1 lime
1 teaspoon Dijon mustard
1 tablespoon Honey
1/4 teaspoon Cayenne pepper or Peperoncino(adjust to your own heat preference)
Sea salt and fresh pepper
1. Toast the coconut in a small saute pan on medium heat just until it turns a light golden color. Remove from heat and let cool.
2. In a large bowl add the cabbage, carrots, coconut and cilantro.
3. In a medium bowl whisk together the mayo, the juice of the lime, mustard, honey, and cayenne. Season with salt and pepper.
4. Pour over the cabbage mixture and toss well. Refrigerate until serving.
*To build your tacos use a heated corn tortilla, layer the slaw first then hunks of tilapia topped with the Pico de Gallo.

Coconut-Almond Crusted Fish Tacos