Broiled Salmon in Oyster Sauce

This is the easiest recipe in the entire world.  And the fastest.  BOOM.

This recipe comes from my mother, who is queen of the minimal-effort-to-great-taste cooking ratio.  This one takes a grand total of two ingredients, and one of those is the salmon.  I paired it with pearled couscous and sauteed kale (recipe to come).  The whole meal took about 10 minutes to make, start to finish.  Beat that.

Ingredients:

1 lb. Salmon
Oyster Sauce (find it in the "asian" aisle of the grocery store)

1. Preheat the broiler.  Line the broiling pan with tin foil.

2. Place the salmon on the broiling pan and liberally cover in oyster sauce.

About this much. More wouldn't kill you either.

3. Broil for 5-10 minutes, checking every few minutes until salmon is cooked through (not dark pink/purple in the center).

Orange Soy Salmon

This one's not from a website, but from an old friend who used to make this salmon all the time.  So simple, and so good.

Serves 2

Ingredients:

1/4 cup Soy Sauce
1/2 cup Orange Juice
1 Salmon steak

1. Place salmon steak face-down in an oven-proof dish and cover with orange juice.  Add in the soy sauce and stir around.  Marinate for 1 hour in fridge.

2. Preheat oven to 350.  Turn salmon over, and bake until the inside no longer looks shiny and rare.  This depends on the size of the steak, so check on it frequently.

Of course, I get halfway through eating the salmon and realize that I forgot to take any more pictures.  So now this is what you get.

Fish goes well with grain and greens - especially pearled couscous with the marinade drizzled over it.  Yum.

Salmon Croquettes

These are absolutely delicious.  Think crab cakes, but with cheap, super easy canned salmon.  I was skeptical of canned salmon at first, but it's great - and right next to the canned tuna.  Who knew.

I wish that I hadn't blended everything so finely - that was a mistake of putting the vegetables into the blender too soon. It would have been better with little pieces of pepper and green onion mixed into the salmon blend.

Ingredients:

2 tbsp Greek Yogurt
1 tsp Lemon Juice
1 1/2 tsp Dijon Mustard
1/2 cup Green Onions, chopped
4 tbsp Red Bell Pepper, chopped
1/2 tsp Garlic Powder
1/4 tsp Salt
1/8 tsp Ground Red Pepper
2 14 oz Canned Salmon
1 Egg, beaten
1 1/2 cup Panko (Japanese Breadcrumbs)
1 tbsp Canola Oil

Panko is lighter than regular breadcrumbs, which is why I like it.  I also subbed in Greek yogurt for the original mayo and upped the amounts of salmon and veggies.  The more, the merrier.  Keep in mind, though - this was for a dinner party of 8 people.  So it makes a lot.

Oh and the ingredients in the pic aren't quite right - no egg, and some of them were for the recommended mustard sauce.  I used Tzatziki Sauce instead, which was delicious.  Post forthcoming.

1. Combine the first ten ingredients (through the egg) and process in a blender.  Add the red bell pepper and green onion last, so that they stay in diced-size pieces.

2. Add in the panko and toss.  Shape into patties (on the smaller side).  Line them up on a baking sheet with wax paper covering it, so they don't stick.  Refrigerate for 3-4 hours, or overnight, so that the patties don't fall apart when you cook them.

3. Heat oil in a large pan.  Cook the patties, 5 minutes on each side or until browned.

Voila! This made 16 small croquettes, enough to feed a dinner party of 8.  Halve the recipe and freeze the leftovers if it's a regular night.


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Original Recipe:

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Nutritional Information

Amount per serving

• Calories: 305
• Fat: 19.3g
• Saturated fat: 2.6g
• Monounsaturated fat: 6g
• Polyunsaturated fat: 9.7g
• Protein: 18.8g
• Carbohydrate: 12.6g
• Fiber: 1g
• Cholesterol: 88mg
• Iron: 1mg
• Sodium: 801mg
• Calcium: 16mg