Salmon Packets with Tomato Basil Relish

Ive been trying to spicy up my salmon recipes lately trying to get my omega and protein in plain salmon gets boring after a while i'm one of those people that had to switch up my food a lot so i dont get bored of it. i found this recipe in Eat What You Love from Marlene Koch i love it and its super easy! 

Calories 350,Carbs 6,Sugar 6,Fat 15,Protein 35,Fiber 2,Sodium 100, WW points 8

2 large Roma tomatoes, seeded and diced
1 tablespoon sweet vermouth or white wine (can omit if desired)
2 tablespoons fresh julienned basil
1 medium shallot, finely chopped
2 teaspoons minced garlic
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
Dash red pepper flakes
Salt and pepper to taste
8 to 10 spinach leaves
2 (5-ounce) skinned salmon fillets

1.  Preheat the oven to 375°F.

2. In a small bowl, mix together the tomatoes, vermouth, basil, shallot, garlic, olive oil, lemon juice, and red pepper and set aside. Take 2 large pieces of foil and spray with cooking spray. Divide the spinach between the two sheets of foil.

3. Place fillets on top of the spinach. Top each fillet with the tomato mixture. Bring up the sides of the foil, fold over, and seal to create a “packet.” Place sealed packets onto a baking sheet and bake for 20 minutes.

Salmon Quesadillas

Yup another quesadilla i checked today i actually don't have many quesadilla recipes on here at all. since i found out about la factory tortilla i love using them! i also buy the 100 calorie ones so this quesadilla is 380 calories. i never had a salmon quesadilla before and this was amazing i adapted the recipe from Sandra lee with just salmon avocado,tomatoes and cheese very simple! 

serving size- 1 quesadilla. calories-380 carbs-17.5  fat- 14.5 protein-14.5 fiber-15

1 salmon fillet, shredded (i used half of my fillet depends on how big the fillet is)
mixed cheese, mozzarella and cheddar
1/2 a avocado
1/2 a tomato
juice from half a lemon
1 tortilla
salt and pepper to taste
oil olive spray
salsa and sour cream (optional)

First make the guacamole, so in a small bowl, mash the avocado. Chop the tomatoes in small pieces and add the tomatoes to the avocado bowl. 

Add the lemon juice, salt and pepper and mix well. Set aside.Shred the smoked salmon using a fork. Shred the cheese. spray tortilla with olive oil spray on both sides.

When skillet gets hot add tortilla. Over the tortilla add cheese,salmon, guacamole, and another layer of cheese. 

fold tortilla over and gently flatten with spatula and flip the quesadilla over let it brown slightly. Cook for another min until the cheese melts.

Serve warm with sour cream and salsa on the side.

Sookie Stackhouse's Salmon Croquettes

As most of you know from my Fb page i love true blood and tomorrow night is the premiere of season 4 on HBO! there will be a lot of premiere parties tomorrow night for sure. i thought this would be fun to make the night before Sookie buys salmon at the store for this there are so many recipes i can make from the books which is awesome! Tomorrow look out for another true blood recipe! i was really worried this wasn't going to come out how i wanted it to but it was prefect! i had a problem when getting the skin off of my salmon fillet i ended up tearing it off with a paring knife. be careful if you do that bc i could of easily cut myself which i was surprised i haven't done that yet since I'm really clumsy. 

oh you don't have a make the sauce that is in the recipe if you don't want. i just put sriracha on top of them it was amazing!

• 1/4 cup light or reduced fat mayonnaise , divided
• 4 teaspoons fresh lemon juice, divided
• 2 1/2 teaspoons Dijon mustard, divided
• 1/4 cup finely chopped green onions
• 2 tablespoons minced red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 (6-ounce) packages skinless, boneless pink salmon
• 1 large egg, lightly beaten
• 1 cup panko 
• 1 tablespoon canola oil or canola oil spray.
• 1 tablespoon chopped fresh parsley
• 1 teaspoon finely chopped capers
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt

• 1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
• 2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
• 3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Panko-Crusted Salmon

i just realized ive done fish and smoothies the past few posts! you do not want to pass this one up so amazing it sounds simple its not just panko and thats it. you spoon djion mustard and honey on the salmon to make the panko stick nom nom! 

• 4 teaspoons olive oil
• 4 pieces thickly cut, boneless salmon (each 6 oz)
• Salt and pepper to taste
• 2 Tbsp djion mustard (i added a little honey)
• 2 teaspoons chopped fresh thyme
• 2/3 cup panko bread crumbs
• 2 Tbsp chopped Italian parsley
• 
  

1 Preheat the oven to 400°F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, and parsley Add salt and pepper.

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 10-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.