Salmon in Tomato and Feta Sauce - Pinterest Pick #21

This recipe is a great way to keep salmon moist while adding lots of flavor. I found the recipe while perusing Pinterest, and you can find the original pin HERE. I did make some minor adjustments to the recipe, like leaving out the parsley and fennel, and you can compare the differences to the original recipe which can be found HERE. I served it with yellow rice (I use Vigo brand) and my Parmesan Green Beans (find that recipe HERE). It is a quick weeknight recipe as neither the tomato sauce or salmon takes long to cook.

Salmon In Tomato and Feta Sauce

Ingredients:

• 1 tbs olive oil
• 1/2 onion, diced
• 2 cloves garlic, chopped
• 1 tbs red pepper flakes
• 28 oz can diced tomatoes
• 1 tbs dried dill
• 1 lb salmon
• 1 cup crumbled feta
• salt & pepper

Directions:
Preheat the oven to 400. Saute the onions in olive oil over medium heat. Add in the garlic, cook an additional minute. Stir in the red pepper flakes and then add your tomatoes. Cook for five minutes and then add your dill. Place salmon on foil lined baking sheet and season with salt and pepper. Top with tomato sauce and sprinkle with crumbled feta. Bake for 15 minutes. Enjoy!

Salmon Cakes - Home Cooked Recipe 21

When I was growing up, my mom would use canned salmon occasionally to make us salmon cakes for dinner.  I always liked them, in fact, they remind me of crabcakes (although these have a salmon flavor of course), something I also love.  Recently I decided that I would make them as an easy dinner.  Here is the recipe I used.

Salmon Cakes

2 cans salmon
10 saltines, crushed into crumbs
1/2 small onion, grated finely
1 tsp Old Bay Garlic & Herb seasoning
black pepper to taste
dash of hot sauce (I like Louisiana Crystal)
1-2 tbs mayonnaise (I always use Helman's)
breadcrumbs for dredging
oil for frying

Flake canned salmon into mixing bowl.  Grate in onion, add in Old Bay, black pepper, and hot sauce.  Mix well.  Add in crackers and at least 1 tbs mayo.  Mix until well combine, adding another tbs of mayo if necessary.  Form into four patties.  Dredge in bread crumbs.  Refrigerate for at least 15 minutes (you can place them in an airtight container and leave refrigerated for 24 hours if you want to make them ahead). 
Heat enough oil to cover the bottom of a skillet at medium heat.  Fry patties until golden brown on one side, flip over, and cook on other side til golden brown as well.  Should take about 3-4 minutes per side.  Serve with tartar sauce and lemon wedges.
Enjoy!