Blackend Salmon w/ Summer veggies

The first time I had blackened salmon was at the Aquarium restaurant in Kemah, Texas some years ago. It was so good, I had to find out what was in this 'blackened' seasoning. Come to find out, it just a bunch of seasonings I use on a regular basis all combined into one. Go figure. Anyways, this is one of my favorites, and I thought I'd share it with you all. What's your favorite fish and how do you prepare it? Please comment here.

What you'll need:

2 fresh Atlantic salmon fillets (skinned is ok)

2 tbsp blackened seasoning (or cheat using a store bought one...lol)

1/2 lb veggies of your choice (I used zucchini, yellow squash and broccoli)

Directions:

1. Rinse and pat fillets dry with a paper towel.

2. Evenly coat both sides of the fillets with blackened seasoning.

3. Heat a cast iron skillet with medium-high setting. Add a teaspoon of olive oil to skillet. If you don't have a cast iron one, stainless steel is the next best thing. Once pan is hot, add fillets. If your fillets have skin, cook skin side up. After five minutes or so, carefully peel back and remove skin.

4. While your salmon fillets are cooking, prepare your veggies. I chose to julienne one yellow squash and one zucchini for this dish.

5. I also used one large broccoli crown.

6. Add all veggies to a steamer pot, or saute in a pan with olive oil and oregano. Steam until veggies are lightly steamed and firm.

7. Cook salmon for about 4-5 minutes on each side. When the flesh of the salmon is slightly transparent, it's done. You definitely do not want to overcook your salmon...it will result in a dry, non flaky piece of fish!

8. When done, serve with veggies! Enjoy.

Salmon Croquettes (Just like my mom used to make!)

I used to love when my mother would make these! When I got my first apartment in college, one of my first tasks was to make my own salmon croquettes like my mothers, but in my own kitchen :) At the time, I actually thought that making croquettes was the 'only way' to eat salmon [from a can]. Oh what a nieve little cookie I was! Later on, as I got older, of course I tasted a grilled and blackened salmon fillet and that opened my eyes to a whole world of 'salmon' possiblities! Mr. Sherry Berry's mom used to make them for him as well, so we share a common childhood favorite. For those of you who have recipes that call for 'canned salmon' please share them in the comments section!

Ingredients:

1 15oz can of salmon- (Make sure you remove all bones and skin, or use two small cans of boneless, skinless salmon)

*drain canned salmon, but leave about a tablespoon of juice*

2 eggs, beaten

1/2 onion

1 green bellpepper

1/2 tsp black pepper

1/2 tsp salt

3 tbsp of breadcrumbs

1/2 cup of crushed crackers

3 tbsp. olive oil

(you may add chopped celery and/or scallions if you'd like in lieu of vegetables above)

Directions:

1. Add olive oil to pan, set to medium heat.

2. Add salmon, eggs, breadcrumbs and crushed crackers to bowl. I had club crackers on hand this time, but I usually prefer to use saltines.

3. Chop onion and bellpepper and add to mixture.

(I cheated and used my food processor... didn't feel like cutting up onions today.)

OH! ....and look what I found inside my bellpepper--- a baby bellpepper!!

That's never happened to me....ever.

4. Add salt and pepper and mix well. I've found that a fork works best.

5. Using tablespoon portions, form mixture into several balls. You should be able to make 8-10.

6. Place them in heated pan with the olive oil. Pan fry until golden brown on each side, while flattening into a patty.

(approx. 3 minutes per side.)

7. Enjoy! Great with brown rice and veggies (i.e., steamed cabbage, grilled asparagus, sauteed spinach, or green beans.)