Saturday, June 9, 2012

Recipe #22 Grilled Salmon and Zucchini Fritters

My friend Susie brought the red sock eye salmon [I think that's what it was called - it was so fresh], but didn't like some of the options that I had chosen for recipes so we settled on this recipe with soy sauce and brown sugar.  The zucchini fritters were also delicious, but sure did not look like the recipe; I noted that in the reviews many people suggested additions [corn starch or rolled oats] to help the fritters stay together; I added more flour but also think they could have benefited from more potato.  I don't know if I made them too large, but the recipe only yielded three cakes.  I didn't make the Tzatziki sauce because fortunately I checked the date on my yogurt and it was expired, but the recipe looks simple and tasty.  The only thing missing from this meal was a side dish of rice or quinoa.  The salmon recipe is from AllRecipes.com by tinamenina and the zucchini fritters I found on Pinterest from Alexandra's Kitchen. I used my faithful George Forman grill for the salmon and it was delicious! The only thing I did differently for the salmon recipe was to add sliced lemon to the process.  We served a simple Chardonnay.   Happy Cooking!

Ingredients

  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil

Directions

  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 318 | Total Fat: 20.1g | Cholesterol: 56mgPowered by ESHA Nutrient Database



Zucchini Fritters with Tzatziki from: alexandra's kitchen

Serves 2, Yield=6
2 cups coarsely grated zucchini
1/2 cup coarsely grated potato
kosher salt
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter
Tzatziki:
1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
kosher salt
squeeze of lemon juice
1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.
2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.
3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.
4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.
5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.
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