Summer Salmon Cakes With Zucchini Fennel Slaw Recipes

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Salmon and Zucchini Baked in Parchment image

Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed
1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
coarse salt and ground pepper
1 skinless salmon fillet (6 to 8 ounces)

Steps:

Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Summer Salmon Cakes with Zucchini Fennel Slaw image

Provided by Melissa Roberts

Categories Quick & Easy Dinner Lunch Seafood Salmon Fennel Zucchini Summer Pan-Fry Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 1 servings

Number Of Ingredients 10

Ingredients

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
1/4 pound skinless salmon fillet, chopped
4 Ritz or saltine crackers, coarsely crushed
1 medium zucchini, coarsely grated (1 1/2 cups)
1/2 small fennel bulb, trimmed and thinly sliced
1 tablespoon olive oil

Steps:

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
Serve with slaw.

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