Salmon for Days

I absolutely love recipes that I can make get two meals out of and I recently discovered a new family favorite while serving an old family fav.  I have been making a New York Times roasted salmon recipe for quite some time that we absolutely love.  It is simple, requires no prep, and is family favorite! My two year old asks for it every night.  We had leftover salmon and roasted potatoes from that meal, so I turned it into salmon cakes that we had two nights later and were another big hit! 

Here is how to make meal numero uno:

You will need:

1.5-2lb wild salmon (this will feed about 3-4 people for both meals)

2-3 Tbs butter

1/4 cup fresh herbs (I use dill and parsley)

salt and pepper

1. Preheat oven to 450 degrees

2. Once oven is heated, in a roasting or baking dish, melt butter and about half of the herb mixture for about 5 minutes or until it starts to sizzle.

3. Salt and pepper your salmon

4. Once butter is melted, place salmon skin side up in the dish and roast for about 4 minutes. Take salmon out of the oven and using a fork, remove the skin (which should peel right off).  Turn salmon over roast for another 3 minutes or until salmon is cooked through.

5. Once salmon is done top with remaining fresh herbs and fresh lemon juice.

I serve this dish with roasted new potatoes when I want to make salmon cakes (just toss with salt and pepper, garlic, and any other seasoning you like)  I also like to add fresh Parmigiana.  When I am not making salmon cakes I serve with rice. Add a tossed salad, or roasted green veggie (asparagus, broccoli, green beans) and dinner is done! 

Dinner numero dos!

Using your leftover salmon and roasted potatoes, mash together and add leftover butter and herbs from roasting pan.  This mixture can stay in the refrigerator for 2-3 days.  Once you are ready to use you will need:

salmon, potato mixture

1/2 chopped onion

1 Tbs fresh parsley, chopped

1 Tbs fresh dill, chopped

1 Tbs fresh lemon juice

1 egg, beaten

salt and pepper to taste

1. Place salmon, potato mixture into a large mixing bowl.

2. Add chopped onion and mix well.

3. Stir in herbs and lemon juice.

4. Mix in beaten egg, salt and pepper and stir until combined.

5. Form patties and saute about 3-4 minutes a side over medium heat until golden brown.

You can serve with fresh squeezed lemon juice and I also like to make a dijon mustard sauce with just 1 Tbs mayonnaise and 1 Tbs dijon mustard mixed together.  Salmon cakes are delicious served over a bed of fresh arugula. Enjoy!