Hoisin-Glazed Salmon with Quinoa

Ingredients:
3 Tbsp hoisin sauce
1/4 tsp Chinese five-spice powder
1 cup quinoa
4 pieces (6 oz each) skinless salmon fillet
2 cups water
1 Tbsp rice vinegar
1 Tbsp soy sauce
2 green onions, thinly sliced
1 bunch radishes, trimmed and thinly sliced

Directions:
*Preheat oven to 400 degrees F.
*In a small bowl, combine hoisin sauce and five-spice powder.
*In a 13"x9" glass baking dish, place salmon flat side down.
*Spread hoisin mixture on top.
*Bake 15-17 minutes or until opaque throughout.
*Meanwhile, in a 12" skillet, toast quinoa on medium heat for 5 minutes or until fragrant and golden, stirring frequently.
*Stir water into toasted quinoa, heat to boiling on high.
*Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.
*Remove skillet from heat and stir in vinegar, soy sauce, radishes and green onions until blended.
*Serve salmon with quinoa.

Submitted by: Michelle Meadows Turner

Salmon Cakes

Ingredients:
Corn Flake breadcrumbs
1 egg
1 can Salmon
1 large sweet potato
1 onion

Directions:
*Lightly oil(olive oil) the bottom of a rectangular pan and preheat oven to 350 F
*Cut sweet potatoes up and boil in water till soft but not to soft
*Dice the onion and put it into a bowl
*In another take the can of salmon and put it into a bowl, then take off any left over skin or small bones.
*Once the salmon is good to go then add the onions and mix, add sweet potatoes after the have been drained and then mash all together with hands or a potato masher.
*Add the egg and about a handful of the breadcrumbs.
*Spread some breadcrumbs onto a plate , then take a small handful of salmon mixture and form it into a hamburger style patty, then cover with breadcrumbs on both sides.
*Put in pan (I use a glass one) and cook for about 20-25 min and then flip them and then cook another 20-25 min, be careful while flipping this is when they tend to fall apart.

Makes about 12 patties
Submitted by: Ellie Kessler

Salmon Cakes

Ingredients:
Corn Flake breadcrumbs
1 egg
1 can Salmon
1 large sweet potato
1 onion

Directions:
*Lightly oil(olive oil) the bottom of a rectangular pan and preheat oven to 350 F
*Cut sweet potatoes up and boil in water till soft but not to soft
*Dice the onion and put it into a bowl
*In another take the can of salmon and put it into a bowl, then take off any left over skin or small bones.
*Once the salmon is good to go then add the onions and mix, add sweet potatoes after the have been drained and then mash all together with hands or a potato masher.
*Add the egg and about a handful of the breadcrumbs.
*Spread some breadcrumbs onto a plate , then take a small handful of salmon mixture and form it into a hamburger style patty, then cover with breadcrumbs on both sides.
*Put in pan (I use a glass one) and cook for about 20-25 min and then flip them and then cook another 20-25 min, be careful while flipping this is when they tend to fall apart.

Makes about 12 patties
Submitted by: Ellie Kessler

Maple-Glazed Salmon with Pineapple

Ingredients:

• 1/2 cup maple syrup (do not use standard pancake/waffle syrup.....maple syrup is thicker and does way better with this recipe!)
• 2 tablespoons Dijon mustard
• 4 6-ounce salmon fillets
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 fresh pineapple (I just used canned pineapples, either slices, then cut them into chunks, or canned pineapple chunks)
• 1 jalapeno, seeded and finely chopped (or use jalapeno slices from the jar)
• 2 cups cooked white rice


Directions:

1. Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
2. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture.
3. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.
Serves 4.


Submitted by DeAnne Anderson