Catch of the Day!

Anyone else like eating seafood more in the summer?

I feel like I wasn't eating that much seafood the past few months because I don't prefer to freeze my seafood and with COVID - I generally stuck to things that I could freeze for a while like ground

meats and chicken.

Now that Summer is officially here, I wanted to share an old standby seafood recipe as well as a new recipe that is GREAT when using leftovers!

Today I'll be posting up the recipes for Tilapia Salad and Salmon Cakes with Lemon Asparagus

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Tilapia Salad

This salad is so stinking good and healthy I swear you will be craving it at least once a week!

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Salad:⁣

• Romaine or Leaf Lettuce⁣

• Pepper of choice (I used yellow and red for color)⁣

• Red Onion⁣

• Cilantro

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Crispy Tortillas:⁣

• Preheat oven to 425⁣

• Cut up tortillas in strips (I prefer corn tortillas for this but flour will work too)⁣

• Put strips on a cookie sheet and spray with Pam. Put garlic powder, paprika, chili powder, salt, and a little cayenne all over them.⁣

• Into the oven for about 5-8 minutes. Watch them though because they can burn fairly quickly!⁣

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Tilapia:⁣

• Lightly cover the bottom of a skillet with oil on medium heat⁣

• Mix together 1/4 cup corn meal and 1/4 cup all purpose flour and a pinch of salt⁣

• Cover the tilapia in this mixture and then shake off the excess⁣

• Fry the tilapia until it’s golden brown on both sides. I would say it’s generally about 5-7 minutes on each side.⁣

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Dressing:⁣

• Whisk together the juice of 1 lime and 1 Tbsp of Dijon. Slowly add in about 1/4 cup oil and a small pinch of salt until it is whisked together.⁣

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Putting it all together:⁣

• When you take the fish out of the skillet pop it onto your salad. Drizzle with dressing and crunch up your crispy tortilla strips. Finish off with Mexican cheese if desired! ⁣

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Salmon Cakes

Okay so I'm not a huge leftover salmon person because I really don't like overly well-done/dried out salmon BUT we had quite a bit of salmon leftover from some large filets that the seafood counter gave me the other day for another meal. I was determined to find a way to use these babies and not let them go to waste! ......queue SALMON CAKES

Ingredients:

1 lb cooked salmon and Lemon Asparagus

Garlic Powder (couple heavy dashes)

Old Bay (few heavy dashes)

Black Pepper

Pinch of Salt

Olive Oil or Ghee

1 medium onion (1 cup finely diced)

1/2 red bell pepper, diced

1 cup Panko bread crumbs

2 large eggs, lightly beaten

3 Tbsp mayo

1 tspWorcestershire sauce

1/4 cup minced fresh parsley

Asparagus

Lemon

Aioli

3 Tbsp of Mayo

Few dashes of Worchestershire

1Tsp of Dijon

Juice from a 1/4 of a lemon

Dash of Old Bay

3 Dashes of garlic powder

1. Preheat oven to 415

2. Saute onion and red pepper in a skillet until golden brown with your olive oil or ghee (just enough to coat the pan)

3. Once oven is preheated, put your asparagus on a a cookie sheet with a little olive oil,, salt and pepper. Roast for 10-12 minutes

4. Once sauteed, mix all ingredients together and use your hands of cookie dough scoop to press them into balls and then flatten them out

5. In the same skillet that you used before, add a little more oil or ghee and brown the salmon cakes on both sides (about 3 minutes on each side)

6. Once the asparagus comes out, grate lemon zest over the top

7. Serve salmon cakes with aioli and a big squeeze of lemon!