Salmon Patties

These are delicious.  I got my salmon at Cosco and for the almond meal I put almonds in my coffee grinder and ground them up...easy, peasy!  I served them with sliced tomatoes, chopped dill pickles, avocados and mayo for the toppings.  The salmon patties are fragile just so you know!  -Kristin

18 oz. canned salmon

1 sweet potato, cooked and mashed

1/3 cup almond meal 

1 Tablespoons dried parsley

1/2 Tablespoon hot sauce

1 teaspoon kosher salt

1/4 teaspoon pepper

1/2 teaspoon cumin

1/2 teaspoon paprika

1 egg

• Mix all the ingredients together and measure out about a 1/2 cup of mixture and press into a patty.
• Heat olive or coconut oil in a pan and fry.

Tuna Melt Deluxe

This is a twist on traditional tuna melts.  The added chopped jalapeno doesn't add spice but really enhances the flavor.  Everything is wonderful about this tuna...it would be great on a regular sandwich too.  I adapted this recipe is from thepioneerwoman.com.   -Kristin

 2 cans of tuna, drained
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1 whole jalapeno, seeded and finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet Gherkins, diced
1/3 c. mayonnaise 
2 T. Dijon mustard 
Splash of pickle juice 
Salt And Pepper, to taste
  
6 whole English Muffins Split 
12 slices cheese (Provolone, American, Muenster)

• Preheat oven to 375.
• Combine all ingredients in first row.
• Place English muffins halves on a large cookie sheet.
• Divide tuna mixture up between the muffins.
• Top with cheese.
• Bake for 5 minutes.  Then turn on broiler and keep in them in there till the tops are lightly browned.  Keep a close eye on them so the tops don't burn!

No-Fry Fish Sticks

These are easy and delicious.  The panko bread crumbs give it the perfect crunch to make them seem like they are fried.  I mixed up mayonnaise and ketchup in equal portions and a couple spoonfuls of sweet pickle relish for a dip.  -Kristin

1 (16 oz.) package frozen tilapia fillets, defrosted
2 eggs, beaten
1 c. panko bread crumbs
1/4 c. canola oil
1 t. paprika
3/4 t. salt
1/2 t. pepper

• Heat oven to 400 and lightly spray a 15x10 jelly roll pan with edges.
• Place eggs into a shallow bowl.
• In another shallow bowl combine bread crumbs, oil, paprika, salt and pepper.
• Cut the fish into about 3 inch by 1/2 inch thick sticks.
• Dip the fish into the eggs and then into the crumbs and place on prepared pan.
• Bake at 450 for 10 minutes.  Remove from oven, flip over and bake about 5-6 minutes more until other side is browned and fish is done.

 

Easy Tuna Noodle Casserole

This is the best tuna noodle casserole I have ever had. I love that it is made all from scratch and yet so easy...and very frugal too! I adapted this recipe from a cooking blog called Tammy's Recipes. -Kristin

12 ounces egg noodles (or 8 ounces small pasta)
2 (6 oz.) cans of tuna, drained
1 onion, chopped
3 T. butter
2 T. all purpose flour
2 c. milk
1 t. salt
dash of pepper
2-3 c. shredded cheddar (or a combo of mozzarella and cheddar)

• Cook pasta according to directions. Drain and set aside.
• Melt butter and saute onion in it until softened.
• Then stir in flour to make a thick paste.
• Whisk in the milk and salt.
• Cook and stir until slightly thickened and bubbly. Remove from heat.
• Mix together the cooked noodles, the sauce and half of the cheese. Pour into a greased 11x7.
• Sprinkle with remaining cheese.
• Bake at 350 for 20 minutes or until cheese is bubbly.

The Tight Budget Cookbook: Delicious and Nutritious Recipes for the Frugal Cook
The Best Casserole Cookbook Ever
Easy One-Pot: Frugal Recipes for Busy Cooks (Easy (Ryland Peters & Small))
The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook

Keoni's Island Broil

This is a fantastic way to prepare salmon. My whole family loves salmon and we look forward to these special meals. -Sarah

1/2 cup soy sauce
1/4 cup red wine
1/4 cup water
1/4 cup packed brown sugar
1/4 cup sliced green onions
4-6 garlic cloves, minced
1 1/2 T. sesame oil
1 T. toasted sesame seeds
2 #'s salmon

• Combine marinade ingredients.
• Cover fillets in marinade and refrigerate about 3 hours, turning occasionally.
• Grill or broil.

Baked Tilapia

This is one of my favorite ways to make tilapia for my family, we all love it. -Sarah

20 Ritz crackers
1/4 cup Parmesan cheese
3 T. olive oil
3/4 t. basil
1# tilapia
1/4 cup Dijon mustard
salt and pepper

• Heat oven to 425 degrees.
• Crush crackers, add Parmesan, oil, and basil.
• Cut fish fillets into smaller pieces, (or use larger pieces) coat with Dijon mustard, then roll in cracker mixture.
• Place on greased cookie sheet, sprinkle with salt and pepper.
• Bake about 20 minutes.

Swiss Tuna Salad

Kristin and I tried this for lunch years ago and we both loved it. It quickly became a lunch time favorite- we seem to have a few lunch time favorites. Food always tastes better with a friend. My favorite way to eat this spread is on rye bread, but Kristin is the sandwich expert, so sandwiches are usually up to her! -Sarah

1 can tuna, drained
1/2 cup chopped celery
2 T. chopped green onion
2 1/2 oz. shredded Swiss cheese
2 T. mayonnaise
2 T. sour cream
pepper

Grilled Salmon Tacos

The first time we made this I walked onto the deck, while the salmon was on the grill, and the smell instantly reminded me of an awesome ocean vacation (Mates Ketch!). We make this whenever I can get my hands on some salmon. Awesome served with cilantro rice. -Sarah

2 T. fresh lemon juice
2 t. olive oil
2 garlic cloves, crushed
1/2 t. lemon zest
1/2 t. thyme
1/2 t. salt
1/4 t. pepper
1 # salmon, skin removed

-Whisk all marinade ingredients together. Place salmon in a shallow dish and drizzle with marinade. Cover and chill at least 30 minutes, turning once.
-Grill salmon. Serve with acocado salsa.

Cherry Tomato Avocado Salsa
1/2 pint cherry tomatoes, quartered
1 avocado, diced
1/2 small red onion, diced
1/2 small jalapeno, minced
1 T. fresh lemon juice
1/2 t. salt

Mix and serve on flaked salmon in tortilla, awesome with fresh minced cilantro.