COOK ONCE EAT TWICE: SHEET PAN SALMON DINNER AND INDIAN SPICED SALMON CAKES
Maple-Mustard Salmon with Potatoes and Cabbage
Serves 4
Look for potatoes that are around 3-4 inches in diameter. The recipe calls for four, 4-ounce servings of salmon to be used for this recipe, and 8 ounces for the salmon cakes. Because some of the weight is lost in cooking, the recipe calls for a few extra ounces.
Nutrition facts per serving: Calories: 375; fat: 12g (saturated: 1g); carbohydrates: 25g; protein: 42g; fiber: 6g; sugar: 8g; sodium 695mg (Full nutrition label at bottom of page)
2 pounds medium-sized Yukon gold potatoes (about 6 potatoes), cut in half
1 small head savoy cabbage, outer layers removed and cabbage cut into 8 wedges (leave the core intact)
1½ tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1¾ pounds center-cut skinless salmon filet, about 1-inch thick
3 tablespoons coarse-grain mustard
1 tablespoon maple syrup
½ teaspoon smoked paprika
Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet or coat with nonstick spray.
Toss potatoes halves with ½ tablespoon oil and season with salt and pepper. Place the potatoes in the center of a rimmed baking sheet. Arrange the cabbage wedges around the potatoes, on the parameter of the baking sheet. Brush wedges with the remaining 1 tablespoon vegetable oil and season with salt and pepper. Bake, until the cabbage is charred in spots and potatoes, are tender, about 25 minutes.
Meanwhile, combine the mustard, maple syrup, and paprika together in a small bowl. Pat fish dry with paper towels and season with salt and pepper. Brush mustard mixture evenly over the top of the filet.
Remove pan from oven, reduce heat to 400 degrees. Transfer the cabbage to a serving platter and tent with foil. Move the potatoes to one side of the pan and place salmon filet on the other side of the pan and return pan to oven and cook until the fish flakes easily with a fork, about 15-17 minutes.
Reserve 4 potatoes and 8 ounces of salmon (about ⅓ of the salmon fillet). Transfer remaining potatoes and salmon to the serving dish with the cabbage and serve with the Horseradish Sauce.
Horseradish-Dill Sauce
Serves 4
Nutrition facts per serving: Calories: 31; fat: 1g (saturated: 0g); carbohydrates: 3g; protein: 3g; fiber: 0g; sugar: 1g; sodium 11mg (Full nutrition label at bottom of page)
½ cup non-fat or low-fat yogurt Greek yogurt
2 tablespoons horseradish
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and Pepper
Combine all the ingredients together in a small bowl. Season to taste with salt and pepper. Set aside.
Indian Spiced Salmon Cakes with Cucumber and Yogurt Raita Salad
Makes 4 large salmon cakes
Nutrition facts per cake: Calories: 202; fat: 7g (saturated: 1g); carbohydrates: 20g; protein: 16g; fiber: 3g; sugar: 3g; sodium 168mg (Full nutrition label at bottom of page)
1/2 pound leftover roasted potatoes, skins removed and potatoes mashed with a fork (you should have 1 cup leftover mashed potatoes)
1 large egg, lightly whisked
1 Fresno chili pepper, seeded and chopped
4 tablespoon chopped fresh cilantro
4 scallions, finely chopped
3 tablespoons all-purpose flour
1 teaspoon garam masala
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
Kosher salt and freshly ground black pepper
½ cup frozen peas, thawed
8 ounces of cooked salmon, flaked
1 tablespoon vegetable oil
Combine leftover mashed in a large bowl with the egg, chilis, cilantro, scallions, flour, spices, ½ teaspoon salt, and ½ teaspoon black pepper and mix thoroughly. Stir in peas and gently fold in flaked salmon. Form the salmon mixture into four 4-inch patties, about ¾ inch thick. Patties can be placed on a plate, covered with plastic, and refrigerated for 2 days or you can proceed with cooking them.
Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Place the patties in the skillet and cook until brown and crisp on both sides, about 4 minutes per side.
Cucumber Raita
Serves 4
Nutrition facts: Calories: 115; fat: 3g (saturated: 2g); carbohydrates: 9g; protein: 12g; fiber: 1g; sugar: 5g; sodium 73mg (Full nutrition label at bottom of page)
1 cup low-fat or plain Greek yogurt
1 jalapeno, seeded and finely diced
1 clove garlic, minced
¼ cup chopped cilantro or mint
2 tablespoons lemon juice
½ teaspoon ground cumin
Kosher salt
1 English cucumber, cut in half lengthwise and cut each half on the diagonal thinly
1 cup cherry tomatoes diced
⅓ cup diced red onion
Combine the yogurt in a medium bowl with the minced garlic, chile, lemon juice, and cumin and half of the mint or cilantro and season it with salt to taste. Combine the cucumber, tomatoes and onion in a bowl. Mix with half of the yogurt sauce.
To serve, spread some of the salad on a serving plate. Top with the salmon cakes and dollop some of the remaining dressing on each cake or serve on the side. Sprinkle with remaining mint or cilantro.