Recipes

Recipes from Family and Friends

Will be adding more soon...Please check back

If you have any you would like to share please send them to me at alakingfish@gmail.com




Salmon Burgers

1 14.75 oz can of pink salmon
1/2 large bell pepper chopped
1/4 small onion chopped
2 green onions chopped
1/2 fresh jalapeno, seeded and deveined, diced finely
1 cup Italian seasoned bread crumbs
1/8 cup of stone ground Dijon mustard
1/8 cup mayo (I use Dukes)
1/8 cup water
1 egg
Salt, pepper, Old Bay seasoning, dry mustard, parsley flakes (sprinkle of each to your preference)

1/4 cup vegetable oil and 1 tbsp olive oil

Drain salmon and remove bones.  Add the veggies and bread crumbs and stir well.  Add water, egg,  mustard and mayo and all seasonings.  Stir well and form into patties.  Depending on size you should be able to get 4-6.  Refrigerate for about 30 minutes before cooking.

Cook in the heated oil until dark golden brown and slightly crunchy on each side.  Drain on paper towels.

Serve on a french hamburger bun with remoulade sauce.  We added sliced fresh tomato and shredded cabbage.

 Enjoy
Jennie Byrd
alakingfish@gmail.com



                                                               Country Boy Coleslaw

Ingredients:

makes about 8 servings:

•   2 bags shredded coleslaw mix
• 1 large carrot, optional
• 1/4 cup chopped green onion
• 1/4 cup white onion, chopped
• 1/8 cup sugar or to taste
• 1/2 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon seasoning salt (I like Lowery's)
• 1 tablespoon distilled white vinegar
• 1 1/2 cups real mayonnaise (I like Dukes)
•   Mix all the ingredients and remember it will taste much better after sitting refrigerated over night.  It's pretty good after a couple of hours, but I like it better the next day.  This recipe is close to the Cock of the Walk version and sides great with fried shrimp or fish with cornbread.
• Enjoy! Please feel free to share any of your favorite recipes with the blog at the email address below.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

 Shelby Byrd
alakingfish@gmail.com