Ina's Shrimp Scampi

I had some shrimp I wanted to use, so I went onto my favorite cooking board on The Nest and asked for recipes. I got a few responses that I had to try Ina Garten's recipe. Well, I found a couple different ones, but this one I happened to have most of the ingredients on hand, so I went for it. Let me tell you, looking at the pic, it doesn't look like there is much sauce or flavor on those noodles, but there is. It was really yummy and flavorful. It had a very lemony taste. I changed a couple things with the recipe so it would be saucier, I added white wine and a bit more butter. I also forgot all about the lemon slices, so that was omitted. I had this meal prepped, and when I went to go make it it took me less than 15 minutes total. So easy and quick! I will definitely have to make this one more often.

Shrimp Scampi with Spaghetti (adapted from Ina Garten)

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1/2 cup of your favorite white wine
  
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the white wine and let it cook a couple more minutes. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Honey Lime Tuna Steaks

This is a recipe off the Old Bay Seasoning website. It was pretty good. Definitely liked the flavor, but I over cooked the fish so it was too dried out. I will make it again though, and not overcook the fish.

Honey Lime Tuna

1/4 cup vegetable oil
1 tablespoon Old Bay Seasoning
1 tablespoon lime juice
1 tablespoon honey
1 1/2 teaspoons McCormick® Basil Leaves
1 pound tuna steaks

Directions

In a small bowl, mix oil, OLD BAY, lime juice, honey and basil. Place tuna steaks in large resealable plastic bag and add marinade. Turn to coat well.

Marinate in fridge 20 minutes (longer for extra flavor).

Transfer fish to grill and discard any leftover marinade. Broil or grill fish over medium heat 5 to 6 minutes per side or until desired doneness. (Tuna is more moist when its center is still rosy-pink after cooking.)

Mahi Mahi with Almond and fresh Thyme crust

What a great dinner this turned out to be. I didnt follow a recipe, just made it up as I went. I loved the almond and thyme in this. Gave it such a great flavor! We like our fish seasoned simply with a little salt and pepper and maybe some lemon or fresh herbs. This was so simple and fresh. For the bread crumbs, I used a slice of Hawaiian Delight bread, by Alpine Valley Bread Co...some of my favorite bread ever. It is white bread with little shreds of coconut and dried pineapple. Perfect for Mahi Mahi. I served this with grilled veggie skewers and Jasmine Rice with Tom Yum sauce, from Trader Joes, and a lemon wedge. It all came together nicely and was a great combo!

Mahi Mahi steaks with Almond and fresh Thyme crust.

2 Mahi Mahi steaks
salt, pepper and olive oil

Almond topping:
1/4 cup finely chopped almonds
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
1 Tbsp chopped fresh Thyme
1 Tbsp chopped lemon zest
dash of salt and pepper
1-2 tsp butter cut into small pieces

Spray a baking sheet with cooking spray. Put both Mahi Mahi steaks onto baking sheet and season both sides lightly with salt and pepper. Brush the tops with olive oil, or spray with cooking spray.

To make the topping for the crust, take a slice of fresh white bread and toast it, then process it in the food processor to make crumbs. Use 1/4 cup of the crumbs and mix with almonds, cheese, thyme, lemon zest, salt and pepper to taste. Press 1/2 of the topping onto the tops of each Mahi Mahi steak. Top the crust with little pats of butter. Bake at 400 degrees for 15-20 minutes, or until fish flakes easily with a fork and the crust is golden brown. Serve immediately.

Cedar Plank Grilled Salmon and Skewered Veggies

This was SOOOOOO Good! One of the best meals we've had at home in a long time! The salmon had a wonderful spicy flavor with the rub and a smoky flavor from the cedar. It was nice and tender, but well done. Carl even said its in his top 3 favorites! If you know Carl, you know that he is a terribly picky eater and that is a huge compliment coming from him. I just love when a recipe turns out perfect! Even better than expected! I honestly didnt have high hopes for this, but since I had these Cedar Planks that Carl's uncle bought him a couple years ago, I figured it was finally time to try them out. WOW. What a great way to grill fish. I served this with veggie skewers that I brushed with rosemary infused olive oil and lots of salt and pepper. I also served it with a 50/50 mixture of brown and white jasmine rice, seasoned with soy sauce and pepper.

Cedar Plank Grilled Salmon

1 cedar grilling plank, soaked in water for 2-24 hrs

1 1/2 lbs salmon fillets, with skin on one side

salt and pepper to taste
2-4 tsp. Potlatch Seasoning Salmon and Seafood Spice Rub

Soak the grill plank for as long as you can up to 24 hrs. Preheat a grill on Med Low heat to about 350 degrees. Put the plank on the grill and let sit there until it starts smoking, about 15 minutes.

While the plank is heating up, prepare the salmon. Salt and pepper each side, then rub 1-2 tsp seafood spice rub onto each piece of salmon. Lay the salmon on the grilling plank skin side down and close the grill. Cook at 350 degrees for 10-15 minutes, or until done to your liking. We like our salmon pretty well done, so it took about 15 minutes. Salmon is done when it flakes easily with a fork.

Lox and Cucumber Bagel Sandwiches

When we were on our honeymoon in Maui, we stayed at the Outrigger Resort and they had an awesome breakfast buffet that was included with our room each morning. They had all kinds of food! This is what I got almost every single day. Its also great with thinly sliced red onions, or tomato. This is a breakfast dish that Carl and I really like. I also like it for lunch or a snack...anytime really.

2 Bagels, toasted
4 Tbsp cream cheese
2 tsp capers
4 ounces lox, or smoked salmon
1/4-1/2 of a cucumber sliced (I like about 6 slices per sandwich)

Toast the bagels. Spread 1 Tbsp cream cheese on each half. Sprinkle capers on each half and press into the cream cheese so they stay. Chop up the salmon and divide it among the halves. Top each half with 3 slices of cucumber. Enjoy.

Fish baked in Foil Packets and Asparagus with Balsamic Butter

This is a nice healthy flavorful dinner. Ive been making fish like this for years, it was something my mom always made and one of the first recipes I asked for after moving out on my own. You can use whatever veggies you like, just make sure they are julienned or chopped up small because the fish doesn't cook for long and you don't want the veggies to be too crispy.

The Asparagus is sooo good. The original recipe is from Allrecipes.com and I tweak it just a little bit by switching the amounts of soy sauce and balsamic vinegar. I think this dish is already salty enough, I cant imagine having an entire Tablespoon for soy sauce.

Fish Baked in Foil Packets

3-4 white fish fillets (I like mahi mahi or halibut)

2 celery stalks, cut in 3 or 4 pieces, then julienned

2 carrot sticks, cut up and julienned

1/2 of a red bell pepper, julienned

1 lemon

a couple pats of butter

salt, pepper and dill to taste

For each piece of fish, use a large piece of tin foil. Place the fish in the middle of the foil. Season it really good with salt, pepper and dill. Then squeeze lemon juice over it (I used 1/2 lemon for 3 pieces of fish) Slice up the other half of the lemon and set aside. Now arrange equal amounts of veggies onto each piece of fish. Season with more salt and pepper. Throw on a pat of butter and a slice of lemon. Wrap the fish up really good, sealing the top and sides. Bake at 375 for 25 minutes.

Asparagus with Balsamic Butter

1 bunch of asparagus

salt and pepper

a drizzle of olive oil

2 Tbsp butter

1 Tbsp balsamic vinegar
1 tsp soy sauce

Lay asparagus into a shallow baking dish. Drizzle with a little olive oil and season with salt and pepper. Toss to coat. Bake 375 for 15 minutes. While asparagus is baking, microwave butter in a small dish to melt, then add balsamic vinegar and soy sauce, mix well, pour over asparagus and toss right before serving.

Hoisin Mahi Mahi with polenta fries and green beans

Tonight's meal was really good. I made up a sauce with hoisin and soy sauce and I was planning on grilling these babies, but then I didnt feel like standing outside in the 110 degree heat, so I heated up my kitchen with the oven instead! Anyways, the mahi mahi turned out so good. Just the right amout of sweet and salty and spicy! The sauce was yummy, but could probably be scaled way down. I wrote out the measurements I used, but I had least half of the sauce left over.

I made the polenta fries from some polenta that I made earlier today from scratch that I let set up, then sliced into 1/2 inch slices. I plan on doing a whole entry just on polenta, so I will have the entire recipe there. These polenta fries were just fried in olive oil until crisp, then seasoned with plenty of salt and pepper and topped with parmesan cheese. Yummy! And the green beans were just steamed and tossed in butter, salt and pepper. What a great meal. Even Sam at every single bite, so that means it was a good one.

Hoisin Mahi Mahi

4 mahi mahi fillets, 1/2 inch thick
salt and pepper to taste
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp water
1/4 tsp sesame oil
1 T sugar

Season both sides of the fish with salt and pepper.

Whisk together the hoisin sauce, soy sauce, water, sesame oil and sugar until the sugar is dissolved. Lightly brush the sauce onto both sides of the fish. Bake at 375 for 20 minutes.

Phyllo wrapped Salmon

I was really excited when I saw this recipe posted on the Nest. It just looked awesome and the ingredients are all things I love. I tried to scale this down a bit and subbed 2 Tbsp olive oil for some of the butter. I just couldnt wrap my mind around 2 Tbsp of butter per serving. Well, even with using some of the oil, it still was a bit much for us. It looked beautiful, I will give it that, but it was just way too rich for us. We both thought that this is probably how they eat Salmon in Paris. I guess when I fix fish, I want it to be healthy. I felt like this meal probably cancelled out the benefits of the salmon with all the damn butter and cheese. Oh well you love some you hate some.

The recipe I followed is here.

Shrimp Scampi

Tonight I made shrimp scampi. It was yummy. Its not hard to screw it up. How can you go wrong with butter, lemon, garlic white wine? I don't have much to say about this dish. Took about 15 minutes to make dinner. Usually I serve it with pasta, but we are trying not to eat so much pasta, so we had it with bread and steamed broccoli.

1 lb shrimp, peeled and deveined
1/4 cup butter
2 tbsp olive oil
4 cloves garlic chopped
1/2 cup dry white wine
juice of 1 lemon
1/2 cup Parmesan cheese
1/2 cup chopped fresh parsley

Heat butter and oil in a pan. Add garlic cook until soft and fragrant. Remove garlic from oil with a slotted spoon. Add shrimp, wine and lemon juice. Bring to a boil and simmer for 5-7 minutes, being careful not to overcook the shrimp. When shrimp is done, top with cheese and parsley. Salt and pepper to taste. Serve with pasta, bread or its even great by itself.

House Fried Rice

Fried Rice. Its so easy. You can use pretty much use any leftovers you have in the fridge all at once. I used leftover carne asada meat from a Mexican dish we had. I also threw in a left over grilled mahi mahi fillet. I also used Saffron rice, hence the yellowness.

House Fried Rice

1 1/2 Tbsp oil

1 carrot, sliced thin

1/2 cup frozen peas

1/2 cup frozen corn

1/2 cup shredded red cabbage

1 egg

1 tsp soy sauce

2 cups cold leftover rice

1 tsp sesame oil

1/2 tsp hot sauce

soy sauce, salt and pepper to taste

1 cup leftover meat ( I used beef and mahi mahi)

Heat oil over medium heat until hot. Add carrots and fry until crisp tender, about 2 minutes. Add peas, corn and cabbage and cook until cabbage gets soft, another 2-4 minutes. Whisk egg and soy sauce. Push veggies to one side of pan and pour egg on the other side. Let cook until set, then scramble. Add rice and meat and fry until heated through, another 2 minutes. Season and serve!!!

Spicy Shrimp Boats

This was a really great appetizer! Everyone came back and complimented me on these. They are cool and fresh and healthy! Its a pretty labor intensive recipe, since there is so much peeling and chopping. And it only makes 24 shrimp boats. Next time I do this I will definitely be doubling it. This came from Everyday with Rachael Ray June/July 2008.

Spicy Shrimp Boats

2 Tbsp rice vinegar
1 Tbsp sugar
Pinch of salt
2 English cucumbers
12 ounces peeled, cooked shrimp, finely chopped
2 Tbsp minced jalapeno chile
1/3 cup chopped fresh mint

In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with salt and let cool.

Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.

In a bowl, mix together the shrimp, jalapeno and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

Grilled Tequila Lime Shrimp

This was a delicious meal that took minutes to prepare. The most time consuming part was peeling and deveining the shrimp. To make this a 15 minute meal, get shrimp thats already peeled. This was really good. We all ate it up. Even Sam ate a whole skewer of shrimp. I also have to thank my wonderful husband for grilling the shrimp and corn for me.

Tequila Lime Shrimp

1 lb shrimp, peeled and deveined
3 Tbsp Olive oil
3 Tbsp Tequila
1 Tbsp Franks Red Hot sauce
a couple splashes of Cholula hot sauce
zest of 1/2 lime
2 cloves of garlic, pressed
salt and pepper
Juice of 2 limes

In a small bowl, mix all ingredients except the lime juice. Put into a plastic bag and let marinate in the fridge for 1 hr. After the shrimp has marinated, add the lime juice and mix to coat evenly. Skewer the shrimp and grill for 2-3 minutes per side. We served this up with some Jasmine rice and grilled corn on the cob.

Coconut Poached Salmon

This is a really quick and easy recipe that I got from Everyday with Rachael Ray. Ive made this a bunch of times and its always really good. Ive also used Mahi Mahi in place of the salmon and its was really good that way as well. I cant really detect any of the lime flavor, even when I doubled the lime juice. But its a really yummy flavorful, healthy recipe. I served it with Jasmine rice and stir fried veggies.

For the recipe, go here.

Mahi Mahi en Papillote

I got the idea to do this from reading Blake Makes . I used to love to make fish in foil packets years ago, but haven't done it in a long time. Tonight I decided to try out parchment paper. This is a great way to make a meal. You can use pretty much any veggies you like. I used asparagus since that is what Blake used. I did do things a bit differently though. Here is my recipe that I ended up using.

Mahi Mahi en Papillote

3 Mahi Mahi fillets, 4 ounces each
1 bunch of asparagus, trimmed and cut into 2 inch spears
1 lemon, sliced
dill (chopped fresh if you have it)
2 Tbsp butter, cut into 3 chunks
salt and pepper
chopped parsley, chopped

Salt and pepper both sides of the fish. Arrange each piece of fish in the middle of a piece of parchment paper, about 15x15. Sprinkle the fish with dill. Place 2 slices of lemon on each piece of fish. Arrange asparagus spears on and around fish. Top with a chunck of butter. Carefully wrap up the fish and make a little packet. It doesn't have to be air tight, but make sure it stays shut so it steams the fish and veggies. Bake at 400 for 25 minutes. Adjust baking time for thickness of fish. The fish I used was about 3/4 inch thick.

Baked Cod with Crunchy Lemon Herb Topping

This was good. It was super easy and quick. How I like my weeknight meals. The only thing I would do different next time is use thicker fillets of cod. The ones I had were so thin. I didnt know that until I opened up the package. I guess Im just not a huge cod fan. Id much rather have mahi mahi or sea bass for a nice white fish. Anyways, I will make this again, but with different fish.

From RecipeZaar

24 Ritz cracker, broken into crumbs about the size of peas
2 tablespoons herb, fresh, minced (parsley, dill or basil, or a combination, divided use)
3 tablespoons mayonnaise
2 garlic clove, minced
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice, fresh
2 lbs skinless cod fish fillet, 1/2 inch thick, pin bones removed, patted dry
salt & freshly ground black pepper

Adjust an oven rack to the middle position and preheat the oven to 450°F Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.

In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil. Set aside.

In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice. Set aside.

Season the fish fillets with salt and pepper to taste. Place on the baking sheet, spacing the pieces about ½ inch apart. Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.

Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife. If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil. Serve hot with the lemon wedges.

Shrimp Ceviche

Tonight we had Carl's sister Audrey and her husband LaRue over for dinner. Carl requested that we have ceviche. I had made a great ceviche last year, but could not find the recipe anywhere. So I posted on The Nest that I was looking for a recipe and Nest Colleen, who writes a Dinner Q&A posted this recipe. I followed it almost to a tee, except I only used 1/2 the bunch of cilantro and I added about 1 tsp of Cholula hotsauce to give it a kick. Also, I used a yellow onion instead of a red one, because that was all I had on hand. Also, I didnt do the olive oil, just because I forgot all about it until later. It was still great! I served it with home made tostada shells. We had it for our main course and it was perfect. Light and healthy. Next time I will double the recipe because we had no leftovers. Ceviche is even better the next day! We will definately be having this one in the future! Everyone loved it!

Mike & Jan Thompson's Shrimp Ceviche

1 pound medium shrimp
3 limes, juiced
3 lemons, juiced
1 orange, juiced
1/2 cup seeded tomatoes cut into 1/2-inch dice
1/2 cup red onion cut into 1/4-inch dice
1 bunch cilantro, stemmed and chopped
1 Serrano chili, roughly chopped
1 large Hass avocado, peeled, seeded and cut into 1/2-inch dice
large cucumber peeled and cut into 1/2-inch dice
1 ripe mango peeled and diced
2 tablespoons extra virgin olive oil
1 teaspoon salt
Tortilla chips

In a large pot of boiling water, add the shrimp and simmer until cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 3/4-inch pieces and transfer to a bowl. Add the lime, lemon and orange juice, stir to combine and refrigerate for at least 4 hours. Stir the tomato,onion, cilantro, salt and chili into shrimp mixture and let it sit at room temperature for about 30 minutes.

Prior to serving, stir in the avocado, cucumber and mango. Drizzle the olive oil over the mixture, stir gently and serve with tortilla chips.

Seared Ahi Tuna

I've never made seared Ahi Tuna before. I had Carl in mind when I was searching for a recipe because he LOVES seared or raw Ahi Tuna. I was thinking about the seared tuna he orders when we are on vacation in Kauai. I found a recipe that had a lot of great reviews on AllRecipes.com . I made a couple changes to the ingredients in red below. Based on the reviews I read, I decided not to coat the tuna with sesame seeds. Instead, I toasted them, then sprinkled them onto the seared tuna right before serving. I served it with a salad of mixed baby greens with Annie's Shiitake Sesame Viniagarette. It was pretty good. Carl loved it. He gave it 4.5 out of 5 stars. I gave it more like 3, but he is the Tuna lover and I trust him when he says this was GOOD. I cooked mine longer since I dont like raw tuna, but his was very rare and he said it was wonderful. Next time I make this, I will probably only use 1Tbsp of Sesame oil, since I felt like it really over powered the dipping sauce.

1/4 cup soy sauce
1 tablespoon mirin (I left this out because I didnt have any)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil (I used Peanut Oil because it is better for high heat)

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Fried Pickles and Fish

Ive really wanted to try fried pickles for quite some time. I love pickles and I love pretty much any veggie or anything fried. Who doesn't? So I decided to search for a recipe for a good beer batter. I found this one from Cooking Cache. I used a Corona beer, since we had some here, but I would think that any kind of beer would work great. I also decided to double the recipe since I was going to fry some fish as well. That probably wasnt necessary as the batter expanded alot when it was resting and I ended up throwing a bunch of it away. I just have to say that this batter was so good! I will always use this recipe in the future when I fry fish or veggies. Since we hardly ever eat deep fried stuff at home, that wont be very often. Anyways, the batter is so versatile. I ended up throwing some mushrooms in there too. And did these pickles meet my expectations??? YES. They were so good and crisp. I will definatly make those again sometime.

Beer Batter (from Cookingcache.com)

1 Cup plus 1 tablespoon of flour
salt if desired

1 tablespoon oil

3/4 cup beer at room temperature

2 tablespoons luke warm water

1 egg separated

Put flour and salt in bowl and add oil, add beer and water. While stirring with a wire whisk beat in egg yolk. Cover with cloth and set in warm location for 2-3 hours. Beat egg white until stiff and fold into batter right before frying.

For frying the pickles, slice the pickles about 1/4-1/2 inch thick. Pat with paper towels to remove moisture. Get some oil going on medium heat. I filled up a large skillet about half way up the side with oil. Then just dip into the batter and drop in the hot oil. Fry until golden brown.

Firecracker Grilled Alaska Salmon

From allrecipes.com http://allrecipes.com/Recipe/Firecracker-Grilled-Alaska-Salmon/Detail.aspx

This was yummy. Very flavorful. I marinated mine for 8 hrs and it was heavenly. Even Sam ate it!

4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onions, chopped
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon salt

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Salmon Burgers

These are sooooo good. Way lighter than a hamburger and much healthier too. I took parts from all different recipes, so this is what I came up with.

1 lb salmon, chopped up really small

1/4 cup finely chopped green onion

1/4 cup finely chopped bell pepper

1 T chopped fresh basil

1/2 cup bread crumbs (I sometimes use crushed saltines)

1/4 tsp salt
1/4 tsp fresh pepper

1 large egg white (I used the whole egg)

1 T hot pepper sauce

Mix the first 6 ingredients in a medium bowl. In another small bowl, mix the egg and the hot pepper sauce. Mix with the salmon mixture. Let sit in the fridge for at least 30 minutes before forming into 4 patties. Saute in a pan with some olive oil on each side for 5 minutes. Serve on focciacia rolls or hamburger buns with lettuce, tomato, pickles mayo and mustard.