Quick Recipes

Southern Fried Salmon Patties

Ingredients
1 can salmon, drained (about 14–15 oz)
1/2 cup breadcrumbs (plain or seasoned)
1/4 cup chopped onion (yellow or sweet)
1/4 cup chopped bell pepper (any color)
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard (Dijon or yellow)
Salt and pepper to taste
Oil for frying (vegetable, canola, or light olive oil)

Directions
Drain the canned salmon well and flake it lightly with a fork. You can remove any large pieces of skin if you'd like.

In a medium bowl, combine the salmon, breadcrumbs, chopped onion, chopped bell pepper, egg, mayonnaise, mustard, and a pinch of salt and pepper. Mix until just combined. Don't worry if it looks a little loose at first.

Shape the mixture into 6 evenly sized patties, or make 4 larger ones if you prefer. If the mixture feels too soft to hold together, add a little more breadcrumbs until it firms up.

Heat about 1/4 inch of oil in a frying pan over medium heat. To test it, drop in a pinch of breadcrumb; it should sizzle gently.

Fry the patties for 4–5 minutes per side, until they're golden brown and cooked through. Try not to flip them too often so they stay together nicely.

Transfer the patties to paper towels to drain for a moment, then serve them hot.

Smoky String Beans with Turkey Necks and Potatoes

Ingredients
1 lb string beans, trimmed
1 smoked turkey neck
4 medium potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
Salt and pepper to taste
Olive oil for sautéing

Directions
Warm a large pot over medium heat and add a splash of olive oil. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and stir for just a minute until it smells fragrant.

Nestle the smoked turkey neck into the pot, then pour in the chicken broth and add the cubed potatoes. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are almost tender, about 12-15 minutes.

Add the string beans and keep simmering until the beans and potatoes are tender, about 8-10 minutes. Don’t worry if it looks a little brothy at first; it’ll come together beautifully.

Remove the turkey neck to a cutting board and shred the meat if you’d like. Return the meat to the pot and stir it in.

Taste and season with salt and pepper. Serve warm and enjoy.

Jerk Lemon Pepper Salmon

Ingredients
4 salmon fillets (about 6 oz each), skin-on
2 tablespoons jerk seasoning (store-bought or homemade)
1 tablespoon lemon pepper seasoning (or 1 tsp lemon zest + 1/2 tsp cracked black pepper)
2 tablespoons olive oil (or avocado oil)
1 lemon, juiced (about 1–2 tablespoons)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Directions
Preheat your grill to medium-high, about 375–450°F. Clean the grates well and oil them so the salmon doesn’t stick.

In a small bowl, mix together the jerk seasoning, lemon pepper seasoning, olive oil, lemon juice, and a pinch of salt and pepper. Stir until just combined into a smooth paste. Don’t worry if it looks a little loose at first.

Pat the salmon fillets dry, then rub the seasoning mixture all over them. Let them sit for 5–10 minutes so the flavors can soak in.

Place the salmon on the grill skin-side down. Cook for 5–6 minutes without moving it so the skin can crisp up nicely.

Flip the fillets carefully and grill for another 5–6 minutes, or until the salmon flakes easily with a fork. If your fillets are thicker, they may need a minute or two more.

Take the salmon off the grill and let it rest for 3–5 minutes. Finish with chopped parsley and an extra squeeze of lemon before serving.