seafood Archives - MyFoodChannel

Salmon Cakes Benedict w/ Hollandaise Sauce

07/30/202112/05/2016 by Chef Buck

Canned salmon is perfect for making delicious salmon cakes. You can use salmon cakes for a variety of dishes, including salmon burgers. I generally make extra patties when I cook up salmon cakes, and one of my favorite uses for these leftover salmon cakes is in a variation of Eggs Benedict. Check out the recipe video below to see how to make this super tasty breakfast recipe.

Ingredients for Salmon Cakes Eggs Benedict

leftover SALMON CAKES
fresh SPINACH
thick sliced TOMATO
EGGS
HOLLANDAISE SAUCE

How to Make Salmon Cakes Eggs Benedict

This is a terrific way to use leftover salmon cakes (detailed salmon cake recipe below), in fact, it’s best to use leftover salmon cakes for this recipe; no sane person wants to open a can of salmon first thing in the morning.
On a plate, arrange a bed of spinach and top with a thick slice of tomato.
In a skillet, re-heat a leftover salmon cake.
While the salmon cake heats through, whip together a quick blender Hollandaise sauce (recipe below).
In another skillet, fry an over easy egg (or poach an egg, if you prefer).
Top the sliced tomato with the heated salmon cake, and then top the salmon with the fried egg.
Cover the egg with Hollandaise sauce and serve immediately.

How to Make a Quick Hollandaise Sauce

¼ cup melted BUTTER
2 EGG YOLKS
1 Tbsp LEMON JUICE (or substitute vinegar)
½ tsp DIJON MUSTARD (or substitute creamy wasabi or a little hot sauce)

In a bowl, combine two egg yolks, lemon juice, and mustard…also add a sprinkling of black pepper if you like. Melt the butter until it is bubbling, then slowly add the butter into the egg mixture while blending the eggs with a hand blender. Be sure to add the hot butter slowly, so the eggs don’t harden.
Blend for about 5-10 seconds. Use the sauce immediately, or hold in a bath of hot water until ready to use. This recipe makes just enough for two servings; when I want lots of Hollandaise sauce, I’ll double this recipe, with the exception of the egg yolks…instead of 4 yolks, I’ll just use 3 yolks.

Salmon Cakes Ingredients:

14oz canned SALMON (red or pink)
¼ – ½ cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
1 to 2 EGGS (beaten) …I generally use 1 egg for a fancy salmon cake entree and 2 eggs when
making salmon cakes for sandwiches.
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp…salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional)

How to Make Salmon Cakes:

Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.

Place drained salmon in a bowl.
Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
Cook 5-7 minutes and then turn gently when the patties are golden brown.
Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.

I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
It’s a nice break from hamburgers, and just as tasty.
Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

Give this canned salmon recipe a try and let me know what you think, and bon appétit!

And for another canned salmon recipe, check out this Salmon Meatballs Recipe.

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Salmon Burger Recipe Using Canned Salmon

05/07/202210/21/2014 by Chef Buck

Use canned salmon to create this simple and satisfying salmon burger recipe. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you’re hamburgered out –plus it’s a healthier choice.

Salmon Burger Recipe Ingredients:

14oz canned SALMON (red or pink)
¼ – ½ cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
2 EGGS (beaten)
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp…salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional, check current curry prices online)

Salmon Burger Recipe Directions:

I love canned salmon–red or pink–although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.

Salmon in the can is already cooked–in fact it is part of the canning process that cooks the salmon.
Open the the can and drain off the liquid–you don’t want the salmon patties to be too wet when you form them.

Place drained salmon in a bowl.
Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
Cook 5-7 minutes and then turn gently when the patties are golden brown.
Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.

Give this salmon burger recipe a try and let me know what you think, and bon appétit!

And for another alternative take on a burger dish, try one of my favorite vegetarian burger ideas, A Super Eggplant Burger Recipe.

veggie burger recipe — Best veggie burger? Looks like it.

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We hope this info is helpful for the next time you’re out buying crab meat at the supermarket. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Easy Shrimp Linguine Recipe

06/13/201902/20/2013 by Chef Buck

A quick and tasty shrimp pasta dinner recipe for two!

Shrimp LinguineIngredients:

1 pound SHRIMP (20-30, peeled and deveined)
8oz LINGUINE (about ½ box)
1-2 cups BROCCOLI florets (or substitute ½ cup PARSLEY if you’re not into broccoli)
6-8 GARLIC cloves (minced)
½ large ONION (finely chopped)
½ stick BUTTER
3-5 Tbsp OLIVE OIL
SALT to taste
(add OREGANO or ITALIAN HERBS if desired–I like just the extra garlicky taste)
serve with PARMESAN CHEESE

Shrimp Linguine Directions

Prep your ingredients first, then get your pasta cooking. I like to add a Tbsp of olive oil to my pasta water as well as a 2-4 tsp salt. Cook the pasta according to the package directions and whatever firmness you desire. I’m using whole grain wheat linguine for this recipe, which takes about 12 minutes to cook–a bit longer than most linguine. The cooking time for the skillet ingredients should be around 7-9 minutes, so try to time your pasta to finish with the shrimp–overcooked shrimp is rubbery and overcooked pasta is mushy, so timing is everything!!!

In your skillet, heat 2 Tbsp olive oil and 1/4 butter on medium heat. When hot, add garlic and cook for 1 minute. Add onions and continue to cook a couple more minutes. Add broccoli florets, and add more butter and oil as needed. If you don’t want to add broccoli, substitute 1/2 cup chopped parsley instead. Sauté florets, garlic, and onions another 2 minutes and then add shrimp. Throw in some Italian herbs if you want to get all herby.

The shrimp will be done when they turn pink–don’t overcook or they’ll turn rubbery!! Remove the cooked pasta from water and add directly to the skillet. Don’t drain or strain the pasta!!–you’re just throwing away good flavor. Add the remainder of your original 1/2 stick butter. Mix pasta and ingredients. Add some pasta water to the mix (about 1/2 cup or so). I find that the salt in the water and butter is plenty for me, but salt a little more if desired. Remove the skillet from the heat and serve. Fresh Parmesan cheese and toasted garlic bread are nice accompaniments!! Maybe some wine?
Bon appétit!

Fried Shrimp Recipe with spicy tempura

05/17/202002/20/2013 by Chef Buck

I love a tasty fried shrimp recipe, and “tempura” is just a fancy pants word for “fried”. This dish is a knock-off of a dish I love to order at a Chinese restaurant when I’m down in Tampa, but since I don’t live in Tampa, I had to figure out how to make this fried shrimp recipe for myself—and I’ve done it!

The key is cilantro, and lots of it—also lots of garlic and a little hot pepper, too! Be sure to use a non-stick pan to cook up the spicy pepper mix, otherwise you’ll be setting yourself up for a headache and burned garlic!

What you need for Spicy Fried Shrimp

1 lb SHRIMP (peeled and deveined, tail on)
1 bunch CILANTRO (1 to 2 cups chopped)
10-12 cloves GARLIC (chopped)
1 or 2 hot PEPPERS (chopped)
1/2 cup GREEN ONION (chopped)
1 tsp RED PEPPER FLAKES (or two tsp!—optional)
1 cup ALL PURPOSE FLOUR
1 EGG
1 cup ice-cold WATER
frying OIL
SALT (to taste)

How to make Spicy Fried Shrimp

Chop up 1 bunch of cilantro, stems AND leaves.
Chop 2 green onions and dice peppers, I like to use 2 green chili peppers, but use whatever peppers you like depending on how much heat you want in the dish.
Chop 10-12 cloves of garlic.
Heat a non-stick skillet with 2 Tbsp of oil—definitely use a non-stick skillet! If you don’t have a decent skillet, here’s a link to check out some current skillet prices on Amazon.
Add peppers to skillet and allow to cook 1 minute, then add garlic and red pepper flakes (adjust pepper flakes to taste).
Cook for 1 minute and then add green onions. Be sure to keep ingredients stirring, reduce heat as necessary to prevent garlic from burning.
As garlic browns, add the cilantro and continue to stir ingredients, cooking out the moisture. It’s okay if the garlic browns well, as long as it’s not burned; the dryer the ingredients get the better. Cook the ingredients down and then remove the skillet from the heat and set aside.
Heat up the oil for the shrimp.
While the oil heats, prepare the tempura batter. It’s best not to prepare the batter ahead of time. In a bowl, beat 1 egg, add 1 cup of ice-cold water, then add 1 cup of all purpose flour.
Mix together into a thin batter, but don’t over mix—it’s okay if there are some lumps.
Test the batter in the frying oil; the batter will sizzle and float if it is ready.
Use peeled and deveined shrimp with the tail still attached—the tail makes a perfect handle.
Dip shrimp in batter and then shake off the excess.
Lay shrimp in the hot oil and cook 3-4 minutes, turning once. DO NOT cook too many shrimp at the same time because they will stick together and not crisp and brown evenly.
When the shrimp are golden, remove from oil and drain on a paper towel (the 1st batch I put into the pepper mix to drain).
When all the shrimp are fried, add them to the pepper mix and return the skillet to the burner on low heat.
Salt to taste and toss the shrimp GENTLY and thoroughly with the spice mix.
Remove from heat and serve immediately.

I like to serve this dish with sticky rice and a sautéed green, something like cabbage or bok choy. Give fried shrimp recipe a try a let me know what you think, and bon appétit!

If you want another tasty shrimp idea, one of my favorite is this fancy Shrimp Pancake Recipe.

Thanks for checking out our shrimp recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Linguine with Clam Sauce Recipe – White Sauce

09/21/202202/20/2013 by Chef Buck

Throw together a quick linguine with clam sauce recipe. This dish is super flavorful and very easy to prepare. Give it a try–everyone will love you!

Linguine with White Clam Sauce Ingredients

1 pkg LINGUINE (about 13oz)
3 cans chopped CLAMS (approx. 20 oz., drain and reserve liquid)
½ stick BUTTER
½ cup OLIVE OIL
½ cup ONIONS (chopped)
4-6 cloves GARLIC (finely chopped)
1 cup WHITE WINE (dry, not sweet)
½ qt CHICKEN BROTH
RED PEPPER FLAKES to taste (2-3 tsp is what I use)
1 tsp dried OREGANO
1 tsp BLACK PEPPER
1 Tbsp PARSLEY (fresh chopped or dried)
¾ to 1 cup PARMESAN CHEESE (grated)

How to make Linguine with Clam Sauce

Open canned clams and separate liquid from clams. Check current prices for canned chopped clams on Amazon.
Heat a large skillet on medium and begin melting butter, add olive oil.
When all is melted, add onion and garlic. Cook until garlic begins to color, mind cooking temperature to avoid burning (lower temp if needed).
Add white wine and simmer 5-10 minutes to reduce.
Add chicken broth, clam juice reserved from cans (an additional 8oz bottle of clam juice can also be added, if extra clamminess is desired). Add red pepper flakes, oregano, parsley, and black pepper.
Reduce heat to low and simmer for 20 minutes.
While sauce is simmering, prepare linguine according to package directions.
After sauce has cooked for 20 minutes, stir in clams and turn off heat.
Add linguine noodles to sauce (don’t drain and rinse noodles, just take them right from the pot and mix them with the sauce).
Stir in the grated Parmesan cheese and serve. If desired, top with fresh parsley to add a little color.

And toast up some garlic bread, too.
Give this linguine with clam sauce recipe a try and let me know what you think, and bon appétit!

For another seafood dish, checkout this delicious Seafood Stew Recipe.

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Seafood Stew Recipe for Winners

06/13/201902/20/2013 by Chef Buck

A simple and delicious seafood stew recipe for winners*.
*also appropriate for non-winners

Seafood Stew Recipe Ingredients

1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL

How to make this Seafood Stew

Heat olive oil on medium heat and add onion and celery and hot pepper.
Give these ingredients a minute head start and then add the garlic and salt.

Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste.

Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.

Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.

After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.

It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly, so give this seafood stew recipe a try.

Bon appétit!

Hey!!! ….what about a Beef Stew Recipe?

Thanks for checking the seafood stew recipe out! Click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Calamari Salad Recipe …easy squid dish!

06/13/201902/20/2013 by Chef Buck

Calamari salad makes a great addition to any potluck! Also, Dr. Freud theorized the squid to be the unconscious driver underlying all human action. This recipe builds on that theory, and adds carrots.

What you need for a Calamari Salad

1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 tsp SESAME OIL
1 Tbsp extra virgin OLIVE OIL
1 Tbsp RICE WINE VINEGAR
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
1 Tbsp LEMON JUICE
SOY SAUCE (to taste)
½ tsp SESAME SEEDS
SALT (to taste)

How to make Calamari Salad

Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.

Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).

In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.

Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.

Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.

Wanna try squid in another dish? One of my favorite uses for calamari is in a Seafood Pancake Recipe, which sounds weird, but try it, you’ll like it.

Thanks for checking out the calamari salad recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

Shrimp Remoulade Recipe …Best Shrimp Salad Ever!

06/13/201902/20/2013 by Chef Buck

Shrimp remoulade salad is one of my all-time favorite dishes. I used to eat this all the time when I lived in New Orleans—and I never go back without making a stop at the Gumbo Shop for a taste. I don’t know exactly how the Gumbo Shop prepares shrimp remoulade sauce, but this recipe is how I throw it together. A lot of ingredients go into the sauce, but it’s worth the effort. Give it a try!

What You Need to Make Shrimp Remoulade

TOMATO PUREE (½ cup)

MUSTARD (¼ cup –creole, stone ground, or dijon)

HORSERADISH (2 tsp –prepared)

GREEN ONION (1 tsp, minced)

PARSLEY (1 Tbsp, finely chopped)

WORCESTERSHIRE SAUCE (½ tsp)

MAYONNAISE (3-5 Tbsp)

CELERY (1 Tbsp, minced)

GARLIC (1 clove, minced)

CHILI POWDER (1 tsp)

PAPRIKA (1 tsp, smoked)

SUGAR (1 tsp, optional

SALT (to taste)

HOT SAUCE (½ tsp)

LEMON JUICE (1 Tbsp)

OLIVE OIL (1 Tbsp)

VINEGAR (1 tsp)

Salad Ingredients:

SHRIMP (1 lb, boiled)

SALAD GREENS

TOMATO SLICES

GREEN ONION (chopped, optional)

How to Make Shrimp Remoulade

The Remoulade Sauce:

To make the sauce, just mix all the sauce ingredients together (really?!). I’m using tomato puree in this version, but I’ve also made this dish using ketchup or tomato sauce; it will be thinner if you use those two, but that can be a good thing, especially if you want to toss the greens in the remoulade sauce. Sugar is optional and definitely not needed if you’re using ketchup, which is usually sweet enough. Sometimes I’ll add a teaspoon of onion powder. This is a great recipe to play with, but be judicious with the mayonnaise! Using fresh ingredients like parsley, garlic, green onion, and celery will really make this sauce shine. You can definitely make and serve the sauce immediately, but making it hours ahead or even the day before will embolden the flavors. Embolden the flavors? I’m not sure if that’s the right way to say that, but you know what I mean.

The Shrimp:

I’m using 1 pound of deveined shrimp in the shell. For this salad, the bigger the shrimp the better, but I usually get whatever’s on sale—any kind of shrimp is gonna be delish in this dish. Before boiling, prepare a bowl of ice water to cool the shrimp after cooking—this will keep the shrimp from becoming overdone (tough and rubbery).
Put a pot of water on the stove and add 2 bay leaves and a generous amount of salt. Bring the pot to a boil and add the shrimp. I find a pound of shrimp takes about 2 minutes, but this will vary depending on the size of the shrimp and the amount of water in the pot. For sure, they will cook fast. Do not ignore them—it’s not a good time to multi-task. When the shrimp turn pink, they’re done. Get ’em out of the hot water and into the ice bath—this will halt the cooking process, and your shrimp will be perfecto (and now that they’re cooked, they’ll be super easy to peel).
Toss the shrimp in the remoulade sauce and serve over a bed of fresh greens. I like to garnish the salad with green onion and fresh tomato. Serve with saltines or a loaf of French bread and soft butter. Let the salivating begin.
And bon appétit!

Be adventurous and TRY A CALAMARI SALAD!

Thanks for checking out the recipe. To never miss a video, subscribe to Chef Buck! Click some of the buttons below and share this awesome Shrimp Remoulade with your friends. Thanks!
–Chef Buck

Ingredients for Salmon Cakes Eggs Benedict

How to Make Salmon Cakes Eggs Benedict

How to Make a Quick Hollandaise Sauce

Salmon Cakes Ingredients:

How to Make Salmon Cakes:

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Salmon Burger Recipe Ingredients:

Salmon Burger Recipe Directions:

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Shrimp LinguineIngredients:

Shrimp Linguine Directions

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What you need for Spicy Fried Shrimp

How to make Spicy Fried Shrimp

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Linguine with White Clam Sauce Ingredients

How to make Linguine with Clam Sauce

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Seafood Stew Recipe Ingredients

How to make this Seafood Stew

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What you need for a Calamari Salad

How to make Calamari Salad

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What You Need to Make Shrimp Remoulade

How to Make Shrimp Remoulade

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