Garlic Salmon Fillets

This was VERY good.  I found a recipe in a magazine and altered it a bit.

You need:
6 4 oz salmon fillets, about 1 inch thick, thawed if frozen
Salt and pepper
1/4 cup snipped parsley
1/2 cup chicken broth
1 tablespoon extra-virgin olive oil
4 large cloves of garlic, minced

Preheat oven to 425 degrees.  Rinse salmon and pat dry.  Sprinkle both sides with salt and pepper.
In a small bowl, mix parsley, broth, olive oil, and garlic.
Place salmon, flat side down, in a glass baking dish.  Pour parsley mixture over salmon fillets.
Bake, uncovered for 8-10 minutes, or until fish flakes easily with a fork. 

RECIPE 3:52 FOR 2012

RECIPE # 21 - SALMON PATTIES

A Southern Classic.  The poor mans version of a crab cake.

2 14oz cans of salmon, drained, deboned and flaked

2 eggs
1/4 cup flour
2 tsp vegetable oil
Salt and pepper to taste

Drain canned salmon and place in bowl.  De-bone the fish if you chose.  I always do and I know some people do not.  If you have children, I think that it is a good idea.  Add two eggs and mix well.  Add 1/4 cup of flour and mix well again.  Place patties in a non-stick skillet over medium heat with 2 tsp of vegetable oil. (they can be cooked without the oil but I like the way it makes them crispy on the edges) Cook 3-5 minutes on each side, just until golden brown.