Type what you have

Ingredients

• ✓ wild salmon
• olive oil
• onion
• red bell pepper
• celery
• salt
• pepper
• caper
• mayonnaise
• panko bread crumb
• garlic
• mustard
• cayenne pepper
• seafood seasoning
• panko bread crumb
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
3. 3 Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
4. 4 Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
5. 5 Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
6. 6 Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ wild salmon
• ginger teriyaki marinade
• olive oil
• sweet onion
• tomato
• portobello mushroom
• balsamic vinegar
• soy sauce
• lemon juice
• hot pepper sauce
• turmeric
• cinnamon
• cumin
• almond
• sunflower seed
• flax seed
• dried cranberry
• goat cheese
• naan bread

Instructions

1. 1 Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
3. 3 Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
4. 4 Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

By Elle

Ingredients

• ✓ wild salmon
• parsley
• parmesan cheese
• water
• paprika
• cumin
• marinara sauce
• olive oil
• salt
• cayenne pepper
• black pepper
• garlic
• egg
• spinach
• parmesan cheese
• bread crumb
• water
• egg
• salt
• all-purpose flour

Instructions

1. 1 Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
2. 2 Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
5. 5 Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
6. 6 Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
7. 7 Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
8. 8 Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
9. 9 Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.

By John Mitzewich