It’s difficult, for me, to pass up Atlantic Salmon, especially when you can get at $8.99 a pound, but a whole salmon filet is a lot for one person. I decided to buy one and experiment with cutting it up into smaller pieces and freezing them. I cut them into rather large portions, wrapped each piece individually in saran wrap and and placed the pieces in a freezer bag. I’m not sure how long they last frozen, but I thawed a piece, that was in the freezer for 3 weeks, in the refrigerator over night – it was still very good. I baked the piece and had enough for 4 meals and 3 different dishes – they were all very good.

Baked Salmon over Pasta with Feta Cream Sauce
Cook your pasta as directed, to slightly al dente and set aside. I used spaghetti but, angle hair, fettuccini or any long pasta will work.
Feta Cream Sauce
– 1 Tablespoon unsalted butter.
– 3 teaspoons all-purpose flour
– 12 Ounces evaporated milk.
– 1-1/4 cups of feta cheese.
– squeeze of lemon.
In a medium skillet over low heat melt the, when the butter has melted, bout a minute, add the flour and whisk constantly for 2 or 3 minutes until the mixture turn a light brow and has a nutty aroma. Whisk in the evaporated milk and continue to whisk until the mixture comes to gentle boil – cook 3-5 minutes. Then stir in the cheese a little at a time until all the cheese has melted.
Add the pasta to the cream sauce and cook long enough for the pasta to get coated.
Note: I made my own evaporated milk by using a 32 ounce box of Parmalat milk and simmer all of the water out until I got 14 ounces – it took about 40 minutes. Now, I stock my pantry with evaporated milk.
Salmon
Set oven rack on top position and pre-heat to 450 degrees.
Lay your salmon on baking sheet lined with aluminum foil, pat dry and sprinkle generously with Tony Chachere’s Creole Seasoning.
Bake for 11 minutes then turn oven to broil and broil for a minute or so.

Salmon Cakes – with the baked salmon left over I decided to make make salmon patties.

Ingredients
– Salmon, I used what I had left over.
– 1 Cup panko bread crumbs.
– 2 large eggs.
– 2 teaspoons smoked paprika.
– 1 Tablespoon nutritional yeast.
– 1 teaspoon salt and pepper to taste.
– 1 Tablespoon fresh parsley – chopped

I made a salmon/ feta wrap with a leftover salmon cake for lunch that was delicious.

I put a little mayo on a tortilla wrap, crumbled the salmon on top, topped with some tartar sauce, sprinkled some chopped jalapenos and roasted red peppers, some fresh dill, and feta cheese. Then I rolled it and put it on a hot griddle long enough to warm the salmon, melt the cheese and get a little crunch on the tortilla – very good.