Seafood Swaps for Lent Fish Fridays

MISSION, KS--(Marketwired - Feb 18, 2016) - (Family Features) Switching to seafood on Fridays during Lent? You can still make casual Friday favorites by swapping meat for seafood in easy meals like burgers and quesadillas.

"Seafood is perfect for a quick Friday night dinner because fish filets and shrimp don't take much time to cook," said Chef Kevan Vetter of the McCormick Kitchens. "However, it's easy to run out of ideas during the long Lenten season. Try this salmon burger recipe -- the patties take just 10 minutes to cook in a skillet and are full of flavor from Cajun seasoning."

From Cajun Salmon Burgers to Island Shrimp Quesadillas, McCormick is serving up flavorful seafood inspiration for the six Fish Fridays of Lent. Need more seafood inspiration? Find tips and recipes at McCormick.com, and be sure to check out Pinterest and Facebook.

Cajun Salmon Burger with Lime Mayonnaise
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
Lime Mayonnaise
1/4		cup reduced fat mayonnaise
1/2		teaspoon grated lime peel
1/2		teaspoon lime juice
Cajun Salmon Burgers
3		pouches (5 ounces each) boneless skinless salmon, drained
1		egg, beaten
1/3		cup panko bread crumbs
1/4		cup reduced fat mayonnaise
1/4		cup finely chopped green onion
1/4		cup finely chopped red bell pepper
2		teaspoons McCormick Perfect Pinch Cajun Seasoning
1		tablespoon oil
4		hamburger rolls

For the mayonnaise, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

For the burgers, mix salmon, egg, panko, mayonnaise, green onions, bell pepper and seasoning in large bowl until well blended. Shape into 4 patties.

Heat oil in large nonstick stick skillet on medium heat. Add salmon patties; cook 5 minutes per side or until lightly browned and cooked through.

Serve salmon burgers on rolls with Lime Mayonnaise and desired toppings.

Island Shrimp Quesadillas
Prep time: 15 minutes
Cook time: 8 minutes
Servings: 4
1 1/2		cups shredded cheese, such as Mexican blend or cheddar and Monterey Jack
2		green onions, thinly sliced
1		teaspoon McCormick Chili Powder
1		teaspoon McCormick Cumin, Ground
1/2		teaspoon McCormick Oregano Leaves
8		flour tortillas (8-inch)
1		tablespoon vegetable oil
8		ounces frozen cooked small shrimp, thawed and well drained
1		large ripe mango, peeled and coarsely chopped

Mix cheese, green onions and seasonings in medium bowl. Set aside.

Lightly brush one side of 4 flour tortillas with oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, then with shrimp and mango. Sprinkle remaining cheese evenly over shrimp and mango. Top with remaining tortillas. Brush top with oil.

Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.

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