I am so glad the Superbowl is over. I am sick to death of emails chock full of game day recipes. I have no interest in the game, I will not be hosting or going to any kind of party so recipes are no use to me whatsoever apart from the fact a lot of them are for stuff I would never eat anyway. I did go to a Superbowl party once, many years ago in NC and I enjoyed it. I still don't know what was happening and who was playing whom, but the company was good and some of the food wasn't bad either.
No idea where the picture for the Portuguese Pork Stew I posted on Saturday came from but mine didn't look anything like it, nor would it have done no matter what. If you are interested, I changed the picture. I was actually a bit disappointed with it. The Bok Choy was good though.
I am generally interested in salmon recipes and I like the sound of this one.
Salmon Cakes with Olives, Lemon and Dill
Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with
lemon juice on top.
4 scallions, quartered
1/2 cup pitted Kalamata olives
3 Tbs coarsely chopped fresh dill, or thyme
1/2 tsp salt
1/2 tsp freshly ground pepper
2 1/2 lbs wild salmon, (see Tip), skinned and cut into 2-inch chunks
4 tsp extra-virgin olive oil, divided
zest of 2 lemons
1. Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.
2. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.
4. TIPS
5. Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
Source: EatingWell.com
Have a great day
No idea where the picture for the Portuguese Pork Stew I posted on Saturday came from but mine didn't look anything like it, nor would it have done no matter what. If you are interested, I changed the picture. I was actually a bit disappointed with it. The Bok Choy was good though.
I am generally interested in salmon recipes and I like the sound of this one.
Salmon Cakes with Olives, Lemon and Dill
Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with
4 scallions, quartered
1/2 cup pitted Kalamata olives
3 Tbs coarsely chopped fresh dill, or thyme
1/2 tsp salt
1/2 tsp freshly ground pepper
2 1/2 lbs wild salmon, (see Tip), skinned and cut into 2-inch chunks
4 tsp extra-virgin olive oil, divided
zest of 2 lemons
1. Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.
2. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.
4. TIPS
5. Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
Source: EatingWell.com
Have a great day
