salmon cake
ingredient
1 pound salmon fillets
1/4 cup finely chopped onion, plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 teaspoon mustard
1 teaspoon lemon juice
1/4 cup prepared ranch dressing
1 teaspoon chopped fresh thyme leaves, plus extra for poaching
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian seasoned breadcrumbs, divided
butter for cooking
directions
Poach the salmon in boiling, lightly salted water in a deep pan for 5-6 minutes. Add a few slices of onion, a few sprigs of time, salt and pepper to the poaching liquid.
Drain the fish and shred with a fork. Remove skin and pin bone. Cool down slightly. Add celery onion, paprika, salt, pepper, mustard-lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal sized patties. Place the remaining breadcrumbs in a shallow bowl. Spread the cakes on both sides with the breadcrumbs. Place on a plate and refrigerate until cooked.
Heat 2 tablespoons butter in a medium skillet and sear the cakes on both sides. Serve with lemon wedges.
Lemon pasta with peas
ingredients
9 ounce pkg of fresh linguine pasta
Salt
sauce
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, chopped
2 tablespoons lemon juice
1 cup frozen and thawed peas
1/2 grated parmesan cheese
directions
Cook the noodles in boiling salted water for 2 minutes. drain.
Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cake.
Posted by Jovina Coughlin in Butter, Cheese, Healthy Italian Cooking, Lemon, Pasta, Peas, Salmon, Sauces