Butter and Herb Salmon Cakes
Fast and Easy!
4 cups water
1 1/2 lemons
1 10 to 12-oz. salmon filet
1/3 cup celery, finely diced
1/3 cup onion, finely diced
3 teasp. mayonnaise
Pinch cayenne pepper
3/4 teasp. tarragon
1/2 teasp. garlic
1/4 teasp. dry mustard
1/2 teasp. salt
1/2 teasp. black pepper
1 4-oz. pouch Idahoan Butter and Herb
Mashed Potatoes, dry
Canola oil
In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 min., or until done. Remove with spatula. Set aside to cool. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 min. per side). Serve hot.
Prep Time: 15 min. / Cook Time: 15 min. Serves 6./Courtesy of Family Features.
Ingredients:
Cooking spray
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala or Fuji), peeled, cored and diced
3 teaspoons chopped fresh dill
Salt and freshly ground black pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion
16 ounces dried angel hair pasta
1 tablespoon extra virgin olive oil
3/4 cup chopped onion (about 1/2 onion)
4 teaspoons minced garlic
3 teaspoons seeded and minced serrano chile (about 1 chile)
2 teaspoons finely chopped fresh rosemary and sprigs for garnish
2 cups Angel Juice Pinot Grigio
3 tablespoons fresh lemon juice, about 1 lemon
24 large shrimp, peeled and deveined
4 tablespoons butter
1/4 cup pine nuts, toasted in a 350°F oven for 10 minutes until lightly browned
2 pounds skinless, boneless salmon, cut into 1-inch pieces
1/3 cup mayonnaise
1/2 cup chopped green onion
1 clove garlic, minced
2 teaspoons grated ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Lettuce
Toasted Sourdough roll or shepherd’s bread
3 plum tomatoes, chopped
1/2 cup drained canned or thawed frozen whole kernel corn
1 green onion, thinly sliced
1 tablespoon lemon juice
2 tablespoons plus 1 teaspoon honey, divided
5 teaspoons Old Bay® Seasoning, divided
3 teaspoons finely chopped jalapeño pepper, divided
1 egg
3/4 cup unseasoned dry bread crumbs
1/4 cup flour
1 tablespoon McCormick® Parsley Flakes
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons oil
1 pound soba noodles
1/2 cup Hidden Valley Original Ranch Dressing
3 large garlic cloves, minced
3 tablespoons fresh lime juice
1 tablespoon sesame oil (optional)
1 large ripe mango, peeled and chopped into cubes
1 carrot, peeled and chopped
1 large red bell pepper, chopped
1 cup chopped fresh basil
1 cup chopped fresh mint
