One 6-8 oz skinless salmon fillet
¼ cup chopped onion
¼ cup chopped celery1/4 cup chopped bell pepper
½ teaspoon seafood seasoning
⅓ cup bread crumbs
1 tank; teaspoon coarse Dijon mustard
4 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
½ cup panko crumbs
2 tablespoons vegetable oil
Lemon wedges for serving
Poach the salmon in one inch of simmering water for 3-4 minutes. Drain and flake.
Combine the salmon with the vegetables, seasoning, bread crumbs, mayonnaise, mustard, and lemon juice until well mixed.
Divide the mixture in half and form two patties. Coat the patties in panko. Refrigerate for several hours before cooking, if you can.
Heat the oil in a skillet and cook the patties until golden brown on both sides, about
Serve with lemon wedges.
Creamy Vegetable Pasta
14 oz pkg of vegetable-flavored noodles
2 cups heavy cream
2 tablespoons cream cheese
2 tablespoon butter
¼ cup grated Parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste
Cook pasta about 2 minutes less than al-dente – the time listed on the package. Drain.
In the pasta pot, add the cream, cream cheese, and butter. Heat over low until the cheese and butter melt. Add the pasta and simmer for several minutes in the sauce. Add the Parmesan and parsley and pour into a pasta serving bowl/
Green Bean Salad
1 lb of very thin green beans
Salt to taste
½ cup Italian salad dressing
Heat a medium pot of salted water to boiling. Add the green beans and blanch for 3 minutes. Drain.
Place in a bowl, drizzle with the dressing, cover the bowl and refrigerate until serving time. Toss gently before serving.