Salmon Cakes

Ingredient

1 lb 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 bread crumbs, divided

Butter for cooking

 

Directions

Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.

 

Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.

 

Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.

 

 

Lemon Pasta With Peas

Ingredients

9 oz pkg fresh linguine pasta

Salt

Sauce

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

2 tablespoons lemon juice

1 cup frozen and defrosted peas

1/2 grated Parmesan cheese

Directions

Cook the pasta 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 cakes.

 


Posted by in butter, Cheese, Healthy Italian Cooking, lemon, Pasta, peas, salmon, Sauces