Weekly recipes for June 20, 2012
Lemon-Pepper Salmon Cakes
Makes: 6-8 cakes. Total time: 1 hour.
3/4 pound cooked salmon
3 tablespoons canola oil, divided
1/3 cup finely diced red bell pepper
2 green onions, ends removed, sliced
2 teaspoons lemon pepper seasoning
3-4 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 whole egg, lightly beaten
1 cup panko bread crumbs, divided
Mixed greens salad
Tzatziki sauce, optional
In a mixing bowl, break the cooked salmon into pieces. Make sure the pieces are not too small -- once you form the cakes the salmon should look like lump crab does when making crab cakes. Set aside.
In a large nonstick skillet, heat 1 tablespoon canola oil over medium heat. Add the red pepper and onion; saute until soft. Cool a few minutes and then add to the salmon in the bowl. Stir in the lemon pepper seasoning, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.
Shape the mixture into desired-size patties. A 1/3-cup measure will give you a good size (about 2 ounces) salmon patty. Once you have all the patties formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with the crumbs (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you sauteed the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet and serve as is or on a bed of mixed greens.
Analysis per 1 salmon cake. 269 calories (51 percent from fat), 15 grams fat (2 grams sat. fat), 16 grams carbohydrates, 17 grams protein, 261 milligrams sodium, 78 milligrams cholesterol, 1 gram fiber.
Note: A tzatziki sauce goes great with these salmon cakes. Mix together 1 cup plain Greek-style yogurt and 1/3 cup reduced-fat sour cream with 3/4 cup chopped cucumber (peeled, seeded); lemon juice to taste, 1 tablespoon olive oil, salt and pepper to taste and 1 teaspoon minced garlic. Stir and chill 30 minutes before serving.
Total time: 40 minutes, plus macerating and cooling times. Servings: 6.
3 (16-ounce) pints strawberries
3 tablespoons superfine sugar
2 cups (8.5 ounces) flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
1/2 cup (1 stick) butter
3/4 cup plus 2 tablespoons whipping cream, divided
Two to four hours before serving, wash and hull the berries. Roughly slice or quarter two-thirds of the berries into a large bowl. Sprinkle the sugar over the berries and, using a wire pastry blender, smash the berries so they begin to juice. Halve or slice the remaining berries into the bowl. Cover and refrigerate.
Heat the oven to 450 degrees.
In a large bowl, mix together the flour, salt, baking powder and sugar. Cut in the butter until the mixture looks like cornmeal with a few larger pieces of butter in it. Use a pastry blender or two knives, if you like; I just rub the mixture quickly between my fingers. Mix in three-fourths cup of cream, just until most of the dry mixture has been moistened. Turn out on a board and knead a few times until the dough just comes together. Divide into six portions and lightly pat into flat rounds about one-half-inch thick.
Place on an unbuttered baking sheet. Brush the tops with the remaining 2 tablespoons cream, and bake until the tops are lightly browned and the dough is set, 10 to 12 minutes. Cool slightly on a rack.
1 cup heavy whipping cream
Pinch superfine sugar
1/4 teaspoon vanilla extract
While the shortcakes are cooling, whip the cream. Using a balloon whisk, whip the cream in a large bowl until it is thick, but not stiff. Whisk in the sugar and vanilla extract.
To serve, split the shortcakes in half. Ladle lots of strawberries on the bottom half, cover with the top half and spoon the whipped cream over.
Each serving: 629 calories; 7 grams protein; 55 grams carbohydrates; 4 grams fiber; 44 grams fat; 27 grams saturated fat; 143 milligrams cholesterol; 18 grams sugar; 471 milligrams sodium.
-- Adapted from Lindsey Shere's Chez Panisse Desserts.