Salmon cakes
Component
One 6-8 ounce skinless salmon fillet
¼ cup chopped onion
¼ cup chopped celery 1/4 cup chopped hot pepper
½ teaspoon seafood seasoning
⅓ cup bread crumbs
1 container; A teaspoon of coarse Dijon mustard
4 tablespoons of mayonnaise
1 tablespoon freshly squeezed lemon juice
½ cup panko crumbs
2 tablespoons of vegetable oil
Lemon wedges for serving
Arrival instructions
Pour the salmon in one centimeter of boiling water for 3-4 minutes. filter and tempt.
Combine the salmon with the vegetables, seasoning, breadcrumbs, mayonnaise, mustard and lemon juice until a uniform mixture is obtained.
Divide the mixture in half and make two meatballs. Coat the meatballs with panko. Refrigerate for several hours before cooking, if possible.
Heat the oil in a pan and cook the meatballs until golden on both sides, approximately
Serve with lemon wedges.
Creamy vegetable pasta
Component
14 oz of vegetable flavored noodles
2 cups heavy cream
2 tablespoons of cream cheese
2 tablespoons of butter
¼ cup grated parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste
Arrival instructions
Cook pasta about 2 minutes less than al dente – the time indicated on the package. drainage
Add the cream, cream cheese and butter to the pasta pot. Heat on low until the cheese and butter melt. Add the pasta and cook for several minutes in the sauce. Add the parmesan and parsley and pour into a serving bowl for the pasta/
Green bean salad
Component
1 kg of very thin green beans
salt to taste
½ cup Italian salad dressing
Arrival instructions
Heat a medium pot with salted water to a boil. Add the green beans and blanch for 3 minutes. drainage
Place in a bowl, pour over the sauce, cover the bowl and refrigerate until serving. Toss gently before serving.
Posted by Jovina Coughlin in Cheese, Fish, Green Beans, Healthy Italian Cooking, Pasta, Salmon
