Salmon cakes
component
1 kg salmon fillet
1/4 cup finely chopped onion plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
1 teaspoon mustard
1 teaspoon of lemon juice
1/4 cup prepared ranch dressing
1 teaspoon of chopped fresh thyme leaves, plus a side dish
1/4 teaspoon of salt
1/4 teaspoon black pepper
1 cup Italian seasoned bread crumbs, divided
Butter for cooking
directions
Blanch the salmon in boiling, lightly salted water in a deep pan for 5-6 minutes. Add a few slices of onion, a few stems of time, salt and pepper to the cutting liquid.
Drain and tease fish with a fork. Remove any skin and pin bones. Cool a little. Add the celery onion, pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup bread crumbs. mix well. Divide into 4 equal patties. Place the rest of the bread crumbs in a shallow plate. Coat the cakes on both sides with crumbs. Place on a plate and refrigerate until cooked.
Heat 2 tablespoons of butter in a medium pan and brown the cakes on both sides. Serve with lemon wedges.
Lemon pasta with peas
Component
9 oz fresh linguine pasta
Salt
sauce
2 tablespoons of butter
1 tablespoon olive oil
1 clove of garlic, chopped
2 tablespoons of lemon juice
1 cup frozen and thawed peas
1/2 grated parmesan cheese
directions
Cook the pasta in boiling salted water for 2 minutes. drainage
Heat the butter, oil and garlic in the empty pasta pot. When the butter melts, add the lemon juice, the peas and the drained pasta. Heat for a minute. Mix well and add the cheese. Mix and serve with salmon cakes.
Posted by Jovina Coughlin in Butter, Cheese, Healthy Italian Cooking, Lemon, Pasta, Peas, Salmon, Sauces
