Curried Salmon Cakes
Yield:
4 servings
Ingredients
- 1 pound skinless salmon fillet, halved crosswise
- 2 teaspoons curry powder, preferably hot
- Kosher salt and freshly ground pepper
- 8 tablespoons store-bought tartar sauce
- 1/4 cup cracker meal or crushed saltines, plus more for sprinkling
- 2 tablespoons grated peeled ginger
- 1 bunch scallions, finely chopped
- 1 large egg, lightly beaten
- 1/2 red bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1 mango, peeled, pitted and diced
- Juice of 1 lime
- Vegetable oil, for frying
Directions
Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.
Per serving: Calories 536; Fat 34 g (Saturated 7 g); Cholesterol 112 mg; Sodium 767 mg; Carbohydrate 30 g; Fiber 3 g; Protein 27 g
Pappardelle with Snap Peas
Yield:
4 servings
Ingredients
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 bunch scallions, cut into 1/2-inch pieces
- 1/2 pound sugar snap peas, roughly chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup roughly chopped fresh parsley
- 1 bunch fresh chives, thinly sliced
- 1/2 pound dry pappardelle pasta
- 3/4 cup crumbled ricotta salata or grated pecorino cheese
Directions
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
Per serving: Calories 409; Fat 18 g (Saturated 9 g); Cholesterol 32 mg; Sodium 451 mg; Carbohydrate 49 g; Fiber 5 g; Protein 14 g
Warm Spinach Salad
Yield:
4 servings
Directions
Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.
Source: Food Network
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