Salmon Cakes
Vegetable oil, for frying
3 6-oz portions cooked salmon
1 1/2 c cracker meal
1/4 c panko breadcrumbs
2 large eggs, beaten
2 tsp Old Bay seasoning
1/2 red bell pepper, minced
20 blades fresh chives, snipped
2-3 tbsp fresh dill, finely chopped
3 tsp cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Olive oil, for drizzling
1/4 c mayonnaise
1/4 c chili sauce
1 tbsp dill pickle relish
Flake the cooked salmon with a fork. Add cracker meal and panko to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, 1 tsp pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. Form 3 inch patties of salmon cakes about 1 inch thick. You should yield 8-10 cakes. Fry cakes until golden in a single layer 3-4 minutes on each side. Drain on a paper towel lined plate.
Toss salad greens with coarse salt and lemon juice. Drizzle the greens with a little olive oil and re-toss to coat.
Combine mayo, chili sauce, relish, and remaining pepper sauce in a small dish. To serve, place salmon cakes on a bed of greens and top with chili sauce.
I've always liked chicken salad, but not enough to ever really order it anywhere. I guess because I'm not a big fan of celery. So, I attempted to create my own and it turned out really good!
Chicken Salad
3 chicken breasts
1 granny smith apple
1 cup slivered almonds
12-15 red grapes
pinch onion and garlic
3/4 cup mayonnaise
Chop all ingredients and mix. Add mayo a little at a time, stirring to determine consistency. Add more mayo as desired. Serve on croissants.
Brent has been playing soccer during the week for about 2 years now. On nights that we have soccer, we are looking for a healthy, quick meal. Our favorite is this chicken salad.
Orange Cranberry Chicken Salad
1 lb chicken tenderloins, cut into pieces or strips
lettuce (I tend to use green leaf lettuce or an Italian blend)
1 small can mandarin oranges, drained
cheddar cheese (I loved the Kraft crumbles, but now I can't find them so I use shredded)
dried cranberries
sunflower seeds (or if you prefer, sliced almonds or croutons)
olive oil
Montreal chicken seasoning (or Northwoods seasoning)
raspberry vinaigrette dressing (if you prefer sweet, use Marzetti's; if you prefer tangy, use Publix brand)
Place 1 tbsp olive oil in skillet, place chicken strips in skillet, sprinkle with seasoning. Cook chicken strips until no longer pink, about 5-10 minutes. While chicken is cooking, arrange lettuce, cheese, cranberries, oranges, and sunflower seeds. Top with chicken and dressing. Serve with bread.
This is a very simple weeknight meal. It is also great to make and have on hand for those nights you just don't want to cook anything.
Southwestern Chicken Salad
3/4 c mayonnaise
1/4 c fresh cilantro, chopped
3 tbsp lime juice
4 c chicken, boiled and shredded
2 tsp chili powder
1 tsp garlic
1/2 tsp cumin
3/4 c poblano pepper, diced
salt, to taste
soft taco tortillas
shredded cheese (I use cheddar or Mexican blend)
Mix ingredients except cheese. Place down center of tortilla, top with cheese. Warm in microwave to melt cheese, about 30 seconds.
