Salmon Cakes

I found another Yahoo! recipe. Salmon Cakes. I love salmon cakes, but I have really only had them as my mother has prepared them. Like her meatloaf, I am sure there is a more enticing way to prepare it.

Salmon Cakes

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
• 1/2 teaspoon freshly ground pepper
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill or parsley
• 1 pinch Freshly ground pepper to taste
• 1 lemon, cut into wedges

Directions

1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
   
   
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
   
   
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
   
   
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
   
   
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
   
   
6. For creamy dill sauce: Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

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Vicki's meatloaf

One of the bane's of my existence is "meatloaf". Every time I see it I am both revolted and driven hungry simultaneously. What's more is that my mother's meatloaf is, in a word, bland. On rare occasion has she ever altered her recipe, successfully mind, but she has never stuck with it.

Jody sent me this recipe for meat loaf that she got from a friend who saw Vicki Lawrence live recently. The program for the show contained four recipe from Vicki herself. Jody is passing them on to me. Unfortunately, I got it too late as mother made meatloaf before I got the recipe. Oh well, maybe next time.


The Loaf

Mix together with your hands:

• 2 ½ lb lean ground beef
• 1 Log Jimmy Dean Sausage (I prefer sage)
• 1 chopped onion
• 1 cup crushed saltines
• 4 beaten eggs
• 1 16oz can tomato sauce
• Salt and pepper to taste
• A liberal sprinkle of Italian seasoning (I probably use 2 tbsp)

The Directions

Shape Mixture into 2 loaves.
Use 5x9 inch baking pans.
Bake at 350° for 1 to 1 ¼ hours.


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Apricot Glazed Pork Medallions/Les Medaillons du porc doré d'abricot

With the onset of Winter and a distinct lack of enthusiasm for any culinary adventures, I am stealing this recipe from my friend Jody's former Yahoo! Blog in order to try to keep up with my 2 recipes per month quota. Regretfully, there is no photo.

Jody is adventurous in her cooking style and she always has something unique for me when I visits or share when I can't

Apricot Glazed Pork Medallions/Les Medaillons du porc doré d'abricot

Ingredients

• 1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds (you can buy them cut)
• Salt and ground black pepper
• 2 teaspoons sesame oil
• 1 1/4 cups apricot preserves
• 1/4 cup tamari sauce (just use soy sauce)
• 1 tablespoon chopped pickled ginger

Directions

• Season both sides of pork with salt and black pepper.
• Heat oil in a large skillet over medium-high heat.
• Add pork and sear 2 minutes per side.
• Add apricot preserves, tamari sauce and ginger and bring to a simmer.
• Simmer 5 minutes, until pork is cooked through and sauce reduces.

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