Salmon Patties: Naturally Delicious

salmon Pattiessalmon Pattiessalmon PattiesEating more green food is good, right? If it’s fruit, or better yet vegetables! When St. Patrick’s Day rolled around this year, I was pleased to see many food bloggers, like Snack Girl, promoting real green food as oppposed to the fake, artifically green colored stuff which has become synonymous with the holiday. You know what I mean… how much green beer have you  consumed under a banner reading, Erin Go Bragh?

Now don’t get me wrong, I am all for celebrating Irish heritage!  Although the holiday is over for this year, the Recipe Reduxers are celebrating the ‘patty’ all month long! If you visit food photo sites, like Healthy Aperture,  you’ll see this craze played out with images of stacked patties of all kinds: potato patties, quinoa and black bean patties and chocolate peppermint patties, to name just a few. And so this month, we continue to stack ’em up!

You can plainly see I’m stacking the salmon patty, aka the salmon cake or salmon burger (and pairing it with something naturally green).  Each week I bake off enough fresh salmon for two meals; the first night I serve it with a salad and  a side. The second night I incorporate the leftover salmon into a soup, salad or other salmon inspired dish. Today’s  patties are my second meal made with this healthy and delicious fish.

Why do I prepare it twice a week? Well, my daughter accuses me of preparing foods I like. Imagine that. But  she’s right! That’s the overwhelming reason why my family gets a double dose of it weekly.  Nevertheless, I’d like to suggest you incoporate it into occasional meals for the health benefits.  No, it’s not magically delicious, but salmon is naturally low in salt/sodium,  a good source of protein, niacin, vitamin B6, vitamin B12 and selenium. Furthermore, salmon is an important source of omega-3 fattty acids, known to reduce cardiovascular risk and decrease inflammation. Recommendations are to comsume 3.5 ounces of salmon twice a  week for cardioprotective benefits.

Please spread the Irish spirit with this patty, or one of the patties in the links below, for a wholesome meal fit for the health conscious,  Leprechauns included!

What’s your favorite ‘patty’ recipe? What naturally green food do you pair with it?

salmon PattiesSalmon Patties (makes 4-6 patties)

by Diane Boyd

Ingredients

  • 1 1/2 – 2 cups leftover cooked salmon
  • 1 small finely cut onion
  • 2 Tablespoons fresh lemon juice
  • 1 whole egg, lightly beaten
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of cayenne pepper
  • 1 cup panko
  • 1 tablespoon olive oil or enough to spray pan
  • lemon wedges

Instructions

1. In a mixing bowl, flake cooked salmon with a fork.

2. Add onion, lemon juice, egg, salt,and peppers. Mix to combine.

3.Add just enough panko to bind the mixture together (1/4-1/2 cup).

4.Shape into 4-6  patties and coat exterior with remaining panko.

5. Place on a non stick cookie sheet or one that has been sprayed with olive oil.

6. Refrigerate for 30 minutes.

7. Bake 375 degrees F for 30 to 40 minutes or until browned.

Serve with and lemon wedges and a fresh green salad.

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Salmon Patty Label

California Dairy Delicious: Inside Out Cannoli with a Twist of Lime

Inside Out Cannoli with a Twist of LimeInside Out Cannoli with a Twist of Lime

 

I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Don’t tell Mom! Has your family ever pulled that one?  S0me of the best stories actually start like this. Like the time I was enjoying a meal at a local restaurant and never realized I was sitting next to funny man Danny McBride. Ok, so I was focused on the food; and for good reason.  I was enjoying the world’s most luscious lime ice cream!  And ever since that night, it’s been my life’s goal to recreate something as delectable.

Finally, I believe I have  realized my aspiration. I have thought long and hard about the best time to roll this one out, and the time is right, because this week the Recipe Redux is showing you how easy it is to enjoy the taste of eating right when you include California dairy products. The California Milk  Advisory Board (which represents over 1500 dairy families) and their nutrition partner, the Dairy Council of California, is celebrating “dairy good”.  Dairy plays a vital role in contributing to an overall healthy diet and we want to encourage everyone to adopt  healthy eating habits that include dairy!

Enjoying California dairy foods with meals is a delicious and inexpensive way to meet daily protein needs necessary for maintaining or increasing skeletal muscle mass, and improving body composition (increasing skeletal muscle and decreasing body fat). Dairy with meals helps meet the requirements for important nutrients many Americans are lacking: calcium, potassium and vitamin D. Given the multiple benefits of dairy, it should not surprise you, the recommendations are for 3 servings daily. You can read more about the health benefits of dairy at  RealCaliforniaMilk.com and about the higher nutritional standards in milk/dairy produced in California at healthyeating.org.

Real California milk and dairy products are sold nationwide and can be identified with the Real California Milk or Real California Cheese seals on packaging.

realcaliforniaseals_705x237

Today I ‘m thrilled to  show you how easy it is to to lighten up one of my  favorite dairy desserts (the cannoli) with real California dairy. Easy as in, it  takes 20 minutes to make (30 minutes to chill)  and it’s no cook. Traditionally, this Italian dessert is made with a pastry shell (often fried) that’s stuffed with a mouse like filling (usually made with ricotta cheese, heavy cream, and sugar). A light version can be made by simply swapping full fat ricotta cheese for California reduced fat ricotta cheese and eliminating the fried shell. Oh, and  about the lime ice cream that had me ‘ice cream absorbed’ and was this recipe’s inspiration; I’m drizzling the ricotta mouse with a fresh lime sauce and serving it  ‘inside out’ with crisp wafer cookies. Please note: YOU can lighten up any dairy recipe by substituting all or half of the full fat dairy ingredient with  a reduced fat or fat free dairy ingredient. This WILL MAINTAIN THE  NUTRITIONAL PROFILE AND BENEFITS of DAIRY  (without the fat)Note: using dairy alternatives or substitutes  will not deliver the same nutrients found in dairy.

California dairy products are both nutritious and delicious on their own, and can be used as  ingredients in a myraid of recipes, from sweet to savory. Please check out the bottom of this post for more light California dairy delicious ideas!

What dairy recipe will you lighten up with California dairy?

Inside Out Cannoli with a Twist of Lime

Inside Out Cannoli with a Twist of Lime (serves 4)

by Diane Boyd

Ingredients

  • 1/3 cup sweetened condensed milk
  • 2 1/2 Tablespoons fresh lime juice
  • 1 cup California heavy cream
  • 1 cup California reduced fat ricotta cheese
  • 1/2 cup confectioners’ sugar, sifted
  • finely grated zest of 1/2 lime
  • chopped pistachios, for topping
  • plain crisp wafer cookies, for serving

Instructions

1. Stir fresh lime juice into sweetened condensed milk and set aside.

2. Combine ricotta, confectioners’ sugar, and lime zest in a large bowl and beat with an elcetric mixer on medium speed until smooth, about 1 minute.

3. Pour heavy cream into another bowl and beat on medium speed until stiff peaks form, about 2 minutes. (Test the stiffness by pulling a beater out of the cream. The whipped cream should hold its shape and cling to the beater.)

4. Fold one third of the whipped cream into ricotta mixture with a rubber spatula until combined and uniform. Gently fold in remaining whipped cream.

5. Spread half of the ricotta mousse into a pie plate or loaf pan. Drizzle with half of the lime sauce. Repeat with remaining ricotta mousse and lime sauce. Chill, uncovered 30 minutes or up to overnight.

6. Spoon ricotta mousse mixture into cups or bowls and sprinkle with chopped nuts. Serve with crisp wafer cookies on the side.

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