Salmon Cakes For Dinner

 

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Salmon Cakes

Ingredients

One 6-8 oz skinless salmon fillet

¼ cup chopped onion

¼ cup chopped celery1/4 cup chopped bell pepper

½ teaspoon seafood seasoning

⅓ cup bread crumbs

1 teaspoon coarse Dijon mustard

4 tablespoons mayonnaise

1 tablespoon fresh squeezed lemon juice

½ cup panko crumbs

2 tablespoons vegetable oil

Lemon wedges for serving

Directions

Poach the salmon in one inch of simmering water for 3-4 minutes. Drain and flake.

Combine the salmon with the vegetables, seasoning, bread crumbs, mayonnaise, mustard, and lemon juice until well mixed.

Divide the mixture in half and form two patties. Coat the patties in panko. Refrigerate for several hours before cooking, if you can.

Heat the oil in a skillet and cook the patties until golden brown on both sides, about Serve with lemon wedges.

Roasted Acorn Squash

Ingredients 

One small acorn squash, cut in half and seeds removed 

Salt and pepper to taste

2 tablespoons melted butter 

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil and coat with cooking spray.

Put each squash half into 4 thick slices on the prepared baking pan. Brush all sides of the squash slices with butter. Sprinkle with salt and pepper.

Roast the squash for 30 minutes, turning the squash sliced over after 15 minutes.

Homemade Coleslaw

Ingredients

16 oz package of coleslaw mix

1 cup shredded carrots

2 scallions finely chopped

Dressing

1 teaspoon honey or another sweetener

1/4 teaspoon each salt and pepper

1/4 teaspoon celery seed

2 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons heavy cream

1 teaspoon white wine vinegar

1 teaspoon lemon juice

Directions

In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.

Add the shredded cabbage, carrot, and scallions and stir gently to mix.