The Pineapple Salsa (recipe below) adds a lovely fresh acidity to these salmon cakes. For something a little more substantial, try serving the salmon cakes on whole grain buns as salmon burgers.
1 lb (450 g) skinless wild sockeye or wild coho salmon, pin bones removed
1/3 cup (80 mL) whole wheat bread crumbs
2 green onions, finely chopped
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 Tbsp (15 mL) Dijon mustard
1 large free-range egg
1/4 tsp (1 mL) spicy smoked paprika
3 Tbsp (45 mL) fresh coriander, chopped
1/4 tsp (1 mL) salt
2 cups (500 mL) mixed greens
Cut salmon into 1/2 in (1.25 cm) dice and place in medium-sized bowl. Add bread crumbs, green onion, 1 Tbsp (15 mL) oil, mustard, egg, paprika, coriander, and salt. Mix together until well incorporated. Divide mixture into 8 equal parts and shape into patties.
Heat remaining 1 Tbsp (15 mL) oil in frying pan over medium-high heat. Cook salmon cakes until golden and just cooked through, about 3 minutes per side.
To serve, divide greens among serving plates and top each plate with two salmon cakes. Garnish with Pineapple Salsa (recipe below).
Each serving contains: 285 calories; 26 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 8 g carbohydrates; 1 g fibre; 367 mg sodium
This fresh and lively salsa is also a great accompaniment for grilled chicken or served with baked whole wheat pita crisps. Keep any leftover salsa in an airtight container in the refrigerator for up to four days.
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) honey
1 cup (250 mL) English cucumber, diced
1 cup (250 mL) fresh pineapple, diced
1 cup (250 mL) avocado, diced
1 green onion, trimmed and thinly sliced
1 jalapeño, seeds removed and finely diced
2 Tbsp (30 mL) basil leaves, finely chopped
1/4 tsp (1 mL) salt
Combine all ingredients in bowl. Let sit for 20 minutes before serving to allow flavours to develop. Serve as garnish.
Makes about 3 cups.
Each 1/2 cup (125 mL) serving contains: 74 calories; 1 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 107 mg sodium
source: "Go Fish!", alive #356, June 2012
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.