Baked salmon cakes, Parmesan carrots, Balsamic Brussels sprouts


How’s this for healthy eating!

Baked salmon cakes
Salmon cakes:
2 14.75-oz. cans of salmon, extra liquid drained
2 TBS chopped dill
1 tsp. Dijon mustard
1/2 C gluten-free cracker crumbs
1/2 onion, shredded on a grater
1 TBS Greek yogurt
1 egg
Easy tartar sauce:
4 TBS mayonnaise
1 TBS lemon juice
2 tsp. capers, chopped
1/2 tsp. chopped dill
 Preheat oven to 350 degrees. Place crackers in a plastic bag and use a rolling pin to roll them until they are fine crumbs. Drain excess liquid from cans of salmon. Mix salmon with chopped dill, Dijon mustard, cracker crumbs, grated onions, Greek yogurt and egg until all ingredients are blended together. Don’t over mix.
 Form into cakes. Give them a light dusting with remainder of the cracker crumbs. Grease pan with a little olive oil before adding salmon cakes. I lined my pan with tin foil for easier cleanup. Bake for about 25-30 minutes or until internal temperature of salmon cakes registers 160 degrees.
For easy tartar sauce, mix mayonnaise, lemon juice, chopped capers, and chopped dill. Refrigerate until ready to use.
Parmesan carrots
2 lbs. carrots, peeled and sliced into ¼-in thick ‘fries’
1 TBS oil
salt and pepper to taste
1/2 C Parmigiano reggiano (Parmesan cheese), grated
 Gently toss carrot fries in oil, salt and pepper, sprinkle on cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
 Roast in a preheated 425-degree oven until tender and lightly charred, about 16-20 minutes, mixing halfway through.
Balsamic Brussels sprouts
¼ C pecans
4 slices bacon cut into ¼-inch small strips
1 lb. Brussels sprouts, stems & outer loose leaves removed
2 TBS extra virgin olive oil
1/4 tsp. kosher salt
¼ tsp. freshly ground black pepper
1/8 tsp. red pepper flakes, optional
1 TBS balsamic vinegar
1 TBS maple syrup
 Heat oven to 350 degrees and line a baking sheet with foil. Place pecans on prepared baking sheet and bake until fragrant and a little darker in color, approximately 3-5 minutes. Watch closely so they don’t burn. When done, transfer pecans to a heat-resistant bowl to cool and increase oven temperature to 425 degrees.
While pecans are toasting, cook bacon pieces, over medium heat, in a medium-size skillet. Fry bacon until crisp and then transfer pieces to a bowl. Keep bacon fat/drippings.
 In a medium mixing bowl, combine Brussels sprouts, bacon fat, olive oil, salt, pepper and red pepper flakes. Spread Brussels sprouts onto the same foil-lined baking sheet used for pecans. Roast sprouts 20 minutes or just until tender.
In a small bowl, whisk together balsamic vinegar and maple syrup and pour mixture over Brussels sprouts. Toss lightly to coat sprouts evenly, and place back in oven for 5-8 minutes until caramelized. Do not allow sprouts to burn.
 Transfer baking sheet to a cooling rack and season to taste. When ready to serve, sprinkle sprouts with toasted pecans and crispy bacon. This dish is delicious hot or at room temperature.
She said, “If we all just switched to cursive and stick shift cars, we could cripple an entire generation.”
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(Melanie Behrens –

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