In This Issue

More Recipes

July 2009

More Meals

Easy Entertaining Meal

Holly Sisson Photography

Salmon Cakes

Serves 4 – 6

You'll Need

3 large potatoes (1½ lb/675 g)
½ tsp salt
½ tsp pepper
1 Tbsp light mayonnaise
Juice of 1 lemon
1 egg, beaten
2 tsp chives, finely chopped
2 tsp cilantro, finely chopped
2 - 6 oz cooked salmon filets, flaked
3 Tbsp canola oil
¼ cup flour
Lemon wedges

Coating

1 egg, beaten
½ cup breadcrumbs

Cucumber-Dill Sauce

½ tsp lemon rind
¼ cup light sour cream
¼ cup mayonnaise
1 Tbsp fresh dill, finely chopped
¼ cup cucumber, sliced into matchsticks

Prep and Cook

Wash, peel and cut potatoes into chunks.
Place potatoes in a large pot of boiling water and cook for approximately 15 minutes or until tender.
Drain well, mash thoroughly, and season with salt and pepper.
Transfer to a large bowl, add mayonnaise, lemon, egg, chives and cilantro to the potatoes and gently mix until combined.
Fold in flaked salmon.
Cover and chill in the fridge for at least 30 minutes or overnight.
Using a floured surface, roll salmon mixture into a ball and then flatten to form chunky patties (approximately 2 ½ cm thick).
Dip salmon cakes in beaten egg mixture and then coat with breadcrumbs.
In a non-stick skillet, over medium heat, heat 1 Tbsp of oil.
Cook patties 3 or 4 minutes per side or until golden brown, then repeat with remaining patties.
Alternatively, salmon cakes can be baked at 400 degrees for approximately 25 minutes.
In a small bowl, stir together dip ingredients.

Serve salmon cakes with lemon wedges, Cucumber-Dill sauce or cocktail sauce.

Good to know: if you wish to make the patties ahead of time and freeze them, do not cook before freezing. Freeze first on a baking tray, then transfer to a freezer container, so the patties don’t stick together.

Potato Salad with Summer Sweet Peas

Serves 4 – 6

You'll Need

2 lb small red/white potatoes
1 cup green peas, shelled

Dressing

3 Tbsp fresh dill/mint, chopped
2 Tbsp fresh thyme, chopped
3 Tbsp fresh chives, chopped
3 Tbsp freshly squeezed lemon juice
4 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
¼ tsp salt
¼ tsp freshly ground pepper

Prep and Cook

Place potatoes in a large pot of salted water and bring to a boil.
Reduce heat and simmer for approximately 15 minutes or until just tender (do not overcook).
Drain potatoes and place in a large bowl.
In a small bowl, combine dressing ingredients.
Pour dressing over warm potatoes.
Add green peas, tossing gently.
Serve potato salad warm or at room temperature.

Good to know: to preserve freshness, green peas should be refrigerated and served the day they are purchased. Shell and wash green peas right before you cook them. Freeze large quantities of peas in resealable bags to enjoy in the fall.

Ice Cream with Summer Berry Drizzle

Serves 4 – 6

You'll Need

1 ½ cup fresh blackberries
1 ½ cup fresh raspberries or strawberries
1 tub of vanilla ice-cream
Mint sprigs

Prep and Cook

Using a small blender or mixer, puree half of the berries.
Scoop the ice-cream into small bowls or mini-parfait glasses, sprinkle an equal amount of berries on top, and then drizzle with the pureed berries.
Add a sprig of mint and serve.

Good to know: if fresh berries aren’t available, frozen berries will work just as well.