Salmon Cakes with Yogurt Dill Sauce

My husband will literally eat anything, except Salmon. Especially after he was hospitalized and it was on the menu. I can't imagine trying to swallow poorly cooked, stinky fish when I'm not feeling well. It makes me queasy just thinking of it. He will happily devour these though...

Salmon Cakes

Salmon- I used fresh and cooked it. You can use canned if you like.
Potatoes, cooked, drained and mashed
onions and garlic, chopped and sauteed (this ensures that you don't chomp down on a raw onion, while everything else is nice and mushy.)
dill- I had dried on hand, you can you fresh if you like
tiny bit of lemon zest
black pepper and salt to taste.

Mix all the in ingredients together and form into a patty with your clean hands. Fry them in a little oil or non- stick cooking spray until they are crusty, brown and delicious

Yogurt Dill Sauce

plain yogurt
dill- fresh or dried
lemon zest
tiny bit of mustard

mix everything together and let the flavors marry one another. It's going to be a white wedding. Spoon the sauce over the fish cakes.

Seafood Corn Chowder

Seafood Corn Chowder

1 T extra-virgin olive oil
1 White onion chopped
2 large carrots, chopped
2 stalks of celery chopped
Sea salt and fresh ground black pepper to taste
1 jalapeno pepper, chopped (seeded if you'd like to reduce heat)
1 t smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (I like the skins on)
3 cups of frozen corn
1 cup of low-fat milk
3/4 lb sea scallops
1/2 lb scallions, white and light green parts, thinly sliced

I found this recipe in the Clean Eating magazine. I really like their recipes.

1. cook the onion, carrots and celery in the oil, season with salt and pepper. Cook until soft; season with salt and pepper. Add jalapeno, paprika and thyme and cook for 1 minute, stirring well. Add 3 cups of water, increase heat and bring to a boil. Add potatoes and reduce to simmer until just tender. Add corn and milk: season with salt and pepper, and simmer for 3 more minutes.
2. 2. Take 3 cups of the mixture from the pot and puree. I did this the blender. Transfer puree back to pot, stir to combine and return to medium heat: bring to a simmer.
3. Add scallops to pot and simmer for 3 minutes. Add shrimp and simmer for 2 minutes or until shellfish are opaque in center. Next time, I would just saute the shellfish in the oil with some garlic to add flavor.

Haddock fillets with Corn Relish

Fish
cornmeal
red pepper flakes
cayenne pepper
salt
pepper
fresh haddock or any kind of fish
1 egg

Mix the first 5 ingredients together. Crack the egg into a bowl and beat. Dip the haddock in the egg first and then coat with the cornmeal mixture. Fry it in a pan with non-stick cooking spray. If I made this again, I think I would just bake the fish in the oven.

Corn Relish
green peppers
red onions
garlic
cayenne pepper
corn (I used frozen)
tablespoon of balsamic vinegar

Saute the first ingredients together with a bit of olive oil. When the vegetable are soft add in the corn and heat thoroughly. Add the balsamic vinegar lastly.

I found the recipe a bit bland but Tracey liked it. I would season the cornmeal mixture a bit more next time.

Egg Rolls

I made these with the left over phyllo pastry I had laying around. We ate them with some rice and stir fry veggies. I'm going to call them egg rolls because they have the same filling as an egg roll but you can easily make them into spring rolls using bean sprouts and other spring rollish ingredients. And since they baked, not fried they are low in fat. I don't have a formal recipe, I just kind a threw things together. I'll try my best to tell you how I made them...

Egg Rolls

Makes 6
1/4 of a medium size cabbage grated
1 carrot grated
1/4 of a small onion grated
-1 stalk of celery grated
-2 cloves of garlic minced finely
-1/2 cup of frozen shrimp (tails removed)
-pinch of tumeric (optional) but it gives it a lovely color and tumeric is an anti-inflammatory!)
-1/2 teaspoon of crushed red pepper flakes (optional) We love hot food
-pinch of salt
-1/2 teaspoon of soya sauce (optional) I am the salt police so I didn't add this but I do suggest that you do)
-ground black pepper
-4 sheets of phyllo pastry

Saute the shrimp with non-stick cooking spray or a small amount of oil and add a bit of tumeric. Remove the shrimp from the pan. Grate the cabbage, carrot (you can skip this step by buying a coleslaw mix), and celery. Add all the the cabbage mixture into the same pan you used to fry the shrimp then add the minced garlic, salt, soya sauce and crushed red pepper flakes (if desired). Continue to fry until it is soft and transparent. Mix the cabbage mixture and shrimp together and set aside and allow to cool a bit. Spray a cookie sheet with non-stick cooking spray.


Cut two layers of phyllo pastry into three long strips and then pile 1/6 of a portion onto the middle of the long strips. Fold of the ends over to meet with the other end. Then roll the filling and pastry, tucking the ends in to cover the filling and prevent it from falling out. Continue to do so until you reach the end of the pastry. You can seal the end with some egg whites if you like. Then place the roll seal side down on the greased cookie sheet. Bake at 400 F for 10-15 mins (or until the pastry is golden brown). You could also make these vegetarian by simply omitting the shrimp.

These are virtually fat free I think other than the phyllo pastry that has just 1 gram of fat/sheet.