Air fryer salmon cake
Cooking spray
2 (7.5-oz.) Cans of unsalted pink salmon (skin and bone)
1 large egg
1/2 cup whole grain panko breadcrumbs
2 TBSP. chopped fresh dill
2 TBSP. Canola mayonnaise
2 TEA SPOONS. Dijon mustard
1/4 tsp. ground pepper
2 lemon wedges
Brush the basket of a hot air fryer with cooking spray. Drain salmon, remove large bones and skin, and discard. Put the salmon in a medium bowl. Add the egg, panko, dill, mayonnaise, mustard and pepper and stir gently until everything is mixed. Shape the mixture into four 3-inch diameter cakes.
Brush the cakes with cooking spray and place in the prepared basket. Fry at 400 degrees until browned and an instant thermometer inserted into the thickest serving reads 160 degrees, about 12 minutes. Serve with lemon wedges.
Fried rice with shrimp cauliflower
1/4 cup sesame oil, divided
2 large eggs, lightly beaten
3 cups cauliflower rice (see tip)
1 pound large shrimp (31-35 numbers), peeled and deveined
3 cups of broccoli florets
1 medium red pepper, thinly sliced (about 1 cup)
3 cloves of garlic, sliced
3 tbsp reduced sodium soy sauce or tamari
2 TBSP. water
1 TBSP. Rice vinegar
1/2 tsp. ground pepper
Heat 2 teaspoons of oil in a large, flat-bottomed carbon steel wok or large, heavy pan over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Turn over and cook until just cooked, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
Put 2 teaspoons of oil in the pan; heat over high heat. Add cauliflower in an even layer and cook undisturbed until lightly browned, 3 to 4 minutes. Transferred to a plate.
Add 2 teaspoons of oil to the pan and heat over high heat. Add prawns and cook, stirring frequently, until just opaque, about 3 minutes. Place on the plate with the cauliflower.
Add the remaining 2 tablespoons of oil to the pan; heat over high heat. Add broccoli, paprika and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil and cook for 30 seconds. Take off the heat. Stir in the reserved eggs, cauliflower, and shrimp.
Tip: Check the grocery section of some supermarkets for prepared cauliflower rice (or cauliflower crumble). To make your own cauliflower florets, pulse the cauliflower florets in a food processor until they break up into rice-sized granules. A 1-1 / 2 pound head of cauliflower makes about 4 cups of cauliflower rice.
This dish can be prepared in advance and refrigerated in an airtight container for up to 3 days.
Mediterranean chickpea quinoa bowl
7 ounces. Roasted red peppers in a glass, rinsed
1/4 cup sliced almonds
4 tbsp extra virgin olive oil, divided
1 small clove of garlic, chopped
1 teaspoon. paprika
1/2 tsp. ground cumin
1/4 tsp. crushed red bell pepper (optional)
2 cups of cooked quinoa
1/4 cup Kalamata olives, chopped
1/4 cup finely chopped red onion
15-oz. Can of chickpeas, rinsed
1 cup diced cucumber
1/4 cup of crumbled feta cheese
2 TBSP. finely chopped fresh parsley
Place peppers, almonds, 2 tablespoons of oil, garlic, paprika, cumin, and mashed red peppers (if used) in a mini food processor. Puree until fairly smooth.
Mix the quinoa, olives, red onion, and the remaining 2 tablespoons of oil in a medium-sized bowl.
To serve, divide the quinoa mixture into 4 bowls and cover in equal parts with chickpeas, cucumber and paprika sauce. Sprinkle with feta and parsley.
Chicken and spinach stir-fry pasta with lemon and parmesan
8 ounces. gluten-free penne pasta or whole grain penne pasta
2 TBSP. Extra virgin olive oil
1 pound boneless or skinless chicken breasts or thighs, trimmed if necessary and cut into bite-sized pieces
1/2 tsp. salt
1/4 tsp. ground pepper
4 cloves of garlic, chopped
1/2 cup of dry white wine
Juice and zest of 1 lemon
10 cups of chopped fresh spinach
4 tbsp grated parmesan, divided
Cook the pasta according to the instructions on the packet. Drain and set aside. In the meantime, heat the oil in a large pan with a high rim over medium heat. Add the chicken, salt, and pepper and cook, stirring occasionally, until just cooked, 5 to 7 minutes. Add garlic and cook, stirring, for about 1 minute, until fragrant. Stir in the wine, lemon juice and zest and bring to a simmer.
Take it off the stove. Stir in the spinach and cooked noodles. Cover and let stand until the spinach has just collapsed. Divide between 4 plates and sprinkle each serving with 1 tablespoon of parmesan.
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note on what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.
