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Showing posts with label fish and seafood. Show all posts
Showing posts with label fish and seafood. Show all posts
29 July 2014

Something From The Cupboards: Crunchy Salmon Cakes

I did a bunch of shopping over the weekend, but all of it was for work, so there wasn't much left in the fridge by the time Sunday night came around. Happily, there was salmon and panko in the cupboards and I threw together a quick batch of crunchy salmon cakes and a rather tasty lemon-dill sauce.


To make the patties, I combined two six-ounce cans Wild Alaska pink salmon, well drained and flaked, with two eggs, two pressed cloves of garlic, black pepper, salt, dill, parsley, and a scant half cup crushed garlic-and-herb croutons. I molded the salmon mixture into palm-sized patties and then coated them with panko before cooking them in hot olive oil for about 5 minutes per side.

The sauce was a simple combination of a half cup of Hellmann's light mayonnaise, lemon juice, pressed garlic, dill, and black pepper. The sauce was decidedly garlicky and I worried The Husband would find it a bit too zesty for his delicate palate, but he really liked it!
23 July 2014

More Beanz!

My bush green beans are quite ... prolific ... this year and I'm having a little trouble keeping up! Usually, by the middle of July, the plants have fallen prey to some hungry critter or been crispified by drought and bean production is over. This summer ... well, I'm pretty sure my cats have zeroed out my neighborhood's rabbit population and, thanks to cooler than normal temps and some decent rain, my bean and chard bed is a dense jungle! I'm not bothered that the chard is getting monstrous (it will be good whenever I harvest it) but leave beans too long and they go all woody and "untasty."

Over the weekend, I made a bean and tuna salad using one of Plated's recipes but subbed with my own green beans instead of their haricot vert as those were brownish and unappetizing looking. Anyway, the salad was dead easy to throw together -- just blanched beans, kalamata olives, cherry tomatoes, parsley, dill, shallot, garlic, olive oil, lemon juice, dijon, sea salt, and black pepper -- and I'll definitely make it again with more garden beans and cherry tomatoes (if, by happy coincidence the beans are still bearing when the tomatoes ripen).


The bean salad was meant to be served with oil-poached tuna, but I chose to poach my tuna in low-sodium fat-free chicken broth because the Plated recipe called for poaching the tuna in 1½ cup extra virgin olive oil and my parsimonious brain was like "Dude! That's $7 worth of oil! Duuuude! And you only keep two tablespoons! The rest gets thrown away?! WTF?" Anyway, the salad was fine served with broth-poached tuna as I ended up flaking the tuna and tossing everything together to make two meals for work.


I also made an easy minestrone with green beans, garden basil, canned tomatoes, and a farmers' market zucchini I had kind-of forgotten about in the back of the crisper. It came out pretty well for something that was just "Well, I'll saute some onion and garlic and carrots and celery and then add some chopped green beans and broth and herbs and zucchini and tomatoes and salt and pepper and just keep fiddling until it tastes right."
30 May 2014

Plated: Seared Salmon Salad w/ Tomato Sherry Vinaigrette

I came home to my first Plated box last Friday after a long, crazy work week. I was low on energy and pretty much regretting my impulsive subscription ... until I opened the box and saw the recipe card for "Seared Salmon Salad with Tomato Sherry Vinaigrette" peaking out at me. Surely, I thought, I can sear some salmon and toss a salad. I am a capable human being, after all.

How it looks just out of the box.
Salad ingredients, unpacked.
The salad went together easily ... there was just a surprisingly large amount of it considering it was meant to serve two people! And I actually forgot to include the small head of butter lettuce! It was easily salad for three with just the arugula, frisee, and radicchio. Adding the butter lettuce would have made salad for five or six! Not that would have been terrible -- "free" meals -- but there really wasn't enough salmon to go with all that salad. Even I, who love big ass salads, ended up leaving a small pile behind because I was out of salmon and simply couldn't tolerate more bitter radicchio. The Husband, who likes his salads heavy on protein and light on greens, left a lot behind.


The tomato sherry vinaigrette was surprisingly zippy and might have benefited from cutting back on the acids or upping the amount of honey (I thought about whisking in some of my own honey, but decided I should try the recipe as provided). Also, a bigger tomato wouldn't have gone amiss as my shallot and tomato were about the same size and the shallot overwhelmed the tomato when they were mixed into the dressing. (I did think about using one of the tomatoes meant for the "Cheesy Quinoa Stuffed Tomatoes," but figured I'd regret trying to stuff a tiny tomato later).

The Husband and I both agreed that the seared salmon was totes delicious and I was very pleased to learn a new method for cooking salmon. Previously, I'd always avoided cooking salmon in a skillet (unless I was poaching it) because I couldn't figure out how to do so without overcooking the fish. Obviously, you cook the salmon flesh-side down.

Would I make this seared salmon salad again? Definitely ... but would definitely dial the bitter greens back a bit! And not forget the butter lettuce!
18 May 2014

All the Little (and Big) Fishes

It all started with a salad. I made a delightful salad of chopped romaine, radishes, cucumber, capers, dill, lemon, sieved hard-cooked egg, and mashed sardines that was so delightful I ended up going on something of an oily fishy bender. And why not? Oily fishes like mackerel and sardines are both delicious and wholesome -- a good source of vitamins A and D and omega-3 fatty acids.


Because tinned fishes aren't just for lunch, I mashed a tin of Neptun Mackerel Fillets in Tomato Sauce with spicy horseradish, lemon juice, and black pepper and spread it on slices of buttery, crunchy toast for breakfast. Since that only accounted for about half of the mixture, I ate the rest on top of a toasted mini bagel spread with a little light cream cheese as a nice afternoon snack.


And since that still just wasn't enough fish for me, I also made a cottage cheese and mackerel salad that turned out pretty darn fine. I drained a tin of Season Skinless & Boneless Fillets of Mackerel in Olive Oil, mashed it fine, and mixed it with light cottage cheese, diced seeded cucumber, minced red onion, fresh dill, lemon juice, and black pepper. Everything sat overnight in the fridge so the dill and lemon flavors could spread themselves around and then I ate it for lunch spooned onto pretzel crisps. The salty crunch of the crisps paired with the cool creaminess of the salad was mighty fine.
14 May 2014

Simple Salmon Supper

It was finally warm and, more importantly, dry enough this past Sunday that we were able to eat supper outside on the porch. That would be the first time we've eaten outside in 2014! If I'd been planning ahead, I'd have taken something out to grill, but baked salmon and dilly red potatoes (after a day of buying stuff for the gardens and then doing stuff to the gardens) were celebratory enough.


The salmon: boneless fillet rubbed with a little olive oil and a generous amount of Penzeys Greek seasoning blend, then baked at 425F° for 6 minutes.

The sauce: 0% plain Chobani with finely diced seeded cucumber, minced red onion, lemon juice, fresh dill, and Penzeys Greek seasoning blend to taste.

The potatoes: boiled quartered small red potatoes tossed with unsalted butter and fresh dill.

The verdict: yum!

Since I had leftover salmon and sauce, I decided to use them in a pasta salad for Monday's lunch by stirring them together and adding a serving of cooked whole wheat macaroni.

10 April 2014

Fast Lemony Greek Tilapia

These tilapia fillets kept trying to escape the freezer every time I opened the door, which seemed like a good indicator we should eat them sooner rather than later. I didn't really have a clear idea of what I wanted to do, but I already had olive oil and half a lemon on hand so it was really just a matter of deciding which seasoning blend to use (Greek? Lemon-pepper? Italian?) and how long to bake them in the oven.


Lemony Greek Tilapia

Ingredients
1 lb tilapia fillets
1 Tbsp Greek seasoning blend
1 Tbsp olive oil
Half a lemon

Directions
Preheat oven to 400°F.

Line a baking sheet with parchment paper. Place tilapia on the parchment, brush with olive oil, and sprinkle with Greek seasoning blend. Squeeze lemon half over fish.

Place baking sheet in center of oven and bake for 15 minutes or until fish is opaque white and flakes easily with a fork.
We ate the tilapia with a warm clean-out-the-fridge pasta salad I threw together using orzo, garbanzos/chickpeas, sun-dried tomatoes, red onion, artichoke hearts, Kalamata olives, Greek seasoning, red wine vinegar, and olive oil. It was a surprisingly successful side dish, although I think a little feta wouldn't have gone amiss. But, you know, me and cheese!
11 March 2014

Southwestern(ish) Shrimp Salad

Shrimp Salad

I made this Southwestern(ish) shrimp salad last week when, in fit of madness, I decided to ignore how cold I always am at work and decided not to pack a hot lunch. It was a delicious salad, but even though I immediately followed it with two cups of scaldingly hot tea, I spent the rest of the night shivering away at my desk.

Ingredients: romaine, cucumber, red onion, grape tomatoes, black beans, lime juice, shrimp tossed with Penzeys Arizona Dreaming seasoning blend, and guacamole.

When I make this salad again (in, say, May), I'll add some cilantro and Trader Joe's Corn & Chile Salsa.
07 December 2013

Lemon Pepper & Dill Tilapia

Trying to rebalance after Thanksgivukkah's feasting, so here's a fish dish full of flavor with very little fat.

Saturday Supper

Lemon Pepper & Dill Tilapia Tilapia

Ingredients
2 tilapia fillets
1 tsp lemon pepper seasoning blend
1 tsp dill
1 Tbsp fresh lemon juice
cooking spray

Directions
Lay fish on a small baking tray. Spray fish with cooking spray and sprinkle with lemon pepper and dill. Bake at 375F° for 10 minutes or until fish is white and flakes easily with a fork.

Serve with sweet potatoes and garlicky green beans.
23 October 2013

P/F/G Challenge: Salmon Cakes

Salmon CakesI didn't post a menu plan for this week, because I just went through the cabinets and piled up on the counter all the things I thought needed eating up. Monday's supper was a complete disaster (oh, delicious sausage from the Polish grocery, I am so sorry to have wasted you) and we ended up eating sandwiches, but today's was much, much better.

We have a lot of tinned fish on hand, including salmon, so I made Lora at Happy to Stay at Home Mom's "Baked Salmon Patties" and they were both super-easy to make and quite yummy. Maybe not as good as my Mom's, but I don't have my Mom's recipe. (Note to self: acquire ASAP).

I used a mixture of unseasoned whole wheat breadcrumbs and Italian-seasoned panko, because I didn't have enough breadcrumbs. Since Italian seasoning was already in the mix, I omitted the Old Bay seasoning and whacked a little more Italian seasoning blend in.

We ate the baked salmon cakes with buttery parslied potatoes, peas, and ketchup -- just like so many Lenten Friday suppers I ate as a child. Ah, delicious nostalgia.
04 September 2013

Five Ingredient Tilapia

The Husband is very fussy about fish. He says he doesn't like "strong tasting" fish, but he loves salmon and tuna. Tilapia is okay, but flounder is not. Catfish is sometimes okay and sometimes totally repellant. Haddock was a disaster. As was mahi-mahi and swordfish -- I guessed those two wouldn't go over well, but felt I should demo them just in case.

So we're a salmon/tuna household with a bit of tilapia thrown in, every now and again, for variation. Problem is, I don't really know what to do with tilapia and tend to make it pretty much the same way every time -- baked tilapia smeared with a little mayonnaise mixed with stuff and sprinkled with bread crumbs/panko.

Tilapia & Summer Squash

Five Ingredient Tilapia

Ingredients
2 tablespoons light Italian dressing
1½ Tbsp light mayonnaise
½ Tbsp Dijon mustard
8 oz tilapia fillets
2 Tbsp seasoned whole wheat breadcrumbs

Directions
Preheat oven to 450F°. Line a small baking sheet with parchment paper or foil (I reused a bit of foil).

Whisk together dressing, mustard, and mayonnaise. Light brush over both sides of fillets. Sprinkle bread crumbs over top of fillets. Bake 15 minutes or until fish flakes easily with a fork.
If you like a "spicier" tilapia, feel free to omit the mayonnaise and use two tablespoons of Dijon. The Husband had a traumatic experience with what had to have been a mislabeled jar of Dijon -- looked like "normal" Dijon but tasted like wasabi -- and is now a bit skittish of the stuff.

I served the tilapia with my "Parmesan Roasted Summer Squash," substituting one-inch lengths of scallion instead of the red onion, because I wanted a meal I could stick in the oven and walk away from and the squash happens to cook at the same time and temperature as the tilapia. The scheduled sautéed chard and carrots, while undeniably delicious, require a bit more attention.

Tilapia & Summer Squash

Yes, that is my manky-looking pizza stone at the bottom of the oven. It lives in the oven full-time and, supposedly, helps regulate the oven's temperature.

I buy recycled aluminum foil, mostly because single-use things like cling wrap and plastic storage bags irk me, but it still seems silly to toss aluminum foil in the recycling bin after one use. For the past year or so, we've been reusing our aluminum foil. If it's a bit dirty after use, we just wipe it down with a damp sponge and put it aside for its next culinary adventure. Since we usually use foil for thing like frozen burritos, a square of foil can last quite a long time. Is this weird?
23 August 2013

Eat More Fruits & Vegetables, They Say

Make half your plate fruits and vegetables, they say, and I'm trying!

Tuna Steak w/ White Beans & Salad

I rubbed tuna steaks with a little olive oil and broiled them for four minutes per side -- leaving a bright pink center, so broil less if you want red -- and served them with white bean and tossed salads. That's vegetables on half the plate, protein on a quarter (beans are a vegetable, because I am a meat eater), and a whopping big hole where grains and dairy should be. Oh, well. Learning!

To make the bean salad, I combined one can of white beans with chopped cherry tomatoes and red onion, parsley, salt-free Italian seasoning blend, pepper, white wine vinegar, and a splodge of pesto. I let it sit on the counter for about an hour while I faffed about on the Internet and, while the flavors were good, I'm guessing they'd will be even better after a night in the fridge.
18 May 2013

Roasting, My Default Cooking Method

In a fit of enthusiasm, I bought broccolini last week ... but I didn't quite know what to do with it when I got home. I decided to pretend it was just a weird version of asparagus and roasted it accordingly.

Roast Broccolini & Salmon
Easy Roasted Broccolini & Salmon
Serves 2

Ingredients
15± broccolini stems, washed and trimmed
2 4 oz frozen wild-caught sockeye salmon fillets Sockeye, thawed
Olive oil, as needed
Boxed Goodes Allium Salt, as needed (or a similar blend of sea salt, dried onion/shallots/chives)

Directions
Preheat oven to 400F°.

Spread broccolini on large jelly roll pan and toss with olive oil and Allium Salt to taste. Shove to one side of the pan and add the salmon. Drizzle with a little olive oil and sprinkle with a few grinds of Allium Salt.

Roast for approximately 20 minutes or until stems are crisp-tender and tops are slightly browned.
Surprisingly yum for something so simple, but I might toss in lemon juice and zest next time for a little brightness ... When I took the leftovers to work, I garnished them with a generous helping of leftover bruschetta (work parties are the best) and that was simply fantastic.

Leftovers

13 April 2013

Roasted Salmon & Asparagus

Since one of my "lifestyle changes" is to eat more wild caught fish of discoverable provenance, I've been buying bags of frozen wild caught Alaskan sockeye salmon fillets -- mainly because it's more convenient and slightly cheaper than fresh. Does frozen wild caught taste as good as fresh wild caught? Not quite, but it's still steps above fresh farmed.

Mind you, frozen or fresh, wild salmon is a lot leaner than the farm-raised stuff and so cooks faster. It seems obvious, but I didn't know and turned my first piece of wild caught salmon into salmon jerky. Ah well, practice makes perfect!

Salmon & Asparagus

Asparagus and salmon with garlic oil, minced shallot, fresh thyme, salt and pepper. Roasted, uncovered, in a 400F° oven for about 10 minutes.
26 March 2013

Sardines, My Fishy Darlings

Hungry and too lazy to go food shopping, I turned to "Sardines with Sun-Dried Tomato and Capers," a recipe I pinned weeks ago when I decided sardines and mackerel should be my new fishy BFF's as I tried to pack more healthy oils and lean protein into my diet. This has been no hardship as sardines and mackerel are delicious.

Sardines!

Ingredients: Oil-packed sardines, lemon juice, capers, sun-dried tomatoes, thyme, oregano, salt, pepper, sriracha.

I usually buy boneless filleted sardines packed in olive oil and did not realize Wild Planet's "Wild Sardines in Extra Virgin Olive Oil" would be any different as the packaging said "Delicious meaty portions cleaned and scale-free." Therefore, I was quite surprised to see little fishy spines when I started mixed everything together! This made me feel a little squeamish and I at the spread very ... cautiously ... always expecting to crunch down on spiny goodness.

Which never happened. The bones broke up, mixed right in, and tasted no different than the surrounding fish mixture. Or the crunchiness of the crisp bread obscured the crunchy fish bones. Either way, it was all actually quite good and I would happily make it again for lunch.

Sardines!

If I were serving this to other people, however, I think I would probably use good quality oil-packed tuna instead of the sardines. I would also throw in some chopped pitted Niçoise olives and fresh parsley. Indeed, fresh herbs all around would make this a great summer dish.
27 February 2013

Fishy Rice Salad

I saw a sardine rice salad posted on flickr a while ago and the idea of it has been lurking in the back of my mind ever since, waiting for an "I'm starving, but there's nothing I want to eat" moment. Which was yesterday.

Fishy Rice Salad

The original version used canned sardines in olive oil, warm jasmine thai rice, lettuce, mayonnaise, onions, and lemon juice, but I adapted it for my kitchen. I imagine most tinned fish would work well -- particularly a really good olive-oil packed tuna -- but I went with mackerel, because it's my fishy new BFF.
Mackerel & Rice Salad
Makes 1 large serving

Ingredients
1 romaine lettuce heart, chopped fine
1 can oil-packed mackerel fillets, drained and flaked, oil reserved
1 cup cooked brown rice, hot
Lemon juice, to taste
Black pepper, to taste

Directions
Toss lettuce, mackerel, and rice together in a large bowl (the heat from the rice will wilt the lettuce a little bit). Add reserved oil, lemon juice, and black pepper, until salad is dressed to your taste. Nom away.
(If you're using fished packed in water, definitely add a tablespoon of olive or flaxseed oil to the dish).
23 February 2013

Simple Chayote Slaw

I've been experimenting with chayotes for March's Eating the Alphabet Challenge and ended up throwing together this rather marvelous slaw of shredded chayote, Napa cabbage, carrots, and honey mustard dressing. I ate the slaw with cold salmon I'd also brushed with some of the honey mustard dressing before baking and it was all omnomnomilicious.

Salmon & Slaw

I halved Alton Brown's Honey Mustard Dressing recipe to make the dressing as part of the whole eating more "real things" plan means many commercially prepared salad dressings are now dietary no-goes. Which is not to say I never eat commerically prepared salad dressings, just that I'm getting a lot chooser. Also, I'm finding a salad dressed with a little flaxseed oil, lemon or lime juice, and salt and pepper is a pretty fine thing. (Wow, I sound like an insufferable prig).

Anyway, the slaw and the salad dressing are both dead easy to prepare and I recommend them both.
Easy Chayote Slaw
Serves 3

Ingredients
⅓ head napa cabbage
2 carrots, peeled
1 chayote, peeled, pit removed
Alton Brown's Honey Mustard Dressing, to taste
Salt & freshly ground pepper, to taste

Directions
Shred the chayote and carrots using the largest holes on a box grater or, if you love your knuckles, run them through your food processor. Dump the shredded vegetables onto a tea towel, twist it up, and give everything a good squeeze. Set towel aside while you shred the cabbage.

In a big bowl, toss the shredded vegetables with honey mustard dressing, tasting as you go, until the slaw is dressed to your satisfaction. Season slaw with salt and pepper to taste. Toss in a little cilantro or some pepitas, if you're feeling fancy.

If you want a crispy-crunchy slaw and aren't going to eat the entire dish right away, don't dress it! I portioned my slaw out into three bowls with three tiny containers of dressing and dressed the slaw at work when I was ready to eat.
10 January 2013

Lazilicious Cheesy Salmon-Potato Cakes

I recently found myself craving my mother's salmon-potato cakes. Growing up, she made them a lot during Lent using canned salmon, leftover mashed potatoes, egg, bread crumbs, and such. I was always unnerved by the sight of Mom picking the salmon skin and bones out of the drained meat and was quite sure, for a very long time, that salmon was the grossest food ever. Tuna was good as it came in a nice little can I was allowed to drain and prepare all on my own. There was nothing fishy or weird about it. (To my chagrin, I must admit it wasn't until high school that I stopped drowning my mom's salmon cakes in ketchup and realized how good they were on their own and changed my mind about salmon).

So I wanted salmon cakes. Alas, I had no leftover mashed potatoes or even whole potatoes to turn into mash. What I did have was a box of Streit's Potato Pancake Mix. "Hmm," I thought, "surely I can salmonize this." And I did.

Lazilicious Salmon-Potato Cakes

Start by putting a large serving platter in your oven and setting the oven to its lowest setting (mine actually has a "warm" setting). Then prepare potato pancake mix according to box instructions and let sit until very thick (about 10 minutes). Stir in one can drained skinless, boneless salmon (Wild Planet Wild Alaskan Sockeye Salmon) and one cup shredded cheddar (Cabot 75% Light). Stir well.

Lazilicious Salmon-Potato Cakes

Heat canola oil in a large saute pan and drop dollops of batter into the hot oil. Pan-fry cakes until golden brown on both sides. Remove from pan and drain on paper towels on a platter in the warm oven. Repeat until all the batter is used. Serve with sour cream or ketchup and a large salad.

Lazilicious Salmon-Potato Cakes
04 January 2013

Semi-Planned Salmon Supper

Monday, I was supposed to make "Baked Lemon Caper Salmon" with baked potatoes and roast asparagus for supper and ... I kinda-sorta did? We did eat salmon and potatoes. There were no capers. There was rosemary. Somehow, asparagus became green beans. It was all very good and home-cooked so I'll count it a win, anyway.

New Year's Eve Supper

I used the recipe for "Baked Lemon Caper Salmon" from My Daily Dish as the model for my salmon. I had planned on boneless steaks, not fillets, so panicked a bit when I realized Peapod had delivered bone-in steaks (labeled as boneless, but clearly full of jabby things). I have terrible deboning skillz so eventually, after abusing the poor salmon with a pair of tweezers, decided to deal with the bones after the steaks cooked.

Lemony Salmon

Aside from using the wrong cut of salmon, I mostly followed My Daily Dish's recipe as written. I did replace the capers with sprigs of rosemary, because I suddenly wasn't in a capery mood.

Which is also why we ate green beans instead of asparagus. I just looked at the asparagus, rampant and green, and thought "not tonight, you" and stuffed it back in the fridge. Of course, it's now Friday and we still haven't eaten the asparagus ...

To make supper, I cut two large unpeeled baking potatoes into bite-size cubes and tossed them with olive oil, salt, pepper, and fresh rosemary. I roasted the potatoes in a jelly roll pan in a 425F° oven for 30 minutes. Then I scooted the potatoes to one side of the pan, added the green beans tossed with olive oil, and slid the salmon pan into the oven next to the jelly roll pan, and let everything roast for 15 minutes.

Roasted Potatoes & Green Beans

I didn't stir the green beans while they and the salmon roasted, so they charred a little bit, but I like my roasted vegetables extra crispy around the edges.
25 August 2012

Presto! Pesto Baked Salmon & Tomatoes

When life gives you a bumper-crop tomatoes ... you darn well eat them, knowing you'll miss them dreadfully in January. This week, we've had tomato-bread salad, tomato soup, tomato pizza, tomatoes stuffed with eggs, and now tomatoes baked with salmon.

Pesto Baked Salmon & Tomatoes

All this lycopene better be doing brilliant things to my ramshackle body, I tell you what.

Anyway, this dish was dead easy to make and tasted really good -- the tomato juices and olive oil mingled with the herbs and salmon juices and it was just oh! a savory flavor explosion for the tastebuds.
Pesto-Baked Salmon & Tomatoes

Ingredients
4 large tomatoes, cored and diced
1 lb salmon fillet, boned and halved
2 Tbsp prepared pesto
freshly ground black pepper
fresh thyme, minced
fresh oregano, minced

Directions
Preheat oven to 375°F.

Toss tomatoes with one tablespoon pesto, pepper, and herbs. Set aside.

Spread salmon with remaining tablespoon of pesto. Place, skin-side up in a baking dish. Surround with tomatoes.

Pesto Baked Salmon & Tomatoes

Bake for 30-35 minutes or until salmon flakes easily with fork. Let stand 5 minutes. Peel off salmon skin.

Serve with pesto rice (toss hot rice with pesto) and steamed spinach.
18 August 2012

Spicy Surimi Salad

When I made this surimi salad, I was inspired by Jacques Pepin's recipe for "Surimi Salad on Greens" from More Fast Food My Way (Episode 216 -- the same as the mini savory cheesecakes) but I didn't have quite the right ingredients. Nonetheless, I was pleased by the results and recommend you give it a try.

Surimi Salad

(Obviously, if you don't like spicy, use less sriracha).
Spicy Surimi Salad

Ingredients
8 oz package surimi
2 bottled roasted red peppers, drained and chopped
2 Tbsp light mayonnaise
1 Tbsp minced shallot
1 Tbsp minced chives
2 Tbsp fresh lemon juice
1 Tbsp sriracha
3 tomatoes, cut into wedges
Mixed salad greens

Directions
In a bowl, combine surimi, pepper, mayonnaise, shallot, chives, lemon juice, and sriracha. Arrange salad greens among three plates. Spoon the surimi salad on top. Garnish each serving with tomato wedges.

Makes 3 servings.
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