Air fryer salmon cake
Cooking spray
2 (7.5 oz) cans of unsalted pink salmon (with skin and bones)
One big egg
Whole grain bread crumbs 1/2 cup
2 tablespoons.Chopped fresh dill
2 tablespoons.Canola mayonnaise
2 tsp Dijon mustard
1/4 teaspoon ground pepper
2 lemon wedges
Apply cooking spray to the air fryer basket. Drain the salmon, remove large bones and skin, and throw it away. Place the salmon in a medium bowl. Add eggs, bread crumbs, dill, mayonnaise, mustard and pepper and stir gently until mixed. Shape the mixture into four 3 inch diameter cakes.
Apply cooking spray to the cake and place it in the prepared basket. Cook at 400 degrees until browned, and an instant reading thermometer inserted in the thickest part records 160 degrees, about 12 minutes. Serve with a lemon wedge.
Fried rice with shrimp cauliflower
1/4 cup of sesame oil, split
Two large tapped eggs
3 cups of rice cauliflower (see tips)
1 pound of large shrimp (31-35 counts), peeled and bare
3 cups of broccoli florets
1 medium red bell pepper, thinly sliced (about 1 cup)
3 pieces of garlic, slices
3 tbsp.Low-salt soy sauce or tamari soy sauce
2 tablespoons.water
1 tablespoon rice vinegar
1/2 teaspoon ground pepper
Heat 2 teaspoons of oil over high heat in a large flat-bottomed carbon steel pan or a large, heavy frying pan. Add eggs and simmer for about 30 seconds without stirring until one side is completely cooked. Turn it over and cook for about 15 seconds until it is just cooked. Transfer to a cutting board and cut into 1/2 inch.
Add 2 teaspoons of oil to the pan. Heat on high heat. Add cauliflower to a uniform layer and cook for 3-4 minutes until lightly browned. Transfer to a plate.
Add 2 teaspoons of oil to the pan and heat over high heat. Add shrimp and stir well, simmer for about 3 minutes until opaque. Transfer to a plate with cauliflower.
Add the remaining 2 tablespoons of oil to the pan. Heat on high heat. Add broccoli, peppers and garlic. Heat for 4-5 minutes, stirring occasionally, until lightly browned. Add soy sauce (or tamari soy sauce), water, vinegar, and pepper and stir. Bring to a boil and bring to a boil for 30 seconds. Remove from the heat. Add the reserved eggs, cauliflower and shrimp and stir.
Tip: Look for pre-cooked cauliflower rice (or cauliflower crumble) available in the produce section of some supermarkets. To make your own, pulse the cauliflower florets into rice-sized granules in a food processor. One 1-1 / 2 pound head of cauliflower produces about 4 cups of cauliflower rice.
This dish can be prepared first and refrigerated in a closed container for up to 3 days.
Mediterranean chickpea quinoa bowl
7 ounces.Roasted red pepper in a jar, rinsed
1/4 cup sliver almonds
4 tbsp.Extra virgin olive oil, split
1 small chopped clove garlic
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
Cook 2 cups of quinoa
1/4 cup Kalamon olives, chopped
1/4 cup of finely chopped red onions
15 ounces.Chickpeas can be rinsed
1 cup of diced cucumber
1/4 cup crushed feta cheese
2 tablespoons.Finely chopped fresh parsley
In a mini food processor, add pepper, almonds, 2 tablespoons of oil, garlic, paprika, cumin, and crushed red pepper (if used). Puree until fairly smooth.
Place quinoa, olives, red onions and the remaining 2 tablespoons of oil in a medium bowl.
To serve, divide the quinoa mixture into four bowls and add equal amounts of chickpeas, cucumbers and red pepper sauce. Sprinkle with feta cheese and parsley.
Frying pan pasta with lemon and parmesan cheese chicken and spinach
8 ounces.Gluten-free penne pasta or whole grain penne pasta
2 tablespoons.Extra virgin olive oil
1 lb of boneless, skinless chicken breast or thighs, trim as needed and cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 pieces of garlic, chopped
1/2 cup of dry white wine
1 lemon juice and skin
10 cups of freshly chopped spinach
4 tbsp.Grated Parmesan cheese, split
Cook the pasta according to the instructions on the package. Drain and save. On the other hand, heat the oil in a large high-side frying pan over medium to high heat. Add chicken, salt and pepper and simmer for 5-7 minutes with occasional stirring. Add garlic and simmer for about 1 minute while stirring until the aroma comes out. Add wine, lemon juice and rind, stir and reduce heat to low.
Removed from the heat. Add spinach and cooked pasta and stir. Cover and leave until the spinach wilts. Divide into 4 plates and place 1 tablespoon of Parmesan cheese on each.
Readers should submit 4-5 of their favorite recipes with a note of why they are special. Send the recipe to lskarpness@parkrapidsenterprise.com.
