Working Mom's Recipe of the Week

Dilled Salmon Cakes

Servings = 4 (2 salmon cakes each)

Ingredients

2 12-oz salmon fillets

2/3 c dry breadcrumbs

1/4 c chopped green onions

2 T chopped fresh dill (or 1 1/2 t dried dill)

2 large egg

1/4 t black pepper

2 T olive oil

1/2 c plain low-fat green yogurt

1/2 c peeled, seeded grated cucumber

1 t grated lemon rind

1/4 t salt

Directions

Preheat oven to 350 F. Place salmon on a greased cookie sheet. Cook 25-30 min or until it flakes with a fork. Remove skin and any bones; flake with fork into a medium bowl. Add breadcrumbs, green onions, dill, egg and pepper. Form into 8, 1/2 inch thick patties and set on aside. Heat olive oil in large skillet over medium-high heat. Add 4 patties to the skillet. Cook 4 minutes, flip and cook 4 minutes. Place on a plate and keep warm. Cook the remaining salmon patties.

While the patties are cooking, in a small bowl combine yogurt, cucumber, lemon rind and salt. Mix well. Serve sauce with salmon patties.

Notes: Good side dishes include cucumber and cherry tomato salad or asparagus or trimmed green beans.

From Weight Watchers Five Ingredient Recipes magazine, PointsPlus = 4 per serving

Working Mom's Recipe of the Week

Tuna Salad
Servings = 4 as a main dish or 6 as a side
Time = 20 min

Ingredients
6 oz uncooked rotini pasta
1/2 lb fresh green beans, snipped
2 cans tuna in water, drained
1/4 c mayo
1 t mustard
sea salt
fresh cracked black pepper
1 large head romaine lettuce, chopped
1 jar roasted red bell peppers, sliced thin
1 bunch fresh chives, snipped
2 T olive oil
2 T dry sherry (or balsamic vinegar)
Parmesan cheese, grated

Directions
Cook pasta according to package directions, omitting the oil. At the same time, steam the green beans until just fork tender. Rinse pasta and green beans in cold water until room temperature.

In a small bowl, mix tuna, mayo, mustard, salt and pepper until well blended. In a large bowl mix tuna with pasta and green beans (see notes). Add lettuce, red bell peppers, chives, olive oil and dry sherry. Mix thoroughly. Top with Parmesan and sprinkle with additional sea salt and fresh cracked pepper.

Note - My daughter is not a big fan of the lettuce part, so I reserve a little of the pasta, tuna and green beans on the side for her to eat separately. You could substitute halved cherry tomatoes for the bell peppers. You could also substitute white beans for the tuna - omit mayo and mustard; add 1 more T each olive oil and dry sherry.

Working Mom's Recipe of the Week

Broiled Salmon and Tomatoes
Servings = 4
Time = 20 min

Ingredients
4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, halved
1/2 teaspoon paprika
2 tablespoons olive oil
Kosher salt and black pepper
8 sprigs fresh thyme
4 cloves garlic, sliced

Directions
1.Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
2.Sprinkle the salmon with the paprika. Drizzle the salmon and tomatoes with the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Scatter the thyme and garlic over the top.
3.Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.

Submitted by: Naomi Tsurumi, from realsimple.com

Working Mom's Recipe of the Week

Grill Fishwiches
Servings: 4
Time: 30 min

Ingredients
1/4 cup sun-dried tomatoes
4 tablespoons butter
Boiling water
1 clove garlic, crushed
2 tablespoons chopped fresh thyme
1 tablespoon hot sauce (0ptional)
1 cup drained pickled vegetables
1/2 cup pimiento-stuffed olives (optional)
A generous handful of flat-leaf parsley
1/4 cup extra-virgin olive oil
Four 6- to 8-ounce fillets grouper, wahoo, mahi-mahi or halibut
2 T melted butter
Old Bay Seasoning
Pepper
4 kaiser rolls, split
Bibb or butter lettuce leaves

Instructions
Preheat grill medium-high heat.

In a small bowl, cover the sun-dried tomatoes with boiling water and let stand for 10 minutes. In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.

Using a food processor, pulse the sun-dried tomatoes, pickel veggies, olives and parsley into a fine relish. Transfer to a bowl and stir in olive oil.

Brush the fish on both sides with the butter and sprinkle with Old Bay and a little pepper. Place on the grill and cook, basting with more butter, for 3 minutes on each side. Toast the rolls on the grill. Slather the rolls with the relish, a slice of grilled fish and lettuce.

From: Rachael Ray online