Cooking spray 2-1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes 1/4 teaspoon salt 1/4 teaspoon pepper 6 large egg whites 2 large eggs 1/2 cup (2 ounces) crumbled goat cheese 3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips 1 tablespoon chopped fresh dill
Preheat oven to 350 degrees Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; saute 5 minutes or until golden brown, and sprinkle with salt and pepper. Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill. Bake at 350&176; for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.
1/2 lb cleaned and peeled cooked shrimp 1 (6 ounce) can crab meat 1 (6 ounce) can salmon, bones removed 1 (7 ounce) can corn kernels, drained 1 cup cooked white rice, leftover is fine 1 tablespoon Cajun seasoning 1/2 cup prepared tartar sauce, plus more for serving 1 tablespoon grainy mustard 2 tablespoons dried parsley flakes salt & freshly ground black pepper 2 eggs, beaten, divided 1/4 cup dried breadcrumb peanut oil, for frying emon wedge, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
1 14 oz. can salmon, bone and skin removed – may use crab meat for crab cakes 2 tablespoons red or green bell peppers, diced 2 tablespoons onions, diced 1/4 cup milk 1 tablespoon lemon juice 1 cup soft bread crumbs 1 cup Ritz crackers, crushed 1/4 teaspoon Old Bay seasoning 1/8 teaspoon garlic powder 2 eggs, beaten 2 tablespoons grated Parmesan cheese, (optional) dash salt and pepper
Mix together all ingredients. Fry in skillet in just enough oil to cover bottom until browned on both sides. Can also be deep fried like hush puppies. Yummy with cocktail sauce or lemon juice. 4 Servings
1 pound salmon fillets 1 1/2 cups water 1/2 cup dry white wine or water 2 green onions, sliced 1 bay leaf 1/2 of a 10-ounce package frozen no-salt-added chopped spinach 1/8 teaspoon ground nutmeg 1/4 cup shredded part-skim mozzarella cheese Freshly ground black pepper Lemon slices (optional)
Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible. Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg. Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.
Serves 4
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