Wednesday, June 2, 2010

Salmon burgers with orzo salad and watercress

You can use this same recipe for crab and/or shrimp seafood cakes. Serves 4

Coho salmon (TJ's) defrosted and poached for 10 minutes
chopped celery, onion & fresh parsley
1 beaten egg & egg white
1 ounce grated parmesan
salt & lemon pepper, onion salt, herbs de provence, or any other seasoning you like.

Mix it all together well and saute on each side until golden. Top with mustard crema, made from sour cream, stoneground mustard, fresh lemon juice and chopped parsley. Serve with watercress salad with simple dressing of olive oil, vinegar, brown sugar, salt & pepper, lemon rind and my orzo sun dried tomato goat cheese salad.

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