Honey Mustard Salmon Salad

I was browsing the Whole Foods recipe collection and found this recipe for Honey Mustard Salmon Salad. I love to eat salmon and I am always looking for new ways to prepare it because of the omega-3 benefits. The rich salmon, lightly sweet honey mustard and crisp vegetables make this fresh take more flavorful than tuna salad. This recipe stood out to me especially because it does not include mayonnaise. This is a delicious lunch or dinner idea and can be served with crackers, on multigrain sandwich bread, or on lettuce leaves. I chose to serve the salmon salad with Multigrain Pita Bite Crackers from Trader Joe's. 

Recipe:

2 tablespoons honey mustard

2 tablespoons plain nonfat yogurt

1 (6 oz) can Wild Alaskan Pink Salmon, drained

1 red bell pepper, chopped

1 rib celery, thinly sliced

¼ cup finely chopped red onion

1. In a large bowl, whisk together honey mustard and yogurt.
   
   
2. Add salmon, pepper, celery, and red onion and stir gently until combined.

A couple notes:

I added 2 stalks of celery instead of 1 as the recipe calls for to add more crunch.

Season with Salt and Pepper before serving.

Enjoy!

Salmon with Brussels Sprouts and Apples

This was a quick dinner idea that is healthy and creative. Salmon is one of the healthiest foods you can eat and fast to cook. I love to eat brussels sprouts! This recipe is quick and the apples contrast nicely with their sweetness. Together this meal is delicious and filling! I paired a nice white wine with this dinner. Clos LaChance Sauvignon Blanc. The taste is light, fruity with the perfect amount of sweetness. Clos LaChance winery is local to my hometown and produces some of the best wine in Santa Clara County. If you get a chance to try some of their wine, I highly recommend it!

 

Roasted Brussels Sprouts and Apples Recipe:

½ cup diced apple

8 ounces brussels sprouts (trimmed and quartered)

2 tablespoons apple cider

2 teaspoons olive oil

1 teaspoon minced fresh thyme

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

1. Preheat oven to 375 degrees.
   
   
2. Combine apple and brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

Salmon Recipe:

1. Drizzle a small amount of olive oil over your fresh salmon. Squeeze fresh lemon juice over the salmon. Season with salt and pepper to your taste. Instead of salt, I prefer to use my favorite seasoning, Susie Q Santa Maria Valley Seasoning.
   
   
2. Lightly wrap the salmon in foil and place on a baking sheet. Bake at 350 degrees for about 10 – 12 minutes or until the salmon is cooked through.

A couple notes:

I squeezed a small amount of fresh lemon juice over the brussels sprouts to add some fresh acidic flavor to the dish. Also, if you don't have fresh thyme, dried herbs work as well.

I chose to leave the peel on the apple but if you prefer to you can also remove the peel. Fuji apples work best in this recipe. I found that leaving the peel on added some nice color to the dish.

There are so many possibilities when seasoning salmon. I find that olive oil, lemon juice, salt and pepper are good alone or as a base for your seasoning. Feel free to play with your favorite flavors!

Enjoy!

Salmon Cakes with Creamy Dill Sauce

I made this recipe a couple weeks ago and it was so simple and healthy I wanted to share with everyone. I found these recipes at EatingWell.com. I love salmon because it is simple to cook and so good for you. This was my first time using canned salmon and I was pleasantly surprised how tasty it was. The Creamy Dill Sauce had so much flavor and combined perfectly with the Salmon Cakes. Serve over a mixed green salad and you have a complete balanced meal that everyone will enjoy! I paired this delicious dinner with one of my favorite white wines, Edna Valley Chardonnay. Smooth and crisp, this wine is full of fruit flavors including peach, pear, apricot, and pineapple. Added a fresh aromatic element to this delightful dinner!

Recipe:

Salmon Cakes

3 teaspoons extra-virgin olive oil

1 small onion, finely chopped

1 stalk celery, finely diced

2 tablespoons chopped fresh parsley

15 ounces canned salmon, drained

1 large egg, lightly beaten

1 ½ teaspoons Dijon mustard

1 ¾ cups fresh whole-wheat breadcrumbs

½ teaspoon freshly ground pepper

1 lemon, cut into wedges

1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Heat 1 ½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 1 ½ inches wide.
4. Heat remaining 1 ½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2-3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15-20 minutes.

Creamy Dill Sauce

¼ cup reduced-fat mayonnaise

¼ cup nonfat plain yogurt

2 scallions, thinly sliced

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill

Freshly ground pepper to taste

1. Combine mayonnaise, yogurt, scallions, lemon juice, dill and pepper in a small bowl and mix well.

A couple notes:

I had a little bit of trouble keeping the Salmon Cakes from falling apart when removing from the baking sheet. I would suggest adding a tad more olive oil to the mixture to help hold them together.

I made the Creamy Dill Sauce first so it could chill in the refrigerator while I was preparing the meal. I definitely recommend serving the sauce slightly chilled.

Dress the mixed green salad with balsamic vinegrette to add some flavor to your salad and sqeeze a lemon wedge over the Salmon Cakes, serve with Creamy Dill Sauce on top!

Enjoy!