Like? I LOVE. It is so gloomy outside and the predictions are killin me. This is the one time it does NOT pay to work from home... no snow day likely for me :( Oh well. I like to think I am well-stocked enough to last through about a month here... you've seen my pantry. However, I get the idea of following the masses to the store. Fortunately I am already stocked for the week. Tonight we had salmon cakes. These are always a great way to include fish in your diet in a dish that kids will enjoy. I rounded out the meal with a big greek salad (my dressing recipe is below) and hummus with pita chips.
Dilled salmon cakes with tzatziki sauce:
4 cans salmon, drained (I use the small ones... for whatever reason the large ones have bones)
2/3 c. breadcrumbs
4 green onions, chopped
2 T. fresh dill, chopped
2 large eggs
1 carton Fage no-fat plain yogurt
lemon juice
olive oil
dried dill weed
1 clove garlic, minced
salt
Combine salmon, breadcrumbs, onions, dill and eggs. Form into cakes and put in the fridge for about an hour. While they chill, make the sauce. I don't actually measure the lemon juice, but I'd say it's about a cap-full and about the same for the olive oil. Salt it and add dill weed to taste. Heat about 2 t. canola oil in a skillet, and cook cakes, 4 minutes per side. Serve with the sauce.
Greek salad dressing:
3 parts red wine vinegar to 1 part evoo, oregano, salt & pepper to taste. Whisk together and add to any greek-inspired salad you can create. We love kalamata olives and feta on ours :)
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