Wednesday, September 30, 2015

Salmon Patties with Parsley Mayo & Parmesan-Roasted Broccoli

I made this for dinner last night for the first time, and we loved it! It looks a lot fancier than it really is, so if you want to impress someone in the kitchen, make this! ;) 
Salmon Patties with Parsley Mayo
{Better Homes and Gardens}
3 (5 oz.) pouches skinless, boneless pink salmon
1/2 cup panko bread crumbs
1/4 cup finely chopped red sweet pepper
1/4 cop finely chopped green onions
1 egg, lightly beaten
1/2 cup mayo
1 tablespoon yellow mustard
3 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice or white vinegar (I used lemon juice)
1 teaspoon bottled hot pepper sauce
In a medium bowl, combine salmon, bread crumbs, sweet pepper, green onion, egg, 2 tablespoons of the mayo, and mustard. Shape into eight (2 1/2 inch) patties.
Coat a very large nonstick skillet with nonstick cooking spray. Heat over medium heat. Add patties; cook 4 to 5 minutes or until browned. Coat patty tops with a nonstick cooking spray; flip. Cook 4 to 5 minutes more or until browned and cooked through.
For parsley mayo, in a small bowl stir together the remaining mayo, parsley, lemon juice, and hot sauce. Serve with patties.
Parmesan-Roasted Broccoli
{Ina Garten}
We loved this broccoli as a side. It kept things light, and the flavors just went well together. Confession: I find a lot of my recipes by Googling "best (insert food)." That's how I found this broccoli...I Googled "best broccoli." And this recipe came up every time, so I figured it was worth a was divine and will be on veggie rotation frequently at our casa!
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil (or the Kroger brand if you want to be a rebel like me)
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. (I omitted the pine nuts and basil...pine nuts are expensive! And our basil plant is dead...)
I'm not the biggest fan of mashed potatoes (I think it's a texture thing), but I wanted to add a starch and wanted something easy. I picked these up from Kroger, and they were good...definitely an easy, additional side!
Oh, and thank you for the sweet comments yesterday...made it a little easier to bare my soul! :)