Recipe: Tangy Dijon Salmon Cakes

Grilled salmon is great, but what if you want something a little bit fancier? You can't go wrong with these simple, flavorful salmon cakes - great for a potluck or summer dinner party. Lemon, mustard, and thyme provide lots of great, tangy flavor, and a bit of hot sauce gives them just a tiny extra kick (add more if you like a bigger kick).  This can also be a good way to use up leftover salmon that you didn't grill the night before.

Dijon Salmon Cakes

Ingredients:

Dijon mustard. (Photo credit: Wikipedia)

1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg  
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped 
2 tablespoons cooking oil

Directions:

• In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
• In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
• Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
• Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
• In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
• Serve immediately.

Recipe: Cedar Planked Salmon With Dijon Dill Glaze

Nothing says Pacific Northwest like salmon, and this simple and delicious recipe creates a marvelous melt-in-your-mouth dinner perfect for grilling out this summer along the coast - or wherever you find yourself. Remember to choose wild-caught salmon; farmed salmon is full of antibiotics and artificial coloring, and is fed on corn, which reduces the content of healthy Omega-3 fatty acids and makes the fish less healthy for you to eat. Use fresh, simple, quality ingredients for a fresh, simple, quality meal!

Cedar Planked Salmon With Dijon Dill Glaze

Ingredients:

(Photo credit: naotakem)

1 1/2 lbs. wild-caught salmon filets
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain

Directions:

• Preheat grill to medium-high heat.
• Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
• Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
• Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
• Remove plank and let cool slightly before removing.

Making Your Own Healthy & Tasty Salad Dressings Is Easy!

Fresh salads and healthy lifestyles go hand in hand - and spring is the perfect time for both! After all, what could be better for you than a big plate full of leafy greens, fresh vegetables, fiber-rich legumes and lean proteins? Unfortunately, you could end up negating these delicious and healthy choices if you aren’t careful about the type of salad dressing you use.

Taking a quick look at the list of ingredients on your favorite bottle of store-bought dressing can be a real eye opener. In fact, you may be surprised to see a host of ingredients you weren’t expecting, including high-fructose corn syrup and other sweeteners, trans fats, MSG, and an assortment of artificial colors and preservatives - all to make it all seem more fresh and "natural" - when in fact it is anything but.

(Photo credit: SliceOfChic)

Fortunately, making your own homemade salad dressing is faster and easier than you might think. Plus, you get to control how much you make at one time, so you don’t have to worry about throwing out your hard-earned money if you don’t use it all in time.

When it comes to homemade salad dressings, vinaigrettes are fast, easy and delicious choices. One general rule of thumb to keep in mind when creating your own vinaigrettes is to use 1 part vinegar (or other acidic ingredient) to 3 parts oil. In other words, if you use ¼ cup vinegar, you’ll want to use ¾ cups of oil. If you like a little more kick to your dressing (like I do), try a 2:1 ratio instead.

When choosing these key ingredients, don’t be afraid to get creative. Think beyond plain white, red or cider vinegar and give rice vinegars, aged or white balsamic, or fruit-infused varieties a try as well. Citrus juices, such as lemon, lime, orange and grapefruit, also work particularly well.

When it comes to choosing your oil, it’s hard to beat a high-quality extra virgin olive oil. However, you may want to consider other healthy alternatives, such as a more delicate grape seed oil, as well. Olive oils infused with garlic, rosemary or other herbs are also great choices.

A third ingredient you may want to add to your vinaigrette is Dijon mustard. Dijon is a popular choice because it tastes great and acts as an emulsifier, helping to bind all the other ingredients together and keeping the oil and vinegar from separating as quickly.

Beyond these three ingredients, there are countless ways you can customize your vinaigrette recipes to complement your salad ingredients. For example, you can add minced garlic, onion, shallots, fresh or dried herbs, honey, or a variety of fruit juices or zests.

Here is a basic recipe to get you started: 

Balsamic Vinaigrette Dressing (Photo credit: Chris and Jenni)

Basic Vinaigrette Dressing Recipe

3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1-2 cloves finely minced garlic
salt and pepper, to taste

Combine all ingredients in a glass bowl or container with tight-fitting lid. Mix or shake vigorously to combine thoroughly.

Starting with this basic recipe, and tweaking with different vinegars and herbs to suit your taste, I bet you can come up with dozens of yummy options to suit whatever salads are on your menu this spring and summer. Enjoy!

And be sure to check back later this week for some tasty salad recipes with fresh dressings you can make at home!

Recipe: Purple Cabbage Avocado And Apple Salad

This makes a perfect healthy winter salad, with fresh, crunchy cabbage and apples, and creamy, healthy avocado accented with lemon juice and mustard for a tangy kick. To vary the color and flavor, try green cabbage instead of red, or mix the two for a lovely multi-colored dish.

Be sure to read the ingredients on the mustard you choose.  There are many variations so you need to check that the one you use fits your diet - avoid those with added sugar if possible. This is a very diet-friendly recipe for most diets.  However, if you are not eating fruit right now, you can eliminate the apple. If you do, try to substitute something else for crunch.  Nuts may be a good choice, again, depending on your diet.

Purple Cabbage Avocado And Apple Salad

Ingredients:

Purple cabbage. (Photo credit: Jamie Anderson)

8 cups very finely shredded purple cabbage
1 ripe avocado, peeled, pitted, and cut into thin wedges
1 Granny Smith apple (or other tart green apple)
1 lemon, juiced
2 Tbsp olive oil
2 tsp fresh lemon juice
1/2 tsp coarse ground mustard
1/4 tsp kosher salt
1/8 tsp black pepper

Directions:

• Put cabbage, avocado, and apple in large bowl and drizzle with the juice from one lemon.
• In a separate small bowl, put the remaining ingredients and whisk together briskly until frothy.
• Spoon salad onto cold salad plates and drizzle mustard dressing over as desired.
• Serve immediately.  (The lemon juice will help keep the avocados and apples from browning.)

Campfire Recipe: Fire Fried Trout With Lemon Mustard Sauce

There's nothing more satisfying than settling down to a meal that you not only prepared, but caught yourself! If you like to fish, this is a great way to prepare your fresh catch over the campfire. Just bring along a cast iron skillet and a couple of everyday ingredients that will elevate your catch from the simple to the sublime, then revel in the results of your skills as a hunter - and a chef! :-)

Fire Fried Trout With Lemon Mustard Sauce
(Serves 4.)

Cleaned trout. (Photo credit: Wikipedia)

Ingredients:

4 fresh trout, cleaned and patted dry
1/3 cup milk
1/2 tsp salt
1/2 cup flour
3 Tbsp oil for frying
3 Tbsp butter for frying
2 Tbsp butter for sauce
2 tsp Dijon mustard
1 tsp parsley flakes
2 Tbsp lemon juice

Instructions:

1. In a shallow pan, mix together milk and salt.
2. In another shallow pan, put the flour.
3. Dip the trout first in the milk, then dredge in the flour; set aside.
4. Put the skillet over fire, add oil and the butter for frying and heat skillet until it sizzles.
5. Add trout to hot pan and fry until crispy and flaky; remove fish from skillet to platter.
6. Add the remaining 2 Tbsp butter to skillet to make sauce, stirring in the mustard, parsley flakes, and lemon juice, letting the mixture come to a boil, stirring constantly.
7. When sauce has thickened a bit, remove the skillet from the fire.
8. Pour sauce over the trout and serve immediately.

Recipe: Garden Slaw With Tender Broccoli Flowers

This tasty and unique fresh salad is a great way to use up some of those broccoli plants that may start to bolt (go to flower) in the late spring.  Zesty mustard, honey, and yogurt add a kick to the mildly sweet crunch of broccoli in this new twist on the traditional slaw salad.

Garden Slaw With Tender Broccoli Flowers
(Serves 4-6.)

Broccoli buds. (Photo credit: Chiot's Run)

Ingredients:

1/4 cup sliced raw almonds, toasted
1 bunch mature broccoli stems (may substitute cabbage slaw)
2 carrots, peeled
3 Tbsp light olive oil
3 Tbsp rice vinegar
3 Tbsp honey
3 Tbsp Greek yogurt
1 1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh black pepper
fresh broccoli flowers for garnish (fresh, cleaned, and stamen or pistil removed)

Directions:

• Start by toasting the almonds: put them in a small skillet, without oil, over medium heat and shake until almonds start to get golden brown. Remove and set aside.
• Make slaw by peeling the tough skin off the broccoli stems, then using the peeler, make curls out of the tender insides of the broccoli stems. Put in bowl.
• Use the peeler to make curly slaw out of carrots, add to bowl.
• Make dressing by whisking together the remaining ingredients until smooth; then pour the dressing over the slaw.
• Add the toasted almonds, tossing to combine.
• Let stand for 30 minutes, tossing several times.
• To serve, spoon portions onto individual salad plates. Top with fresh cleaned broccoli flowers for garnish and flavor.

Recipe: Roasted Beets In Rosemary Dijon Dressing

If you've never tried beets, or just don't know how to cook them, you're in for a treat!  This time of year, beets are one of my favorite local veggies - sweet little garnet gems which can dress up a salad, add color to a stir-fry, or deliver sugary goodness when baked until soft and shriveling. I get plenty of them in my CSA this time of year, so this recipe offers yet another welcome way to prepare these tasty treats.

Tender Roasted Beets In Rosemary Dijon Dressing
(Serves 4-6.)

Ingredients:

Beets! (Photo credit: Jim Carson)

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Directions:

• Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
• Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
• Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
• Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
• Now that you can handle the beets, rub them with paper towels to remove the skins.
• Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
• Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
• Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.

Recipe: Company-Ready Deviled Eggs

Nothing disappears faster at a potluck than the good old classic - the deviled egg. Perfect for office parties, or holiday gatherings, deviled eggs are fairly cheap and easy to prepare, and you know there won't be many leftovers! This recipe puts a gourmet twist on the old standby, with avocados and capers accented with cumin and lime juice, and is sure to get lots of compliments from your co-workers.

Company-Ready Deviled Eggs
(Makes 24.)

(Photo credit: Wikipedia)

Ingredients:

12 large eggs, hard cooked
1 ripe avocado, peeled and diced
1 lime, zested and juiced
1/4 cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp ground cumin
1 tsp ground cayenne
1 Tbsp capers, finely chopped
1/2 tsp salt
finely chopped flat leaf parsley and paprika for garnish

Directions:

1. Peel the eggs, then cut in half lengthwise. Remove the yolks to a bowl and set the whites on a nice platter or plate.
2. Add diced avocado, lime zest, and lime juice to the yolks and smash together with a fork or a pastry cutter.
3. When mixture is smooth (you really don't want this to be chunky) add the mayo, mustard, cumin, cayenne, and capers, and mix together until smooth again. Spoon this mixture into the egg white halves on the platter. 
4. Sprinkle the chopped parsley and paprika over each one for garnish and color.

Recipe - Mustard Sardine Deviled Eggs

Not everyone likes sardines, but if you do, they do have some great health benefits. Coupling these with eggs gives you a punch of healthy Omega-3's and good fats. Chow down!

Mustard Sardine Deviled Eggs

(Photo credit: Wikipedia)

Ingredients:
6 eggs (from pasture-fed hens), hard cooked
1 can water-packed sardines
1/2 cup sour cream or Greek yogurt
1 Tbsp spicy brown mustard
1 tsp finely chopped chives or green onion
1 tsp lime juice
1/4 tsp kosher salt
1/8 tsp black pepper
dash cayenne
dash smoked paprika
fresh parsley for garnish

Instructions:

• Peel and cut the hard cooked eggs in half lengthwise, removing yolks to a bowl.
• In the bowl with the yolks, add the remaining ingredients and mash together, mixing until smooth.
• Spoon mixture into hollow of each egg white and set on serving platter.  Sprinkle with more paprika if desired, then garnish with parsley sprigs.
• Serve immediately or cover with plastic wrap and keep in refrigerator until ready to serve.

(Note: You can buy sardines packed in mustard sauce and omit the mustard from the recipe, but depending on your diet, you may want to buy water packed sardines and choose the mustard that best suits your diet and/or taste.)

Recipe - Bacon-Wrapped Mustard Chicken Strips

A package of Oscar Mayer brand turkey bacon. (Photo credit: Wikipedia)Here's another simple recipe that will make you look like a gourmet chef! Choose organic meats if at all possible, and prepare the sauce ahead of time to reduce last-minute prep time even further.

Bacon-Wrapped Mustard Chicken Strips

Ingredients: 

4 chicken tenders, each cut in half lengthwise
8 strips of bacon, uncooked, use turkey if you wish
1/4 cup spicy brown mustard
1/4 cup olive oil mayonnaise
1/4 tsp chili powder

Directions:

• In a bowl, whisk together the mustard, mayonnaise, and chili powder.
• Take 1/4 cup of sauce out and put in a separate bowl, cover, and put in refrigerator. This is your dipping sauce.
• Lay chicken strips out on a glass plate or shallow dish and spread the remaining mustard sauce over them, making sure to completely coat each strip; set aside and let marinate for 15 minutes.
• When ready to prepare, preheat broiler, with rack about 6 inches away from heat source.
• Take one chicken strip out of marinade, take one piece of bacon, and wrap it around the chicken starting at the top and working your way down to the bottom; lay it on the broiler pan. Repeat with each marinated chicken strip, laying each one on broiler pan, arranging them evenly. Discard any marinade remaining in the pan you had the chicken in. (Note: When you lay them on the broiler pan, try to have the loose bacon ends facing down.)
• Put bacon wrapped chicken under the broiler for about 4 to 5 minutes, then turn and broil for another 4 to 5 minutes. The bacon should get crispy and the chicken should be cooked through.
• Remove to paper towel covered cooling rack.
• Serve with the dipping sauce you saved in the beginning.

This is a good snack for a protein rich - low carb diet, but be sure to check your mustard and mayonnaise labels. You may use turkey bacon for less fat.