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Monday, January 30, 2012

Hash-Brown Salmon Cakes with Lime-Dill Sauce

This is how an everyday dish becomes not so everyday!  The hash-brown binder gives these salmon cakes an extra crispiness.  Squeeze some lime juice over them and add a nice dollop of the lime-dill sauce...oh, yummy for the tummy!  Whether you serve them as an entree or as a salmon burger, you'll love how easy this dish is to prepare (especially for weekdays) and find them a real family and friends' pleaser!

                               They'll Dream About These All Day...

                       Hope There's Not Too Much Rush-Hour Traffic!

Makes 6 large cakes

The Cakes:
  • 2 TB finely chopped green onions, tops and all (about 3 stalks)
  • 2 c. frozen hash-brown potatoes (thawed)
  • one/ea. 14.75 oz. can wild pink salmon, or two/ea. 6 oz. cans skinless and boneless wild pink salmon (I used Trader Joe's)
  • 2 large eggs, slightly beaten
  • 2 tsp. dried dill weed, or 2 TB cleaned and minced* fresh dill weed
  • 2 tsp. Dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp. salt
  • about 3 TB vegetable oil for frying (I actually love avocado oil the best for this recipe)

The Sauce:
  • 1/2 c. sour cream (I use reduced fat)
  • 1/2 c. mayonnaise (I prefer Hellmann's light mayo)
  • 3 TB lime juice
  • 1 tsp. dry dill weed, or 1 TB cleaned and minced* fresh dill weed
  • 1/16th tsp. (pinch) freshly ground black pepper

The Garnish:
  • 3 whole lime, quartered into slices


Forming The Cakes:
  1. In a large bowl, combine the hash browns with the chopped green onions.
  2. Drain the salmon and flake with a fork.  (Remove any black skin from the salmon and keep the bones.  This is a personal preference, if your product has skin and bones.)
  3. Add the salmon, eggs, dill weed, mustard, pepper and salt to the hash-brown and onion mixture and combine well. Using your hands, form the mixture into six equal patties and refrigerate can refrigerate either just the mixture or the cakes overnight if you prefer.

The Sauce:

Whisk together all the ingredients for the sauce and refrigerate.

Cooking The Cakes:
  1. Heat the oil in a large skillet over medium-high heat.
  2. Carefully place the patties into the pan. (I use my hands to avoid their falling apart too much.) Don't crowd the patties. 
  3. Cook both sides of the cakes until well-browned and heated through, about 2 to 3 minutes per side.  If necessary, keep them warm in a 200º oven.
  • I use kitchen shears to finely cut the fresh dill weed.

Serve the cakes with the lime wedges and lime-dill sauce as an entree or as burgers.  (I like to eat them with a lot of lime juice and a nice dollop of the sauce!)  Absolutely delicious and sure to haunt you!  Enjoy!

Printable Recipe

Thursday, January 19, 2012

Mouth-Watering Oven-Barbecued Beef Ribs and Barbecue Butter For Asparagus

Hankering for some meat?   How about some fall-off-the-bones, crispy, sticky, barbecue beef ribs!  Simple...

                                             Got It Right Here...

                                      Bring Out The Napkins!

  • Meaty beef ribs (allow about 3 ribs per person, depending on appetites)
  • Worcestershire sauce
  • garlic powder
  • seasoned salt
  • freshly ground black pepper
  • Your favorite barbecue sauce (I like Sweet Baby Ray's Honey Barbecue Sauce--available at grocery stores)

  1. Preheat the oven to 250º.
  2. Line the bottom and sides of a baking pan with foil.
  3. Pat the ribs dry with a paper towel on both sides. Place the ribs in one layer on the foil in the pan. 
  4. Lightly sprinkle the Worcestershire sauce on both sides of the ribs and rub in with the back of a spoon.  Lightly sprinkle both sides of the ribs with the garlic powder, seasoned salt and freshly ground black pepper.  Place the ribs meaty side up.
  5. Tightly cover the pan with more foil.  Bake at 250º for 4 hours, then remove from the oven.  Increase the oven temperature to 350º.
  6. Carefully (because steam will escape) uncover the ribs.  Drain accumulated fat and juices.  Brush, or spread with the back of a spoon, your favorite barbecue sauce on the ribs. Return the ribs to the oven and brown, uncovered, for about 1/2 hour.
  7. In a covered microwave-proof bowl, heat a little extra barbecue sauce briefly (maybe 10 to 15 seconds) on medium high in the microwave.

Serve with your favorite side(s), or how about some asparagus with barbecue butter (see recipe below)!  Smack away and enjoy!

Barbecue Butter for Asparagus
As Adapted from Pat and Gina Neely as seen on the Food Network

(I prefer oven-roasted asparagus and The Pioneer Woman's recipe looks good, but the Neelys offer a recipe...see link above...for pan-grilled asparagus if you'd like to try that.)

Use 1 TB of the seasoning for the barbecue butter and store the rest in an airtight container for future use.  The seasoning will keep in the pantry for up to six months.

The Barbecue Seasoning:
1 TB sugar
1/4 c. paprika
1/4 tsp. onion powder

The Butter (enough for 2 lbs. asparagus+)
1 stick slightly softened salted butter
1 TB barbecue seasoning

Mix the 1 TB of barbecue seasoning with the slightly softened butter; cover and refrigerate until ready to serve with your asparagus.  So unique and perfect with your ribs!

                             How Do You Make Asparagus Better?...

                                      With Barbecue Butter!

Printable Recipe