Lime-Dill Sauce for Seafood or Seafood Cakes

I originally posted my recipe for this amazing seafood sauce along with my recipe for scrumptious hashbrown salmon cakes.

One reader made this sauce and exclaimed that it was spectacular and that she had never had a better sauce...she said I deserved an award for it!  I'm still blushing!

                                                         Oh my...

                                                  This Is Spectacular!

Chunky Cranberry Applesauce In The Slow Cooker

My daughter wanted to serve a cranberry applesauce for Thanksgivukkah.  Since I normally bring the homemade cranberry sauce for Thanksgiving, I volunteered to add this to my contributions for this year's very special holiday.

When I discovered Dawdling Darlings' easy, chunky cranberry applesauce, I knew this was ideal for our celebration.  I made twice as much as the original recipe, so I altered the other ingredients as well and omitted the water.  To achieve a chunky applesauce, it was not pureed.

The festive red color of this sauce makes it an ideal condiment or side dish for your Christmas meals. 

                                                 Tart, Tangy and ....

                                                   Sophisticated!

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

Ingredients

 

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

Directions

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 them...you 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.

*Tip

• 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

Bonnie's Spaghetti Sauce

Do you want to throw something together at the last minute?  It couldn't get much easier than this, and it's one of my most often-requested recipes!

Serves 4-5

In a heavy skillet on the stove, over medium-low heat, brown together:

1/2 lb. ground beef chuck (break up with a fork as you brown)
1/2 c. chopped onion (frozen is fine)

Mix well in a blender (all but the bay leaf** and Parmesan cheese**)

one 14 1/2 oz. can whole tomatoes*
one 8 oz. can tomato sauce*
one 6 oz. can tomato paste*
1 TB Worcestershire sauce 
2 tsp. chopped garlic (or 1/2 tsp. garlic powder)
1 1/2 tsp. dried whole rosemary leaves
1 tsp. dried basil leaves
1 tsp. dried oregano
1/8 tsp. dried crushed red pepper*
1/4 tsp. mild chili powder*
1 tsp. salt
1/4 tsp. fresh ground black pepper
2 tsp. sugar

1 bay leaf**
1/8 c. shredded Parmesan cheese**


*Tip:  It is especially important to use a quality canned tomato product and to measure the crushed red pepper and chili powder!

Pour Sauce over the ground beef mixture, add the bay leaf**, cover and simmer over low heat for about one-half hour.  Stir often.

Add a little water, if necessary, while cooking.  Right before serving, remove the bay leaf** and stir in the shredded Parmesan cheese**. 

Serve over your favorite spaghetti with a nice salad and crusty garlic bread.  Enjoy!

Printable Recipe