1 pound boneless salmon fillet
1/4 cup finely grated onion
2 tablespoons chopped fresh parsley
3/4 cup crushed pistachio
3/4 teaspoon salt
1 tablespoon lime juice
3 large eggs
coconut oil (or oil of choice)
1 cup Greek yogurt plain
1/2 cup crushed pineapple (or fruit/ naturally sweetened jam)
Preheat oven to 350ºF
Using hands, flake salmon into chunks. In a mixing bowl, combine salmon with onion, parsley, salt, and lemon juice. Scoop 1/2 coop portions to make patties. Place on a pan and freeze for about 30 minutes.
Dip salmon patties in egg and then in pistachio crumbs. Let dry 10 minutes before baking. Place oil in a skillet and heat over medium-high about 3 minutes. Place patties in skillet and cook for 3 minutes or until golden brown. Flip patties and fry another 3 minutes or until second side is browned. Place on parchment papered cookie sheet. Bake for 10-15 minutes.
Blend yogurt and crushed pineapple to make a dipping sauce. Feel free to substitute another fruit.
1 cup fresh mint leaves
½ cup 2% Greek yogurt
½ seeded jalapeño
juice of ½ lemon
1 tsp kosher salt
½ tsp freshly ground pepper
Puree the avocado, mint leaves, Greek yogurt, jalapeño, juice of lemon, kosher salt, and ground pepper in a food processor.
In a small bowl, whisk together 1/2 cup plain low-fat yogurt, 1 Tbsp Dijon mustard, 2 tsp lemon juice, 1 Tbsp chopped fresh dill or 3/4 tsp dried, 1/4 tsp salt, and 1/8 tsp black pepper. Chill until serving time.
In a small bowl, combine 3 Tbsp honey, 3 Tbsp Dijon mustard, and 2 Tbsp light mayonnaise. Whisk well. If you like a thinner dip, whisk in 1 Tbsp water.
In a saucepan, stir together 1/3 cup low-sodium barbecue sauce, 1 Tbsp cider vinegar, 2 Tbsp honey, and 1 tsp grated orange rind. Bring to a boil, reduce heat to low, and simmer for about 4 minutes. Serve warm.
1/2 cup fresh cilantro leaves
2 green onion, cut into 1-inch pieces
1 jalapeno pepper, seeded and cut into quarters
2 large avocados, peeled and coarsely chopped
1 diced tomato
1/2 cup mayonnaise
2 tablespoons lime juice
1/8 teaspoon salt
Position knife blade in food processor bowl; add fresh cilantro, onions, and pepper. Top with cover and pulse until coarsely chopped. Add avocado, mayonnaise, lime juice and salt. Pulse until blended. Mixture should be coarse. Cover and chill until ready to serve. Makes 6 servings.
If you do not have a food processor, you can use your blender.
- 1/3 cup Skippy® Natural Creamy Peanut Butter Spread
- 1 container (6 oz.) nonfat vanilla yogurt
- 3 cups assorted fruit (sliced strawberries, bananas and/or peaches)
Combine Skippy® Natural Creamy Peanut Butter Spread with yogurt in medium bowl. Use as a dip for fruit…or try topping with whole grain granola.