SALMON & PISTACHIO PATTIES

1 pound boneless salmon filletexps39311_CW1444965D28B

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)

DIP

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.

RED, ROASTED, AND CILANTRO-ED CREAM CHEESE DIP

  • 14 ounces red bell peppers, roasted, drained
  • 3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
  • 3 cloves fresh garlic, minced
  • 1 12 teaspoons ground cumin
  • 12 teaspoon seeded and minced jalapeno chile pepper
  • 1 teaspoon lemon , juiced
  • 14 cup cilantro (fresh coriander)
  • 14 cup minced scallion
  • 8 ounces cream cheese

In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.

Add cream cheese, sea salt, and pepper to taste. Puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl.

DIP TIPS FOR CHICKEN NUGGETS

creamy-dill_stockfood

Creamy Dill
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.

 

 

 

honey-mustard_shutter_stock

Honey-Mustard
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.

 

 

 

tangy-bbq_shutterstock

Tangy BBQ
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.

CREAMY CHUNKY GUACAMOLE

Screen shot 2013-03-02 at 1.40.59 PM

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.

Variation:

If you do not have a food processor, you can use your blender.

AVOCADO CILANTRO DIP

Ingredients

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 2 medium ripe avocados, peeled and seeded
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon MAGGI Seasoning Sauce
  • 2 cloves garlic, peeled
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro

Preparation

  • PLACE media crema, avocados, mayonnaise, lime juice, seasoning sauce, garlic and cumin in blender or food processor; cover. Blend until smooth. Place in medium bowl; stir in chopped cilantro. Serve with assorted crackers and vegetables.