Summer cookin'

As the weather heats up, it's time to move on from winter soups and stews to lighter fish dishes and salads.

May 3, 2012 14:50
2 minute read.
Asian Salmon Patties

Asian Salmon Patties 370. (photo credit: Courtesy)


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The warm weather is upon us and that calls for summer cooking. We need to move from the heavy stews and soups of winter to lighter fare – fishes, salads and the fruit-based desserts of summer. Here are just a few suggestions along those lines.

Asian Salmon Patties

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2 scallions, minced
2 tablespoons shredded ginger
1 cup panko
¼ cup mayonnaise
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 egg, beaten
1-1/2 pounds salmon fillets, cooked, skinned and flaked
1/3 cup vegetable oil

Line a baking sheet with wax paper. Mix the scallions, ginger, 1/3 cup of the panko, mayonnaise, hoisin sauce, soy sauce, mustard and egg. 

Add the salmon and mix well. Let stand for 5 minutes, then shape into patties and place on the baking sheet. Place the remaining panko in a shallow dish.

Coat the patties in the panko and return to the baking sheet.  Heat the oil in a nonstick skillet over medium heat until very hot.  Add the patties and cook until golden, about 3 minutes per side. Transfer to paper towels to dry.

If desired, serve with Ginger Tartar Sauce.

Ginger Tartar Sauce

1/3 cup mayonnaise
1 scallion, minced
1 tablespoon shredded fresh ginger
1 teaspoon Dijon mustard

Mix all ingredients together and refrigerate until ready for use.

Black Bean Corn Salsa Salad

1 (14-ounce) can black beans, drained
1 (14-ounce) can corn kernels, drained
2 small cucumbers, chopped
¼ red onion, diced
1/3 cup chopped cilantro
½ red pepper, chopped
1 avocado, chopped
½ cup chopped jicama (optional)
4 tablespoons salsa
2 tablespoons lime juice
2 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
Salt and pepper to taste

Mix all ingredients together.  Chill and serve within 3 hours.

Blueberry-Lemon Bundt Cake

1 cup (2 sticks) margarine, at room temperature
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
2-1/2 cups flour
2 teaspoons baking powder
1 cup tofutti sour cream
2 cups blueberries, washed and drained well
2 teaspoons flour

1-1/2 cups powdered sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees. 

Cream together margarine and sugars. Beat in eggs and vanilla. Combine dry ingredients and add to margarine mixture alternatively with sour cream, beginning and ending with dry ingredients. 

Toss blueberries with 2 teaspoons flour and gently fold into batter. Pour into greased 12-cup Bundt pan and bake for 60 minutes. 

Cool in pan for about 20 minutes before removing to wire rack.

When cake is completely cooled, combine glaze ingredients and drizzle over cake.

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