Summer cookin'

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

Asian Salmon Patties 370 (photo credit: Courtesy)
Asian Salmon Patties 370
(photo credit: Courtesy)
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
2 scallions, minced2 tablespoons shredded ginger1 cup panko¼ cup mayonnaise1 tablespoon hoisin sauce1 tablespoon soy sauce1 tablespoon Dijon mustard1 egg, beaten1-1/2 pounds salmon fillets, cooked, skinned and flaked1/3 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 mayonnaise1 scallion, minced1 tablespoon shredded fresh ginger1 teaspoon Dijon mustard
Mix all ingredients together and refrigerate until ready for use.
Black Bean Corn Salsa Salad
1 (14-ounce) can black beans, drained1 (14-ounce) can corn kernels, drained2 small cucumbers, chopped¼ red onion, diced1/3 cup chopped cilantro½ red pepper, chopped 1 avocado, chopped½ cup chopped jicama (optional)4 tablespoons salsa 2 tablespoons lime juice2 tablespoons olive oil¼ teaspoon crushed red pepper flakesSalt 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 temperature1 cup sugar1 cup brown sugar4 eggs1 teaspoon vanilla2-1/2 cups flour2 teaspoons baking powder1 cup tofutti sour cream2 cups blueberries, washed and drained well2 teaspoons flour
Glaze:1-1/2 cups powdered sugar4 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.