Cooking in Pajamas

This dish is from a great magazine my friend Melissa recommended to me, "Cooking Light 5 ingredient 15 minutes Cookbook".  It's a special edition version of Cooking Light magazine, that seems more like a paperback cookbook, but was on sale in the grocery store, near the magazines, in the check-out aisle.  So far, it has been the best $10 I have spent this summer.  Every recipe in this magazine looks amazing!  You would never know they were "light" recipes, and you can't beat the '5 ingredient, 15 minute' concept!  It makes dinner planning a 'no-brainer'.  Not only is grocery shopping a breeze (you can make your list in one minute), almost all of the recipes come with a suggested side dish.  Only bringing home a greasy burger is easier!

I made a few minor changes to the original recipes.  I like my versions better, so I am giving you the revised recipes.

Tilapia with Warm Olive Salsa

Pam

1 c. chopped plum tomatoes (about 1/3 #)

2 T. fresh parsley, chopped

3/4 tsp. fresh oregano, chopped

12 pimento stuffed olives, chopped

kosher salt and fresh ground pepper

4 6oz. tilapia fillets (or any thin white fillet such as sole or flounder)

4 lemon wedges

EVOO

Heat a large nonstick skillet over medium high heat.  Add 1 T. EVOO.  Add tomato and cook for 1 minute.  Add some salt and pepper, then parsley, oregano and olives.  Transfer to a small bowl.  This can be done ahead of time.

Wipe the pan dry and return back to medium high heat.  Brush the fillets with 1 T. EVOO, and sprinkle with salt and pepper.  Add fillets to pan, and cook 3 minutes per side or until desired doneness.  Squeeze lemon wedges over fish, then drizzle with a little EVOO.  Spoon warmed up olive salsa over the fish and serve.

Serve with:

Lemon Couscous with Toasted Pine Nuts

1 c. chicken broth

2/3 c. uncooked whole wheat couscous

1 tsp. lemon zest

1/2 c. toasted pine nuts

2 tsp. EVOO

kosher salt and fresh ground pepper to taste

Bring the chicken broth to a boil in a small saucepan.  Stir in couscous and lemon zest.  Remove from heat; cover and let stand 5 minutes.  Add pine nuts, EVOO, salt and pepper; fluff with a fork.

I have been trying to get my kids to eat seafood ever since they have been eating solid foods.  That makes almost 15 years for Jamie and 13 years for Joey.  Even when they were toddlers, they would turn their noses up at fish sticks.  I could present them with an entire plate of fried foods, that all looked alike, and they would instinctively pick out the fish sticks, and leave them over.  We tried to offer them sushi, sole, flounder, lobster, crab legs, crab cakes, soft shell crabs, shrimp cocktail, grilled shrimp, shrimp gumbo, shrimp scampi, fried shrimp, butterflied shrimp, shrimp cakes, shrimp fra diavalo....you get the picture.  Nothing convinced them to eat seafood.

I came across a recipe for Salmon Cakes in Cooking Light, that sparked my interest.  There were so many yummy flavors mixed into the salmon cakes, there was no way anyone would know there was fish in there.  Then, with the addition of a flavored dipping sauce, any remaining fish taste would surely be masked.  It worked!!!  I told the kids that I was trying out a recipe for 'Veggie Cakes'.  They smelled so good while cooking, that everyone was excited to try them.  We sat down to dinner, and I quietly watched as the kids munched away at the 'Veggie Cakes'.  When dinner was over, I announced that the 'Veggie Cakes' were really 'Salmon Cakes'.  The look of shock on everyone's face was priceless.  I totally punk'd my kids!  Not to mention, that I think these salmon cakes are delicious.  I would definitely make this recipe as an appetizer for a cocktail party.  I would make mini salmon cakes.  They could be made ahead and reheated.  I chose a Lemon-Dill Sauce to go with these, and substituted nonfat Greek yogurt for some of the mayo and sour cream to lighten it a bit.

Crispy Salmon Cakes with Lemon-Dill Sauce

Sauce:

6 T. nonfat Greek yogurt

3 T. light sour cream

1 T. light mayo

4 tsp. capers, drained

1 tsp. fresh lemon juice

1 tsp. fresh lime juice

2 tsp. Dijon mustard

2 T. chopped fresh dill

dash cayenne or crushed red pepper flakes

kosher salt and fresh ground pepper to taste

Mix all ingredients together in a small bowl.  Adjust seasonings to your personal preference.  Cover bowl and chill.

Salmon Cakes:

2 T. EVOO

1/4 c. finely chopped onion

1/4 c. finely chopped celery

2/3 c. matzo meal (or crushed saltines), plus 1/4 c. set aside

2 T. Dijon

1/4 tsp. fresh ground pepper

2 (6 1/4oz.) pkgs. salmon, drained

1 large egg, beaten

2 T. light mayo

1/2 tsp. lemon

1 tsp. worcestershire sauce

2 - 3 dashes hot sauce (we like Pete's)

Heat 1 T. oil in a medium nonstick skillet over medium heat.  Add onion and celery and saute 4-5 minutes, or until tender.

Combine onion mixture with the remaining ingredients.  Shape into patties.  Coat each patty with about 1 T. of matzo meal.  Cover and chill for at least 20 minutes (or longer).

Heat 1 T. EVOO in a large nonstick skillet over medium heat until hot.  Add patties and cook 5 minutes on each side, or until lightly browned.  Serve the salmon cakes with the Lemon-Dill Sauce.