Air fried salmon cake
2 cans (7.5 ounces) unsalted pink salmon (skin, bones)
1 large egg
1/2 cup whole wheat panko breadcrumbs
2 tbsp. chopped fresh dill
2 tbsp. canola mayonnaise
2 tsp. Dijon Mustard
1/4 tsp. ground pepper
2 lemon wedges
Cover the air fryer basket with cooking spray. Drain the salmon, removing any large bones and skin, and discarding it. Place the salmon in a medium-sized bowl. Add eggs, panko, dill, mayonnaise, mustard and pepper and stir gently until combined. Form the mixture into four 3-inch diameter cakes.
Cover the cake with cooking spray and place in the prepared basket. Cook at 400 degrees until brown and a quick-read thermometer inserted into the thickest part registers 160 degrees, about 12 minutes. Served with lemon slices.
Fried rice with shrimp and cauliflower
1/4 cup sesame oil, divided
2 large eggs, lightly whisked
3 cups shredded cauliflower (see tip)
1 pound large shrimp (31-35 pieces), peeled and deveined
3 cups of broccoli florets
1 medium red bell pepper, thinly sliced (about 1 cup)
3 cloves garlic, sliced
3 tbsp. Low sodium soy sauce or tamari
2 tbsp. water
1 tbsp. rice vinegar
1/2 tsp. ground pepper
Heat 2 teaspoons of oil in a large, flat-bottomed, carbon-steel skillet or large heavy skillet over high heat. Add eggs and cook, without flipping, until fully cooked on one side, about 30 seconds. Flip and let simmer until completely softened, about 15 seconds. Transfer to a cutting board and chop into 1/2-inch pieces.
Add two teaspoons of oil to the skillet. Heated on a high flame. Add cauliflower in an even layer and cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
Add two teaspoons of oil to the skillet and heat it over high heat. Add shrimp and cook, stirring frequently, until opaque, about 3 minutes. Transfer the cauliflower to a plate.
Add the remaining 2 tablespoons of oil to the skillet. Heated on a high flame. Add broccoli, sweet pepper and garlic. Cook, stirring occasionally, until slightly charred, 4 to 5 minutes. Add soy sauce (or tamari), water, vinegar, and pepper. Bring the mixture to a boil and boil for 30 seconds. Take off the fire. Add eggs, broccoli and shrimp.
Tip: Look for prepared cauliflower rice (or cauliflower crumbs) available in the produce section of some supermarkets. To prepare your own cauliflower florets, beat the cauliflower florets in a food processor until crumbled into rice-sized granules. A 1-1/2 pound head of cauliflower yields about 4 cups of cauliflower rice.
This dish can be prepared in advance and refrigerated in an airtight container for up to 3 days.
Medium Chickpea Quinoa Plate
7 oz. Roasted and gargled red pepper
1/4 cup peeled almonds
4 tablespoons. Divided extra virgin olive oil
1 small garlic clove, minced
1 tsp. Red pepper
1/2 tsp. ground cumin
1/4 tsp. Ground red pepper (optional)
2 cups cooked quinoa
1/4 cup chopped Kalamata olives
1/4 cup finely chopped red onion
15 oz. Chickpeas can be rinsed
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tbsp. Finely chopped parsley
Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin, and ground red pepper (if using) in a small food processor. Mash until somewhat soft.
Combine the quinoa, olives, red onion, and 2 tablespoons of the oil in a medium bowl.
To serve, divide quinoa mixture into 4 bowls and top with equal amounts of chickpeas, cucumber, and red pepper sauce. Sprinkle with feta cheese and parsley.
Chicken and Spinach Skillet Pasta with Lemon and Parmesan
8 oz. Gluten-free penne or whole wheat penne
2 tbsp. Extra virgin olive oil
1 pound boneless, skinless chicken breasts or thighs, trimmed, if necessary, and cut into bite-size pieces
1/2 tsp. salt
1/4 tsp. ground pepper
4 cloves minced garlic
1/2 cup dry white wine
Juice and peel of a lemon
10 cups chopped fresh spinach
4 tablespoons. Grated Parmesan cheese, divided
Cook pasta according to package directions. Strain and set aside. Meanwhile, heat the oil in a large, high-sided skillet over medium-high heat. Add chicken, salt, and pepper and cook, stirring occasionally, until fully cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the wine, lemon juice and peel and bring to a simmer.
Remove from heat. Add spinach and cooked pasta. Cover and leave until the spinach wilts. Divide among 4 plates and top each serving with 1 tablespoon of Parmesan cheese.
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