Brunch, Fish & Seafood, Lent, Lunch

Salmon Cakes Revisited

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A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch.  I love seafood in cake form.  I have posted tuna and salmon cakes before.  Here is another rendition of it!

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To start, you will need a whole bunch of tarragon, chives and parsley chopped up.  When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it.  This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.

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Next, roast the side of salmon, low and slow.  300F for about 40mins.  I simply seasoned the fish with salt and pepper.  I used two sides of salmons, because I wanted to make extra cakes for freezing.

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Flake the fish and add to a bowl.

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Add half the herb mixture or less depending on how much you like fresh herbs.  Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.

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Mix thoroughly and form into cakes.

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At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month.  Simply thaw in the fridge prior to frying.

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However, before you freeze them, I encourage frying up one piece and tasting this delicious creation.  Happy school lunching !

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Dessert, Pastry

Honey Lavender Nectarine Cake

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A beautiful floral summery cake fit from anything ranging from an outdoor BBQ to an elegant dinner party ! Enjoy !

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 Tbsp of lavender
  • 1 1/4 cups self-rising flour
  • 4 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices

Preparation:

Preheat oven to 350°F.

Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add sugar and honey and beat until blended. Beat in eggs 1 at a time, and then lavender.

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Beat in flour until smooth. Spread batter evenly in prepared pan.

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Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere.

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Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots).

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Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.

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