This right here is one of my favorite types of meals – roasted vegetables and fish, specifically salmon. I always start to crave this kind of meal when things start to turn towards autumn – even when I just think it is starting to turn. However, it’s still hovering in the 90s around here this week. Seriously, is it October yet?
The roasted veggies are simply carrots, red potatoes, a red bell pepper, olive oil, peppers, garlic flakes, and fresh rosemary.
These babies are easy – so easy I had to remember to write down what I did tonight so I could actually publish the recipe! So much of what I cook is just on a whim and based on what looks right and feels right. This blog has forced me to be more observant and also created more consistency from each dish to the next. It’s also nice having my own personal portable cookbook to turn to no matter what home or coast I am on.
Is it October yet?! Stay tuned for fun Walking Dead ideas for all your Walking Dead party needs!
Salmon Cakes w/ Lemon Yogurt Sauce – makes 4
1. Preheat oven to 425 degrees. Spray an 8 x 8 inch pan with cooking spray or olive oil, set aside.
2. In a medium mixing bowl stir together with a fork, 1 – 14 ¾ oz can salmon, ⅓ cup panko, 1 teaspoon dill, and 2 eggs.
3. For sauce: mix ½ cup plain yogurt, 2 teaspoons fresh lemon juice, 2 teaspoons lemon zest, and 1 teaspoon chopped fresh parsley. Top cakes with yogurt sauce and serve immediately.
4. Bake 18 – 20 minutes, or until golden brown on top, setting the oven to broil for the last 2 minutes. Top cakes with yogurt sauce and serve immediately.
Bluebird Hill Art 