Salmon Cakes

I thought I'd share a recipe today. What the hell. It's a pretty good recipe and we all get fish-hungry from time to time.

Salmon Cakes with Garlic Aioli

3 Tbsp vegetable oil
1/2 onion, diced small
1 medium carrot, diced small
1 rib of celery, diced small
2 cans of salmon
1 cup of bread crumbs
1 1/4 tsp of Old Bay Seasoning
1 tsp Dijon mustard
1/4 tsp cayenne pepper
1/4 cup of mayonnaise
1/4 cup of chopped parsley
1 Tbsp lemon juice

Aioli
1/4 cup of mayonnaise
1 tsp Dijon mustard
1/2 tsp minced garlic
1/4 tsp Old Bay Seasoning

Saute onion, carrot and celery in oil until softened. Drain salmon, put in a large bowl with the breadcrumbs, Old Bay, mustard, cayenne, mayonnaise, and lemon juice. Blend in diced vegetables. Form into cakes. Fry in a skillet in a little oil, 2-3 minutes per side. Serve with salad and aioli dressing.

Caribbean Chicken

I was reading this recipe from Misadventures of Mub and I got to thinking about recipes with fruit and meat. I usually don't like them, but there is one that I make regularly in the summertime. I thought I would share it. It is so bright and colorful, sometimes I can even trick the kids into eating it.

Two or Three Boneless Chicken breasts, grilled or broiled with a little cayenne pepper and diced.
One Tablespoon of canola oil
One Sweet Potato, diced
Two banana peppers, or for a milder taste one red and one green pepper, diced.
Cup of pineapple juice
One Teaspoon cornstarch
Two bananas, sliced
A little water
Rice cooked according to directions.

Cook the sweet potato in a large saute pan with the oil and pineapple juice until no longer crunchy. Then add whatever peppers you like. Mix the cornstarch with water and add to skillet. Cook until thick and bubbly. Then add grilled chicken and sliced bananas. Serve over rice. Very easy, fresh and colorful!