Bruce Barone ~ Recipe of the Day
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"Bruce Cooks"
Coming in 2010!
"Love in the Kitchen;
Healthy, Simple, Inspired Recipes  for Every Day Celebrations."

Curry Coconut Quinoa Salmon Cakes

with Creamy Lemon Parsley Sauce

Ingredients

  1. 2 cups cooked wild salmon, flaked
  2. 1 cup cooked Quinoa
  3. 1 teaspoon curry
  4. 1/3 cup shredded coconut
  5. 1 stalk celery, finely chopped
  6. 1 leek, rinsed and cleaned (1/2 thinly sliced for carrots, 1/2 finely chopped; 1/4 for cakes, 1/4 for sauce)
  7. 1/4 cup parsley, finely chopped
  8. 1 egg
  9. 1/4 cup mayonnaise, more if needed to bind
  10. 1/4 cup mayonnaise
  11. 1/4 cup Greek yogurt
  12. 1 tablespoon fresh lemon juice
  13. 1 tablespoon parsley, finely chopped
  14. A dash or two (or three or four) Tabasco sauce

Directions

  1. Preheat over to 425.
  2. Mix 1--9 together and form into 6 cakes.
  3. Bake on parchment paper on cookie sheet for 20 minutes; flip cakes over at 10 minutes.
  4. Mix 10--13 together, plus the 1/4 chopped leeks. Chill to ready to serve.

I specialize in portrait, nature, and documentary photography.
 I am also a published writer, art consultant, and gourmet cook.
I love family get-togethers, and cats and dogs. And red wine.
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