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Spinach Stuffed Sole
| 2 cups |
fresh spinach leaves, finely chopped |
500 ml |
| ½ cup |
onion, finely chopped, divided |
125 ml |
| ¼ cup |
red pepper, finely chopped |
50 ml |
| 1 clove |
garlic |
1 clove |
| 3 tbsp. |
dry bread crumbs |
45 ml |
| 2 tsp. |
Lemon juice |
10 ml |
| ¼ cup |
Olympic Natural Yogurt |
60 ml |
| ½ lb. |
Sole filets |
250 g |
| 2 tsp. |
Parmesan cheese, grated |
10 ml |
| ¼ tsp. |
Paprika |
1 ml |
 Combine
spinach, half the onion and half the red pepper in a microwave-safe
dish. Sprinkle the vegetables with a little water. Cover and
microwave on high for 4 minutes, stirring once until spinach
is wilted and set aside. In same casserole dish, combine remaining
onion, red pepper and garlic. Microwave on high for 1 minute
until onion is limp. Add bread crumbs and lemon juice and
stir. Spread yogurt over each filet then spoon bread crumb
mixture onto center of each. Roll up and secure with a toothpick.
Put filets in same container, cover and microwave on high
for 4 minutes. Place spinach mixture in the bottom of a serving
dish and cover with rolled up filets. Sprinkle with the Parmesan
cheese and paprika. Cover and microwave on high for 30 seconds
or until spinach mixture is heated through. Serve immediately.
Serves 2.
Salmon Cakes
| 7-½ oz. |
tin salmon |
213 g |
| 1 tbsp. |
mayonnaise |
15 ml |
| 1 tbsp. |
Olympic Natural Yogurt |
15 ml |
| 1 tbsp. |
lime or lemon juice |
15 ml |
| 1-½ cups |
bread crumbs |
375 ml |
| 1 tsp. |
Dijon mustard |
5 ml |
| 1/3 cup |
chives, chopped |
75 ml |
| 1 |
egg, beaten |
1 |
| pinch |
thyme |
pinch |
| |
salt and pepper |
|
| 2 tbsp. |
butter or olive oil |
30 ml |
Flake salmon into mixing bowl along with juice and bones.
Add mayonnaise, yogurt, lime juice, 1 cup bread crumbs, mustard
and chives. Mix with fork until well blended. Add beaten egg,
thyme, salt and pepper. Shape salmon mixture into four patties.
Mixture will be very soft. Coat patties in remaining bread
crumbs and cook in butter over medium heat about 5 minutes
on each side or until nicely browned. Serves 4. May be served
with salsa (see next recipe).
Avocado Salsa
| 1 |
medium tomato, peeled and diced |
1 |
| ¾ cup |
English cucumber, diced |
200 ml |
| ½ |
hot banana pepper, seeded and chopped |
½ |
| 2 tsp. |
onion, minced |
10 ml |
| 1 clove |
garlic, minced |
1 clove |
| 2 tsp. |
cilantro, chopped |
10 ml |
| ½ |
avocado, peeled and chopped |
½ |
| |
juice of half a lime or lemon |
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| ½ cup |
Olympic Natural Yogurt |
125 ml |
Mix all ingredients together, taste for seasonings and adjust
to taste. Cover and refrigerate until needed. Makes 1 cup
(250 ml).
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