Salmon Patties with Remoulade and Glazed Carrots and Peas

HOUR

SERVINGS

SERVING SIZE

3.3oz salmon patty, ¾ cup glazed carrot and peas, 1 whole wheat dinner roll

milk, meat, vegetable, grain
One serving provide 8oz eq. milk, 2oz eq. meat, ¾ cup eq. vegetable and 1oz eq. grain

1
Drain liquid from salmon and place in mixing bowl.
2
Peel and mince ½ cup onion and add to salmon.
3
Run Crave-N-Rave Champs through food processor (or rolling pin) until fine crumble and add 1 cup to salmon.
4

Break two eggs into salmon mixture and combine thoroughly.
5
Portion into 12 3.35oz patties and coat in remaining Champs
6
In a large skillet over medium heat carefully add oil and salmon patties. cooking for about 4-5 minutes per side until golden brown and an internal temperature of 145 degrees for 15 seconds.
7

Remove from heat.

1

Finely chop green onion, mince garlic and capers and add to mixing bowl.
2
Combine mayonnaise, Dijon, lemon juice, hot sauce, Worcestershire sauce,. horseradish, blackening seasoning and cayenne powder to mixing bowl.
3
Mix well, cover and chill for at least 30 minutes.

1

Wash and peel carrots, using a mandoline slicer or knife cut carrots into ¼-inch rondelles; making sure to use hand guard and cut glove.
2

.In a medium pot over medium-high heat boil carrots until tender crisp, about 5 – 7 minutes. Remove from heat, drain into a colander and set aside.
3

In the same pot over medium heat melt butter, brown sugar with cayenne and salt/pepper to taste; stirring constantly.
4

Add carrots back in and continue to cook for 3 – 5 minutes, add in peas .heating thoroughly and finish with honey and salt/pepper to taste.
5

Plate salmon with carrots and peas with remoulade on the side and serve with whole wheat dinner roll.