Cooking Pinoy atbp.

Salmon Petites Ingredients: 15 oz flaked Chicken of the sea wild salmon 1 cup Mashed Potatoes 1 cup brown rice cooked 1/2 cup chopped parsley bunch chives chopped 1 egg bread crumbs to coat olive oil to fry salt and pepper to taste Mix first 5 ingredients and flake with a fork.  Add egg and shape into patties, roll with bread crumbs. Heat up oil and fry salmon patties 4 minutes on each side or until light brown.

I was watching the show on Lifetime called Mom's cooking. This recipe was inpired by that show. This is called Salmon Wellington. Intead of puff pastry, I accidently got the phyllo dough. But still turned out well. I would cook this for a party gathering again, since it was easy to make and it's healthy. Ingredients: Puff Pastry crust (1 sheet for each salmon) 1-2 Salmon filets lemon salt and pepper egg white wash frozen spinach Mozorella cheese Directions: Season salmon with salt and pepper, squeeze some lemon and let sit. Defrost the puff pastry and and unroll. Place on filet of salmon in each crust. Top with a slice of mozorella and frozen spinach. Fold like a burrito. Brush with egg white wash. Bake in oven Preheated 425 F for 30 minutes or until brown.

Day 4 of testing out my new recipes from the cookbook Healthy Country cooking. I'm all for eating heart healthy foods. This week, has been pretty good adventerous tasting new recipes for my family for dinner. Yay! I was so excited in particular to cook salmon. This recipe, seems like a good recipe to make in the summertime because of the lime flavor. Marinate for 15 minutes in the refrigerator: 1 lb organic wild salmon 2T lime juice 1T minced garlic 1 tsp sea salt Fry Salmon in the skillet 4 min on each side or until well done. Drizzle sour cream mixture and top with chopped cilantro. sour cream mix: 1/2 c natural sour cream 1/4 tsp grated lime peel 1t chili powder 1/2 t lime juice Serve with salad or mexican rice.