Recipe Review: Summer Salmon Cakes with Zucchini Fennel Slaw


Summer squash is in season now, and this recipe makes great use.  Zucchini is used two ways, in a lemony slaw with fennel and also in the light salmon cakes.  I double the recipe to make two-three servings.  Healthy and easy to do on a weeknight.

Link to recipe here.

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Recipe: Watermelon, Fennel, Black Olive, Feta Cheese Salad


Refreshing, easy summer salad adapted from Todd English, The Figs Table cookbook.  Great combination of salty and sweet.

Ingredients

  • 4 cups seeded watermelon chunks
  • 1 large fennel bulb, thinly sliced (about 2 cups) (use a Japanese mandolin or regular kitchen knife)
  • ½ cup coarsely chopped pitted Kalamata olives
  • 1 large red onion, thinly sliced (about 2 cups)
  • 1 bunch green onions, green part only, chopped
  • ¼ cup chopped fresh basil leaves
  • 1 ½ cups crumbled feta cheese
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Put the watermelon, fennel, olives, red onion, green onion, and feta in a large bowl. Add lemon juice, olive oil, vinegar, salt and pepper and toss well. Chop basil and add immediately before serving (to prevent browning).  Divide among salad plates and serve immediately.

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