My Mom just left this weekend. We had a wonderful time while she was here. Last week we celebrated our 2nd anniversary. We all got dressed up and went to Anthony's restaurant for a 4-course meal. It's a beautiful restaurant, right by the bay. I had shrimp cocktail, clam chowder, salmon cakes and chocolate mousse. We also went to Olive Garden and had their shrimp risotto. Omgosh, it is sooo good! So.... this week I'm going to try my own version of salmon cakes and I can't believe it- Olive Garden posted their receipe for the shrimp risotto, so I'm making that as well. We are going camping Friday (two weekends in a row) so I will only post until Thursday. If I make anything interesting on our camping trip I'll be sure to post it.
Sunday we had 40 Cloves of Garlic Chicken. Once again it was super! I love Ina Garten's recipes. Well, I hope everyone has a great week!
For more receipes and meal ideas please visit our host Laura at http://www.orgjunkie.com/
Shrimp & Asparagus Risotto
1/2 red pepper, grated
1/2 cup red onion, grated
1/4 cup green onion, finely chopped
1/4 cup mayonnaise
juice & zest of 1 lemon
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 egg, beaten
1 cup dry seasoned bread crumbs
2 (6 ounce) cans boneless salmon filet
2 tablespoons olive oil
1 tablespoon butter
A few dashes tabasco sauce
In a small mixing bowl, combine red pepper, green onion, mayonnaise, lemon juice, lemon zest, seasoned salt and cayenne pepper. Adjust seasoning to taste. Stir in egg, well-drained salmon and 4 T of the bread crumbs. Divide and form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs and flatten into cakes. Fry salmon cakes in olive oil and melted butter in skillet over medium heat for 3 to 4 minutes per side. Serve with rice and green salad.