Recipes of the Month

Salmon Cakes, provided by Canyon Ranch Health Resort & Spa, Tucson Ariz.

1 1/4 lbs. Salmon fillets
1/2 tsp salt
1/2 pepper
1 lemon, thinly sliced
2/3 cup diced red bell pepper
2/3 cup diced yellow bell pepper
1 cup diced onions
1/4 cup low-fat coconut milk
3 eggs, beaten
3 tbs. chopped cilantro
3/4 cup Panko breadcrumbs
2 tsp Canola oil

Sweet Mustard Sauce:

1 cup Dijon mustard
1/2 cup apple juice concentrate
1/4 tsp red chili flakes

Season salmon with salt & pepper. Lay lemon wheels over salmon and place in a steamer basket. Steam until cooked thru, about 8-10 minutes. Cool.

In a large bowl, combine peppers, onions, coconut milk, eggs and cilantro. Mix well. Add breadcrumbs and cooled salmon and hand mix until well combined. Using a 1/3 cup measure, form into round patties, about 1/2 inch thick.

Heat Canola oil in a large sauté pan. Cook salmon patties about 2-3 minutes over medium heat on each side or until golden brown.

In a small bowl, combine all ingredients for sweet mustard sauce. Serve 2 salmon patties over a bed of mixed greens with 2 tablespoons of sweet mustard sauce.

Yield: approx 10 servings

PEANUT BUTTER DELIGHT

1 cup part skim ricotta cheese
1/4 cup smooth peanut butter
2 1/4 tsp vanilla extract
1/2 tsp ground cinnamon
4 1/2 tsp. fructose (find in health food stores)

Combine all ingredients in a food processor and puree till very smooth

Place in covered container and chill.