It’s always difficult getting back into the swing of things after Spring Break. Not to mention I’m going through Noah (my 2-year-old nephew) withdrawal. It’s been a frequent condition lately.
It’s amazing how this little boy has me wrapped around his tiny but chubby fingers. Oh, in case my sister and brother are reading… I suppose I miss you guys too ;).
Even though I didn’t get to relax as much as I had hoped with all the traveling, I did get to:
1) Sleep in past 5 am. This is a
big HUGE deal!
2) Catch up on Parenthood! I finally got the Hungryman to join me bc, let’s face it, it’s wayy too good to watch alone. Plus I needed a hand to hold so I wouldn’t completely lose it.
3) Develop recipes for Noosa Yoghurt. Done and done! Can’t wait to share them with you!
This past week, I was at Hays County School District, the last rotation site of the “business/management” portion of my dietetic internship. There are 22 schools in the district, and my preceptor’s job primarily consists of developing menus, although she would like to focus more of her time on nutrition education. Two years ago (Whoa! Has it been that long?!), I had the opportunity to review menus to ensure that the participating Texas schools in the National School Lunch Program met the new nutrition guidelines. If you’re interested in what these changes were, click here (Do it! Do it!). The experience gave me a better understanding of what menu planning entails. It’s not an easy job, that’s for sure.
Now that you know what I’ve been up to lately, let’s talk about this baked salmon cake topped with creamy and refreshing mango yogurt sauce, shall we? Every month, the Recipe Reduxers are challenged to create a healthy and delicious recipe pertaining to a particular theme. Although St. Patrick’s day has come and gone, we couldn’t possibly pass up the opportunity to showcase our tasty “patties” or anything stackable ;).
Both the Hungryman and I find mangoes to be a perfect accompaniment to Asian flavors. These Turkey Wontons w/Mango Salsa continue to be our fav appetizer, finger food, hors d’oeuvres, or whatever you’d like to call them. Thus, I used the velvety Noosa Mango Yoghurt for this recipe because it’s dangerously delicious and after looking in my refrigerator, I realized I had more than enough to spare. However, feel free to use any mango-flavored thick yogurt, or if you want to take matters into your own hands, add pureed or cubed fresh mango to plain yogurt. Mix in the minced garlic and cilantro. Easy peasey!
The recipe makes a dense, flavorful patty. I’m particularly fond of this brand of canned salmon (found at CostC0) because the fish always tastes so clean and fresh. Not to mention the vibrant color of the salmon chunks. The cakes are unmistakably Asian with the familiar flavor of soy sauce and the spicy jolt you get from the sriracha. The cold, creamy yogurt sauce not only balances this heat but also provides a nice contrast of flavor with the sweet mango mix-in. Hot/cold, spicy/sweet, savory/tart…what’s not to love? Invite some veggies to the party, and that’s what I call a meal. 🙂
- 15 oz. canned salmon drained, or 1 1/2 cups cooked salmon
- 1/4 cup chopped green onion
- 2 Tbs chopped cilantro
- 1 Tbs minced garlic
- 1 cup panko bread crumbs
- 1 egg beaten
- 2 Tbs low-sodium soy sauce
- 1 Tbs sriracha
Mango Yogurt Sauce
- 8 oz. Noosa Mango Yoghurt
- 1 1/2 tsp minced garlic
- 1 Tbs chopped cilantro
- Preheat oven to 400 F. Coat a baking sheet with cooking spray.
- Place salmon in a medium bowl. Flake with fork. Add bread crumbs, egg, green onion, cilantro, garlic, soy sauce, and sriracha; mix well. Cover and chill in refrigerator for at least 30 minutes.
- Shape mixture into 6 patties and place on prepared baking sheet. Spray tops lightly.
- Bake salmon cakes until golden on top and heated through, about 15 to 20 minutes.
- In the meanwhile, prepare the sauce.
So that’s my patty. Hope you like it! Now let’s check out what the beautiful minds of my fellow Reduxers came up with…