Tag: Target

Baked Salmon Cakes

Baked salmon cakes make the perfect Holiday appetizer, made with wild Alaskan salmon, diced peppers, capers and breadcrumbs. For dipping, I made my favorite Zesty avocado cilantro dressing which compliments the flavor of the salmon and makes these absolutely addicting!

Target has partnered with the Target Inner Circle^[1] crew to put together a Holiday Party 101 blog series. As a team we are sharing everything you need to plan the perfect holiday party from cocktails, music, decorating tips, invitations, and more!

I was put in charge of the appetizers which was a fun challenge for me, and I came up with the idea to lighten up a recipe I recently had at a friend’s house after stumbling on Simply Balanced Wild Alaskan Salmon^[2] at Target. I also picked up some holiday plates, napkins and this simple white flat plane platter ^[3]from their Threshold collection which I will be using for everything.

When purchasing fish, I always opt for wild rather than farm raised so I was happy to see wild Alaskan seafood in Target. I adapted the original recipe from Ina Garten^[4] with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing^[5] would be the perfect fresh compliment!

If you are looking for a healthy appetizer idea this Holiday season, look no further. Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!

To tune in to more holiday party-throwing tips, be sure to follow #mykindofholiday and #targetinnercircle on Pinterest^[6]. Target will be compiling all the posts for an article on A Bullseye View. Happy party-planning everyone!

Baked Salmon Cakes
gordon-ramsay-recipe.com
Servings: 15 • Size: 1 cake • Old Points: 2 pts • Points+: 2 pts
Calories: 87 • Fat: 3 g • Protein: 7 g • Carb: 8 g • Fiber: 1 g • Sugar: 1 g
Sodium: 297 mg • Cholesterol: 23 mg

Ingredients:

1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
kosher salt, to taste
olive oil cooking spray
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce
1 1/2 tsp Old Bay seasoning
1 cup seasoned breadcrumbs
3 tbsp light mayonnaise
3 tbsp fat free Greek yogurt
1 tsp Dijon mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten

Optional for dipping:

Directions:

Season salmon with salt. Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon. Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool.

Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.

Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.

Bake about 10 to 12 minutes on each side, or until golden brown.

This post was created as part of my collaboration with Target and the #targetinnercircle. As always, the thoughts and ideas are my own. #MyKindofHoliday

References

^{^} Target Inner Circle (www.blogger.com)
^{^} Simply Balanced Wild Alaskan Salmon (www.target.com)
^{^} simple white flat plane platter (www.target.com)
^{^} Ina Garten (www.foodnetwork.com)
^{^} avocado cilantro dressing (www.gordon-ramsay-recipe.com)
^{^} Pinterest (www.pinterest.com)

Incoming search terms:

Creamy Chicken and Mushroom Soup

Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this simple savory soup that takes less than 30 minutes from start to finish!

This is a variation of my meatless Creamy Mushroom Soup^[1], which we all love in my home. I like to have that as a first course since it’s such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories, and 3 Weight Watchers points, you could easily serve this with a salad or half sandwich on the side.

I did some Spring shopping at Target a few weeks ago and couldn’t pass up these pretty, inexpensive beaded bowls and dishes from the Target Threshold collection^[2]. I love using white bowls and dishes to plate my food. I find food always looks prettiest on a white dish, and since we eat with our eyes, I usually have fun at dinner time and try to style our plates. Also a great tip if you like to photograph your meals.

Creamy Chicken and Mushroom Soup
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1-1/2 cups • Old Pts: 2 • Weight Watchers Points+: 3
Calories: 111.5 • Fat: 3.4 g • Protein: 13.6 g • Carbs: 12 g • Fiber: 0.9 g • Sugar: 1.4 g
Sodium: 538.8 mg

Ingredients:

4 cups water
3 tbsp flour
1 celery stalk, cut in half
5 oz shiitake mushrooms, sliced
8 oz baby bella, sliced
4 tsp Chicken Better Than Bouillon (or to taste)
2 tsp unsalted butter
7 oz skinless chicken breast
1 tbsp fresh parsley, chopped

Directions:

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

Makes about 6 cups.

References

^{^} Creamy Mushroom Soup (www.gordon-ramsay-recipe.com)
^{^} Threshold collection (www.target.com)

Incoming search terms:

Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.

Happy Monday! Today I’m in chilly Minneapolis attending an
event for Target. They put together a fun agenda for members of the
Target Inner Circle which I’ll be sharing this week, you can follow my Instagram^[1] to see what I’m up to today.

This weekend I remade one of my older recipes with meatless Monday in mind, and updated the photos because this is such a great dish, but the photos didn’t do it justice.

Making risotto is a labor of love, because you have to be patient, stirring the rice and adding more broth a little at a time, but in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. It’s also really filling, one serving will fill you up. If you wish serve it with a salad on the side and call it a meal.

This also makes a great side dish to fish or chicken, I would make the serving size 1/2 cup as a side dish.

I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for some Spaghetti with Creamy Butternut Leek Pasta^[2] later in the week.

I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand and grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket.

Butternut Squash Risotto
gordon-ramsay-recipe.com
Servings: 4 • Size: just under 1 cup • Old Pts: 5 pts • Weight Watchers Pts+: 7 pts
Calories: 249 • Fat: 3 g • Protein: 7.5 g • Carb: 45 g • Fiber: 1 g • Sugar: 1 g
Sodium: 461 mg

Ingredients:

3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
1 cup butternut squash puree
1 tsp butter or olive oil
3 cloves garlic, chopped
1/4 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
1 tbsp fresh sage, minced
1/4 cup freshly grated Parmigiano-Reggiano
salt and fresh cracked pepper, to taste
2 cups fresh baby arugula, for garnish

Directions:

In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated cheese if desired. Makes 3 2/3 cups.

References

^{^} Instagram (instagram.com)
^{^} Spaghetti with Creamy Butternut Leek Pasta (www.gordon-ramsay-recipe.com)