"A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are crisp as autumn air. "
~ Eric Sloane
CRANBERRY GINGER SALMON
~ Great use for leftover cranberries
2 6 oz. salmon fillets (or whole salmon fillet)
1 Tbsp. fresh minced ginger
2 Tbsp. honey
2 Tbsp. soy sauce
1/2-3/4 cup whole cranberry sauce
- Preheat oven to 350-degrees. Lightly spray shallow pan with cooking oil.
- Combine ginger, honey, soy sauce and cranberry sauce.
- Place salmon on prepared pan and spoon mixture evenly over top of each piece.
- Bake 15 minutes or until fish flakes with fork. (2 servings)
CRISP MASHED POTATO CAKES
~ Another great use for those leftover potatoes adapted from Nov 2007 Cooking Light
1/2 cup chopped green onions
2 cups chilled mashed potatoes
2 Tbsp. shredded sharp cheddar cheese
coarse salt & freshly ground pepper to taste
2 Tbsp. melted unsalted butter
3/4 cup Panko crumbs (Japanese breadcrumbs)
- Preheat oven to 425-degrees. Coat baking pan with cooking spray.
- Spray large skillet with cooking spray and saute green onions until tender, about 2 minutes, stirring occasionally. Remove from heat.
- Place mashed potatoes in medium bow. Stir in onions, cheese, salt & pepper, and melted butter. Divide mixture into 6 equal size portions, shaping each into 1/2 inch thick patty. Dredge patties in panko and place on coated baking sheet. Bake for 12 minutes. Carefully turn patties over; bake and additional 12 minutes or until golden. (6 servings)