'ACOUSTICS OF THE SEASON' ~ (FRIDAY NIGHT FISH FEAST) CRANBERRY GINGER SALMON / CRISP MASHED POTATO CAKES

"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

OVAL BEACH in NOVEMBER ~ LAKE MICHIGAN

(SAUGATUCK MI)

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CRANBERRY GINGER SALMON

~ Great use for leftover cranberries

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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)

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CRISP MASHED POTATO CAKES

~ Another great use for those leftover potatoes adapted from Nov 2007 Cooking Light

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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)

DOUGLAS, MICHIGAN