Cilantro is loved by all — guarded by some (see above) — and we’re going to celebrate my first cutting of it with a foodie feast of color and texture. Grab your forks (I’ve already got mine) and get ready for some good eatin’ and fun.
Salmon cakes, creamy tomato soup, and hummus — all with fresh cilantro!
- 2 boneless, skinless salmon steaks
- 2 tablespoons minced jalapeño peppers
- 1 tablespoon garlic paste
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1teaspoon Old Bay seasoning
- 1/4 cup chopped fresh cilantro
- olive oil
- 1/4 cup each: bread crumbs, cornmeal, and flour, mixed
- Cook the salmon steaks in a skillet (you guys already know what kind I like best) and then place them in a medium sized bowl.
- Crush salmon with a fork. Add jalapeños, garlic, mayonnaise, mustard, Old Bay, cilantro, and a few pinches of bread crumbs. Place the bread crumbs, cornmeal, and flour mixture in a small bowl.
- Pour a little oil in your skillet and get it nice and warm. Grab a ice cream scoop and form the salmon cakes then pat the mixture of breading onto each cake. Place into heated skillet. Press the salmon cakes into disks.
- Salmon cakes should be golden on each side. Serve warm. Serves four (but only two if you invite me).
Click here to see how to make the soup (just leave out the pesto — you’ll see).
- 4 cups of cooked chickpeas or garbanzo beans
- 5-8 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons cumin or 3 tablespoons tahini butter
- 4 cloves garlic, crushed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons chopped cilantro leaves
Mash chickpeas and then place in food processor or blender. Add all remaining ingredients and mix until smooth. Spoon into a pan and heat through. You may need to add some more oil or lemon juice to keep it moist. Heat until nice and warm, 3-5 minutes. Before serving, stir in chopped cilantro. Serve with pita slices, celery stalks, or corn chips (I have no idea where the Frito’s came from… I’m innocent. Really. Shh!).