Southwestern Salmon Cakes with Cilantro-Lime Mayo
Serves 4

Ingredients:

½ cup mayonnaise
¼ cup sour cream
1 tsp grated zest and 4 tsp juice from 1 lime
3 tbsp chopped fresh cilantro
Salt and pepper
1 ½ cups panko bread crumbs
1 lb. skinless salmon fillets, chopped fine into ¼ inch pieces
1 (4 ounce) can whole green chiles, drained and chopped fine
2 scallions, sliced thin
½ cup vegetable oil

1. Whisk mayonnaise, sour cream, lime zest, lime juice, and cilantro in small bowl. Season with salt and pepper.

2. Place ¾ cup panko in a shallow dish. Combine salmon, chiles, scallions, 3 Tbsp mayonnaise mixture, remaining panko, ½ tsp salt and ¼ tsp pepper in large bowl. Form salmon mixture into four 3 ½ inch patties. Dredge patties in panko, pressing to adhere.

3. Heat oil in large non-stick skillet over medium heat until shimmering. Add patties to skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve with remaining mayonnaise mixture and lime wedges.

Vancouver Fried Rice
Flavorful fried rice with crab, scallops, large prawns and cod. Serves 6.

4 Tbsp. vegetable oil
4 oz. Dungeness crabmeat
4 oz. scallops, finely diced
4 oz. large prawns, peeled and deveined, finely diced
4 oz. rock cod fillet, finely diced
1/3 cup finely diced carrots
1 small onion, finely diced
1/3 cup finely diced Chinese broccoli stem
2 eggs, beaten
3 1/2 cups cooked long-grain white rice (1 cup or 5 oz. uncooked)
1 tsp. soy sauce
Salt and freshly ground pepper to taste

Place a wok or heavy skillet over high heat for 30 second. Add 2 tablespoons of the oil and heat for 30 seconds. Add the crabmeat, scallops, prawns, cod, carrots, onion and broccoli, and stir-fry for 2 minutes. Remove the seafood and vegetables from the wok with a slotted spoon and pour out the oil.

Add the remaining 2 tablespoons of oil to the pan, heat 30 seconds, and pour in the eggs.

Reduce the heat to medium-high and add the rice. Using a spoon, toss the rice to keep it loose and free of lumps. Add the seafood, vegetables and soy sauce, and stir-fry until heated through. Season to taste with salt and pepper. Serve hot.



Proscuitto-Wrapped Cod with Lemon-Caper Butter
Serves 4

4 Tbsp. unsalted butter, softened
2 Tbsp. drained capers, minced
1 tsp. grated zest and 1 Tbsp. juice from 1 lemon
1 garlic clove, minced
4 skinless cod fillets, each 6 to 8 ounces and 1 inch thick
Pepper
8 thin slices deli Proscuitto
1 Tbsp. vegetable oil

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Using fork, beat butter, capers, lemon zest, lemon juice and garlic in small bowl until combined.

2. Pat cod dry with paper towels and season with pepper. Spread butter mixture over top of fillets. Working with one fillet at a time, slightly overlap two slices proscuitto on work surface. Lay cod butter-side down in center of slices, then fold proscuitto over fish. Repeat with remaining proscuitto and fillets.

3. Heat oil in large oversafe nonstick skillet over medium-high heat, and cook until browned. Add proscuitto-wrapped fillets, seam-side down, and cook until browned, 1 to 2 minutes per side. Transfer skillet to oven and bake until ends of fish flake when gently pressed, about 8 minutes. Transfer fillets to individual plates and spoon any juices from skillet over fish. Serve.

Note: do not salt the cod fillets. The briny capers and salty proscuitto season the fish sufficiently.

Source: America's Test Kitchen