Salmon Burgers & Slaw

If your New Year's resolution, unlike my "see 12 movies in the theater this year," has to do with healthier eating, you may love having these Rachael Ray salmon burgers in your repertoire. If you're all about the movies, or something else unrelated to food, make these because they're yummy. The slaw doesn't keep well, so make sure you have plenty of slaw eaters before you make the full amount. The pesto potato salad I had with this last week is also based on a Rachael Ray recipe.

Salmon Burgers with Caesar Slaw

14 oz. can of salmon, drained, skin & bones picked out
2 lightly beaten egg whites
A handful of finely-chopped parsley
Zest & juice of 2 lemons, divided
3 cloves garlic, finely chopped
3/4 c. Italian-seasoned, fine, dry breadcrumbs
Salt & pepper
4 finely-chopped anchovies (or a tinch of anchovy paste)
2 tsp. Dijon mustard
1 tbsp. Worcestershire sauce
2 tbsp. + 1/4 c. olive oil
A couple handfuls of Parmesan
2 hearts of romaine, shredded
1 head of radicchio, shredded

Flake the salmon & mix with egg whites, parsley, juice & zest of 1 lemon, 2/3 of the garlic, breadcrumbs, salt & pepper. Form into 4 patties. Add the rest of the lemon juice and zest to a salad bowl with the remaining garlic, anchovies, dijon, and Worcestershire sauce. Whisk in 1/4 c. olive oil, plus the cheese. Add lots of pepper. Toss the lettuce shreds with the dressing. Add salt, if needed. Heat 2 tbsp. oil in a skillet. Cook the salmon burgers until browned on each side. Serves 4.

Pesto Potato Salad

2 lb. new potatoes, halved
1/2 lb. sugar snap peas, trimmed
3/4 c. pesto
1/4 c. olive oil
2 tsp. white wine vinegar
A handful of grape tomatoes, halved
1 c. niçoise olives (although I couldn't find them & subbed halved, blue cheese stuffed green olives)
Salt & pepper
4 boiled eggs, quartered

Boil potatoes in salted water 10 minutes. Add sugar snaps & cook 2-3 minutes. Drain and cool. Mix pesto with oil & vinegar. Add potatoes, sugar snaps, olives. Toss gently to coat everything with the dressing. Adjust seasonings and serve topped with egg wedges. Serves 4.