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malar2002 wrote:

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I was going to ask how you mix the salmon - so you have to have canned salmon to do this? Is it possible to start from scratch? I would love to know the recipe, if you do not mind sharing! It sounds delicious. Perhaps one can grill or poach the fresh salmon and flake it in? Was this what was too hard to handle? I can see that it would take time, of course.

I worry about farmed salmon ...

I'm sure that you could use fresh salmon. I used canned and had to clean out skin and bones. It looked like part of the spine was in it. Yuck!

Here's the recipe:
1 can (14 3/4 oz) salmon
2 1/2 C. prepared mashed potatoes
2 egg whites
1 tbsp. chopped parsley
1/2 C. sliced green onions
oil for frying
dry bread crumbs (for breading)


I didn't make the sauce, so I don't know how that is. Plus, I know that I fried them longer than 2-3 minutes per side. One other thing, I think that the next time I might add a little flour to give them more body. They were kind of hard to turn. But, like I said, I really liked them and plan on making them again.

We had a pot luck at work the other day and the birthday person requested salads, since she's trying to lose weight. I broght this one which was a big hit.

Chickpea Salad



1 15-ounce can chickpeas, rinsed
3 cups peeled, seeded and diced cucumber
2 cups halved grape tomatoes (or cherry tomatoes)
1/2 cup crumbled reduced-fat feta cheese
1/4 cup diced red onion
1/2 cup Creamy Dill Ranch Dressing (recipe follows)
Freshly ground pepper to taste

Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated.

NUTRITION INFORMATION: Per serving: 90 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 14 g carbohydrate; 5 g protein; 3 g fiber; 238 mg sodium; 285 mg potassium.


Nutrition bonus: Vitamin C (15% daily value).


1 Carbohydrate Serving

Creamy Dill Ranch Dressing

Cottage cheese blended in a food processor to a creamy texture, while not traditional in Ranch dressing, delivers unbelievable richness with minimal calories and fat.

Makes 1 1/4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 small shallot, peeled
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder (see Note)
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

NUTRITION INFORMATION: Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 125 mg sodium; 10 mg potassium.


Exchanges: Free food

Ms Mistoffelees wrote:

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2 tablespoons buttermilk powder (see Note)

That sounds yummy Debbie! But may I ask, where do you get that?^^^^^ I don't believe I've ever seen it in the store. Would it be by other dry milk? I so want to make that salad, lol.

I had to ask at the store since I'd never bought it before either. You're right though! It's by the other dry milk.