Salmon Cakes with Lemon Thyme Sauce, and Creamed Spinach

   Okay creamed spinach may not sound like the most appealing thing in the world to eat, nor will it cause everyone to celebrate seeing it on their plate, but given a chance I think it will win most everyone who tries it over!
   I came to love the Pop-eye staple while in Germany, my companion made it with lots of garlic and it was just a delight . . . so in the name of love (for it and my hubby) I made it with supper the other day! A little info for ya is that spinach actually releases more vitamins and minerals when it is cooked than eaten raw. (Oh, sweet inspiration!)
   I have to laugh because half way through dinner I got up to get more water and sat back down and there was more spinach on my plate than when I left it! My sweet hubby just didn't share my fondness for the stuff, but thanks to his sweetness in sharing I loaded up on vitamins that day!

Salmon Cakes
Recipe by: Emily

7 oz cooked flaked Salmon, (1 fillet will do)
1/4 cup Red or Yellow Bell Pepper, diced
1/4 cup Green Onion, diced
1/4 cup Mayonnaise
1 Egg, beaten
2 tsp Lemon Juice
1 cup Dry Bread Crumbs
1/2 tsp Seasoning Salt
1/2 tsp Black Pepper

Combine the Mayonnaise, diced pepper, green onions, salt, pepper and lemon juice. Mix well then add 1/4 cup of bread crumbs, the beaten egg and salmon. Divide mixture into 8 balls and roll in remaining bread crumbs until well coated, gently form patties. Cook patties in butter or oil in a skillet over medium heat until golden brown on both sides. Serve with lemon thyme sauce.
You can also bake the salmon patties in a 350 degree oven for about 10-15 minutes flipping half way through to ensure even cooking and browning on both sides.

These also make great sandwiches with lettuce and tomato!


Lemon Thyme Sauce

3/4 cup Mayonnaise
1 Tbsp lemon Juice
1 Tbsp prepared Horseradish
1 tsp dry Thyme
1 tsp dried Chives
Salt
Freshly cracked Pepper

Mix all the ingredients and refrigerate until used.
This sauce is really good and would be great on any fish or as a substitute for Tarter Sauce!

Creamed Spinach

Recipe by: Emily

1 Bag or package Frozen Spinach, chopped

1 Cup half and half (I use fat free)

1/3 cup Parmesan cheese, shredded

2-3 Tbsp Cream

2 cloves Garlic, minced

Salt

Pepper

Squeeze as much liquid as you can from the spinach then set aside. Saute the minced garlic in a little butter or oil to release the flavor, add spinach and cook until it is heated through. Add the cream, half and half, and salt and pepper. Add the cheese once the cream has started to gently simmer. Mix together, check seasoning and add more half and half to reach the consistency desired. Remove from the stove and serve as a side dish, or with rice or potatoes.

Leftover spinach is great in the morning inside an omelet with Swiss cheese and tomato's! (My fav!)