Tilapia Dijon

2 Tbsp. light mayonnaise
2 Tbsp. grated Parmesan cheese
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 tsp. white horseradish
4 tilapia fillets (1 lb. or more)
¼ cup plain dry bread crumbs
2 tsp. butter, melted

In a small bowl, combine the mayonnaise, 1 Tbsp. Parmesan cheese, lemon juice, mustard and horseradish. Put fillets on a greased baking sheet. Spread mixture over fish. Meanwhile, in another bowl, mix the bread crumbs, the melted butter, and the remaining 1 Tbsp. Parmesan cheese. Sprinkle over fish. Bake at 400 degrees for 20 minutes.

Salmon Cakes

Cooking Class: How to Make Salmon Cakes, or what my mother called salmon croquettes. That sounds so much fancier, doesn’t it? Anyway, all you need is 5 ingredients:

(3) 6 oz or (2) 14/1/2 oz cans Salmon

Plain Bread Crumbs

Garlic Powder

Egg Beaters

Canola Oil

Drain and flake the salmon in a large bowl. Remove vertebrae bones if present. Sprinkle in garlic powder. Add bread crumbs—not too much— and Egg Beaters to moisten. Stir to blend. Form by hand into patties. (You may refrigerate the cakes on a plate at this point if you’re cooking later.)


Meanwhile, heat a generous proportion of oil in a large frypan. I use an electric skillet. When the oil is hot, place the salmon cakes inside. Watch for browning and bubbling at the edges after a few minutes and turn with spatula. Brown on both sides. When done, drain on paper towel and serve. Serves 4.



Accompaniment: Try whole wheat spaghetti with tomato basil sauce and a salad.

Tip: If you have hot oil left over, pour in Egg Beaters and scramble for another side dish.

Salmon4      Salmon5