Roasted Garlic-Bacon Dip

For this recipe I used already roasted garlic found at Stop and Shop or Big Y supermarkets.

Ingredients

• 1 1/2 cups Fat Free Sour Cream
• 3/4 Cup Low Fat Mayonaise
• 1/2 Cup Chopped Chives
• 1/2 Cup Chopped Scallions
• Couple of shakes of Worcestershire Sauce
• 6 slices crispy bacon
• salt and pepper

Directions

Add all ingredients to a bowl and fold, chill before serving

Crispy Mashed Potato Cakes

Ingredients


• 2 large Idaho potatoes, 2 pounds total weight
• 3 to 4 ounces cream cheese
• 2 tablespoons sour cream
• 2 scallions, very finely chopped
• 2 teaspoons lemon zest
• 1 egg, lightly beaten
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter

Directions


Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.

Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

Well-Dressed Salmon

Ingredients


• 1/2 seedless English cucumber
• 2 small plum tomatoes - deseeded
• 1 shallot or 1/4 red onion, finely chopped, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/2 cup extra-virgin olive oil, plus a drizzle
• 1/4 cup finely chopped fresh dill
• Salt and freshly ground black pepper
• 6 (4-ounce) skinless salmon fillets
• Seafood seasoning (recommended: Old Bay)

Directions


On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.