Salmon Coquettes with Cabbage and Risotto

Strange combo, I know. But it really did work well together.

Salmon Coquettes
2 lg pkgs vacuum packed salmon broken up with a fork
2 eggs
3/4 cup dried breadcrumbs (home made if available)
1/8 cup sliced green onions
salt and pepper to taste
EVOO

Preheat skillet to med-high (6) with appx. 6Tb oil.

Whisk eggs in bowl with S&P. Toss in green onions, salmon and 1/4 cup breadcrumbs.
Form into 4 patties and coat with remaining breadcrumbs.
Gently place patties in skillet and cook appx. 2 min per side or until golden brown and crispy.

Serve on cabbage and with lemon wedges and sour cream on the side if desired.


Cabbage

1/4 head cabbage
1 med. carrot
1/3 cup EVOO
1/8 tsp sesame oil
Zest and juice of 1/2 a lemon
1/4 tsp celery seed
S&P to taste

Zest lemon and squeeze juice into a bowl. Add sesame oil and celery seed. Whisk in EVOO then season with S&P.
Shred cabbage and carrot and toss in dressing.


Risotto

Prepare risotto as directed on package. Stir in a handful of peas and a handful of chopped parsley.