Herb Garlic Salmon

Ingredients

4 tablespoons herb garlic butter, softened
1/4 cup golden raisins, finely chopped
3 tablespoons capers, finely chopped
2 tablespoons fresh chives, finely chopped
1 lemon, for zest
4 salmon fillets, skin removed (1 1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil

Steps

1. Cut butter into small pieces and place in bowl to soften. Chop raisins, capers, and chives. Zest lemon peel (1 tablespoon). Stir raisins, capers, chives, and lemon zest into butter; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season salmon with salt and pepper. Place oil in pan, then add salmon; cook 3–4 minutes on each side and until salmon is 145°F (or opaque and separates easily).
3. Remove salmon from pan and place on serving platter. Spread butter mixture evenly over salmon. Serve.

Ingredients

2 oz Deli aged white Cheddar cheese, shredded
2 tablespoons fresh chives, finely chopped
1 cup sauerkraut, drained and finely chopped
1 cup panko bread crumbs
2 cups refrigerated sour cream/chive mashed potatoes, drained
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons canola oil, divided
1/4 cup sour cream

Prep

• Shred cheese (1 cup).
• Chop chives; drain and chop sauerkraut.

Steps

1. Place bread crumbs on plate (may be paper). Combine in medium bowl: potatoes, cheese, chives, sauerkraut, salt, and pepper. Shape mixture into eight 1/2-inch-thick patties. Coat both sides of cakes lightly with panko; press with fingertips to evenly coat.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 1 1/2 tablespoons oil in pan, then add 4 potato cakes; cook 3–4 minutes on each side or until golden and hot. Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and potato cakes. Serve with sour cream.