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New Diplomacy on the Horizon: U.S. and Russia Push Ahead Without Ukraine

  In a bold shift from previous diplomatic efforts, top U.S. and Russian officials have agreed to advance negotiations aimed at ending the war in Ukraine—even as Ukrainian representatives remain notably absent. High-level talks held in Riyadh, Saudi Arabia, saw U.S. Secretary of State Marco Rubio and Russian Foreign Minister Sergey Lavrov discussing the framework for future peace negotiations and steps toward restoring bilateral relations. The Trump administration’s approach, which prioritizes direct engagement with Moscow, marks a departure from longstanding principles that insisted on “nothing about Ukraine without Ukraine.” Critics in Kyiv have voiced strong opposition. Ukrainian President Volodymyr Zelenskyy warned that any agreement reached without Ukraine’s participation would be unacceptable and would undermine the nation’s sovereignty. European leaders echoed these concerns, with several officials labeling the move as a dangerous precedent that could lead to a “dirty deal...

Salmon Cakes



Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to ma

Ingredients:

  • 1 lb. fresh salmon, skin removed
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/4 cups panko breadcrumbs, divided
  • 2 scallions, finely sliced
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons vegetable oil

Instructions:

  1. Finely dice the salmon into 1/4-inch pieces (or smaller) and set aside.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
  3. Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  4. Place the remaining 1 cup of panko in a shallow dish or pie plate.
  5. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high.
  6. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.
  7. Repeat with the remaining mixture to form about 9 cakes.
  8. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering.
  9. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.
  10. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more.
  11. Transfer cakes to a paper towel–lined plate to drain.
  12. Repeat with the remaining cakes (no need to change the oil).
  13. Serve the salmon cakes warm with tartar sauce.


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