Dec 29, 2009 8:03 PM by Andy Koen
If you're throwing a party this New Year's Eve but want to keep things on the healthy side, there are options out there.
The cooks at Whole Foods suggest serving mulit-grain chips in place of tortilla or potato chips. Serve them with organic salsa or hummus dip.
For an entrée, they suggest basil feta mini salmon cakes made with Aleutian salmon. They are high in omega three fatty acids and are free of preservatives, antibiotics or hormones.
"It's ocean caught, so it has a very nice buttery flavor, exquisite color," explains seafood buyer Richie Maestas.
For dessert, they suggest having the bakery make a special champagne cake, a Chiffon cake made with champagne mouse, simple syrup and Italian butter cream icing.
Basil Feta Mini Salmon Cakes Recipe
Serve on Belgium Endive with Roasted Tomato Puree, and A Feta Herb Salsa
Makes appx. 30 Pieces
1 1/2 lbs. steamed alutian salmon
1/2 cup bread crumbs
3 tbs. chopped basil
1/2 cup crumbled feta
2 tbs. lemon herb seasoning
3 heads of belguim endive
10 oz. roasted tomatoes
1/4 cup white wine vinegar
1 tbs. minced garlic
1 tbs. minced shallots
1 tbs. lemon juice
1 cup chopped italian parsley
1/2 cup chopped yellow bell peppers
1/2 cup spectrum olive oil mayonnaise
3 tbs. olive oil
salt to taste
pepper to taste
Crumble steamed and skinned salmon in a bowl with bread crumbs, basil, feta, lemon herb
seasoning and mayonnaise. Form silver dollar size cakes and roll in bread crumbs.
Broil on med. - high for 7 - 8 minutes.
Roasted tomato puree:
In a blender or food processor add roasted tomatoes, garlic, shallots, and lemon juice.
blend and slowly add white wine vinegar and oil. salt to taste.
In a bowl, mix finely chopped italian parsley, dill and peppers. then add a tbs. oil to moisten.
add salt and pepper to taste.
Place cooked salmon cake on the bottom/middle part of the endive. Garnish with roasted
tomato puree and top with herb salsa.