Dinner for two

BY BELINDA SMITH-SULLIVAN

Everyone from young couples just starting their lives together to empty nesters who are ready to downsize can appreciate these just-for-two recipes.

Salmon Cakes Over Hearts Salad

MAKES 4 LARGE SALMON CAKES

SALMON CAKES

1-pound fresh salmon filet, cooked and flaked*

3 tablespoons olive oil, divided

3 tablespoons unsalted butter, divided

Lasagna For Two

SERVES 2

6 lasagna noodles, cooked

2 tablespoons olive oil

¾ pound ground beef

½ onion, chopped

1 clove garlic, minced

1 –2 cups marinara/pasta sauce (store-bought or homemade)

1 tablespoon fresh chopped basil (or 1 teaspoon Italian herb seasoning)

G teaspoon crushed red pepper

1 ½ cups shredded/grated mozzarella cheese

½ cup grated Parmesan cheese

Finely chopped parsley or basil

Preheat oven to 375 F. In a medium skillet over medium heat, add oil. Crumble the ground beef into skillet and brown. Add the onions and cook until tender; add the garlic and cook an additional minute. Add marinara sauce, basil and red pepper, and stir to combine. Let cool.

In individual casserole dishes sprayed with cooking spray, spread a thin layer of meat sauce. Layer pieces of lasagna noodles (cut to fit the size of the dish) followed by meat sauce, mozzarella cheese and Parmesan. Continue for two layers, if possible, and top with a layer of pasta and meat sauce. Bake for 30 minutes or until bubbly. Remove from oven and let cool slightly. Garnish with additional Parmesan cheese and chopped basil.

1 small onion, finely diced

½ red bell pepper, small diced

I cups seasoned breadcrumbs

G cup heavy cream

1 teaspoon Worcestershire sauce

G cup fresh parsley, minced

Kosher salt

Fresh ground black pepper

SALAD

1 romaine hearts lettuce, chopped and rinsed

½ cup hearts of artichokes, quartered

½ cup hearts of palm, sliced

1 avocado, diced

3 radishes, thinly sliced

G small red onion, thinly sliced

G cup fresh-squeezed lemon juice

2 teaspoons Dijon mustard

N cup olive oil

Kosher salt

Fresh ground black pepper

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TABLE FOR TWO

In a medium skillet over medium heat, heat one tablespoon oil and one tablespoon butter. Add onions and bell pepper and sauté until tender. Cool slightly. Into a large bowl, add salmon, onion and pepper mixture, breadcrumbs, heavy cream, Worcestershire sauce, parsley, salt and pepper. Stir to combine and form into four patties, about ½-inch thick. Use a large ice cream scoop to ensure even-sized patties.

In a large skillet over medium heat, heat one tablespoon oil and one tablespoon butter. Cook patties 3–4 minutes on each side until golden brown. If patties brown too quickly, reduce heat. Add additional oil and butter as necessary. Remove from skillet and keep warm.

In a large salad bowl, add lettuce, hearts of artichokes, hearts of palm, avocados, radishes and onions. In a small jar or mixing bowl, combine lemon juice, mustard, oil, salt and black pepper, and shake or whisk vigorously. Drizzle over salad and toss lightly. Serve on a large platter or divide between two plates.

*Canned salmon can be used in place of fresh-cooked salmon. Be sure to drain thoroughly before use.

Tanya Tucker

Gary Allan