Salmon Cakes

INGREDIENTS:
2 x 125 g. canned salmon, drained and flaked
2/3 cup steel cut oats, finely ground
1/2 cup fresh, minced parsley
1/4 cup egg whites
2 green onions, chopped
1 tsp salmon seasoning (or Old Bay seasoning)
1/2 tsp ground black pepper
3 cloves garlic, minced
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard

Mix together; let rest for 1/2 hour, then shape into 7 - 8 patties.

Heat 1 Tbsp olive oil or spray frying pan with Pam and cook over medium heat until browned on both sides.

Serve warm with a dollup of tartar sauce or dill sauce on top of each pattie.

Beet Salad

Toss together:
2 cups yellow beets, cooked and diced in medium sized pieces
1/1/2 cups cooked rice or quinoa
1 cup chopped lettuce
1/2 cup diced zucchini
1/2 cup diced red pepper
1/2 cup diced cucumber
1/4 cup sliced black olives
1/4 cup finely sliced celery
1/4 cup finely chopped onion

Add:
          1 Tbsp OLIV Blood Orange Extra Virgin Olive Oil
          1 Tbsp OLIV White Balsamic Vinegar
Lightly toss to coat.

Note:
            1)  Use yellow beets for this salad as red beets turn everything a dull reddish color that I find a bit unappetizing.
            2)  The OLIV brand is not available in your everyday grocery store.  Check online for outlets; I know there is at least one in Edmonton, AB.
            3)  If you need to substitute for the OLIV brand, try olive oil and white balsamic vinegar with a bit of agave or honey added for sweetener.