Ingredients

• ¼ cup garlic-herb butter
• ¼ cup golden raisins
• 3 tablespoons capers
• 2 tablespoons fresh chives
• 1 lemon, for zest
• 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons canola oil

Steps

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

Ingredients

• 2 oz Deli aged white cheddar cheese
• 2 tablespoons fresh chives
• 1 cup sauerkraut
• 1 cup panko bread crumbs
• 2 cups refrigerated sour cream and chive mashed potatoes
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons canola oil, divided
• ¼ cup sour cream

Prep

Steps

1. Shred cheese (1 cup). Chop chives; drain and chop sauerkraut. Place bread crumbs on plate.
2. Combine in medium bowl: potatoes, cheese, chives, sauerkraut, salt, and pepper. Shape mixture into 8 (½-inch-thick) potato cakes. Coat both sides of cakes lightly with bread crumbs, pressing with fingertips to adhere.
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 1 ½ tablespoons oil in pan, then add 4 potato cakes; cook 3–4 minutes on each side until golden and hot. Drain on paper towels. Repeat with remaining 1 ½ tablespoons oil and 4 potato cakes. Serve with sour cream.