Instructions

Salmon Cakes for Two

1. Combine the 2 tbs panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl. Set aside.
2. Pulse the salmon in a food processor until it is about 1/4" pieces (2 - 5 pulses). 
3. Spoon the salmon into the panko mixture and toss gently to combine. Form into 4 small cakes.
4. Pour the chipotle panko into a shallow dish. Press each cake into the chipotle panko covering evenly on all sides. 
5. Place cakes on a plate, cover, and refrigerate for at least 2 hours.
6. Heat vegetable oil in a 10" skillet over medium high heat.  
7. Cook salmon cakes in oil for 2 minutes or until golden on the bottom, before flipping and cooking 3 minutes longer, or until golden. Set on a paper towel lined plate to drain.

Slow Cooker Parmesan Risotto

1. Spray the vegetable spray all over the inside of the crock pot to cover well.
2. Melt 2 tablespoons butter over medium heat in a large skillet. 
3. Cook the onion until soft, about 6 minutes. 
4. Add the garlic and cook 30 seconds. Add the rice, stirring often, cooking until edges are transparent, about 3 minutes. 
5. Add the wine and cook until absorbed, about 1 minute.
6. Spoon the rice into the slow cooker.
7. Bring the broth and water to a boil in a medium pot. 
8. Stir 3 cups of the hot broth into the slow cooker with the rice. Cover and cook on high 2 hours. Cover the broth and set aside.
9. After 2 hours, bring the broth back to a boil. 
10. Slowly pour 2 cups of the both into the slow cooker, stirring gently, until all of the liquid has been absorbed and the risotto starts to become creamy. 
11. Add the Parmesan, chives, and remaining butter to the risotto and stir. Add more of the hot broth if needed to make the risotto creamy. 
12. Season with salt and pepper to taste.
13. Do not keep this dish on the warm setting in your crock pot.