Sara Moulton, Gourmet Magazine's executive chef and Good Morning America's food editor, chats with WalletPop's Lan Nguyen about how to make the most of your visit to the local supermarket. (The podcast is on the next page.)

Sara, who also hosts Sara's Weeknight Meals on public television, gives 10 cost-saving tips, including dining on canned fish, buying frozen vegetables, and making extra helpings of dishes like pasta and rice.

Try out canned salmon with her delicious recipe for salmon cakes with corn salsa.Quick Salmon Cakes with Corn Salsa

Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 25 minutes

3 tablespoons vegetable oil
1 small onion, chopped (about 1/2 cup)
One 7 1/2-ounce can red salmon, drained
One 4 1/2-ounce can chopped mild green chiles, drained
1/2 cup crumbled tortilla chips
1 tablespoon mayonnaise
1/2 teaspoon ground cumin
1/4 cup unbleached Wondra or all-purpose flour
One 10-ounce package frozen corn kernels
Kosher salt
1 cup bottled salsa

1. Heat 1 tablespoon of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onion to a medium bowl with a slotted spoon; set the skillet aside.
2. Add the salmon, chiles, tortilla chips, mayonnaise, and cumin to the onion in the bowl and stir until combined. Form the mixture into four 1/2-inch-thick cakes. Coat the cakes lightly in flour on all sides. Add the remaining 2 tablespoons oil to the skillet over high heat until hot; reduce the heat to medium and add the salmon cakes. Sauté until well browned on all sides, 3 to 4 minutes per side.
3. Meanwhile, cook the corn in salted water following package directions. Drain well and return to saucepan. Add salsa and heat just until hot. Serve salmon cakes topped with corn salsa.

From Sara's Secrets for Weeknight Meals, Broadway Books, 2005

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