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This recipe is a great way to use up leftover mashed potatoes. If you don’t have any, just nuke 1 large or 2 medium baking potatoes, then mash them (skin and all) with some butter.

Resist the temptation to add salt while preparing these; the ingredients have enough.

14-ounce can salmon, picked over to remove any bones

4-ounce package smoked salmon

1 cup mashed potatoes

½ cup peas (thawed if frozen)

Zest of 1 lemon

1 tablespoon Dijon mustard

1 tablespoon hot sauce

¼ teaspoon ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

1 cup panko (Japanese-style) breadcrumbs

Tartar sauce, for serving

Flake both salmons into a large bowl. Add the mashed potatoes, peas, lemon zest, mustard, hot sauce, pepper, and parsley. Mix well, then use your hands to form into 8 patties.

Spread the breadcrumbs on a plate. Set each patty into the crumbs, turning to coat both sides.

Coat a medium skillet with cooking spray and set it over medium heat. Add the patties, 2 or 3 at a time, and cook for 4 minutes per side, or until they are lightly browned. Serve with tartar sauce.

HOW LONG? 20 MINUTES

HOW MUCH? 8 CROQUETTES

Garlic-Lime Steak with Avocado Salsa

The goal here was to make a steak that was mouth-puckeringly savory. The secret ingredients are lime zest and soy sauce. This steak and salsa combo is wonderful as is, or nestled in a warm flour tortilla.

¼ cup extra-virgin olive oil

Juice and grated zest of 1 lime

¼ cup seasoned rice vinegar or cider vinegar

1 teaspoon soy sauce

2 teaspoons garlic powder

¼ teaspoon ground black pepper

1 pound flank steak, cut against the grain into ½-inch strips

1 avocado, peeled, pitted, and cubed

1 tablespoon chopped fresh cilantro

2 cloves garlic, minced

Salt, to taste

In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, soy sauce, garlic powder, and pepper. Set aside 2 tablespoons of the mixture.

Add the steak to the bowl and toss to coat. Cover and set aside for 15 minutes.

Meanwhile, in a small bowl, gently toss together the avocado, cilantro, garlic, and reserved 2 tablespoons of the lime marinade. Mix well, then season with salt. Set aside.

Heat the grill to medium-high and coat the racks with oil or cooking spray.

Grill the steak slices just until grill marks appear, 1 to 2 minutes per side. Arrange the steak on a serving platter and serve topped with the avocado salsa.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Chicken Satay with Peanut Sauce

Chicken satay also makes great party food and can be marinated up to 12 hours in advance.

Change it up by using country-style pork ribs instead of chicken. Just cut the ribs lengthwise into thin strips. And either meat can be broiled instead of grilled. Broil on the oven’s middle rack for about 5 minutes, turning the skewers halfway through.

If you use bamboo skewers, be sure to soak them in water for about 30 minutes before threading the meat to prevent them from burning.

¼ cup soy sauce

¼ cup rice vinegar

2 tablespoons toasted sesame oil

¾ cup water, divided

1-inch chunk fresh ginger

2 cloves garlic

½ to 1 teaspoon hot sauce

1 scallion, roughly chopped

3 tablespoons honey

½ cup smooth peanut butter

12 boneless, skinless chicken breast tenders (about 1⅓ pounds)

2 tablespoons toasted sesame seeds

In a blender, combine the soy sauce, vinegar, sesame oil, ¼ cup of the water, ginger, garlic, hot sauce, scallion, honey, and peanut butter. Blend until smooth.

Remove ½ cup of the peanut sauce; cover and set it aside. Add the remaining ½ cup of water to the blender and puree until smooth. Set aside.

Thread each chicken tender onto a skewer. Arrange the skewers to lie flat in a large baking dish. Add the peanut sauce from the blender and turn the skewers so that all of the chicken is coated. Refrigerate for 20 minutes.

Once the chicken has marinated, coat a grill or grill