Salmon Cakes

We’re about to go away for a week for the holidays, so we’ve been avoiding doing any major grocery shopping so that we don’t have food rot in our fridge while we’re gone. This means we’re down to poking through cupboards to figure out what we’ve got that we can cook up quickly. Tonight it’ll be lentils and rice with onions and curry spices, and I might make some yogurt raita to get rid of the carrots and yogurt in my fridge.

Lunch seemed like a gloomier option, though – a parmesean cheese and cabbage sandwhich wrap did not quite do it for me. Lo and behold, though, we had a can of salmon in the back of the cubpoard. Salmon cakes it is!

Rubensteins is what I happened to have - I like it 'cause it's wild, not farmed, and tastes like actual fish. Fresh cooked would be better, but c'mon - who ever has leftover freshly cooked salmon? Amirite?

This was my first time making them, and it was shockingly easy. It also seems like the kind of thing you can have in infinite variety, adding or leaving out what you have or don’t, depending on the level of desperation in your kitchen. I also made some tasty cucumber-dill-garlic sauce to top it off, and it made for an awesomely tasty hot lunch. I’m planning on making them again for my next brunch party.

Ingredients

  • 1 can (14 oz) wild alaska salmon (it’s precooked! yay!) – you could do this with leftover cooked salmon, too, if you didn’t want to use canned.
  • 2 eggs
  • 3/4 cup Panko bread crumbs (or other fine, dry bread-crumby things – I’m sure you could do a gluten-free version of these with something easily)
  • 1/2 red onion, diced
  • 2 big leaves of kale, FINELY chopped (if it’s not fine enough, like, think parsley chopped, then the kale keeps your cakes from being cohesive)
  • Big splash of lemon juice (1T, maybe? I didn’t measure – surprise…)
  • Herbs, salt & pepper to taste (I put in carraway seeds, marjoram, crushed sage)
  • Olive oil, for frying

DIRECTIONS

  1. Open and drain the salmon. Give the tasty salmon liquid to your cat. Dump into a medium-sized bowl, and add the eggs, bread crumbs and onions.
  2. Mix until it’s really well blended and the salmon is in small pieces – think like tuna salad consistency. The more blended it is, the more your cakes will stick together.
  3. Add finley chopped kale (or whatever greens you like), your herbs and spices, and mix until totally integrated.
  4. Heat a heavy skillet and add olive oil to it. Form cakes out of the salmon mix by mushing balls of it together and sort of flattening them out. You could make these into bigger burgers, but I did cakes about 3″ across and perhaps an inch thick.
  5. Put the cakes in the hot skillet and fry for about 3-5 minutes, until totally cooked on one side (they get all brown and delicious). Flip them over and fry for another 2-3 minutes, until totally cooked through and brown on both sides.
  6. Serve with cucumber sauce! Makes about 8 cakes.

Cucumber Sauce
Whipped up because I wanted a topping.

Ingredients

  • 1C yogurt
  • 2 garlic cloves
  • about 3″ worth of cucumber, peeled and finely diced
  • salt, pepper, lots of dill (fresh is better, dried was fine)

Directions

  1. Press the garlic into the yogurt. Add everything else. Blend, and check for salt levels.
  2. Dump over the top of your salmon cakes while they’re still warm.
  3. DELICIOUS.
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