Thursday, August 13, 2009

Salmon Cakes With A Few Twists

Last week, I read Kathy's blog, and she described salmon cakes (August 7 post) that she had made. Basically, she took her mother's basic recipe for salmon cakes and added some mayonnaise, which made the cakes light and fluffy.

Many years ago, I used to make salmon cakes, and I think I used a recipe very similar to Kathy's. But somehow, I had forgotten about them. So Kathy inspired me to pick up some canned salmon at the store. Well, if you have read my blog for a while, you know that I "can't" follow a recipe! This time was no different, plus I didn't have all the ingredients anyway... :o)

Here is what I ended up doing, which is really very similar to Kathy's recipe:

  • 1 can Wild Alaskan Salmon
  • 1/2 a red onion, finely diced - I was out of yellow onions
  • 2 eggs, lightly beaten
  • 10 "giant" whole wheat wine crackers with herbs that I had purchased at a winery - this was a bit of a splurge, but they were the only crackers I had! The herbs, rosemary being the most pronounced, added a very nice touch to the salmon cakes! I think next time, when I don't use these crackers but some more economical ones, I will add a bit of finely chopped rosemary from our yard to the cakes.
  • Trader Joe's Wasabi Mayonnaise - I'm not really sure how much I used; I would guess about 2 - 3 tablespoons... - I was afraid that it was a bit too spicy, but this was the only mayonnaise I had. It turned out great and even hubby, who can't handle very spicy food, enjoyed the level of spiciness.
Here is what I did (sort of):
  • After crushing the crackers in a food processor, I combined all the ingredients.
  • Then I put the mixture in the fridge so that I could form it into cakes easier (Thanks Kathy for the tip!).
  • After a few hours, I formed the mixture into small cakes (the recipe yielded about 20 small cakes).
  • I sauteed the cakes in some olive oil for about two to three minutes on each side.
  • I served them on some mixed greens with a dollop of Wasabi mayonnaise on top of the cakes. (I initially didn't top hubby's with Wasabi mayonnaise, but he wanted some too...).
We loved these salmon cakes! They were crispy on the outside and flavorful and light on the inside. Thanks Kathy for the recipe and the reminder of a "forgotten" dish!

Questions: What is a dish that you used to make frequently but have forgotten about? Now, why don't you go and make it soon... :o)

Be well,