Wednesday, July 6, 2011

Pretty Tasty Salmon Cakes

I'm a huge fan of pantry/basic fridge recipes that can be made without any special grocery purchases or preparation. I'm normally turned off by long ingredient lists, but in this case, dry and canned goods, along with long-lived refrigerator staples make up virtually all of the ingredients, so you can just decide to make it at seven o'clock without worrying about going out for anything. The wheat germ is kind of weird, but a nice, slightly nutty (& nutritious!) replacement for bread or cracker crumbs. Serves 3.


2 - 7 oz. cans good quality salmon
1/2 cup shallots, minced
1 tblsp. minced garlic
1 medium egg
1 1/2 tblsp. wheat germ
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 cup flat leaf parsley, finely chopped
3/4 tsp. Dijon mustard
1/2 tsp. mayonnaise
1/2 lemon, juiced
olive oil

Saute the shallots and garlic over medium heat for 5 or 6 minutes, until somewhat softened and slightly carmelized.

In the meantime, combine the remainder of the ingredients in mixing bowl, breaking up the salmon and mixing with a fork. Add in the shallots and garlic, and season to taste. Form the mixture into 3 hockey puck-sized patties, and refrigerate for 30 minutes to one hour.

To serve, saute the patties in a little bit of olive oil over medium to medium-high heat; a nonstick pan is best for this. You want to make sure to get a good color on both sides of each cake. Serve hot, with your preferred starch and veggie alongside.

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