Salmon Cakes

Living on the Northern California coast blesses us with abundant access to everything from freshly picked fruit (wild olalliberries) to fish from the sea. We recently drove to the harbor and one of our fishermen were selling salmon. I couldn’t resist buying a whole salmon – one that was way bigger than my little family of four could eat in one sitting. On our way home, we stopped at our local hardware store to buy out first Food Saver knowing we would need to freeze a lot of fish.

I then donned on my apron and set up a table outside. I brought parchment paper, a sharp fillet knife, a pastry cutter, roll of paper towels, and my phone. My hubby pulled up a “how to fillet a whole fish” video tutorial on my phone by Jaimie Oliver and I began to fillet a whole 11 lb salmon for the first time. Generally, it went well. Note: descaling fish with a pastry cutter works super well.

I was lucky last night to have a very gracious guest over for dinner – my mom! We are “like kings” as she would say. Salmon was just one of the protein on the menu. So, we had leftovers. Tonight, we made salmon cakes.

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Salmon Cakes

Inspiration from a dear friend

  • 1/2 lb of cooked salmon, flaked and deboned
  • 1/2 cup Italian breadcrumbs
  • 2 Tbsp mayo
  • 1 egg
  • 1/4 red bell pepper, minced
  • 1/4 tsp garlic salt
  • 1/4 cup Panko
  • 2 Tbsp olive oil

Combine all the ingredients except the last two. Mix with your fingers until it looks like an uncooked crab cake.

Let it sit.

In a separate bowl, add Panko (should be shallow as you’ll add the cakes to coat soon.

Once the salmon has sit for 10-15 mins, form into silver dollar, 1″ thick discs.

In a large skillet or frying pan, heat on medium heat and add olive oil.

Lightly pat salmon patties into the Panko until they have an even layer. They will not be completely covered.

Slide these into the hot oil and cook until golden on each side.

Serve with a wedge of lemon, avocado slices and Pepper Plant hot sauce (it any hot sauce of your choosing).

I have 2 more cakes leftover and I plan to make salmon cake Benedict’s tomorrow. NBD

ENJOY!!

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Grilled Steelhead Trout

I’m still learning and experimenting on the Weber Genesis. Well, to be truthful, I haven’t ventured beyond the brined pork chops, steaks and hot dogs. For many reasons, I get nervous cooking other proteins on the grill. Like what if they aren’t fully cooked? And worse, what if they’re overcooked. And if we’re talking fish? The fear escalates. Skin is very sticky and what if it gets stuck to the grates? What if half of it falls to pieces and is forever lost to the grease trap? (I might be divulging a little too much of my nerotic behavior but these are my the thoughts that pop into my noggin when strategizing dinner prep. And maybe you have them too:)

But I had to get over it because this whole Steelhead Trout from Lassen had to be grilled.

This baby was 2lbs. I put some garlic salt in the cavity and on the body (probably about a teaspoon). I had some mandarins so I cut up two of them and put the slices in the cavity with 3 stalks of green onions and 4 slices of cooked bacon. I might have added more bacon if I had it.

I scored the skin on both sides.

Then I heated up the grill to 400 degrees with only two burners going. I then placed the fish on the indirect heat side (over the burner that was turned off). I closed the lid and let it cook for 20 minutes. Then I turned it over and cooked it for 15 more minutes.

The smokiness of the bacon infused in the moist flesh of the fish. It was really, really good. I would serve it next time with an acidic sauce like a mild chimichurry.
We loved it!