HomeCookin’ - Salmon cakes w/ arugula salad
I promised more HomeCookin’ posts and I am delivering sooner than I had expected.
Tonight’s dish is based on something that Kit’s wonderful mum Elena makes him. Salmon cakes. He loves em. And he will not stop talking about making them.
I swear, Kit loves salmon so much he would probably eat it 3 times a day.
I’m more of a sometimes lover of salmon. Sometimes its too strong in flavor for me and other times I can’t get enough.
Hell…. I thought, it can’t hurt tonight to give these infamous salmon cakes a whirl….
Salmon Cakes
I medium can of red salmon - flaked. I suppose you could use pink too if you like
1/2 cup breadcrumbs (plus a little extra for rolling)
2 eggs
1 stalk celery chopped
2 scallions chopped
handful of fresh parsley chopped
zest of one lemon
juice of half a lemon
salt
pepper
Preheat oven to low 200F.
In a large bowl, mix flaked salmon, celery, scallion, breadcrumbs, eggs, zest and salt and pepper. Stir well…. squeeze on the juice of the lemon.
If the mixture is a little too wet, add more breadcrumbs.
On a plate pour out a little breadcrumbs for rolling.
Make the patties into small/medium size rounds and roll gently in the extra breadcrumbs.
Heat a large pan and saute the salmon cakes for approx 4 mins each side until they are golden brown.
Transfer to a cookie sheet and put in the oven to keep warm while you fry the rest of the salmon cakes.
We served ours with a lovely salad with arugula, tomato, cucumber and a vinaigrette with garlic, olive oil, lemon juice and dijon mustard & finely chopped parsley.
These were absolutely delicious and I think will become a go to when it comes to something quick and tasty.
Lot’s of different options to change up flavors…. add some red chilli, sweet chili sauce and some cilantro…… or fresh basil and some diced roasted red pepper….. diced cornichons and dill. It’s endless.
Enjoy!
