Foodie Tuesday: Salmon Champagne Evening


Shake it up a little even when you’re hungry for a favorite: this time I made my staple smoked salmon pasta in lemon cream sauce with a half-and-half combination of hot-smoked and cold cured salmon. It was a hit, and we demolished the dish in double time.

Salmon is calling me once again. Steamed, poached, roasted, smoked; cold, room temp or hot. I love it as a broiled filet and I love it as freshly made sushi. It is the perfect fat and tender foil for lemon cream sauce with pasta, the ideal topping for a chewy cream cheese-schmeared bagel, and the cedar planked heart of a gorgeous summer supper.


Salmon, simply cooked in a covered stove-top pan with ginger juice and lime juice, makes a quick and tasty main dish for a simple meal. And can you tell I love dill with salmon? Must be my Norsk roots showing. Of course, I could also make a Champagne beurre blanc or a Champagne version of Hollandaise, and wouldn’t that be nice, too?

So I thought it was time to make some nice salmon cakes to cheer my salmon-loving heart and fill my seafood-hungry innards. What else is a landlocked mermaid to do?photo

Sweet Salmon Cakes

2 hand-sized boneless, skinless wild salmon filets

1 small tin of tiny, briny sweet shrimp (drained) [when minced, these combine with the potato flour and egg as great binders for the cakes]

Juice and zest of 1 small lemon

1 teaspoon of Tamari

1 teaspoon of vanilla

1 Tablespoon of sushi gari (pickled ginger)

1 Tablespoon of potato flour

1/4-1/2 teaspoon lemon pepper

1 egg

Combine all of these ingredients in a food processor and pulse them together until they’re as coarse or fine as you like for fish cakes. [In lieu of a food processor, you can of course hand mince the fish and shrimp and mix together lightly with the other ingredients.] Don’t overwork the blend. Form the mix quickly into 4 cakes and coat them generously with no-additive dehydrated ‘mashed’ potato flakes. Fry the cakes over medium-high heat in butter (use a nonstick pan) until golden brown. Turn off the burner before the cakes are fully cooked, and just let them finish cooking as they set up while the heat’s dissipating from the burner. These, too, would of course be swell with Hollandaise or beurre blanc, but worked nicely on this occasion with lemony avocado puree, and were happy companions with a cup of Southern style tomatoes, okra, corn and green beans, plus  butter-steamed carrots bathed in maple

18 thoughts on “Foodie Tuesday: Salmon Champagne Evening

    • Definitely my most successful attempt thus far at salmon cakes, and pretty much the easiest, too. I think I might have to try the same idea with Dungeness crab, next time I can lay hands on some (not as easily done here in north Texas than back in the Seattle area, but not impossible, thankfully!). If you get the chance to try these I hope you find them as simple and tasty as we did. 🙂

    • That smoked salmon pasta is *so* easy to make and has so few ingredients (smoked salmon, noodles, cream, lemon juice and zest, and a little nutmeg and/or pepper) that we have it very often here, and we never get tired of it. I’m glad you enjoyed the post, my friend!

    • I don’t know that the champagne sauces have recipes so much as simple techniques–the beurre blanc is nothing more than reducing wine (sometimes mixed with homemade chicken broth, if I have some and want to vary the flavor a little) to a syrupy state and whisking in some butter to finish it, or in the case of the pseudo-Hollandaise to simply substitute some bubbly for the lemon juice, and knowing how lazy I am, probably doing that sauce via the quickie blender method ( Though I would probably double the recipe. 😉

      A nice thing about these salmon cakes is that they’re not only jammed full of good honest ingredients but still manage to come out rather light and delicate, so I didn’t feel the slightest bit guilty about eating two of them in one go, nor did I feel over-full afterward.

  1. Your title cracked me up, Kathryn. I’ve been looking for a good salmon cake recipe since I was served an exceptional one as an appetizer recently. Your recipe, with its sushi gari,, might just be the one for me. Thanks for sharing it with us.

    • I suspect you’ll like these! If I were fixing them for someone less green-phobic than Richard, I’d also think of substituting for the ginger with something like chopped capers and dill or fennel and parsley, but I didn’t have any complaints about the gingered version either. Given my ginger addiction, I could easily not only do this version of the cakes but sauce them with a good plum-ginger sauce or some such, too.

  2. Pingback: Foodie Tuesday: Smoke ‘Em If You’ve Got ‘Em | Art-Colored Glasses

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