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.
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
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 syrup.