This year has been our best year ever for tomatoes, so much so that we have done a few trades with friends and neighbors and exchanged them for corn, red cabbage, zucchini, and free-range eggs.
Also, in my last post, I told you about winning a writing contest with an outline for a non-fiction book. Well the judge’s comments were so favorable that I sent out book proposals to seven publishers, and this week received three rejections. Oh hum, it’s tough at the bottom. Looks like Mick won’t be giving up the day job any time soon. If you’re interested you can read more about it on my other blog http://grandlakeink.blogspot.com/
Anyway, back to the grub. This recipe originally appeared in Cappers magazine (several years ago), but I’ve tweaked it quite a bit.
2 slices of wheat bread, toasted, cooled, and coarsely crumbed (do this in a food processor if you like).
1 14½ ounce can red or pink salmon, drained, bones and skin removed
¼ cup onion, finely chopped
1 tablespoon fresh parsley, chopped.
A squirt of fresh lemon juice
A dash of black pepper
2 tablespoons sour cream
1 egg, lightly beaten
1 cup of Italian breadcrumbs
2 tablespoons vegetable oil
- In a large bowl combine salmon, onion, parley, lemon juice, and pepper. Stir in sour cream, egg, and fresh breadcrumbs.
- Put Italian breadcrumbs onto a plate. Shape salmon mixture into four patties, and dip in breadcrumbs to coat.
- Heat oil in a large skillet over a medium high heat. Reduce heat to medium and fry salmon cakes for 4-5 minutes each side.
For the Swiss chard salad.
Put some Swiss chard onto a dinner plate, and top with sliced tomatoes. Sprinkle with some chopped fresh basil and coarse ground black pepper. Drizzle with a little olive oil and a dash of red wine vinegar, and top with some crumbled feta cheese.