Sunday, July 27, 2008

Salmon Cakes

I actually cooked something on the range the other night, a rare event in these blisteringly hot summer days. But as these salmon cakes only take about 8 -10 minutes to cook, it wasn’t too much of an ordeal. We also had a salad made from some homegrown Swiss chard and yet more tomatoes.

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.



Salmon Cakes

Ingredients:

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

Directions:

  • 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.

14 comments:

Emiline said...

Yum! They look crispy and delicious.

Sorry about the heat...I guess it would be even warmer where you are. We just have to make it through another month, then hopefully it will cool off.

Beth said...

A fish cake recipe without potatoes - yay! Ive been looking for a while now for one without pots and can't seem to find a decent one anywhere. Will save this one for sure! Thanks Jan

Lisa said...

Cakes look yummy! Never had raw swiss chard before but the salad looks delicious.

Pam said...

Looks fabulous Jan. I have given your blog an award so check out my blog for details.

Jeena said...

Lucky you with those lovely tomatoes! We love fish cakes, my favourite is with salmon too. Your fishcakes look simply golden and delicious. :-)

Jan said...

Those salmon cakes look yummy!

Paula said...

Oh, yummy day! I love salmon cakes, and this looks terrific. I like how you used sour cream in it! I've not seen that done before, and I bet it added a nice little tang to the patty. Great looking salad, too.

Keep your dreams alive during your publisher quest! Some of the best novelist were turned down, too, but once they found the right publisher, the rest is history! Keep us posted!

Cheryl said...

Jan, that looks incredible! I have not made salmon cakes but I bet my husband would love it! Thanks!

Raquel said...

Wowza! I love salmon cakes, but that is like the one thing that I cannot seem to make very well! Rats to the publishers, they don't know good material when they see it! That swiss chard salad looks great! Our tomatoes have been very nice this year, too. Hope you get some cooler weather! Much love - Raquel XO

Jan said...

Em, thanks. And roll on September.

Beth, you're welcome. I hope your family enjoy them, they certainly go down well in our house.

Lisa, I had never eaten Swiss chard at all until that night. But we'd grown it so had to do something with it. I read that you could treat it like spinach and have it hot or cold. We thought it was pretty tasty.

Pam, thanks. And thank you so much for the award. I'm honored.

Jeena, thank you.

Jan, you are too kind.

Paula, thank you for your lovely comments. I will keep plugging away with the book, nothing ventured, nothing gained.

Cheryl, you're very welcome. Mick certainly likes them.

Raquel,if I can do it girl, so can you. :-) As regards the publishers, that's exactly what I think too. But I'm not giving up.

Kevin said...

Those salmon cakes sound good. The salad also looks nice and colourful and good.

BanginFood said...

These look so good. I will definitely try this recipe. I make Salmon Patties, which are different from this recipe.

pamokc said...

These look so much better than the salmon patties my mom used to make. I could sit down to these right now. Yummm

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