If yesterday’s butter churning wasn’t proof positive that the Practical Cook is secretly a Depression-Era cook trapped in an interweb-loving body, let me confirm that today. The pantry confessional is wide open—I love salmon cakes. I love using canned salmon to make them. I love stretching the recipe with a variety of items. If you think you’re a hater, read on. This recipe is for you.
The salmon cake recipe is ever evolving, because I don’t know what I’ll have on hand. But I’ve found some tricks to make it crispy and more palatable for fish-haters, which include the Senior Practical Cook Junior. (She can wield chopsticks like a pro, will eat pickled jalepeños on a spinach quesadilla, but hates salmon. Go figure.) She eats these.
Punting! with Salmon Cakes Recipe
I give real measurements here, with lots of alternatives. The point is to stretch your can of salmon, make it flavorful, and make it crunchy. What happens between the start and the finish is up to you.
1 can (14 3/4 oz, the big one) canned salmon, bones and skin removed, and flaked
1/4 cup mayo
1 generous teaspoon Dijon mustard
1/4 cup dried bread crumbs, or 1/4 – 1/3 cup mashed potatoes, or 1/4 block extra-firm tofu, crumbled, or 1/4 cup rolled oats (something starchy and stretchy)
1/4 cup chopped green onions, or 1 bulb chopped green garlic, or 1/4 cup chopped parsley
1 egg, lightly beaten
1 Tablespoon lemon juice
1 teaspoon seasoned salt (I’ve used Lawry’s, Old Bay, Tony Chechere, and Mrs. Dash, go crazy)
1/4 cup dried bread crumbs or Panko (for rolling the finished cakes in for frying)
1 Tablespoon fat for frying (bacon grease, olive oil, butter, combo, suit yourself)
1. In a medium bowl, combine everything up to and including the seasoned salt. Mix completely with a spoon, but leave some texture. Don’t pulverize.
2. Put the remaining 1/4 cup crumbs on a piece of waxed paper or a plate. Form the salmon mixture into patties (you can decide how many, how thick, etc., depending on your preferred ratio of moist:crisp). Press the patties into the crumbs on both sides, and let them sit while you heat the pan.
3. Heat fat in a skillet over a strong medium heat. When it’s hot, cook the patties for 3 to 4 minutes per side, or to your level of crisp.
Serve with cocktail sauce, sour cream and diced tomatoes, or ketchup. You’ve now made the modern equivalent of salmon loaf. Welcome to my world. These are really good, and the ones shown were made with tofu leftover from the Summer Rolls. Seriously, I wanted to tell the world about how tasty the tofu was in there.
Is fish a friend or foe to you? Post a comment, or chime in on Twitter.
Hope everyone has a great Memorial Day weekend!
Tune in tomorrow for Weekly Menus! Wow, where did that week go?