Wednesday, November 26, 2008

Salmon Cakes

Most of the time, I develop recipes because there's a specific food I want to eat. This recipe is a little different. We had some leftover spinach and potato pie and Michelle thought that salmon would be a good main dish to accompany it, so I came up with this recipe specifically to go with that side dish. Despite how it got started, I think it's a good general-purpose salmon cake that will go well with all kinds of side dishes!

  • 2 cans of salmon (7 ounces each), drained
  • 1½ cups of saltine crackers (about half a sleeve), crushed
  • ½ cup mayonnaise (homemade from Monday's recipe would be nice)
  • ¼ cup finely minced onion
  • 1 teaspoon black pepper
  • 1 teaspoon seafood seasoning
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh basil (you could also use dill or cilantro)
  • vegetable oil for frying
Mix all ingredients in a mixing bowl until combined. Form into 6 patties about 1½ inches thick. Let the patties sit on a wire rack for 10 - 15 minutes so the moisture from the mayo can be fully absorbed (this helps "set up" the salmon cakes and improves the texture). Meanwhile, heat about 1 inch of oil in a large skillet to 350 - 375 degrees. Pan fry for about 4 minutes on a side, or until deep golden brown. Alternatively, you can deep fat fry them. Let them drain on a wire rack for a couple of minutes and serve.

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