Weeknight Salmon Cakes

After a few nights off it's finally time for me to post a recipe. Thanks to Steph for contributing the delicious bell pepper nachos this weekend! I've been slacking. However, you didn't miss all that much. We've been slumming it lately with hot dogs and fajitas. (And just so you know, once the Shreveport Chipotle opens up, I will no longer have any need to cook my own meals.) There wasn't as much ambition as usual to get a nice meal together what with the big playoff games going on. I couldn't be happier with the end result! The Broncos against the Seahawks! I'm pulling for the Broncos, but if they lose, I'll be happy for the Seahawks, my actual hometown team (and by hometown, I mean geographically closest NFL team to northern Idaho). I'd be happy for the Seahawks even after that nincompoop terrifed Erin Andrews after the game with his pro-wrestling-esque hollering. Although, before you judge the entire Seahawks organization for that, know that each team (and probably congress) has its own fair share of players (members) who would be more than happy to shout similar nonsense when someone directs a camera at their faces.

On a lighter note, I saw this work of genius today...

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Tonight we made Weeknight Salmon Cakes, though technically, it's still the weekend. These are a lot like crab cakes, but with salmon, and they are delightful! I was happy to have salmon...Steph normally doesn't like it, but she said she really liked these. Unfortunately, we had to use dried basil, because there's a shortage around here.

 

 

Connor says...not interested. But I will have a whole bunch of that rice you made with it.

 

 

Makes 4 servings

 

1 lb fresh or frozen skinless salmon filets

3/4 cup soft bread crumbs

1 egg white

1/4 cup thinly sliced green onion

2 tbsp chopped roasted red pepper

1 tbsp fresh basil

1/4 tsp salt

1/4 cup mayo

1/2 tsp paprika

1/8 tsp black pepper

 

1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a food processor or blender combine half of the salmon, the bread crumbs, egg white, green onions, roasted red pepper, basil and salt. Process or blend until combined. Chop the remaining salmon into 1/2 inch pieces. In a medium bowl combine salmon mixture and chopped salmon (mixture will be soft). Shape salmon mixture into four 3/4 inch thick cakes.

 

2) Preheat broiler. Arrange cakes on a greased foil-lined baking sheet. Broil 4 to 5 inches from heat for 14-18 minutes or until done, turning once halfway through.

 

3) Meanwhile, in a small bowl combine mayonnaise, paprika, and black pepper. Serve salmon cakes with mayo mixture.