Monday, August 27, 2012
While salmon hot off the grill, is my favorite way to eat it, I also really enjoy salmon cakes. These are like the meatloaf of Fairbanks, everyone has their own way of doing it and it is a little different every time, depending on your mood and what you have handy.
I keep mine very simple so the flavor of the salmon shines through. I eat these cold, on a big bed of lettuce for lunch or warmed up and on a toasted bun with some tarter sauce for a heartier spread. I use what ever salmon is left over from dinner to make salmon cakes, then freeze them for lunches. Sometime I make extra salmon when we are grilling just so I have these ready to grab from the freezer in the mornings.
I tried hard to keep track of what I did when I made these. Remember, like meatloaf, it doesn't have to be exactly the same every time.
1 cup cooked salmon, broken into small pieces (you can use a 7 oz can of salmon and adjust as needed)
1/4 cup finely chopped onions
1 tsp. dijon mustard
1 c. breadcrumbs
2 egg whites
Heat oven to 350ºF. Place cookie sheet in oven to heat.
Saute onions until soft. Add onions, mustard, breadcrumbs and egg whites to salmon. Mix well. Using a 1/2 cup or an ice-cream scoop, scoop out salmon mixture and form into patties. Remove cookie sheet from oven, spray with non-stick spray. Place patties on cookie sheet and place in oven. Bake for 10 minutes, turn patties over and bake 5 more minutes.
August 27, 2012 Daylight 15 hours, 7 minutes, 8 seconds Temp. 53ºF