Let me tell you how relieved I am to finally be writing this post. I usually have a list of recipes I want to try and then share with you. And this week I have been busy trying…and trying…and trying. Yesterday, there were coconut pancakes that completely flopped. I made a batch of wonderful potato soup, ate half of it, and then froze the other half to photograph and write my post with. When I defrosted it, it had the strangest texture I’ve ever seen in a soup. (Can somebody enlighten me about this? Should potato soup just never be frozen for later?) I made not one, but two batches of dehydrated kale chips and ate them so promptly that the camera never had a chance. So you can imagine my relief last night when I made tasty AND photogenic salmon cakes for dinner.
I’m going to let you in a secret about saving money on the salmon here. When I was at the fish counter in the grocery store looking over my options, I noticed that the cheapest way to get salmon was in the form of salmon burgers. I asked about the ingredients (I didn’t want to pay for any “fillers”) and it turns out they were just wild-caught salmon with some herbs and spices. It was from the exact same fish being sold as steaks and fillets. I imagine they just use the less perfectly shaped bits to make the burgers. So if you don’t mind having a little less control over the seasonings included in your patties, you can always look for this option. Or you could buy canned salmon.
To learn more about safe and environmentally-friendly fish choices, have a look at this quick guide from the Environmental Defense Fund. It rates fish based on sustainability and levels of mercury or PCBs.
makes 6 patties
adapted from the Whole Life Nutrition Kitchen
- 2 Tbs fresh chives
- 1 large handful cilantro
- zest from 1 lemon
- 1 tsp salt
- 1/2 tsp cayenne
- 1 lb wild salmon (skinned and de-boned if necessary)
- 1 cup cooked quinoa
- 1-2 Tbs olive oil
1. In a food processor with an “S” blade, pulse herbs and spices several times until minced.
2. Add salmon and quinoa and pulse together until evenly mixed. Form into patties and set aside.
3. Heat olive oil over medium-high heat in a large skillet. Add salmon patties (I could only fit 3 at a time) and cook for 3-4 minutes on each side, until lightly browned and cooked through.
* This post is part of the Weekend Gourmet Blog Carnival, Melt in Your Mouth Monday, Real Food 101, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth and Soul Hop, Gluten-Free Wednesday, Frugal Days, Sustainable Ways, Real Food Wednesday, and Monday Mania.