Salmon, I love! From canned, very good canned I might add, to a lightly grilled fresh filet served with a soy/honey drizzle, to thin raw slices glistening on a beautiful plate of sashimi. It's a delicious fish and definitely "good for me". And I love fish cakes of all kind, anyway. Crab Cakes are indeed one of my favorite appetizer's when I'm out visiting a restaurant that knows its onions.
1 large can Alaskan Red Salmon
1/2 white onion (diced)
1/4 sleeve Ritz crackers (crushed finely)
Fresh Parsley (chopped)
Panko bread crumbs
Extra virgin olive oil
1 fresh lemon
|In the mix|
Put the whole can of salmon into a large mixing bowl, liquid and all. Remove the skin and discard. Squish, with very clean fingers, the salmon until finely minced. Add the onion, crackers, eggs, parsley and black pepper.
Stir together until well mixed; place waxed paper over the top and press against the salmon to seal. Allow an hour or so in the fridge for each ingredient to get acquainted.
I love waxed paper by-the-way, can't really say why. But I do think its underutilized these days. I have a vivid memory of Mama making sandwiches for Daddy's lunch and wrapping them in waxed paper secured with a tooth pick. But I digress.
|In the fridge|
|Mise en place|
1/2 to 1 cup dried black-eyed peas
1 fresh tomato (diced)
Soak the peas in enough water to cover for a couple of hours; they don't require as much time in the pool as dried beans. Rinse well and place in a pot and cover with water. Cook on medium heat until they begin to soften. Add salt/black pepper to taste and the diced tomato. Cook until the peas are tender and the tomato is well cooked. This adds a great flavor to the rather ordinary peas. At the last, I add just a touch of sugar and vinegar. To balance the flavor profile; not to sweeten at all, just for balance. And the vinegar for taste; I love cane vinegar. Cook Orzo in salted water until al dente and drain. Serve the peas over the pasta.
|Black-Eyed Peas with Orzo & Salmon Cakes|