Wednesday, February 24, 2010

Salmon Cakes & Strawberry Shortcake

We had a combination of chefs this week since they each had very few recipes. I wasn't really able to find a Masaharu Morimoto recipe that looked appealing to me, but I did try a recipe each from Melissa d'Arabian and Mary Nolan.

I'll start with the main course- Salmon Cakes.

Salmon Cakes

Salmon Cakes
Courtesy of Melissa d'Arabian

  • 2 strips bacon, cooked until crispy and crumbled, reserve the fat
  • 1/4 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 tsp sugar
  • 1/2 lemon, zested
  • 1 (14 ounce) can wild salmon, checked for large bones (I've only had one previous experience with canned salmon and it was really terribly unappetizing so I splurged and bought the "no skin and bones" salmon)
  • 1 baked or boiled russet potato, peeled and fluffed with a fork
  • 1/4 cup bread crumbs (I used herbed bread crumbs because that's what I had handy)
  • 2 tbsp grated Parmesan
  • 1/2 cup vegetable oil*
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.

*Okay, at this point I knew something was not "right" with this recipe. I had salmon soup, not something that would be able to be formed into patties. I mixed in some instant potatoes to thicken it up a little, but they still weren't really formable so I decided to scoop the mixture into my muffin pan and bake them instead. I sprinkled some bread crumbs over the top of each "cake" and then grated a little Parmesan onto each. I baked them for about 20 minutes at 175 C (350 F). Below are Melissa's instructions if you have better success than me and want to fry them.

In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

The Verdict: These tasted FANTASTIC! We both thought they were really good and I was glad I figured out a way to salvage the recipe. I'm going to try it with tuna and see what happens with that.


Strawberry Shortcake

For dessert I made Mary Nolan's Strawberry Shortcake. I'm not going to post the recipe because to be honest I wasn't -that- enamored with it. It tasted good, but I don't think I'd use that shortcake recipe again. It was a bit too dense. The addition of the lemon zest to the whipped cream was genius though. I'll do THAT part again.


Amy said...

Can you come cook dinner for me sometime? Really? Everything you make always looks so divine!

Alea said...

Everytime I have seen a recipe that used canned salmon, it always says crush the bones in a food processor - and I have opted to make chicken. :D Since I know that I can buy skinless, boneless canned salmon, I am going to give this recipe a try.

Wizardress said...

I love salmon cakes and those look good!

4 Lettre Words said...

I've made a similar salmon recipe, but it was a smaller amount of fish and a larger amount of bread crumbs. They are so yummy!

Sarah said...

I have bad memories of Salmon cakes from my childhood :) These look good though. Glad you could salvage them! The shortcake looks yummy, but you could throw strawberries and whipped cream on cardboard and I would eat it. I will try the lemon zest in the cream. Yum!

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