Search This Blog

Saturday, April 6, 2013

Salmon Cakes with Ginger and Scallion


GLUTEN-FREE | DAIRY OPTIONAL

Canned wild Alaskan salmon is widely available and more affordable than fresh or frozen varieties, so I always have some in my pantry for recipes like this.

These salmon cakes couldn't be easier to make and the ingredients are easy to come by: canned salmon, leftover mashed potatoes, an egg, and aromatics. I used ginger and scallion but other options would be equally delicious, like lemon zest and fresh dill, or red onion (raw or lightly sautéed) and roasted red pepper. I cooked my cakes with coconut oil, but you can substitute cold-pressed extra virgin olive oil or ghee if you like.

Be sure to buy wild Alaskan salmon, not farm raised salmon, Atlantic salmon, organic (farmed) salmon, or wild salmon from California, Oregon, or Washington. Avoid boneless and skinless products if you can because the bones are good sources of calcium and the skin is full of anti-inflammatory omega-3 fats. Once they're all mixed up with the other ingredients, no one will even know they're in there. If you have leftover cooked salmon, you can use that instead of canned salmon, but you won't get the benefit of the bones.

14.75 ounces canned wild Alaskan salmon or 2 cups of cooked, flaked salmon
1½ cups mashed potatoes
1 egg
1/4 cup thinly sliced scallion 
2 tsp freshly grated ginger
Cold-pressed coconut oil
Organic whole milk Greek yogurt to garnish (optional)

Separate the salmon with your fingers, dropping the flesh into a large mixing bowl and the bones and skin onto a cutting board. Use a fork to crush the bones (they easily give way) and break the skin up into little pieces, or chop them finely with a sharp knife. Add them to the bowl with the rest of the salmon.

Add the mashed potatoes, egg, scallion, and ginger to the bowl. Use impeccably clean hands (or a wooden spoon) to mix the ingredients until they are well-combined. Form the mixture into 3 or 4 patties. If you're making them in advance, cover and transfer them to the fridge.

To cook the salmon cakes, preheat a large skillet over medium heat with enough coconut oil to coat the bottom. Once hot, add the salmon cakes and cook until browned, about 4 minutes. Flip them over and brown the other side.

Serve them immediately with a big green salad and dollop of yogurt if you wish.

No comments: