Thursday, August 19, 2010

Salmon Cakes

I have loved the Food Network for years now, ever since I started watching Rachel Ray on 30 min. meals 7 yrs. ago. For the last couple of seasons I have been watching the Next Food Network Star. Always amazed at what they can do- always certain that having to make up meals on the fly would be WAY to much for me.
Last years winner was Melissa D'Arabian- a Home Cook. From the very beginning I loved her view and her food. I was so glad she won because I wanted to watch a show she did.
Her show is $ 10 Dollar Dinner, where she prepares a meal that is balanced, interesting and cheap. Definitely my style.
Here is one of my favorites I pulled off her show. I have adapted it slightly- adding sweet potato instead of regular potato. Also using a pouched salmon which takes out about 20 min. of the time that you would have to debone the one from the can.

We also came up with a little sauce on top that is superbly good.









Salmon Cakes

Ingredients

  • 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
  • 1/4 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 lemon, zested
  • 4 pouches of pink salmon (2.6 oz each)
  • 1 baked or boiled sweet potato, peeled, and fluffed with a fork
  • 1/4 cup bread crumbs
  • 2 tablespoons grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup vegetable oil

Directions

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. 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.


Sauce:
Mix together
2 Tbsp. Mayo
1 tsp. dijon mustard
2 tsp. el pato
1 tsp lemon juice

1 comment:

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