Salmon cakes make use of leftovers

salmon cakesI bought Columbia River Chinook salmon last weekend when two of my sons were home. We grilled it, and of course our iconic Northwest fish was perfect for their visit.

I stuck the leftovers away for a day, wondering what I would make. cropped-small-plates-blog.pngThen, I settled on salmon cakes — very simple, elegant and tasty. I roughly based the recipe on shrimp and crab cakes we’ve made in the past. With enough leftover salmon for four cakes, it was just right for two people, along with appetizers, french bread and a green salad.


Salmon cakes

1/2- to 3/4-pound cooked salmon, preferably a little on the undercooked side.

1 celery stalk, finely minced

1/2 a small onion, finely minced

1/2 a green pepper, finely minced

1/2 teaspoon green Tabasco

1 egg, beaten

2 tablespoons mayonnaise

Juice from 1/2 a lemon

1/2 teaspoon Worcestershire sauce

1/2 cup Panko for the salmon mixture, more for coating the patties before frying

Olive oil for frying

Tartar sauce for serving

Combine all the ingredients except the Panko that has been set aside for coating the salmon cakes.

On a board, form the patties into 3/4-inch-thick disks about 3 inches in diameter. I ended up with four generous cakes. They seemed a little too moist, but I stuck them in the refrigerator for three hours before frying, and they firmed up nicely. The Panko absorbed some of the excess moisture. I also patted additional crumbs into the cakes as the coating for frying.

When everything else is done for your dinner — salad made, table set, wine poured — heat the oil in a large sauté pan and cook the patties over medium to high heat. All four fit in my pan and they were cooked in about 6 minutes. They were nicely browned and heated through.









Janet Cleaveland

Janet Cleaveland

What happens when a retired journalist spends a lot more time in the kitchen than in past years? She tries new dishes and jumps at the chance to write a blog about food, family and good times. My kids are grown now, but I'll be looking back at how they learned to cook, what recipes my husband (the Intrepid One) and I are experimenting with, and how food and conversation make for happy times in the kitchen. I worked for The Columbian for 15 years as a copy editor and another 10 elsewhere, though I didn't start out as a journalist. I thought I wanted to teach English literature. My husband grew up in Clark County, and I've lived here since 1983. My kids have grown and left home. Like my husband of 52 years, our adopted chocolate Lab would never pass up a chance for a tasty meal.

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