Light, fresh, and bursting with flavor, this is my favorite salmon recipe and one of my all-time favorite meals. For several years, my family ignored tradition and chose salmon cakes over turkey for Thanksgiving. They're that good. I pair them with a simple arugula salad with balsamic vinaigrette. If you have a hungry crowd, make more wild rice and serve that as a side. The cakes freeze well, too; double the recipe for a scrumptious rushed weekday dinner. Enjoy, Max Neale Salmon Beyond Borders supporter Makes 12-18 three to four inch cakes, which serve four people. Adapted from Sarah Chase's Cold Weather Cooking. Make it gluten free by using gluten-free bread.
FISH CAKES 5 C baked wild Alaska salmon (roughly two pounds boned and flaked,) 1 C cooked wild rice (~1/3 C uncooked) 1.5 C fresh bread crumbs (rye is ideal, or any gluten free variety) 1 small red onion, minced ¼ C fresh dill, minced 2 T sauerkraut, minced 2 T capers, drained 1.5 T horseradish 2 T fresh lemon juice 2 large eggs, lightly beaten ½ C greek yogurt ½ C unbleached all-purpose flour 1 t salt 1 t freshly ground pepper 1 t paprika 3 T unsalted butter (for cooking) DILL-MUSTARD SAUCE 2.5 T grainy mustard 2.5 T money mustard 1 T white wine vinegar 1 T honey ½ C olive oil ½ C fresh dill, minced Optional: Preparing the sauce a day in advance creates the best flavor.
2 Comments
12/21/2018 04:19:51 pm
Is there even such a thing as a "wild" rice cake? I think all rice cakes are deliciously wild so this maybe overly redundant already. If there is anything which is already or relevantly wild already but still claim itself to be wilder or something, I think that would be one of the greatest inventions on Earth already. It's pretty much like curry on your hot chocolate of chili in your cup of coffee. It's wild. I will surely love a spicy cake or something. Not a huge fan of anything exotic though. Wild and exotic are two different things.
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5/12/2020 09:40:15 am
cook, brown or crisp that a hot air oven can reach, or both!
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