Wednesday, May 18, 2016
Salmon Cakes, Potatoes and Lime Corn
May 17 2016
Another cook I moved inside because of rain. Turned out I probably would have been ok but I am a little lazier in my old age. I like to get the cook over and the grill cooled down and covered when I am done.
Nothing great here but some may like the salmon cake recipe or something to work with. My wife gets the canned Atlantic salmon at Sam’s Club. I like to use two 7 oz. cans but only had one so did with it. One can was just enough for 2 cakes. Two cans will give you 3 nice cakes. Following was my recipe.
1 7oz. can of good salmon
2 Tbs. small dice sweet red pepper
2 Tbs. snipped fresh chives
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
¼ cup Panko bread crumbs, or cracker crumbs
2 Tbs. chive butter for topping
Use 2 cans of salmon and double the recipe for 3 larger salmon cakes.
I made up the salmon cakes a couple hours before cooking, covered and in the fridge to help set up.
I melted 2 Tbs. of butter and added some snipped fresh chives for on top of the cakes.
My sides were some fried canned new potatoes and some Birds Eye frozen fiesta lime corn. I started by nuking the corn some and then into a saucepan with 2 Tbs. of butter and some garlic herb salt to heat up. I then heated my CS skillet with a little olive oil and butter to fry the potatoes.
After the potatoes had been on about 10 minutes I heated my CI skillet with some olive oil and butter to fry the salmon cakes. I fried the salmon cakes about 5 minutes per side and added the chive butter to melt some before serving.
A pretty tasty supper and the wife said the salmon cakes were good.
Cakes with chive butter
The lime corn
Potatoes are ready