Swimming Downstream
Instead of poaching or grilling one salmon fillet for dinner, cook two, and you’ll be well on your way to tomorrow’s dinner.
Our suggestion for salmon the second time around is Salmon Cakes. They’re easy, tasty and, best of all, flexible. Grilled or poached salmon works equally well, and if you’ve got a little sauce or marinade left on the fish from the night before, just consider it extra flavor.
If you know in advance that you want to make Salmon Cakes the following night, slightly undercook the portion to be used for the cakes. This will make the fish a little more moist so you can use less mayonnaise--i.e., less fat--as a binder.
A nice accompaniment to the Salmon Cakes is a simple cucumber and red onion salad. One hothouse cucumber, peeled, seeded and sliced thin; half a red onion, sliced thin; and 3 tablespoons of orange marmalade: Toss it together and your salad is finished. Add a crusty loaf of sourdough or a baguette and your meal is complete.
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Salmon Cakes
Total Preparation Time: 20 minutes * Active Work Time: 20 minutes
1 pound poached or grilled salmon, flaked
2 green onions, sliced thin
1 ear corn, kernels removed, or 1/2 cup canned corn, drained
1 carrot, shredded
2 tablespoons bread crumbs
1/4 cup mayonnaise
Salt, pepper
1 egg
2 tablespoons oil
* Mix salmon, green onions, corn, carrot, bread crumbs and mayonnaise thoroughly in mixing bowl. Season to taste with salt and pepper.
* Beat egg separately and add it to salmon, mixing until thoroughly incorporated. Salmon should hold its shape when patty is formed. If it is too loose, use your hands to gently knead mixture until it has less coarse consistency. If mixture is still too dry, add 1 to 2 more tablespoons mayonnaise and mix to incorporate.
* Form the salmon mixture into 4 patties.
* Heat nonstick skillet over medium heat. When hot add oil and swirl to coat the bottom.
* Cook patties until golden on 1 side, 4 to 5 minutes, turn and cook the other side until golden, 4 to 5 minutes.
4 patties. Each patty: 410 calories, 343 mg sodium, 113 mg cholesterol, 22 grams fat, 17 grams carbohydrates, 35 grams protein, 0.37 grams fiber.