Let’s Give the People What they Want

Whenever I check my blog stats it is certain that my sole fish cake recipe will get a hit. Even if just one lone person visited From Trex to Tigress on any given day, they will look at that post. It is also my most common search.  People like the recipe and are using it I imagine. So, let’s give the people what they want. Let them eat fish cakes!  Imagine that. My most popular post is a recipe. I guess stranger things have happened.

Here is another fish cake recipe to start off your week of healthy meal planning. My salmon fish cakes. You can also call them salmon burgers.

Let’s get in the kitchen and get to it.

Salmon Cakes/Patties:

You will need:

-sea salt

-pepper

-two garlic cloves

-2 sprigs of green onion

-a teaspoon of fresh thyme

-Juice from 1/2 lemon

-Onion powder

-Panko breadcrumbs

-one egg

-oh, and of course about one and a half pound of fresh, wild, skinless salmon.

1. First, assemble your initial ingredients and the salmon on a cutting board. Season your cut of salmon with the juice of half the lemon,  sea salt and pepper to taste, and about one generous teaspoon of onion powder.

2015-05-24 12.01.292. Once the salmon has been dressed by rubbing in ingredients well, use a fork to shred apart the cut of salmon. Shred that baby into pieces and add a few more squirts of lemon juice while you’re at it.

2015-05-24 12.06.483. Transfer your shredded salmon into a mixing bowl.

2015-05-24 12.07.544. Take a clean cutting board. Finely chop two washed sprigs of spring onion, and two cloves of garlic. A little fresh thyme is also a nice addition right now, but unfortunately I have run out. (note to grocery list.)

2015-05-24 12.12.395. Add the chopped garlic, spring onion, (and my absent thyme) to the bowl of shredded salmon.

2015-05-24 12.13.086. Mix in well with a fork.

2015-05-24 12.14.157. Now, add about 1/2 cup of Japanese Panko breadcrumbs and one egg to the bowl.

2015-05-24 12.15.468. Time to get messy. With your hands mix everything in, add more Panko crumbs if needed. The consistency of the salmon should be able to form patties.

2015-05-24 12.17.089. Form pretty little patties and put on a plate. Make them small if you want patties of the slider sort (hello Captain obvious!)

2015-05-24 12.22.2110. Cover your beauties with foil and place them in the fridge to marinate for about an hour or more.

2015-05-24 12.23.2111. Once ready to cook, take your salmon patties from the fridge. Coat a skillet with your cooking oil of choice on medium to high heat. I use coconut oil now and I love it. Once the skillet is nice and hot, go ahead and transfer your patties from the plate and into the skillet. Cook them for about one minute per side until they are nicely browned on each side. Once browned, put your patties on a foiled lined baking sheet.

2015-05-24 17.54.2412. Time to pre-heat the oven to 350 F. Once the oven is ready, bake the fish cakes for about 25 minutes.

2015-05-24 17.58.4513. Once the salmon is finished baking, place on bun (optional) with dressings of choice and enjoy.

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27 thoughts on “Let’s Give the People What they Want

  1. They look amazing! I’ve never made them with fresh salmon, just canned. I’m going to try these this week. I guess gluten free bread crumbs would be fine instead of the Panko?

    1. Thanks very much. I’ve tried with canned salmon too, but I find the fresh takes longer to cook but tastes better. I think gluten free breadcrumbs should work just fine as long as they can form the patties. Let me now how it works.

      1. They look yummy! We’ve only used canned tuna to make fishcakes. Will try the fresh salmon for sure. Will try them on the BBQ.

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