Whew! Even in Maine the heat has been a bit much, but with the garden in full swing, I’m finding ways to put dinner on the table without much additional heat in the kitchen. Our little coastal town usually has a sea breeze that kicks up in the afternoon, so air conditioning here is still optional most summers. Although I must admit, each year we think maybe this will be the year we break down and purchase a window unit. Not this year, anyway! I think we made it!
These salmon cakes came from a bit of leftovers from a dinner party, but could easily be made with fresh salmon too. I talk about that a little in the video, but then also, I’ll give instructions below. Either way, they are delicious and easy.
To fine chop uncooked salmon, pulse it briefly in a food processor. For the potato, I usually either cook extra for another meal, or use one from a previous recipe where I added an extra. In either case, it seems silly to boil just one potato when doing three or four takes the same amount of time and gives something to work with for another time.
1 tablespoon extra virgin olive oil, plus extra for the greens
1/4 cup minced celery
1/4 cup minced onion
pinch of Kosher salt
several grinds fresh black pepper
1 cooked Yukon Gold potato, skin on
2 cups cooked salmon, broken into pieces (or finely chopped uncooked salmon)
1 teaspoon lemon zest; about one lemon
2 tablespoons fresh lemon juice; juice from about 1/2 a lemon, plus extra for the greens
8 cups baby greens or baby spinach
Heat a small sauté pan over medium high heat and add the olive oil, celery, and onion. Sprinkle with salt and pepper and sauté for 5 to 7 minutes or until the onions and celery are soft and translucent. Meanwhile, scrape the skin from the potato and grate into a medium-sized bowl and combine with the salmon, lemon zest, and lemon juice. When the celery and onion is done, add to the potato and salmon mixture and combine well.
Heat a large skillet over medium-high heat and add another tablespoon of olive oil. Divide the salmon mixture into 8 equal portions and press into discs about 1/2-inch or a little thicker. Place them in the skillet as you form them. If the pan looks as if it will become crowded, plan to do in two batches. Cook for 2 to 3 minutes per side (maybe more if the salmon is previously uncooked).
Prepare 4 plates by dividing the greens evenly between the four plates. Drizzle with extra virgin olive oil and lemon juice and sprinkle with salt and pepper. When the salmon cakes are cooked through, transfer the top of the greens and spoon a little aioli on top. Serve immediately.
Chive and Lemon Aioli
True aioli is made by whisking egg yolks and oil. Obviously, this is the quickie version, but if you are looking for the more authentic version, here are a couple of options: Horseradish and Caper Aioli, Lemon Aioli, or Parmesan Aioli.
1 tablespoon minced chives
pinch of lemon zest
1 tablespoon fresh lemon juice
several grinds of fresh black pepper
1/2 cup olive oil mayonnaise
Combine all ingredients in a small bowl.
Makes 1/2 cup
Let me know how you like them and what else you’d like to see on the blog or the YouTube channel.