I’m getting ready to go on vacation for a week, so I figured that I would leave you with a post or two before I desert you until a few days after June 20th. Hey, I’m just being realistic. Things have been up and down here, as usual. Tomorrow will be day six in a row of work, so that is definitely tiresome. The weather has gotten HOT. If I sit outside and try to read for more than twenty minutes, I swear I feel like I’m just going to flop over and dry out. But the upside of that is that today has been really sunny, so I sat outside for as long as I could bear it to get some vitamin D and some Game of Thrones reading in. I am still very stressed by the trying-to-find-an-apartment situation for when I move to Texas, but I am relaxing in the evenings by cooking new things with my friend Ellie and watching Pretty Little Liars. (The new episode airs tonight and I am BEYOND excited!)
The recipe I am going to share today is actually one that I made weeks ago when my parents were out of town. I was feeling ever so slightly lazy about cooking, but I knew that I wanted to make fish. Problems: we had already had swai earlier that week and when I went to the store, the salmon did not look good at all. The answer? Salmon patties. They’re super quick, super easy, and pretty delicious too!
Salmon Patties (recipe from Keeper of the Home)
2 cans salmon (the same size as your typical can of tuna fish)
1 cup seasoned breadcrumbs
½ onion, finely diced
2 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
salt and pepper to taste
Mix together all the ingredients in a large bowl until the salmon has flaked apart and the rest of the ingredients are evenly distributed throughout. Heat about two tablespoons of olive oil in a large frying pan. Drop burger-sized spoonfuls of the salmon mixture into the frying pan and flatten slightly with a spatula. Cook until the mixture no longer sticks to the bottom of the pan. Flip and cook until browned and slightly crispy. Continue until all of the salmon mixture is cooked, adding more olive oil to the pan if necessary.
One of the things I learned with this recipe is that canned salmon comes with the bones in it, and that the bones are soft enough to mash up and eat. If you want to go for it, be my guest, but the idea of eating salmon bones really freaked me out so I got boneless/skinless salmon. Also we had no lemons, and I completely blanked on them when I was at the store, so I substituted vinegar (it was one of the very handy substitutions listed in my handy kitchen substitution Bible). Otherwise I followed the recipe pretty closely and I think it turned out pretty well. Ian even gave me the “I thought these were going to be nasty but they are actually edible” compliment, so I felt pretty good about myself.
We ate them plain the first night, but the recipe made too many for just the two of us, so when my parents got home from Ireland, we served warm salmon patties on a bed of mixed greens with a really simple salad dressing: balsamic vinegar, olive oil, Dijon mustard, and salt and pepper. The dressing really tied everything together and it made for a really simple and tasty meal and it used the cakes in a really different way than the first night, which was fun.
Tomorrow or Thursday morning I guarantee you will hear about one of these three things: plantain chips with Ellie, tamale pie with my Dad, or asparagus risotto with my dad. I’ve got one vegan recipe, one vegetarian, and one that is definitely neither of those things. Until then, I plan on showering, making my lunch for work tomorrow, and getting a really good night of sleep, since I’ve been a little on the short side lately.