Like a round of shots. But without the hangover. Unless you have fish hangovers, which if you do, I envy your life.
Last week I said I’d share two salmon recipes from a book and I never did that. I shared one and then left you wondering if I’m worth the time. If I’m ever going to be that one honest person in your life that tells you the truth when you ask where babies come from. Except I’d adult it up.
I AM worth your time. We were born from rash decisions and the idea that babies happen to everybody else. Storks bring them.
I chalk this all up to being a newbie and losing my marbles from time to time. Have you seen them by the way? My marbles, of course.
This week, I’m a whole new person. I’m not going to forget what I tell you as soon as my dog stops panting in my face (I CAN SMELL YOUR TULIP-SCENTED BREATH CHEVY BOY). He needs to go for a walk but I made a commitment right now so you and me, we’re doing this thing.
The thing where I demonstrate my ace fish cake skills…
For the salmon mix (should make 4 round cakes)
- 1 1/2 cups fresh salmon, skinned, poached in water and flaked (you can also skin it after poaching, if that’s how you roll)
- 2 tbsp finely diced red/purple whatever you call it onion
- 1/2 cup grated pepper Jack cheese
- 2 tbsp mayonnaise
- 2 tsp minced jalapeno1 tbsp washed and chopped cilantro
- 1/2 tsp sea salt
- 1 tbsp minced red pepper
- 1 egg white, beaten lightly
- 2 tbsp panko
For breading the salmon cakes with panko
- Peanut or any vegetable oil
- 1 cup panko
- 1 cup cornmeal
- 4 egg whites, beaten lightly
Mix together all of the ingredients listed below and refrigerate the outcome.
- 1 cup mayonnaise
- 1/2 tsp minced garlic
- 1/4 tsp cayenne pepper
- 1 1/2 tbsp minced jalapeno
- 1/4 cup minced red/purple onion
- 1 tsp lime zest
- 1 tbsp chopped cilantro
- 1/4 tsp salt
- 1/2 lime, juiced
- Pinch of black pepper
Please don’t be intimidated by all the ingredients. You’ll see what a breeze it actually is once you do the mise en place. That’s what it’s called, right? If anything, my use of French should intimidate you.
Boil some water in a pot and drop the salmon into it. Gently. Be cool. Let it cook for 5 minutes after which you take it out of the pot WITH YOU BARE HANDS. Do not do that, please. Oh my gosh, what am I even on.
Flake the salmon.
Mix the salmon with the onion, cheese, mayonnaise, jalapeno, salt and red pepper. To this,
ass add the egg white and (2tbsp) panko crumbs and combine. Too many “ands” spoil the soup. Sort of unavoidable but I’ll spare you the English lesson.
I’d eat it this way if nobody was looking and if I lived on the edge.
Once it’s all mixed well, shape it into 4 patties and refrigerate for an hour so it sets well.
Pick a pan that’s deep enough and using your super powers of guestimation (a word I swore I’d never use) pour enough oil that would cover half of the salmon cake on the base.
Heat the oil to a good medium-high temperature. The original recipe says 350 degrees F but I don’t own a thermometer so I flex my arms and go with the flow. Whatever works.
Then I proceed to play with my food. Aren’t you so glad you found me?
To bread the salmon cakes, mix the cup of panko and cormeal together. Dip the cakes into the egg whites and then coat it with the dry cormeal-panko mixture. Fry the salmon until they turn a nice crispy golden brown on both sides.
Drain on paper towels. This step always makes me feel like I’m doing my body a huge service.
Serve warm with the jalapeno aioli. And garnish with all of nature’s bounty. I use cilantro sprigs, matchstick carrots and lemon juice.
If it’s too pretty to eat, give me a call. I’m sure I can talk you into buying me a plane ticket, without being Miss Crazy Stalker.
I do it for the fans.