The kitchen...our favorite room in the house...
I'm looking forward to getting back in the kitchen...I've made a new friend...Sam Hoffer with My Carolina Kitchen. Sam is a retired executive turned writer & food columist. Currently she writes a food column, “From My Carolina Kitchen,” for her local newspaper. She has entered three recipe contests and was a winner in each.
Tonight we are trying a recipe that she reinvented from an old favorite...
Salmon cakes with Wasabi Mayonnaise - a delicious twist on crab cakes.
Simple Broiled Salmon
Wild salmon fillet, ¾ pound, preferable with the skin left intact
1 tablespoon grapeseed oil, or any transfat-free neutral tasting oil
Kosher salt & freshly ground black pepper
A squeeze of fresh lime juice
Put salmon in a dish; rub with oil, salt & pepper generously and let sit at room temperature for ten to fifteen minutes.
Preheat the broiler.
Arrange fish, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the fish under the broiler about three inches from the source of heat. Broil 8 to 10 minutes or just until it is cooked through. It’s not necessary to turn the fish. If it starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Take care not to overcook or it will dry out. Remove from the oven and carefully remove the skin with a sharp knife.
Squeeze with a little fresh lime juice. If not serving right away, let it cool and refrigerate, covered. It can be kept for a day or two in the refrigerator in a covered container.
For the Salmon Cakes
1 tablespoon minced yellow onion
1 cup Panko bread crumbs Kosher salt and freshly ground black pepper
1 tablespoon good quality mayonnaise or homemade
All purpose flour
1 egg, beaten to blend with a dash of Tabasco or other hot sauce
Grapeseed oil, or any transfat-free neutral tasting oil
Baby lettuce mix
Wasabi mayonnaise: 1/3 cup good quality mayonnaise, either homemade or Hellmans 1 teaspoon wasabi paste (the tube variety) ½ teaspoon honey 1 teaspoon freshly squeezed lime juice
Place the cooked salmon in a large bowl and flake with a fork. Add the onion, ½ cup of Panko bread crumbs, a little kosher salt and freshly ground black pepper and about a tablespoon of mayonnaise and mix gently until it comes together. Add more mayonnaise if needed to bind the cakes. Now remember that I don’t recommending using a food processor, because the mixture will turn to mush. Using your hands form into six equal cakes.
Place on a plate, cover and refrigerate for at least 30 minutes for the cakes to become firm. It’s important to chill the cakes or they will fall apart when you sauté them. In the meantime, whish together the ingredients for the wasabi mayonnaise and store it in the refrigerator until you’re ready to serve the cakes.
When the cakes have chilled sufficiently, remove them from the refrigerator. Place the flour, beaten egg and remaining Panko crumbs in three separate bowls. One at a time dip the cakes in the flour, then the egg mixture and finally the crumbs, shaking off any excess in each step. Heat two to three tablespoons of grapeseed oil in a 14” non-stick skillet over medium high heat. Carefully add the cakes to the skillet and shallow fry until golden brown on the first side, then turn and brown the other side, taking care not to let them burn. It should take about four to five minutes total cooking time.
Remove cakes to a plate.
To serve, arrange a handful of baby lettuce on each plate and top with a crab cake. Dribble each cake with some of the wasabi mayonnaise and serve right away.
We're going to sit by the fire for a while...
and then just enjoy every single bite...
It's your turn. Let's talk!
Images via My Carolina Home, Veranda, Cote De Texas, Eclectic Revisited, This is Glamorous.