Like me, some people are pathologically addicted to it. Others hate what my friend Alysa calls the "pink, stinky fish" with passion. Still others like my dear friend Mary Beth will only tolerate it because it's good for them.
(Let me use my infamous parentheses to add this PSA: I don't care how good Omega 3-fatty acids are for you; fat is fat and any fat in excess is NO GOOD so I fear my love of salmon has definitely crossed the boundaries of good health but...whatever...swim in it at your own risk.)
Anyway, regardless of where you fall on the salmon love/hate sliding scale, please know that I never intended for this (GASP!) "leftovers" dish to be part of The Diva blog but as it was coming together I knew I was onto something special.
So you losers better appreciate the fact that I took time out to photograph only the highlights and share them with you.
And Mary Beth, I will someday make this for you and hopefully you will bow to me!
I got home after a swim day at my buddy Dana's house. A couple Red Bull and Vodkas after a hot day in the sun and my motivation to make grub for the natives was pretty much zip, zilch, nada... Plus I'd already had a salmon salad for lunch so I was staring forlornly at the nearly two cups that I still had and no ideas what to do with them except something like salmon croquettes or salmon cakes.
Croquettes typically have mashed potatoes in them and most salmon cakes and croquettes call for raw salmon. Except this one. And as luck would have it, I had all the ingredients on hand, right down to the chopped green chiles. So without further ado...
Ingredients:
2 cups flaked cooked salmon
1 red bell pepper, cored, seeded and chopped fine (I used Trader Joes' jarred roasted red bell peppers and I think the flavors were even better. It made the patties wetter but nothing that couldn't be fixed with some plain bread crumbs.)
3/4 cup frozen corn, thawed
1 (4oz) can chopped green chiles
4 scallions minced
2 tbsp minced fresh cilantro (I had so little cilantro left and it had turned yucky so I subbed parsley)
1 cup dried plain bread crumbs (I used Progresso)
1/4 cup mayonnaise (I used Kraft Light Mayo)
1 large egg
Salt and ground black pepper
1/4 cup vegetable oil
Lemon wedges for serving.
Method:
In a small bowl combine only 1/4 cup of the breadcrumbs with the eggs, mayonnaise, 1/2 tsp salt, and 1/4 tsp pepper.
Mix well.
Gently toss salmon, red pepper, corn, green chiles, scallions, and cilantro.
Add the egg mixture to the salmon mixture, and using a rubber spatula combine gently until uniform. Form into 4 equal patties or into 6 smaller appetizer-size ones. The mixture will not be firm but if it's too wet, add 1 to 2 tablespoons of breadcrumbs.
Dredge each cake in remaining bread crumbs.
Heat oil in 12-inch non-stick skillet until shimmering. Place patties gently in pan and cook 8 - 10 minutes until golden brown, flipping halfway through cooking.
Place cooked patties on paper towels to drain and serve with lemon wedges. Here is our leftover dinner, served with last night's couscous. Perfect!
WAY to difficult to make for the average cook. Plenty of Salmon cakes (patties) out there easier that this that are so much easier. Try Natashaskitchen.com
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