Jun 13th, 2017
One of the things we love about travel is that it not only expands our worldviews and our passports but also our palettes. Eating the food of a place is an excellent way to get to know its culture. In light of this fact Jerry and I have taken to picking one night a week to eat a meal (usually dinner) that is inspired by a place we want to visit.
Dinner tonight was inspired by about 20 lbs of Alaskan salmon that we caught on a fishing trip while visiting my parents in Anchorage, Alaska. We caught the fish last summer and, because of the marvelous invention called a deep freezer, we're still enjoying today. While we've appreciated every pound we've eaten, even something as fantastic as Alaskan salmon can get boring if you always prepare it in the same way. So I started to get creative with the different ways we ate our salmon including poké, lemon dill salmon dip, and salmon cakes. The salmon cakes were spot on... The third time I made them. But I've finally gotten it down and the resulting cakes are delicious, healthy, and a meal unto themselves. Enjoy!
Alaskan Salmon Cakes
1 lbs fresh salmon*
juice of 1/2 a lemon
2 eggs, beaten
1 small bunch chives, finely chopped
1/4 tsp salt
olive or avocado oil
For the breading:
1/2 cup bread crumbs
1/4 tsp salt
1/2 tsp dried dill or 1 tsp fresh dill
1/4 tsp garlic powder
For the sauce:
1/4 cup mayonnaise
2 tbsp sour cream or yogurt
2 tsp ketchup
1/2 tsp worcestershire sauce
small squeeze of lemon juice
salt and pepper to taste
1. Preheat oven to 350°. Line a baking sheet with parchment paper. Lay fish, skin side down, on parchment paper and cover with a tablespoon of oil. Bake for 15-20 minutes until salmon is mostly cooked. Be careful not to over bake here because that will make the cakes dry.
2. While the salmon is baking, combine all the breading ingredients in a wide mouth bowl.
3. Pull salmon off the skin using a fork and place in a mixing bowl. Add the lemon, eggs, salt, pepper, and chives. Mix using clean hands.
4. Using your hands, form salmon mixture into small cakes and coat each cake with the bread crumbs. Place on a plate until ready to cook.
5. Pour enough oil in a sauté pan to cover the bottom by about a 1/4 inch. Heat the oil over medium heat until shimmering. Cook the salmon cakes in the oil until golden brown then flip, about 2 minutes a side.
6. For the sauce, combine all ingredients.
7. Serve over arugula with sauce.
As part of Oyster Kits, Jerry and I have decided to start talking about Real Travel. Travel that's for normal people on ordinary budgets with limited vacation days. In that spirit I've decided to start posting a picture at the end of the Travel Dinner Tuesday blogposts showing the mess behind the deliciousness.