 |
| Salmon Cakes with Lime Dressing, alongside steamed veggies consisting of carrots, summer squash, asparagus, onion, green beans and red bell pepper. This meal was light and refreshing, yet satisfying. |
So I've done a blog about crab cakes, Cioppino, seafood gumbo and lots of other tasty recipes made with creatures of the sea ... and yes, here's yet another one. HA! But I just get so excited about seafood. It's good for you, it can be prepared in a number of different ways ... and many of them pass as appetizers as well as they do a main course.
This recipe for Salmon Cakes was actually intended to be an appetizer, but since it's just Kevin and I, it became a perfectly sized main course with a side of some steamed veggies. I found it in "It's Good For You", a cookbook sold by Pampered Chef.
I cooked three 4-oz. pieces of salmon until they were good and flaky ... just plain. The recipe calls for 12 oz of canned salmon, which is usually a bit more fishy tasting ... so I went the long way around and went fresher. While it still came from the freezer asile, it still tasted better than processed in a can.
Once cooked, I flaked the salmon and stirred it in a bowl with 1/2c bread crumbs, 1/4c red bell. 2T cilantro, 1/2c mayo (fat free) 1/4c green onion, salt and pepper and 1 egg white. Once combined, this made quite a non-appetizing looking mess. But it gets better.
Take a good sized spoonful of the mixture, roll it in a ball, and flatten in out in a separate bowl with 1/4c of bread crumbs. coat both sides of the patty with bread crumbs.
Cook these patties in a non-stick pan, until a nice, golden color.
Here's the best part .... the sauce.
The sauce is the simplest part of the whole recipe, but it really makes this recipe SING. 1/3c mayo, 1/2c sour cream, 2t of lime zest, 2T of lime juice. Take a good dollop of this sauce once mixed and top your salmon cake with it.
This is an excellent main course as well, as you can imagine, particularly when paired with steamed veggies, as shown, a salad, perhaps a little rice. They'd also pair nicely with a nice juicy steak and a glass of Pinot Grigio to pair off the citrus. The leftovers (IF they make it that far) go very well broken up with leafy greens in a salad ... or perhaps stick it between 2 slices of bread in lieu of tuna. AMAZING.
Hoping to have some more great blogs coming up soon! In the mean time, Buon Appetito!
