Sometimes dinner comes from the pantry because I can’t spend every day shopping or waiting for something to defrost. This recipe happened one day when the fridge was pretty bare. With the exception of the kale, everything else tends to be a staple for most. The jam is something my mom recently made for shrimp, so I thought it would be tasty on the salmon cakes, and it was. Serve the whole shebang on top of a large arugula salad with a lemon vinaigrette. This recipe makes 2 large or 3 average sized cakes.
- 1 cup finely chopped kale
- 1 5oz pkg skinless/boneless wild salmon
- 2 slices of bread, crumbled in food processor (use whole grain or gluten free)
- 1 egg, beaten
- 1/4 cup mayo
- salt & pepper
- olive oil
- chopped green onions (for garnish)
Mix all ingredients together thoroughly with clean hands. Form into patties. (They’ll be kind of loose, but pat them together as tightly as possible and handle with care while putting them into the pan.) Heat a couple tablespoons of olive oil in the pan. Gently set salmon cakes in pan, leaving enough room to flip when it’s time.) Cook over medium heat until the first side is brown. Carefully flip over and cook until the second side browns and the cake is heated all the way through.
RECIPE: Spicy Mustard Jam
- 1/2 cup peach, apricot or pineapple jam or orange marmalade
- 2 tsp thai sweet chile (optional)
- 3 tsp spicy chinese or coleman’s english mustard
- pinch of salt
- 2 TBSP water
Mix all ingredients together in a bowl until thoroughly combined. Add as much or as little of the water as you need, depending on the consistency of the jam you choose. Top the salmon cakes with a generous spoonful of jam and sprinkle liberally with chopped green onions. Enjoy!