a little surprise...

so i'm a stickler for fresh, good, organic (as much as possible), minimally processed foods. but i also prefer not to spend ALL our money on good food. i used to make these amazing crab cakes ALL. THE. TIME. but the crab meat alone was costing about 30 buckaroos each time we ate the little suckers.

so i decided to try salmon...canned salmon. and you know what? everybody likes them more. and they cost 1/4 of what i was spending before. so there's a little surprise for you. and here's how i make 'em.


salmon cakes
serves 4

1 small can of salmon (i prefer sockeye)
2 stalks celery, diced
1 T capers
1/2 red bell pepper, diced
2 T red onion, diced
1/4 mayonnaise
zest of one lemon
juice of half a lemon
1 egg
1/2 cup panko
2 tsp onion powder
1 tsp celery seed
1 T dijon mustard
1 T whole grain mustard
2 T flat leaf parsley, chopped
dash hot sauce
salt
pepper
extra virgin olive oil

combine all ingredients except salt, pepper, and olive oil. form into silver dollar sized cakes about 2 inches thick. heat cast iron griddle on medium high heat. drizzle griddle with olive oil. sprinkle salmon cakes with salt and pepper.

cook on medium high heat 5-6 minutes on each side to get a proper crust. serve with my own version of remoulade (recipe below).


remoulade

3/4 cup mayonnaise
zest of one lemon
juice of half a lemon
1 T capers, chopped
1 T sweet pickle relish
1 T dijon
1 T whole grain mustard
1 dash hot sauce
salt
pepper

combine all ingredients and serve atop salmon cakes.