Every once in a while, Costco has a piece of wild sockeye salmon. I can't resist the price which is quite a bit less than the price at Whole Foods but the drawback is the size of the package. They sell their salmon in really large packages and though the price might be what I would pay for a one pound section elsewhere, there are only three of us eating.
The last time I found wild salmon at Costco, I bought a package that was on the smaller side for them, two full fillets, together a little over two pounds. This time I had a plan: two meals from one package. For our first dinner we'd have the salmon roasted with a coating of mustard and bread crumbs and then I'd make salmon cakes a couple of days later. I was able to put both pieces in the oven in the same pan, at the same time, saving lots of effort. One had the mustard and crumbs, and the other I simply salted and peppered and coated with a little garlic and olive oil.
We enjoyed our mustard crumb salmon and then the plainly prepared piece provided both for a topping for my lunch (a small chunk over soba noodles) and then the basis for the salmon cakes. I served the cakes over a lightly dressed arugula salad alongside some whole wheat pasta with a light tomato pesto.
Salmon Cakes
(serves 3)
1 pound piece of wild salmon, poached or roasted and cooled. I have seen, but not tried, plain cooked and flaked salmon at Trader Joe's and I bet this would work too)
1/4 cup creme fraiche
1 teaspoon dijon mustard
1/2 cup whole wheat bread crumbs, divided in two
2 tablespoons capers (I like the salt packed), soaked and rinsed several times, and then roughly chopped
zest from 1/2 lemon
1 egg, lightly beaten
2 tablespoons fresh chives, thinly sliced
1 tablespoon fresh dill, chopped
2 tablespoons olive oil for "frying"
1. If you don't have leftover salmon and want to roast a piece to use for this, preheat oven to 400 degrees and salt and pepper the salmon and coat with a little olive oil. Put in oven for about 20 minutes - you want to fully cook the salmon but not let it get too dry. Let cool and then flake.
2. Preheat oven to 300 degrees.
2. Mix all ingredients except 1/4 cup bread crumbs and the olive oil in a medium bowl, careful not to break up the salmon pieces too much. Once fully incorporated, mold into six cakes. Dip both sides of each cake into the remaining bread crumbs and pan fry over medium heat in the olive oil. If you have a cast iron pan that would be fine, as would a nonstick. Once the salmon cakes are lightly browned on both sides, place on a cookie sheet in the oven for about 10 minutes to finish cooking.
Serve with a green salad - I like arugula with this!
The last time I found wild salmon at Costco, I bought a package that was on the smaller side for them, two full fillets, together a little over two pounds. This time I had a plan: two meals from one package. For our first dinner we'd have the salmon roasted with a coating of mustard and bread crumbs and then I'd make salmon cakes a couple of days later. I was able to put both pieces in the oven in the same pan, at the same time, saving lots of effort. One had the mustard and crumbs, and the other I simply salted and peppered and coated with a little garlic and olive oil.
We enjoyed our mustard crumb salmon and then the plainly prepared piece provided both for a topping for my lunch (a small chunk over soba noodles) and then the basis for the salmon cakes. I served the cakes over a lightly dressed arugula salad alongside some whole wheat pasta with a light tomato pesto.
Salmon Cakes
(serves 3)
1 pound piece of wild salmon, poached or roasted and cooled. I have seen, but not tried, plain cooked and flaked salmon at Trader Joe's and I bet this would work too)
1/4 cup creme fraiche
1 teaspoon dijon mustard
1/2 cup whole wheat bread crumbs, divided in two
2 tablespoons capers (I like the salt packed), soaked and rinsed several times, and then roughly chopped
zest from 1/2 lemon
1 egg, lightly beaten
2 tablespoons fresh chives, thinly sliced
1 tablespoon fresh dill, chopped
2 tablespoons olive oil for "frying"
1. If you don't have leftover salmon and want to roast a piece to use for this, preheat oven to 400 degrees and salt and pepper the salmon and coat with a little olive oil. Put in oven for about 20 minutes - you want to fully cook the salmon but not let it get too dry. Let cool and then flake.
2. Preheat oven to 300 degrees.
2. Mix all ingredients except 1/4 cup bread crumbs and the olive oil in a medium bowl, careful not to break up the salmon pieces too much. Once fully incorporated, mold into six cakes. Dip both sides of each cake into the remaining bread crumbs and pan fry over medium heat in the olive oil. If you have a cast iron pan that would be fine, as would a nonstick. Once the salmon cakes are lightly browned on both sides, place on a cookie sheet in the oven for about 10 minutes to finish cooking.
Serve with a green salad - I like arugula with this!
I like salmon especially and this recipe looks great! Really! By ther way, your blog is so cute! Many compliments to you!
ReplyDeleteMany thanks Rita! I hope you'll try it.
ReplyDelete