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Griddled Salmon Cakes
w/ spinach, corn and potatoes
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Ingredients:
1 Can Sockeye Salmon, or 2 small ones, total of about 15 ounces
1 Potato
1 Clove Garlic
1 Ear Of Corn
1 Stalk Of Celery
1 Green Pepper
1/4 Onion, any kind
2 Tbs. Olive Oil, divided
2 Ounces Baby Spinach
1 tsp. Lemon Zest
1 Tbs. Grainy Dijon Mustard
1 tsp. Dry Oregano
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper
2 Egg Whites
2 Lemons, for garnish
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Wash and dry the vegetables.
Peel potato, onion and garlic.
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Fill a large sauté pan 2/3 with cold water.
Medium dice the peeled potato.
Add potato to the cold water.
Bring water to a boil.
Boil the potatoes until they are tender, this batch took exactly 10 minutes.
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While potatoes are boiling:
Mince the garlic clove.
Small dice the celery, onion and green pepper.
Cut the corn kernels off of the cob.
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Stab a piece of potato with a fork and pop it into your mouth.
This is the best way to tell if they are cooked.
Pour cooked potatoes into a strainer.
Let potatoes drain and cool until needed.
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Wipe out the sauté pan; place back onto the stove.
Add one tablespoon of olive oil.
Heat oil and add cut vegetables.
Cook and stir vegetables over medium-high heat for a few minutes.
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While vegetables are cooking:
Place spinach into small stacks.
Slice the spinach leaves thin.
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Add spinach to the cooked vegetables.
Mix and stir a few times.
Cook for a quick half minute.
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Remove pan from heat and let ingredients cool for about half an hour.
This is a good time to gather the rest of the ingredients and zest your lemon.
Also a good time to find and clean your griddle.
I like to use my electric pancake griddle.
You can also use a pan on the stove to cook the salmon cakes.
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When vegetables and potatoes are somewhat cool, add potato to a large mixing bowl.
Use a fork to mash and flake all of the potatoes.
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Open canned salmon.
Squeeze out all of the liquid from the can and discard.
Add salmon to the potatoes in the bowl.
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Add all ingredients from this recipe, minus the 2 lemons, to the bowl.
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Use your clean hands and fingers to smash and squeeze ingredients together.
Form ingredients into small round cakes.
Heat griddle to 350 degrees.
Lightly oil or spray the griddle.
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Place salmon cakes onto the griddle.
Cook on each side for around five minutes.
Be careful when turning over because the cakes are a little fragile and crumbly.
Flatten cakes with the back of your spatula as they cook.
Cakes should be well browned on both sides.
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Remove cooked salmon cakes from the griddle.
You can serve them directly on a plate or place over a salad or grain dish.
Be sure to squeeze lots of lemon over the cakes.
The lemon juice is very important to this recipe.
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