Last week, I made salmon cakes for the first time. It was a staple of my Mother’s cooking as I was growing up, and two weeks ago, I realized I hadn’t had any salmon cakes in 50 years. So I found a quick and easy recipe and made some. Didn’t turn out bad, either.
Since we are still in Lent, perhaps someone might want to give it a try. Only takes a half-hour, all told.
- 1 can salmon (16 oz)
- 1 tablespoon minced onion
- 2 tablespoons minced parsley
- Black pepper as you like it
- 2 eggs, large
- 1 cup dry bread crumbs
- Olive oil
Open the can and drain off liquid. Put salmon into a medium mixing bowl. Flake with a fork, removing OR mashing any bones. Mix in onion, parsley, pepper, eggs and bread crumbs. Shape into 6 patties.
In a skillet over low heat, pour in enough olive oil to cover the bottom of the pan; add patties. Fry patties slowly on one side, add more oil if needed, turn patties and fry until brown on the other side.
Say grace. Eat.
There are lots of variants on this, but this is the simplest I’ve found.
For something more in case this isn’t enough to stall off the rumbly tummy, I use a cheap and quick rice mess.
Cook one bag of brown rice from the instant, “boil in a bag” section. Boil as per directions, drain, and mix in with a can (10 ½ oz.) of cream of celery soup (or cream of mushroom if you prefer) and a half cup of milk. Heat up on stove top, or microwave, until warm enough to make you happy (everything is already cooked at this point.
It is not true I think white zinfandel is the universal solvent. I am also fond of chardonnay, burgundy, and sangria. One of them should go ok with the salmon and rice, however.