Musings

Your days are numbered, Tom.

Well, we're in Thanksgiving week--usually a pretty crazy week for most of us.  Whether you're cooking or cleaning or traveling or whatever--there's lots to do. 

We're not hosting Thanksgiving--we'll be doing the usual 2-Dinner Marathon--but I'll be making some Cranberry Relish, Rocky Road Fudge and Roasted Asparagus (or Green Beans--haven't decided yet) for the 2 meals.  It's nice to have both families close by so we can spend the holiday with both, but it sure is a lot of eating.  It's all in the pacing, as we like to say.

I ate at Five Guys Burgers & Fries for the first time yesterday.  So greasy.  So messy.  Sooooo gooooood!  They really are good burgers (and the fries are tasty, too).  I got mine with grilled onions, grilled mushrooms, cheese, ketchup and jalapenos.  Sat in my gut for much of the day, but it was worth it.

To make up for the nutritional deficiency of lunch, I made a tasty, smoky Barbecued Salmon for dinner.  Very easy and yummy.  And healthy!

Jake and I are disgusted with the over-abundance of Christmas songs, etc.  Once Thanksgiving comes, then, OK.  But it's just too much too early.  I feel the same every year, but it seems like it gets earlier and earlier every season.  Oh well. 

Well, in case I don't get to post anything else before Thursday, I want to wish all of you a very Happy Thanksgiving.  Enjoy the food and family! 

Easy Salmon Cakes

We had some salmon that I wanted to make for dinner over the weekend, but wanted to do something quick, easy and a little different than the usual grilled or baked salmon fillet.  So, as usual, I turned to Cook's Illustrated magazine.

I found a recipe in the latest issue for Easy Salmon Cakes that were, in fact, very easy, quick and delicious.  It took less than a half-hour from raw ingredients to being on the table, ready to eat.  And did I mention that they were delicious?

Try them yourself. 

EASY SALMON CAKES
Serves 4

If you buy a skin-on salmon fillet, buy 1 1/3 lbs to yield the necessary amount of meat.  When processing, it's OK to have some salmon pieces larger than 1/4".  Just don't overprocess the fish.  Serve with lemon wedges and/or tartar sauce.

INGREDIENTS
3 Tbsp plus 3/4 cup panko bread crumbs
2 Tbsp minced fresh parsley
2 Tbsp mayonnaise
4 tsp lemon juice
1 scallion, sliced thin

1 small shallot, minced
1 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
Pinch cayenne pepper
1 1/4 lb skinless salmon fillet, cut into 1" pieces
1/2 cup veg oil

1. Combine 3 Tbsp panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a medium bowl.  Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4" pieces, about 2 pulses, transferring each batch to the bowl with the panko mixture.  Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate.  Using a 1/3 cup measuring cup, scoop level amounts of salmon mixture and transfer to a baking sheet; repeat to make 8 cakes.  Carefully move each cake to the panko and coat, gently patting into a disk measuring 2 3/4" in diameter and 1" high.  Return the coated cakes to the sheet.
3. Heat the oil in a 12" skillet over medium-high heat until shimmering.  Place cakes in the skillet and cook without moving until golden brown, about 2 minutes.  Carefully flip the cakes and cook until the other side is golden brown, 2-3 minutes.  Transfer cakes to a paper towel-lined plate to drain for 1 minute.  Serve.

They also include a variation using smoked salmon, capers and dill.  Reduce amount of salmon to 1 lb and the salt to 1/2 tsp.  Substitute 1 Tbsp chopped dill for the parsley.  Add 4 oz finely chopped smoked salmon and 1 Tbsp capers to the bowl with the salmon mixture.  Continue with the recipe as written.