It’s hot this weekend. Disgustingly, humidly, muggily hot.
However, I had a leftover salmon filet sitting in the fridge that was too small for two, too big for one, and a couple of days from going bad. So what else is a girl to do except make some salmon cakes?
When it’s this muggy, these patties are best served up on a bed of baby spinach and arugula dressed tossed with a simple vinaigrette of balsamic vinegar and olive oil accented with dijon mustard and black pepper.
Curried Salmon Cakes
1/2 lb salmon filet, cooked and flaked
2 cups fresh bread crumbs
1 tbsp chopped fresh chives (green onions will also do)
2 tsp curry paste
1 tbsp lemon juice
1 egg, beaten
salt and pepper
1/2 tsp butter
1 tsp olive oil
1/4 cup plain yogurt
1 tsp curry powder
In a medium bowl, mix together flaked salmon with 1 1/2 cups bread crumbs (set aside remaining 1/2 cup for coating). Blend in chives, curry paste, lemon juice, and egg. Season to taste with salt and pepper, and mix well.
Divide salmon mixture into four equal portions and shape into small patties about 1/2″ thick.
Place remaining 1/2 cup bread crumbs into a shallow dish or plate. Dip patties into breadcrumbs, evenly coating both sides.
In a large non-stick skillet, heat butter and oil over medium-high heat. Add salmon cakes and cook about 3 minutes per side or until golden brown and crispy. Set aside on paper towel to drain.
Whisk together yogurt and curry powder in a small bowl. Spoon over patties just before serving.
Notes on substitutions/additions:
Yes, this might seem like a waste of perfectly good fresh salmon, so you’re welcome to use one can of drained and flaked salmon instead. Lastly, if you’re lucky enough to get your hands on some lemon thyme, strip the leaves off a couple of sprigs to brighten up the lemon flavour.