Salmon Cakes

From Japan to England there are many countries that have a version of a fish cake.  Bengali fishcakes are made with white fish and chilies.  In South America, potatoes are added. This simple more American version of a fish cake is a crowd pleaser and along the lines of something you'd see in the south. These salmon cakes are a personal favorite as far a comfort dishes go. But I'd be willing to bet that any version of this dish from any country would suit me just fine.

What warms my heart when it comes to this dish? Maybe it's the memories of salmon cakes and grits from my childhood or traipsing through the Inner Harbor of Maryland with friends making a good time of eating every fish cake we could find. Maybe that's why this is a favorite summer dish to me. Summer was when we  had the opportunity to travel and just enjoy life. What ever it may be, I always try to have some canned salmon on hand to make these delicious fish cakes. Forget all that extra breading, we want to taste the salmon.  And if made correctly there is a bit of a crisp outside that will stand up to whatever you throw at it. It's your choice how and when to serve it. Whether it's at breakfast with grits, like down South, or on a nice buttery toasted bun it's the perfect satisfying summer dish. Filling and tasty without being too heavy.

Salmon Cakes
8 patties

Ingredients

1 can of pink salmon
1 large egg (beaten)
1/4 cup of minced onion
1/4 cup of chopped green pepper
1/2 cup of bread crumbs
1/2 teaspoon of flour
2 teaspoons of parsley
4 tablespoons of vegetable oil

Tools: Cast iron pan (frying or saute pan) spatula

Directions:

Go through canned salmon and remove bones.

In a mixing bowl combine salmon, onion, green pepper, bread crumbs, flour and parsley.

Once thoroughly combined, mix in egg and a pinch of salt and black pepper.

Mold salmon mixture into patties.

Heat vegetable oil in pan on medium high heat.

Once oil is hot, add salmon patties (do not crowd the pan).

Once bottom begins to brown (approximately 4 to 5 minutes) flip salmon cakes.

Cook an additional 4 to 6 minutes until golden brown.

Serve as you like.

Seared Cod with Miso Ginger Vegetables

Don't you hate when you order something and it tastes nothing like what you expected? Unfortunately, I had that experience the other day. I love a good asian inspired dish. I understand that some restaurants alter dishes to make them palatable to the masses but that's no reason to cheat the people out of taste. The other day I was looking for a seafood soup. But what I got was over cooked shrimp and tasteless broth. It's moments like this that encourage me to make my own.

Now the only reason I even attempt most Asian dishes is because my friends have given me the confidence to do so. In college, I wasn't always able to go home. One summer I spent in Maine and despite what people may think about Maine it was one of the best cultural experiences I've had. Maine has become a haven for refugees. I worked with other students from Cambodia and Vietnam. I  appreciate them taking me to their homes where their families embraced me and feed me. We cooked together and spent a lot of time together... eating. So there's a part of me that would love to hold on to that time in my life. I was surrounded by great food and great people and we were really making a difference in people's lives. And having fun doing it. I miss those times.

Though I wanted soup, we just had chicken soup, so I know I had to make something different but I was still reeling from not really getting those flavors I wanted. Of course, I couldn't go to... because mini me had to eat it too. It's dishes like this that allows my mini to get used to foods that are different flavors a textures. It's one of the reasons our little will eat almost anything.

Pan Seared Cod with Miso Ginger Vegetables

Makes 6 serving

Ingredients

1 pound of cod

white pepper

salt

powdered ginger

2 teaspoon miso

1 teaspoon soy sauce

1tablespoon fresh ginger

1 tablespoon of orange juice

1/2 pound of asian vegetables

2 teaspoons sesame oil

1/4 cup of vegetable (fish) broth

1/8 cup of water

olive oil/ canola oil

Tools Needed: Stainless steal pan or cast iron pan and wok/ large sauté pan

Directions:

Pat cod dry with a paper towel.

Gently season with powdered ginger, garlic, onion salt and pepper.

Allow fish the marinate in this dry rub for at least 30 minutes.

In a wok or large sauté pan begin to sauté vegetable in sesame oil over medium heat.

Allow vegetables to cook for 4 minutes.

While vegetables are cooking, place broth miso paste, soy sauce and orange juice to a bowl and mix well.

Gently pour mixture over vegetables and stir (The mixture will start to thicken. Scrape any bits off the bottom of the pan).

Add water as necessary to decrease saltiness and thin the miso mixture.

Add olive oil to a stainless steal pan over medium high heat.

Add cod to pan and cook for 4 to 5 minutes on each side.

You can serve this dish with rice or if you would like soup just add vegetable or fish stock and a bit more soy sauce and fish sauce.

So....how will you enjoy this dish?