In these recessionary times, I wandered the isles of my local grocery store, like many fellow hungry Americans, looking for ingenious ways to stretch the dollar. My main obstacle, never to sacrifice flavor. Afterall, I do live to eat, not eat to live.
There it was $1.79 for 14.75 ounces of omega rich Salmon. I looked curiously at the golden colored can as I walked through the isle toward my usual Albacore in water. Suddenly I stared at the opaque aluminum can and thought of my humdrum tuna salad. But the thought of salmon from a can?? No, I just couldn't do it! It was my unwritten, unacknowledged mental rule: "The only animal I eat out of a can is tuna!"
But it haunted me, all the way to the register. The golden glow of the can whose contents promised the very same for my post-winter lackluster skin & locks. But i thought: "no, no only lox." Despite the turmoil, I politely asked the cashier to pause as I ran over to the luring isle and grabbed a single $1.79, 14.75 ounce can of Atlantic Salmon.
I looked at the back label, not for inspiration, but merely salvation. What did I find? fish. tacos. Though I love them with light and tropical tilapia, salmon is much too hearty a fish to stuff into a shell if you ask me. So this, I would not attempt.
I took my non perishable can home, along with my perishables. My first thought was. . . salad? But the whole point of getting this salmon was escaping the bun that trapped my tuna and my palate in a quotidian cage of dissatisfaction.
I wanted this meal to feel hearty, home-cooked, warm, rustic yet refined. I wanted it all to come out of the shiny yet shanty golden can.
Many google and cabinet searches later my results were pretty satisfying if I may say so myself.
"Hearty? Check."
"Warm? Check."
"Home-cooked? Semi-check."
"Rustic? Definitely check."
"Refined? Well...3.5 out of 5 isn't too shabby!"
Here is my take on rescuing canned salmon and my hungry tummy- its a win-win, really.
Salmon Cakes
What you will need:
one 14.75 oz can of Atlantic salmon
2/3 cups of breadcrumbs
1/2 cup of chopped onion
2 small eggs
1/2 lemon's worth of juice
salt, black pepper, cayenne pepper, garlic powder (to taste)
3-4 Tb olive oil
Action!
1- Using your favorite can opener, open the can of salmon
2- Lightly whisk eggs just so that the york and white are blended together
3- In a large mixing bowl mix together all ingredients adding the seasoning last. I used about a teaspoon on each. Remember the salmon is already salted in the can, so there really isn't much need for a lot of salt.
4- Using your clean hands blend mixture together and make 2-inch rounds. These should be similar size/shape as sliders. I flattened mine slightly to get a crispier cake.
5-Heat 2 tablespoons of olive oil at med temperature. Once the oil is hot ( you can try a small piece of salmon to test) place a few patties in the pan. Cook these for a few minutes on each side, until they are that coveted shade of golden brown.
Makes about six cakes best enjoyed with tomato wedges and a touch of tartar sauce.
