Great quality salmon is usually a pretty pricey item in the grocery. Many average families think of salmon as a treat for a special occasion. In this recipe, I use CANNED, yes, canned, Alaskan Salmon to make the salmon cakes. What's great about canned Alaskan salmon is that is it inexpensive compared to fresh (about $7-$8 a can), and it's also very good quality. Now, if you have left over salmon fillets or steaks in the fridge and don't want a repeat, surely use those leftovers to revamp your day after meal. Also, this recipe is great as an elegant hors de vours for your next dinner party. But instead of bigger cakes, make mini cakes for easy bite-size handling.
Salmon Cakes
1/2 cup of small diced red bell pepper
1/4 cup diced scallions
2 gloved finely chopped garlic
1 cup of Panko breadcrumbs
2 eggs
1 TBL salt
2 tsp pepper
Olive Oil
Green Beans
1 lb of fresh green beans
1/2 cup of extra virgin olive oil
1/3 cup of freshly squeezed lemon juice
salt
pepper
Flake the salmon into a large mixing bowl. Put all the chopped vegetables, eggs, salt, pepper and breadcrumbs into the bowl and mix throroughly. Be carefull not to overmix the salmon as it will turn pasty. Form into patties. In large saute pan, heat 2-3 TBL of olive oil in medium-high heat and cook the salmon cakes until it is golden brown. Place salmon cakes on a plate lined with 2 pieces of paper towels to drain some of the oil out.
Boil water in a large pot. Once the water is boiling, salt the water. Add the green beans and cook for about 2 minutes. Take a large bowl and add cold water and 2 cups of ice cubes. Place the green beans in the ice water to cool it down and maitain it's bright, vibrant green color. Heat the olive oil in a saute pan in medium heat and place the green beans in the oil, coating it. Pour the lemon juice over the beans and add a pinch of salt and pepper. Serve with the salmon cakes.
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