Although never explicitly a vegetarian blog, this site struck many readers as meat-free—probably because I was. Yes, I WAS. I’ve been eating fish for a few months now, though I haven’t really said anything on YaD.
While keeping up my babble about veggies, I’ve been engaging in a little self-education and finding new cooking opportunities around fish. This means that when the new Seafood Watch guides from the Monterey Bay Aquarium came across my Twitter feed, I eagerly clicked over. It also means I have developed a new recipe using the wild salmon that continues to star in the “Best Choices” category.
The recipe is below. It gives you a good reason to eat some salmon and do your part for the sea.
Ginger-coconut salmon cakes – updated after a little further testing
Makes 4 burger-sized cakes (serves 2? Or 1 over a period of a few days?). It’s probably best to fry ‘em up and then see how fast they go.
2 tsp. fresh ginger, chopped or grated (NEW – intrepid recipe testers Ilana and John recommend at least 1 Tbs.)
2 cloves garlic, minced
½ medium onion or 1 bunch scallions (light green and white part only), chopped
2 Tbs. coconut flakes
NEW-1 Tbs. olive oil or coconut oil
1 tsp. lemon juice
¼ cup matzo meal or bread crumbs
1 7.5-oz. can wild-caught Alaskan salmon, with liquid
Oil for pan frying. Try using coconut oil to enhance the flavor!
In a small mixing bowl, combine all ingredients except salmon, matzo meal or bread crumbs, and frying oil and mix well to form a kind of sauce. Add the salmon and matzo meal or bread crumbs. Mash the salmon with a fork and mix everything well. Leave mixture in the fridge for at least 10 minutes. Form the mixture into 4 patties and flatten to about 1/2 inch.
Heat about ¼ inch of oil in a large skillet. Do not allow to smoke. When hot, drop in as many of the patties as will fit. Fry for 3-5 minutes on each side or until golden brown. Remove to a paper towel-lined plate or tray to drain. Repeat with remaining patties. Serve hot with Dijon mustard. Mmm… fishy!