Watch that salmon go! Seafood guidance and a recipe for ginger-coconut salmon cakes–Updated!


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 guide is here. It tells you all about seafood that doesn’t exacerbate ocean issues for each region of the country.

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
1 egg
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!


4 thoughts on “Watch that salmon go! Seafood guidance and a recipe for ginger-coconut salmon cakes–Updated!

  1. Uh… don’t hold your breath on that one. Granted, I haven’t tried gefilte fish since re-acquiring a taste for our fine finned friends, but I don’t recall liking it much.

  2. I made these tonight and they were delicious! I used lime juice instead of lemon, and probably more ginger than called for. Big hit with my housemates. They did stick to my non-stick griddle, but they tasted good anyway.

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