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COOKING WITH THE SNAP: Salmon Cakes

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Salmon Cakes

1 1/4 lbs. fresh salmon fillet, skin removed
1/4 sweet onion, chopped in food processor
1 cup packed cup mixed greens – I used baby spinach, baby chard and baby kale mixture, chopped in food processor
Salt and freshly ground black pepper, to taste
1 tsp olive oil
1/2 cup cooked quinoa
2 tbsp Dijon mustard
½-1 tsp Old Bay seasoning
1 large egg, beaten
1/4-1/2 cup panko bread crumbs – use enough to make a good, somewhat firm patty
Baby spinach and arugula mixture for salad
Olive Oil for drizzling over salad

Finely chop salmon, reserving a small piece about the size of a deck of cards. Chop small piece in a food processor to help hold the cakes together.

Put salmon in a medium size bowl. Add chopped greens mixture and onion. Mix to combine. Add olive oil, quinoa, Dijon mustard, Old Bay seasoning and egg. Mix to combine. Add panko bread crumbs and then form into 4-6 patties.

I used 1/2 cup panko crumbs, you may need a little less depending on desired firmness. Add salt and pepper to taste. Remember Old Bay seasoning already has salt in it.

Lightly drizzle olive oil in a nonstick skillet over medium heat. When hot, add the salmon patties. Cook approximately 4 minutes or until lightly browned on one side, then gently turn and cook an additional 4 minutes until browned on the other side.

Place patties in a black skillet or oven safe skillet and cook in the oven for 15 minutes at 350 degrees F or until cooked through.

Serve over a bed of baby spinach and arugula mixture drizzled with olive oil and lightly salted. You can use salad dressing instead of olive oil, too. Enjoy!

From the Kitchen of Lori Ivey