This meal turned out incredible! In my previous post I shared the kitchen preparation, now here you see the salmon cakes before and after cooking. I even had enough patties to freeze for later meals. The grilled asparagus were done on a fajita skillet with just a drizzle of olive oil, squeeze of lemon, and sea salt to finish. Thanks to Ina for a great recipe! These rival any restaurant version you can find anywhere.
Monthly Archives: September 2014
Got all my ingredients gathered to make Salmon Cakes. I found a wonderful recipe by Ina Garten which from the ingredients alone sounded like a stellar recipe to try. I’ll include the recipe link at the bottom.
Veggies being sautéed here to be added later to the freshly roasted and flaked salmon.
I happened to use GF jalapeño cheddar bread I had leftover as my breadcrumbs which I crumbled and toasted up. That alone will add another element of flavor than just plain breadcrumbs.
Here are all the ingredients mixed together and chilled, to be scooped and patted out individually and pan fried. I doubled the recipe to freeze extra salmon cakes on a cookie sheet lined with parchment paper, to be wrapped and frozen for later meals. Grocery stores sell them frozen, why not? With all this prep work, it is worth doing so. Doesn’t that look yum already?
Here’s the recipe to try. Ina Garten never disappoints. Let me know how they turn out for you. Pics of these delicious salmon cakes coming up soon in another post. Later!