Comestibili Part 2

So, we go to the Farmer's Market last week and buy all these incredible foodstuffs for next to nothing, but I notice they're starting to go stinky in the fridge, 'cause I haven't been cooking. Needless to say, I did some power cooking this weekend. For starters, check out the ABSOLUTE BEST SALMON CAKES:

INGREDIENTS
1 pound skinless salmon fillet, cut into 1/2-inch chunks
3/4 cup crumbled Ritz crackers
1/4 cup heavy cream
1/4 cup finely chopped red onion
1 tablespoon minced fresh dill
1 tablespoon Dijon mustard
1 large egg
1 garlic clove, minced
1/2 teaspoon Tabasco sauce or to taste
1/4 teaspoon salt
1/2 cup flour
2 tablespoons extra-virgin olive oil
Lemon wedges for garnish

Note: I guess you can use canned salmon, but the Ghetto-Kroger has fresh salmon on sale sometimes and if you cook it that evening, it's better than the canned stuff. Roomie likes to grilled the salmon for a few minutes before putting it in the cakes because the thought of raw fish makes him puke. I like the charcoal taste it gives the cakes. Don't skip the "fry" section unless you have to. The "frying" gives it a real crisp crust. YUMMMY and so easy.

Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired.


We also made "Leek and Potato au Gratin", "Sweetcorn and Feta Cheese Pastries", and a "Chocolate Cheesecake with Pecan Crust". No, we didn't eat it all at once, but the au Gratin dish went fast and I had to bring the cheesecake into work or else pass out from dessert overload. Those recipes are at Spanky, but until they come out to fix the phone, we don't have Internet. I'll post these during the next session of Comestibili.

Bon Appetit