There’s a popular quote which states: “Life isn’t about waiting for the storm to pass. It’s about learning to dance in the rain.”
I have my own variation of this quote which states: “Life isn’t about waiting for the storm to pass. It’s about organizing all the closets in your house and spending time with your puppy and making salmon cakes.”
So that’s exactly how I spent my weekend.
Sorry, I know Sadie is a bit intense.
I would not recommend challenging her to a staring contest.
…Mainly because she’s a sore loser.
With the rain continuously pouring down, I was able to spend some quality time at home taking care of those things that always manage to stay at the bottom of my list. When I moved in, I had hastily thrown my belongings in random bags and boxes and told myself I would unpack and sort out my life as soon as I was settled. And apparently 10 months later, I’ve decided that I am now settled.
The rest of my time was spent cooking. I made a meatloaf, our favorite recipe from Ina Garten, and worked on an upcoming Halloween post (that I’m really excited about!). But the best thing to come out of this weekend were these delicious salmon cakes.
These cakes are stuffed with sauteed onions, bell peppers, celery, jalapenos, and fresh and dried herbs. The recipe is essentially split into 3 parts: baked salmon, sauteed vegetables and herbs, and the binding ingredients (breadcrumbs and eggs). Simply combine these 3 parts in a large bowl and form into patties before lightly frying to a light brown perfection!
If you’re expecting company, these could easily be prepared the night before and cooked the next day. These cakes would be perfect served with rice, a green salad, as an appetizer with a creamy cilantro or sriracha-mayo dipping sauce, or as cold leftovers that you sneak out of the kitchen bite by bite when you think no one is around.
- 1 1/2 lbs salmon filet
- 2 tbsp olive oil, plus 2 tbsp for light frying
- 2 tbsp butter
- 1 cup Italian Panko breadcrumbs
- 1 cup Italian breadcrumbs
- 2 extra-large eggs, beaten
- 1 small yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 1 jalapeno, seeded and diced
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme
- 1/2 tsp kosher salt
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 cup light mayo
- 1/4 cup dijon mustard
- olive oil spray
- Preheat oven to 350 degrees. Place salmon filets on an aluminum foil-lined baking tray, skin side down, and lightly spray with olive oil cooking spray. Bake for 25-30 minutes, until salmon flakes easily with a fork.
- In the meantime, heat a large skillet with 2 tbsp olive oil. Add the onions, bell peppers, celery, jalapeno, Worcestershire sauce, salt, fresh thyme, and dried herbs. Saute for 15-20 minutes, until all ingredients are tender.
- In a large bowl, mix the salmon, sauteed vegetables, eggs, mustard, mayo, and breadcrumbs until well combined. Form into 12-15 medium sized patties, cover with plastic wrap, and let chill in the refrigerator for at least an hour.
- Heat a skillet with the 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Slowly add the patties, heating each side for 2-3 minutes, until browned. Remove and place on a paper-towel lined plate.