The Hungry Apple

This weekend I spent some time with this guy, my dad, while my mom was out of town. We lounged by the pool with beers and good conversation, had dinner and a bunch of laughs.

Mid way through, we hopped over to Memphis for time with friends

we enjoyed brunch here

But, more importantly to spend time helping support our friend Camille, as she fights a spunky and undaunted battle against cancer. The people who put on the “Teal for Camille”  fundraiser, did a wonderful job and raised thousands of dollars to help her. It was an inspiring weekend that was a great reminder of the kindness of others!

(that’s Camille, in the teal 🙂 )

Then the craziest thing happened and July showed up.

Weeks with a holiday mid way through, always throw me for a loop. Salmon cakes are a light and easy and make meal time seamless.

Making the cakes is simple and they come together quickly

home made caper tarter is a delicious addition

these cakes are pan sauteed and use very little olive oil

i put mine on a bed of lettuce with a red wine vinaigrette

i also had a request for one to be on a burger and it was awesome with lettuce and red onion

Fresh Salmon Cakes with Caper Tarter 

ingredients: 

1/2 pound salmon filet, skin removed and cubed into 1/2 inch pieces

1/4 cup italian panko breadcrumbs, plus more for sprinkling

1/4 cup parsley, chopped (plus 1/2 a tablespoon)

1 garlic clove, minced

1/4 teaspoon cayenne pepper (optional)

egg

salt

pepper

olive oil for sauteing

1/4 cup olive oil mayo

1 tablespoon dijon mustard

1 heaping teaspoon of capers, rinsed

juice of half a lemon

salt

pepper

buns (if using)

lettuce

red onion

instructions and directions: 

place half of the salmon cubes in a food processor with breadcrumbs, 1/4 cup of parsley, garlic and egg. pulse the food processor until it has all blended together. Pour blended mixture into a medium sized bowl and add salmon cubes that were not blended. Season with 1/2 teaspoon salt and 10 grinds of pepper. Add cayenne, if using.

With the mixture, make 2 large, 3 medium or 4 small patties. (I made large)

Meanwhile, mix together mayo, mustard, lemon juice, capers, 1/2 tablespoon of parsley, a pinch of salt and a few grinds of pepper. Set aside.

Warm the olive oil in a skillet, over medium high heat. Sprinkle both sides of both cakes with additional bread crumbs and press on the cakes. Saute each cake about 4 minutes on both sides.

Serve on a burger with lettuce, red onion and caper tarter or on a salad.