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
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)
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
buns (if using)
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.