So I am sitting at the dinner table, eating the delicious meal pictured above, and I say to my husband…. “See! This is as good as a restaurant!… wow… this tastes gourmet.” He looks back at me, grimacing … “STOP SAYING THAT.”
We are always having a constant battle about this, he says “I like your cooking better than eating out”…and to “stop comparing it to restaurant food” but in the back of my mind I am thinking…”But I’m not a trained chef, I didn’t go to culinary school, I didn’t learn to cook until my late 20’s!, (my Dad didn’t let me touch the stove until I was 18) and for goodness sakes…. I just want to be able to compare my cooking to what I find spectacular…something…anything….. that’s all.”
I’m left with this dilemma all the time…If you have any good solutions to what I should say next time I make a killer meal, I’m OPEN ears…I still have no idea.
Ok… on to that killer meal…(maybe that’s all I need say?!)
This meal started with the best frozen WILD salmon I’ve ever had. (I never buy or eat farmed salmon, here’s exactly why). Before we got a Whole Foods here in Charlotte, I would rely on Trader Joe’s for frozen wild caught salmon…but no more!
Whole Foods variety has totally blown me away on multiple occasions, which totally makes sense considering the very high sustainability and quality standards they adhere to for their seafood. If you have had better frozen salmon than Whole Foods – I want to know… because I’m not sure it gets better than this!
Salmon cakes are really really easy to make…however, I decided to leave out the “cake” part – i.e. the flour. I just don’t think using flour is even necessary for these bad boys to taste good. And you know how I feel about flour in general…unless it’s whole grain and sprouted, I’m not really interested in making it a staple in my house.
I throw in a couple of really great cleansing and detox herbs like cilantro and parsley and some lime, a few spices and an egg into the blender (yes, blender! you don’t even need to get out your food processor) and the salmon comes alive.
Then I make some patties, let them rest in the fridge for 5 mins and throw them on the grill or the oven, (your choice)…
And while they are cooking, I make the bed for which the cakes lie on…. I massage (yes, massage with my bare hands), some arugula with some super quick avocado based dressing (~1 min to make) and chop up some cherry tomatoes…. And that’s it. Quick. Easy. Done. DYNAMITE!
- For the cakes:
- 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
- 1 handful of cilantro
- 1 handful of parsley
- 1 egg
- 1 tbsp of dijon mustard
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp sea salt
- 2 tbsp chopped red or white onion
- black pepper to taste
- juice of ½ lime
- For the salad:
- 6-8 cups arugula
- 1 avocado
- juice of ½ lime
- 1 cup cherry tomatoes
- sea salt and pepper to taste
- Preheat oven to 400 degrees or preheat grill
- Toss all cake ingredients into a blender or food processor and pulse until well combined (don’t over process, you still want texture and medium size pieces)
- Form mixture into 4 patties, refrigerate while making salad and while grill/oven is still warming
- In a large bowl, put the juice of half a lime, a pinch of sea salt and cracked pepper and 1 ripe avocado in a bowl, and mash/stir until well combined
- Throw arugula on top of dressing and massage it with your hands, making sure all leaves are covered
- Chop some cherry tomatoes to top salad
- Spray salmon patties with a little bit of cooking spray (olive or coconut) and cook salmon patties anywhere between 5-10 mins on the grill or 7-15 minutes in the oven – the cooking time varies quite a bit between grill and oven… but they are fast to cook, so don’t let them overcook or burn
- Plate salad, and top with cakes
Again…I’d love to hear from you (by leaving a comment below)… if you’ve got a good solution for my dilemma or a delicious salmon recipe to share I want to know!