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Wednesday, September 12, 2007

SFoodie:Wild Salmon Cakes

Posted By on Wed, Sep 12, 2007 at 5:21 PM

Chef John from Food Wishes, former CCA teacher, brings us an easy, badass new recipe every week day. Thanks, John. -d2

Canned Fish and Saltine Crackers? …Now that’s Gourmet!

By Chef John from Food Wishes Video Recipes

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So, we all know we need to eat a lot more salmon. And not only that, but we have to find “wild” salmon. Well, this may not be so easy. And, even if you do find it, maybe you don’t have the confidence to cook it properly. Today, I solve all those problems. Tomorrow I may start working on gas prices, but right now it’s all about the salmon cakes.

I’m using canned salmon for this delicious recipe. Why? Well, first of all, every grocery store carries it. Secondly, caned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here...

(you can Google it), but wild is not only more eco-friendly, but it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just is'nt necessary, so why spend the extra cash? (you could save it and buy a t-shirt on my site! In fact, I’m thinking of a new t-shirt slogan “I like my salmon, like I like my women…wild! OK, maybe not)

The recipe ingredients you see below are VERY basic. There are lots of ways to customize these cakes; you can add fresh herbs, garlic, green onions, hot peppers, etc., so feel free to experiment. I tend to like my salmon cakes on the “bready” side, but you could add only one egg and fewer crackers if you want cakes that are more “salmony.” Enjoy!

CLICK HERE to watch the Video, as well as get this recipe's ingredients and amounts.

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Chef John

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