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Snohomish Salmon Cakes
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We adapted today’s recipe from The New York Times Heritage Cook Book… a pioneering 70’s-era collection of regional American cooking.

Amateur British cook debra47 is responsible for raising this healthful comfort-food recipe up on our radar screen, and for the appetizing photo. Thanks, Debra!

Like us, this simple but delicious Salmon Cake recipe hails from Washington State. It’s named after the tribe that gave its name
which probably means “lowland people”to northern coastal Snohomish County.

For a more tropical flavor, use cilantro in place of the traditional parsley.


Snohomish Salmon Cakes

Makes 4 cakes (approx 1/3 lb each)

Approx. 1 lb wild Sockeye Salmon (three 6 oz portions), cooked, or canned Wild Red™ Sockeye Salmon (two 7.5 oz cans or four 3.75 oz cans of traditional or skinless-boneless Wild Red™)
1/2 tablespoon butter
1/2 tablespoon organic extra virgin olive or macadamia nut oil
1/4 cup finely chopped onion
2 teaspoon finely minced green pepper
1/2 cup finely minced celery
3/4 cup whole grain bread crumbs
1/4 cup finely chopped parsley or cilantro
2 eggs*, lightly beaten
Sea salt and coarse ground organic black pepper to taste
Organic extra virgin olive or macadamia nut oil (for pan)

*Look for eggs labeled as containing at least 100 mg of omega-3 DHA each.

  • If you are using fresh wild Salmon portions like ours (approx. 1” thick), cook it for 3 ‒ 4 minutes per side, until it’s just turning opaque in the middle, and no more.

  • Flake the cooked or canned Salmon in a bowl.

  • Heat butter in a pan. Add the onion, celery, green pepper, and 1/2 tablespoon oil and cook until tender.

  • Cool mixture slightly and then add to Salmon. Add the bread crumbs, parsley, eggs, salt, and pepper. Shape into 4 cakes and chill for about 30 minutes.

  • Heat just enough olive oil to cover bottom of a frying pan. Add the Salmon cakes and cook until brown on both sides.

  • Serve garnished with lemon wedges, Dijon mustard, basil pesto, or salsa (if using cilantro).

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