January 29, 2011

Salmon, or Tuna, or Crab Cakes

Monte made salmon patties for supper. He often cooks fish patties for a quick meal. For years I've made tuna patties (it's in my cookbook) - very simple:



Simple tuna patties (or other canned fish)

6 oz can tuna

1 egg

some grated onion

season with dried parsley or herbs of your choice

Drop by large spoonful into heated oiled skillet

Cook on both sides till browned and done - about 4-6 minutes



Monte likes to add a bit of bread crumbs and mayonnaise to the above, using canned salmon. Here's what Monte did last night -





SALMON (CRAB) CAKES
2 6oz cans wild salmon

4 green onions, chopped fine

2 Tb bread crumbs (I always have these in a ziplock in the freezer from my homemade bread)

About 1 Tb fresh herbs like cilantro, basil, parsley, dill

Since we didn't have any Old Bay Seasoning - use 1 1/2 tsp - I googled the ingredients and sat them all on the counter and Monte took bits of each, grinding in the mortar&pestle: bay leaves, celery seeds, mustard seeds, paprika, pepper, nutmeg, cloves, red pepper flakes, and cardamom, and salt

1 egg

1/4 C mayonnaise

Mix this all together well and form into 4 flat, round, patties about 3" across. This time he lightly covered them with 1/4 C flour and browned them in olive oil in the skillet. This time too, he finished cooking them in the oven rather in the skillet - he was afraid the flour would burn.



Then he made a sauce which he's calling -

MONTE'S MOUNTAIN RANCH DRESSING
1/2 C mayo

1/2 C sour cream

1/2 lime squeezed to taste

1 tsp minced garlic

1 tsp minced cilantro

1/2 tsp ground chipotle seeds

1/2 tsp dill



The fresh herbs are in my greenhouse. When I buy fresh herbs from the grocery store I cut a bit off the bottom of the bunch and put them in a glass of water, leaving them on the counter. Like basil often turns brown in the refrigerator - they'll last awhile this way. If not using soon, freeze herbs in ice cubes.



After eating the above sauce, Monte's convinced it's close to a salad dressing he's raved about for years from Texas Red's in Red River, New Mexico - he did geology there right before we got married. So we had his sauce with the fish patties and on our salad.
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