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Recipe – Potato and Salmon Cakes with Ginger and Scallions

May 19, 2015
Northwest, Recipe
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Potato and Salmon Cakes with Ginger and Scallions

I found this recipe in the March 2012 issue of Food and Wine magazine and adapted it to my own liking.  I don’t care for crab or salmon cakes with too much filler where you lose the taste of what I believe should be the main ingredient…the seafood!  I also used leftover salmon that I had baked the night before for dinner.  If you’re using raw salmon from scratch, the directions are below otherwise skip to step 2.

MAKES 12 SMALL CAKES

Ingredients

  • 1 pounds medium red-skinned potatoes, scrubbed
  • Sea salt
  • 1 pound skinless wild salmon fillet
  • Safflower or sunflower oil, for greasing and frying
  • Freshly ground pepper
  • 1 bunch scallions (about 6 scallions), coarsely chopped
  • 3 large eggs, lightly beaten
  • 3 garlic cloves, minced
  • 2 1/2 tablespoons minced fresh ginger
  • 1/2 medium red onion, finely chopped
  • 1 1/2 tablespoon tamari
  • 1 tablespoon toasted sesame oil
  • Dill Sauce, for serving

Directions

Preheat the oven to 350°. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash.

Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside.

Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari and sesame oil. Mix well, then season with salt.

Form the potato mixture into fourteen 1/2-cup patties.

In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary.

Bake the salmon cakes for about 15 minutes, until heated through.

Serve with the Dill Sauce and enjoy!

Spago (lunch) – Beverly Hills, CA

February 13, 2012
American, California Cuisine, Los Angeles
2 Comments

Spago (lunch) – Beverly Hills, CA

Although this is somewhat of a duplicate I thought it was deserving and different enough seeing that it was lunch this time, not dinner.  Spago is one of my favorite spots in BH that never disappoints.  On a recent trip down to the land of sun and skinny beautiful people who walk like they’re someone but aren’t, we dashed from the airport straight to lunch to celebrate my mother-in-law’s birthday.  Wolfgang himself even made an appearance which was warm welcomed.  It should not surprise you that the first thing we ordered was a round of tuna cones.  I really can’t be more enthusiastic about them.  I’ll spare you my thoughts…just order them!

Next we all split the House Smoked Salmon Pizza with shaved onions and dill créme fraiche and salmon pearls (aka salmon roe) – too big for one person and plenty to split amongst five as a starter.  Similar in concept to the Smoked Salmon (and Sturgeon) and Blinis but the pizza itself has more substance to it.  Not a light dish in the slightest but delicious in every bite.

For my main course I was sold on the Japanese BBQ Salmon Salad with cucumber, avocado, pickled vegetables, seaweed, butter lettuce and ponzu.  This was SUCH a good choice!  I will go back and eat this over and over if I can.

Because of the birthday celebration we had to indulge in a little dessert so the birthday girl chose the Candy Apple with honey poached fuji apples, salted pretzel puff pastry, apple cider caramel, and Tahitian vanilla ice cream…whoa…talk about the perfect ending.  This was so much better than I could have imagined it to be.  Well done Sherry Yard!  It’s not wonder she won “Outstanding Pastry Chef of the Year” by the James Beard Foundation.

 

Boat Street Cafe – Seattle, WA

January 11, 2012
Northwest, Seattle
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Boat Street Cafe – Seattle, WA

Another Renee Erickson favorite of mine, Boat Street Cafe is one of my go to places for lunch.  They also offer brunch and dinner (on most days/nights).  The ingredients are such great quality and the food isn’t fussy which is so refreshing sometimes.

One of my favorite lunch items is the chicken sandwich with fresh basil and lemon pepper mayonnaise.  I’ve attempted to recreate it at home and have to say, I’m not that far off.  But the original is always better:)  Their baguettes are from Columbia City Bakery and are some of the best in the city!

Magali Tomato SoupPotato and Salmon Cakes with Remoulade, Fresh Beets, Salad and Baguette…another favorite of mine!

Sushi Village – Whistler, BC

January 9, 2012
Canada, Japanese, Whistler
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Sushi Village – Whistler, BC

I have a few key spots in Whistler that I have to go to every time I’m in town and this is one of them.  I love it just as much as Sashi Sushi but prefer it when with a group of people.  There’s a very lively vibe and they have killer strawberry daiquiris to get you lubed up before dinner:)

If you go with a group try to reserve one of their rooms.  You’ll need 6 or more people but it’s the way to go with friends.

One of the best things I’ve discovered…spicy tofu deep fried with fresh shiitake mushrooms in their legendary spicy sauce…AMAZING!!!Salmon sashimi – I get it at every sushi restaurant and this one in particular is very generous on size and the quality couldn’t be betterThe Super Hero roll (spicy tuna roll wrapped with thinly sliced avocado on a bed of tempura bits) and the Tempura Roll (shrimp tempura, avocado and cucumber)Another must when I’m there – the SASSs Roll – shrimp tempura, scallop, salmon and avocado wrapped with a soya bean sheetThe Rainbow Roll – shrimp tempura rolled with a soya been sheet topped with the chef’s choice of seven different kinds of thinly sliced fish

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