Make Salmon Cakes and Help Alaska

Last September when we were in Alaska, there was lots and lots of concern about the Trans-Alaska pipeline being built through their pristine environment.

When we asked, what could we do to help the people of Alaska fend off the threat of development spoiling their wilderness? 

The answer was buy a can of salmon from Alaska.  

Really? Why?

Because if the people who live there are prosperous then there won't be pressure to use the land.

Alaska used to have hundreds of canneries.  Now in southeast Alaska there are 4.  

In our little town of Petersburg where our boat launched, it is the core industry, employing people seasonally.

Make sure it is wild caught and made in the USA, preferably Alaska. I bought my first can at Aldi.  And the second can at Wegman's.  The one from Aldi was heads and shoulders better than the the one from Wegman's.  $3.99 is a lot cheaper than fresh salmon, and has all of the same health benefits, like omega-3s.  

As for the salmon cakes, you can use whatever flavors appeal to you.  The common denominator is egg and bread crumbs (or potato) for binding the fish together with the seasonings.  It is a little like working with a can of tuna fish, i.e., not as good as fresh, of course, but it can be used effectively if you accept the texture and add fresh herbs and lemon to cut the fishiness.  

Other ideas for using a can of salmon? I saw a recipe for Kale and Salmon Caesar Salad which I might try this summer.  And these cakes could also be made thinner and served as burgers on the grill, if you cook them on a grill grate.  

--Barbara  

Salmon Cakes on a Bed of Salad Greens

Makes 5 - 6 cakes

1 can salmon, wild caught Alaskan
grated rind of 1 lemon
2 cups oyster crackers, when crushed will be about 1 1/4 cups
2 eggs, beaten
salt and pepper
2 - 3 T. tarragon, more if you are using fresh, less if dried
2 T. heavy cream
2 T. butter for frying
For the salad:  your choice of salad greens, salt and pepper, extra virgin olive oil, balsamic vinegar
Sweet pickle as an accompaniment
Wedge of lemon

Drain the can of salmon and empty into a mixing bowl.  Pick through it with a fork, and remove any skin, and look for any bones. 

Grate the lemon rind into the bowl.

Put the oyster crackers in a plastic bag, seal it, then crush them with a rolling pin (or a wine bottle) until you have the consistency of dried bread crumbs.  Keep crushing them if you have any doubts.

Add them to the mixing bowl.

Sprinkle the tarragon over the top.

Add salt and pepper.

Use two forks and shred the mixture until uniform in texture.

Beat the two eggs together, then add them to the bowl.

Add the 2 T. of heavy cream.

Mix together well.

Form into cakes, and place them on a dish or a small tray.

Place in the refrigerator, and chill at least 30 minutes.

In a large skillet, melt the butter.  Medium heat. Watch to be sure the butter doesn't burn.  Turn down the heat if necessary.

Add the crab cakes, and fry on one side for 4- 5 minutes, then turn over carefully using a spatula and fry for another 4 - 5 minutes.

Place a bed of salad on a plate, season with salt and pepper, drizzle with extra virgin olive oil, and balsamic vinegar.  Add the salmon cakes on top.

Drizzle some aged balsamic vinegar on top of salmon cakes, if desired.

Serve with a sweet pickle garnish.  And a slice of lemon.

B