Tuesday, October 7, 2014

Salmon Cake Sammich

Salmon Cake Sammich

     Yes I know sandwich is spelled wrong. It's a fun spin on the dish. Another dish inspired by a memory. Do you remember certain dishes you had as a child? Most still my mother makes and I myself have carried down. Most dishes are traditional to our family or our culture and have been passed down from generation to generation. There are those few that started with my mother and cannot be considered traditional. You know the ones, those simple meals your mother made to come up with a quick meal for the family.  This one in particular is inspired by just one of those dishes. As Irish/Italian and Catholic we grew up almost always having some sort of fish on Fridays. As middle class and trying to feed at least 5 my mother came up with a simple salmon cake dish by utilizing that easy to open red can of pink salmon from the supermarket. This dish is partially inspired by that same salmon cake but twisted and made into a delightful sandwich. Salmon Cake Sammich is what I like to call it.

  • 16 oz can pink salmon
  • 3 tbs pimentos
  • 1/4 cup diced onion
  • 2 cloves garlic
  • Breadcrumbs
  • Egg
  • Arugula
  • Mayo
  • Lemon juice
  • Dill
  • Buns
  • Pepper

      Once you open the can of salmon people get freaked out by the fact that there are some bones in it. These are perfectly edible. Combine the salmon with the diced onion, pimentos, garlic, and the egg. Mix in some breadcrumbs, (roughly about a 1/3 of a cup), just enough to help combine and bind the mixture. Press out your salmon cakes into patties. This recipe makes roughly about 5-6 salmon patties. Gently fry each patty in a skillet or frying pan in some butter till brown on both sides. Lay across your favorite bun or sandwich bread. Top with a mixture of lemon juice, mayo, black pepper, and some dill. Lay some fresh arugula on top and viola; you have a wonderful ready to eat Salmon Sammich. Play around with this recipe. It’s easy, quick, and full of flavor. I’m sure it will help spice up those boring Friday evening fish meals. Enjoy!