Whitesell Weeknight Staples: THE Salad and Salmon Cakes
While I might be wearing a cozy Patagonia with running shorts as I type this with Charlotte’s “fall” weather, I wanted to share two recipe staples with you – great together, great alone. Kind of like my Patagonia and running shorts as we embrace this third summer in October.
I came across this recipe from Serena Wolf of Domesticate Me back in the spring and a same-same-but-different version of it, as some of you may know, is a staple in my kitchen. Even one night, Justin said, “Yes! Salad!” And my heart did a flutter even though what came out of my mouth was probably a smart-ass comment. I have alternated a few ingredients except for one: the golden raisins. You can’t find these little nuggets everywhere, but remember to scoop a bag (or two) the next time you’re at Trader Joe’s for about $2.99. I had purchased dark raisins once—and never again. So just throwing that out there. I avoid nuts in my diet, so I swap them for either sunflower seeds or pumpkin seeds. Sometimes I just use romaine, sometimes I just use arugula, and I don’t typically add chicken like she does; I prefer to have a bit more of a substantial protein + veg option. I also don’t make her salad dressing because I think it doesn’t need it and/or we will use our own. I’ll put my actual recipe below but know that the possibilities here are endless.
PRO TIP: make enough of this so that you have a solid base for lunch the next day. It’s very easy to refresh with toppings like raisins, seeds, etc. + a grain like quinoa + a can of tuna or other leftover protein for lunch.
Next, let’s talk salmon. I feel like you either love it or you hate it, and there’s no in-between. Except for with these salmon cakes. I am 97% confident that any salmon-avoider will love this dish. Think crab cakes, but with chunky pieces of salmon, with a little crunch on the outside and tons of flavor on the inside. It’s a one bowl + one pan dish that is easily prepped in advance which is why I love it. I don’t always make this from start to finish if it’s on the menu but typically will cut the fish in advance, wrap it in saran wrap, bag it, and then freeze it. Defrost it for 24 hours in a bowl in the fridge and then combine and go. It’s easily adaptable to make gluten free. I have tried both the panko GF bread crumbs and bread and think the crumbs are a bit easier – and less work, let’s be honest because cooking can be enough work. One night, I had leftover EBTB Yogurt Dip from TJ’s that was leftover from a football game appetizer, and he used that and loved it. That night, we were also out of mayonnaise so I used that on the inside, and to my delight- it worked great. I do not fear mayonnaise, but am v. particular about brand and will only use Sir Kensingtons. #sorrynotsorry We avoid soy as much as possible and it is the first ingredient in the beloved-amongst-the-South-Duke’s Mayo…amongst others. I typically use fat free Greek yogurt to make the dip because I’ll buy a big container at Costco. I love to top the aforementioned salad with these cakes, and Justin loves the tangy yogurt sauce. And if I’m feeling a little extra (which is always) I will add some additional spices, like dill, to the sauce and the cakes.
*quadrant toppings*
THE Salad
*thanks to and adapted from Domesticate Me
Ingredients
2-3 heads finely chopped romaine hearts or 1 bag of arugula
I use this much salad so that I have leftover for lunch the next day. If you don’t want leftovers, eyeball your lettuce amounts
1 small apple, diced (I like Honeycrisp or Gala)
3 celery stalks, thinly sliced
Handful of sunflower seeds or pumpkin seeds
Handful of bleu cheese (omit if DF)
Handful of golden raisins
Optional – if you have – cut avocado
How To:
In a large bowl, add the lettuce of choice
For toppings, quadrant style, place the apple, celery, seeds of choice, cheese – if using, and raisins in small sections on the top.
The Deets (without protein)
1-2 fists
1-3 thumbs
*made complete with baked “fries” and green beans*
Salmon Cakes
*thanks to epicurious.com
Ingredients
1 to 1 ½ pounds skinless salmon fillet, cut into 1/2-inch pieces (I will typically cut a small 4-6oz. piece from the larger piece of salmon and make that when I make these so I have lunch the next day)
2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces – can use GF (Or substitute ¾ c panko bread crumbs – can use GF)
1/4 cup mayonnaise (have also used EBTB yogurt sauce before)
1 large egg, lightly beaten
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 tablespoons chopped chives, divided
1 1/2 teaspoon grated lemon zest, divided
2 tablespoons olive oil or cooking spray (I use spray just fine)
Sauce
3/4 cup plain whole-milk yogurt – or FF
1 teaspoon fresh lemon juice
1 tablespoon chopped chives, or dill
½ tsp lemon zest
S&P to taste
How to:
Make sauce first: stir together yogurt, lemon juice, spices, and zest. Put I fridge until ready to serve.
Mix together salmon, bread source, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter).
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Serve salmon cakes with sauce.
FYI
I have also “grilled” these using a flat skillet on top of the grill. It works!
The Deets
1 thumb
1 palm per cake
