I’ve lived in Maryland (off and on) for a long time and love a good crab cake. For some reason I’ve never made one. I had actually never made any savory cake but one afternoon I was staring down dinner time with no inspiration. I looked in the freezer and realized that, thanks to the frozen salmon, I had all of the ingredients to make salmon cakes.
The frozen salmon is perfect for salmon cakes. All of the herbs and spices give it great flavor. Now that I have conquered the salmon cake my next project will be good old fashioned crab cakes.
Salmon Oat Cakes
Adopted from Clean Eating
Note: This is another great make ahead dish. Make the patties and set aside in the fridge. It is also an easy meal to throw together, the potatoes and the greens are good but the salmon cakes could pair with anything.
3/4 c oats
3 5 ounce packages of wild salmon
2 scallions, chopped
1 bunch chives, chopped
1 teaspoon mustard seeds, ground
2 teaspoon olive oil
1 pound redskin potatoes, sliced
2 teaspoons dried rosemary, divided
1 pound collards, chopped
4 cloves garlic, chopped
1. Combine the 3/4 c oats, 3.5 oz salmon, scallions, chives, 1 t mustard and 3 T water. Turn the mixture out into a bowl and mix by hand for a little bit. Scoop the mixture out with a 1/4 c measure and smoosh slightly between your palms. Set aside until all have been formed (about 8).
2. Set the patties aside and move onto the potatoes. Find a skillet that is the same size as the burner. Dip each potato into oil and then then sprinkle with a little bit of rosemary. Place on a skillet oil side down. Repeat until the skillet is full or the potatoes run out. Turn the skillet on medium-low, cook for 15 minutes cover(I used some tinfoil). Flip all of the potatoes and cook for another 10 minutes.
3. In a separate nonstick skillet heat to medium and add a little oil and cook the salmon patties for 5 minutes on each side. Don’t crowd the pan and repeat until all are cooked. Cover when finished and set aside.
4. Once all of the patties are done reduce the heat to medium low and add the collards, add the chopped garlic and 2 T water. Cover (again with the tinfoil) and let it cook for 3 minutes. Stir and cook additional 2 minutes.