Simple Salmon Cakes with Cool Lemon Dill Sauce

My sister, Sara, cooked these up once when I was visiting her during college. The cakes were so delicious, and reminded me of crab cakes. I love crab cakes, but I do not love the price tag that comes along with real lump crab. Two years later, I'm finally getting around to creating my own version of these delicious things. These are a great cure for a crab cake craving on a budget.

The salmon I bought was from Trader Joe's and was labeled as "wild caught alaskan salmon". I think the can was around $3 or $4. You can't beat that!

Once I drained and sorted through the salmon (I like to pick out the visible bones and skin), I tossed it with some lemon zest, green onion, parsley, salt, a tiny squeeze of good mayo, and an egg.

Heat up the oil nice and hot (but not smoking hot) so you get that crispy golden outer layer on the cakes.

While the oil is heating, form the salmon mixture into patties the size of your palm, and dredge in egg/milk, then panko style bread crumbs.

Carefully place each cake into the hot oil and cook for 2-3 minutes on each side or until golden and crispy. Don't burn yourself with hot oil like I did. Ouch.

Serve with a dollop of cool lemon dill sauce and a lemon wedge.

This night's sides were steamed rice and sautéed vegetables. 

Ever wonder what a typical Junaluska Julep dinner table looks like? Here you have it. Jacob bought me these pretty spring flowers, aren't they nice?

Simple Salmon Cakes Recipe:

Makes 4 palm sized cakes

- 1 can of salmon (one 14 ounce can, or two 7 ounce cans)

-  2 eggs

- 1 tbsp mayonaise

- Zest of one lemon

- 1 tbsp chopped fresh parsley

- 1 tbsp chopped green onion

- 1/2 tsp salt

- 1/2 cup milk

- 1 cup panko style bread crumbs

- Olive oil (or canola oil) for pan frying

Directions:

- Mix together the salmon, one egg, mayonaise, lemon zest, parsley, green onion, and salt.

- Form the salmon mixture into palm size patties, set aside.

- Coat a deep skillet with 1/4 inch oil and turn the heat to medium/high.

- While the oil is heating, mix together the remaining egg and milk.

- Dredge the cakes in the milk/egg mixture, then the panko bread crumbs.

- Carefully place the coated patties in the hot oil and fry for 2-3 minutes on each side (or until golden and crispy).

- Serve with cool lemon dill sauce (recipe below) and garnish with a lemon wedge, parsley, and/or green onion.

Cool Lemon Dill Sauce Recipe:

- 3 tbsp sour cream

- 1 tbsp mayonaise

- 1/2 tsp dried dill (or 1 tsp chopped fresh dill)

- 2 tsp lemon juice

- 1/4 tsp salt

Directions:

 - Mix all ingredients together and serve with simple salmon cakes!

Creamy Gluten Free Pasta with Broccoli, Mushrooms, Artichoke Hearts, and Garbanzos

Wow, that's a long title. I apologize, but I couldn't find a way to shorten it without leaving crucial things out!

If you were to ask me what my favorite comfort food was, I would more than likely say pasta. I love any kind of pasta, especially pasta with lots of vegetables and a rich, creamy sauce. I do not, however, feel that this is a great dietary choice for consumption on a regular basis. You see, I have a hard time eating just a small amount of said dishes, and I end up feeling over stuffed after a heavy meal like that.

So, I decided to compromise and create a dish that was a little more health conscious but still had all the same qualities as those rich pasta dishes named earlier. And so I present to you - the lower fat, gluten free version of a rich, creamy pasta dish!

My friend Hollie (Yeah, Hollie!) told me about this yummy gluten free rice pasta, so I decided to pick up a box and try it out. I chose penne since Jacob hates all things that are spaghetti shaped (weird, I know). I searched the cabinets to see what kinds of beans we had on hand, and while searching around I found a can of artichokes as well - score!

Broccoli and mushrooms were the fresh veggies that I had on hand, so they were washed, trimmed, and chopped up before being tossed in a pan with a little olive oil and salt.

When the veggies were mostly cooked and the pasta was boiling away, I pulled out the items to make my super creamy (but heavy cream and butter - free) sauce. I know, I know - corn starch is kind of a cheaters way of making a creamy sauce, but I went for it anyways.

Once the pasta was done, the veggies were tender, and the sauce was thickened, I tossed them all together in one pan.

Jacob insisted we use up the few leftover pieces of bacon that were sitting in the fridge from a weekend breakfast, so I agreed. We just cooked it up until it was nice and crispy and gave it a rough chop. The bacon was not by any means crucial to this dish, but it did add a nice flavor.

Freshly grated parmesan on top for the win!

Creamy Gluten Free Pasta with Broccoli, Mushrooms, Artichoke Hearts, and Garbanzos Recipe:
Serves 4
- 1 box gluten free pasta (they usually come in 8 or 10 ounce boxes)
- 1 large head of broccoli, cut into small crowns
- 5-6 white button mushrooms, sliced
- 2 tbsp olive oil
- 4-5 canned artichoke hearts, cut into quarters (find these near the olives in your grocery store)
- 1 can garbanzo beans, rinsed
- 1 tbsp corn starch
- 1/2 cup half and half
- 1/4 cup milk
- Salt/pepper to taste
- Parmesan, for garnish (optional)
- 2-3 slices of bacon, friend until crispy (optional)

Directions:
- Cook pasta according to directions on the box.
- While pasta is cooking, heat the olive oil on medium/high heat and saute the broccoli, garlic, and mushrooms in a large skillet.
- When the broccoli and mushrooms are tender, add the garbanzo beans and artichoke heart quarters. Cook for 2-3 minutes.
- Whisk together the corn starch, half and half, and milk in a small bowl.
- Slowly pour the milk mixture into the vegetable mixture and stir constantly to incorporate.
- Reduce heat to medium/low and let the sauce thicken for 3-5 minutes.
- Once the sauce has thickened, add the pasta into the vegetable mixture and make sure all the pasta is evenly coated.
- Add salt/pepper to taste and garnish with parmesan and bacon (if you're into that kind of thing).

Balsamic Strawberry Salad

The title sounds fancy, doesn't it? Although this recipe might sound fancy and complicated, it's probably the easiest thing that I have posted on the blog thus far. It's so simple and easy I'm not even going to post a recipe at the bottom of the post. Yeah, you heard me.

It's strawberry season here in North Carolina, which means they're fresh, cheap, and sweet. This is a great way to use up some of those strawberries that you bring home from the fields, market, or store. 

Start with some washed and trimmed berries, sliced however you like.

Add a spoonful of sugar.

Drizzle a little bit of good balsamic vinegar over top, toss, and serve.

These strawberries are great eaten over a salad, on top of a big scoop of vanilla ice cream, or plain and simple on their own. Enjoy!