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Salmon Salad_9245

 

We have a dear friend who is battling a nasty illness and I keep trying to think of things that I can deliver to her that will entice her to eat and yet be healthy and healing.  Milk shakes always entice, but they sure don’t do the other tricks.  So, here’s what I did for lunch one day this past week.  I slivered a few leafs of organic kale and then blanched them very quickly in boiling water to soften slightly while keeping the bright green color.  I dried them thoroughly in the salad spinner and then tossed them with some slivered fresh red bell pepper and a handful of toasted almond pieces.  I removed the skin from a nice fatty piece of wild caught salmon and gave it a quick sear – just enough to cook it around the edges.  Then, I dressed the kale salad with a tiny bit of citrus vinaigrette and placed the warm salmon on top of it.  As speedy as a bunny I ran it up the block.  I stayed with her and got such pleasure watching her enjoy her lunch – can you think of anything better for you than salmon and kale and almonds – if only that alone could heal.  But, I know it does help.  (You will note that Steve was fascinated with my Global knife handle reflecting the salmon skin.)

 

Salmon_9233

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We all know that salmon is good for us.  But, often what’s good for us, is not what we like.  That is the case for me and salmon.  I should eat it a couple of times a week but since Steve is allergic to fish with scales and can even get a reaction when I cook it, I use his ailment as an excuse for not cooking salmon very often.  And, when I do I try to think of new ways to prepare it.  Since I have been in a bok choy and Thai mode lately, I decided to devise a new salmon cake for lunch the other day that would use a little of both.  I find it very easy to use the microplane to grate chile and ginger directly into the bowl – use as much of either as you like.  This recipe should make enough for 6 good-sized salmon cakes.

1 large egg, at room temperature

1½ pounds boneless, skinless salmon, cut into small cubes

1 cup panko breadcrumbs plus about 3 cups for breading

2 tablespoons finely chopped scallion

1 heaping tablespoon chopped fresh mint

1 heaping tablespoon chopped fresh cilantro     

About ½ jalapeño chile, grated

About 1 teaspoon freshly grated ginger

½ teaspoon paprika

Salt and pepper to taste

¼ cup nonfat plain yogurt

1 tablespoonDijonmustard

1 tablespoon lemon juice

Grapeseed oil for frying

Separate the egg.  Set the yolk aside.

Place the egg white in a small, shallow bowl and, using a whisk, beat until light.  Set aside.

Place the salmon in a medium mixing bowl.  Add 1 cup of the panko along with the scallion, mint, cilantro, chile, and ginger.  Sprinkle on the paprika and salt and pepper.  Add the yogurt, mustard, and lemon juice along with the reserved egg yolk.  Using your hands, lift and toss the mixture to blend completely without smooshing the salmon.

When blended, form the mixture into 6 large or 12 small cakes.

Place the remaining panko in a large shallow container.

Working with one at a time, dip the salmon cakes into the egg white and then place in the panko, turning to generously coat all sides.

Heat a thin film of oil in a large frying pan over medium-low heat.  Add the cakes, without crowding the pan, and fry, turning once or twice, until golden brown and just cooked through.

Serve hot on a bed of salad or other greens.  (I used baby bok choy leaves, spinach, carrot, and thinly sliced hothouse cucumber in a dressing of rice wine vinegar, a touch of sesame oil, grapeseed oil, orange juice concentrate, and sesame seeds.)

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