Wednesday, November 03, 2004

salmon cakes with cilantro lemon rice



lunch was salmon cakes with cilantro lemon rice today, brought on by an abundance of leftover prepared foods from whole foods' deli counter.

the salmon cakes were inspired by a recipe in martha stewart's cookbook, and made with flaked grilled salmon and smoked salmon, cilantro, and green onions. the cilantro lemon rice was inspired by a rather disappointing cilantro lime rice salad, that had very little lime and herbs in it, but inexplicably had a lot of baby spinach. i also made an asian-type remoulade with mayonnaise mixed with sriracha garlic chili paste and a little bit of toasted sesame oil.



with the leftovers of *those* leftovers, i made little salmon cake sarnies with the whipping cream biscuits and a dab of the remoulade.

salmon cakes

2 cups of flaked cooked salmon (i used grilled fillet and smoked salmon)
1 cup of panko breadcrumbs
1/2 cup of chopped cilantro
1/2 cup of green onions
2 eggs, lightly beaten
salt and pepper to taste

mix all the ingredients well and form into small patties. fry in a small amount of oil in a pan over medium-high heat, until golden brown.

cilantro lemon rice

1 pint of cooked rice (any kind--i used white long grain), warm
1/2 cup of chopped green onion
1/2 cup of chopped cilantro
half a lemon, sliced thinly, then the pulp pushed out of the skin
lemon zest
olive oil

combine all ingredients in a big bowl. serve warm or at room temperature.

2 comments:

Anthony said...

a great fishy scone

Santos said...

without the great big lashings of cream and jam, of course