Sometimes, you just don’t give a damn.
Take last night; I wasn’t up to cooking dinner – nor was I craving takeout. And even though we had just completed a full run of grocery shopping, there was “nothing to eat” (of course). To top it all off, I had a million things to do, and absolutely no motivation to begin. Yup, it was one of those nights.
Thankfully, inspiration struck as I opened the pantry and spotted a tin of Sockeye Salmon. If this isn’t a staple in your home, you are denying yourself a quick, 10-minute meal on Sunday evenings when you just don’t care. Because in less time than it takes to root around for the takeout menus, you can create a hot, flavourful meal your whole family will love. (Alas, my two little guys were full to the brim from eating barbecued corn on the cob – and who could blame them? – hence, it was only a table for two last night.)
So, I grabbed a few items from the pantry and fridge, and 10 minutes later – voila! Easy Salmon Cakes, à la Lena.
1 large can Sockeye Salmon, drained and broken into small chunks
1 tbsp mayonnaise
1 green onion, finely chopped
1 egg, lightly beaten
1/2 cup Italian breadcrumbs
1/2 tsp seafood seasoning, or to taste
1/2 tsp lemon juice
1 cup Panko breadcrumbs
oil, for pan frying
In a large bowl, mix salmon, mayonnaise, green onion, egg, Italian breadcrumbs, seafood seasoning and lemon juice. If mixture is too wet, continue to add Italian breadcrumbs slowly. Form two patties; slightly flatten tops and roll in Panko breadcrumbs.
Heat oil in large pan on medium heat. Fry salmon cakes until just browned, about 8-10 minutes, turning once.
We cheated and made a risotto from a box mix (I recommend PC Splendido) as a side – hey, remember, this was an I-don’t-give-a-damn night. Surprisingly, it was quite delicious, and a great accompaniment to the Salmon Cakes. My recipe serves 2, but can easily be doubled for a family of four.
Now THAT’S easy peasy! Make it tonight!
