Salmon Cakes with Maple Roasted Fall Vegetables

My lazy sunday ended in a new recipe made from a special treat from home, that I had been saving for a lazy Sunday and a new recipe: a can of salmon.

This little treasure traveled from Seattle to Buenos Aires in my suitcase, so I could have a little piece of Pacific Northwest goodness in my pantry.  Argentina isn’t exactly reputed for high quality, abundant fish nor seafood.  I shan’t complain because once I ordered a steak that was so tender, I could slice it with a dull spoon.  Additionally, the intention and purpose for my blog is not to harp on the common expat complaints – that is what BAExpats is for.  Since it was a Sunday on a long feriado weekend, I had to improvise with the vegetables available in my refrigerator, as most of the verdulerias were closed.  In retrospect, the entire recipe would have been great over a big bed of crisp leafy lettuce.    Next time.  Next time.

For the veggies:

I chose carrots and batata (a type of sweet potato).  Pumpkin, yams or butternut squash would compliment the maple flavors equally as well.  Slice veggies into strips and place in a large bowl, adding two tablespoons of olive oil, two tablespoons of maple syrup, salt, pepper and a teaspoon of brown sugar.  Toss until the vegetables are coated and shiny.  Bake at 350° on a non-stick pan for 30 min.  I added a handful of cherry tomatoes to the pan for the final five minutes.

For the salmon cakes:

Ingredients:

  • 1 can of salmon.  I suppose tuna could also serve this function, as could fresh salmon.
  • 1 egg
  • 1 tablespoon of sour cream
  • 1 green onion, diced
  • 1/4 cup of red pepper, finely diced
  • bread crumbs
  • salt, pepper, paprika, mustard powder, splash of lemon juice, dill
  • Oil for cooking – I use coconut oil for its ability to perform in high temperature cooking

Directions:

In a large mixing bowl, mix the salmon, egg, sour cream, onion, red pepper and spices.  Form small patties in your hand carefully, as they don’t stick together well.  Dip in bread crumbs, covering both sides.

Heat your oil in the pan, you don’t need much, and cook your patties, pancake style until lightly browned, then flip and cook on the other side.  Simple and easy!

 

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About MyBeautifulAir

Wherever I go, there I am.
This entry was posted in Comida y la Vida, Uncategorized and tagged , , . Bookmark the permalink.

3 Responses to Salmon Cakes with Maple Roasted Fall Vegetables

  1. Yum! I miss a good tin of salmon! I will try this with tuna.

  2. Cristina says:

    That all looks SO GOOD! Where did you learn to cook???

  3. Great way to use canned salmon — looks delicious! I love the roasted veggies too. 🙂

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