I have to admit. I think I would be really great on chopped. OK, maybe not the timed part (those of you who know me can attest), which I guess is most of the challenge. But as far as using ingredients given to you and being creative with food, that is where i thrive. Perhaps thrive is not the word as sometimes I fail miserably, but that is where I have the most fun. Anyone can go into a grocery store and pick out all the ingredients you need to make the most beautiful dish. But I think the real creativity comes from the kitchen, when you have no clue what’s in your fridge and you have to make due.
That’s precisely what happened with these salmon cakes! I posted earlier this week the Sheet Pan Salmon + Asparagus. I did make sure to make extra in hopes of eating it for another meal, so when breakfast rolls around and I am feeling creative and decide to use the salmon to make salmon cakes— a twist on crab cakes. Topped with a poached egg and viola! Breakfast is served!
I absolutely love when everything I need is already in my fridge… it really is the essence of Fridge to Fork. For the salmon patty I use the salmon, an egg (plus an extra egg yolk) red onion, dill, garlic powder, salt and pepper, and of course panko. I make these almost like I am making meatballs. Mix all the ingredients up with my hands in a large bowl and divide into four patty’s. Using canola oil, heat up a large pan. Once the oil is hot, place the salmon patties in and turn the heat to medium and cook for 3-4 minutes. The good part is the salmon is already cooked so you simply need to get a good crust on these cakes and heat all the way through. Flip the salmon cakes and let cook another few minutes. Remove and place onto paper towels to remove any excess oil.
For the egg, heat a pot of water to 180 degrees. I actually use my candy thermometer for this part. Divide the eggs into separate bowls, draining out any watery egg white. Once the heat is high enough drop in the eggs while gently stirring the water to make sure they don’t immediately drop to the bottom. Cook until the egg white is cooked through and the yolk is at your desired consistency. Once ready remove and place onto a plate.
Plate the salmon cakes and top with the egg. Chop your parsley and dill and sprinkle on top. I also had my yogurt dill sauce leftover from dinner, so I simply added a tbsp of sriracha and serve on the side for dipping!
The moral of this story is: please always find ways to use your leftovers! It can be challenging, but that is part of the fun. Happy eating my friends! Cheers!
