This Salmon Cakes with Creamy Corn Relish video recipe reminded me that some of the best, and most satisfying cooking I do seems to happen when there's nothing to work with. Of course, I don’t literally mean nothing, that would require the ability to conjure things up, and my training in the dark arts is relatively minimal. I mean no obvious fresh ingredients to use.
I recently found myself in this predicament when a driving rain made a trip to the store seem like a poor choice when compared to a look-around the pantry and freezer. What I found led to one of the more delicious lunches I've had this month. These salmon cakes are so easy, so cheap, and since canned salmon is always wild salmon, very healthy.
You'll also see me use a couple spoons of crème fraiche, which I showed you how to make in a recent video recipe. You can sub milk or cream, but why? Make some crème fraiche.
Anyway, next time you're at the store make sure you pick up a bag of frozen corn and a few cans of salmon. You never know when you're going to have to cook with "nothing." Enjoy!
Salmon cakes ingredients:
2 (7.5 ounce) cans red salmon
2 tbsp capers. chopped
1 clove garlic, crushed
1/2 tsp tarragon mustard (or Dijon and some chopped fresh tarragon)
1/2 lemon, juices
1/3 cup plain breadcrumbs
salt and fresh ground black pepper to taste
For the corn:
8 oz frozen corn
1/2 lemon, juiced
1/2 tsp red pepper flakes (or fresh hot pepper diced)
3 tbsps crème fraiche, or milk, cream, sour cream
salt to taste
For the sauce:
1/2 teaspoon tarragon mustard
2 tbsp crème fraiche or sour cream
1 tsp lemon juice
salt to taste
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