Sunday, February 28, 2010

Salmon Cakes

A slow Saturday morning on the day of the earthquake in Chile. My partner is waiting to hear word from his family, and sits glued to the tv with remote, cell, land phone, and computer arranged before him, hoping that somehow word from his brother and their family can get through soon. It has been nearly 15 hours, and soon the first waves will hit Hawaii... Seeing that he needs to be alone in his restlessness, I withdraw to the kitchen. This has a long tradition in my family, cooking for comfort, cooking to show our love.

2 egg whites
1 can salmon
1 tsp dill
3 tsp fresh parsley, chopped
1/2 tsp paprika
1/4 tsp chili pepper flakes
3/4 cup crushed crackers
2 T canola oil

Beat the whites lightly with a fork. Add remaining ingredients and flake together with the fork. Heat nonstick pan with oil until sizzlng. Form five patties and fry for about 6 minutes on each side.

I served over baby spinach, garnished with sliced almonds and drizzled with Annie's Naturals Gingerly Vinaigrette.

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