I am kind of obsessed with the new Wholefoods in the South End. It’s not good for my wallet. I can be in there for hours browsing all the goodies they have on offer and thinking I need to buy everything because I am going to cook every day this week or next. It never happens and I end up throwing food away, which is so terrible. I am trying to get better and now have recipes in mind with specific ingredients so I don’t digress from the list. It doesn’t always work, especially when I wander into the wine aisle, but the effort is there.
On my last trip I bought some fresh salmon specifically to make these amazingly tasty salmon cakes. I also wandered off to the wine aisle and overdid the spending once again.
I paired this dish with a fabulous Highlands Chardonnay 2012.
- 1/2 cup white wine
- Pinch of the following spices to make up 3 tablespoons (or just use Old Bay) – dry mustard, ground black pepper, ground ginger, sweet paprika, ground nutmeg, crushed red pepper flakes, ground cardamom . I tend to always have these spices to hand so it’s easy for me..
- 1 tablespoon kosher salt
- 1 (1 pound) boneless salmon fillet
- 1 teaspoon kosher salt
- 1 1/2 cups panko bread crumbs
- 3 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 eggs, beaten
- Juice of 1 lemon
- Vegetable oil for frying
- Combine 4 cups water, wine, 2 tbsp of the combined spices, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
- Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
- Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
- The recipe calls for Old Bay seasoning, which can be store bought, but I prefer to add my own spices individually to my liking. I am not a huge fan of cinnamon