Maybe you heard about the big storm that hit us here in California over the Weekend? It was quite something, with heavy rain and winds up to 70 MPH. Sections of our fence collapsed, and I finally got the pool I've always wanted, when part of the backyard flooded. The squirrel cage just missed being flattened during the storm, but was heroically pulled to safety by me, in a driving rain. And a fat lot of good it did for me, as the squirrels decided the weather was my fault and chewed me out in Squirrel Speak for hours. In case you didn't know, Squirrel Speak sounds like a machine gun going off. Most of my meals came out of cans. But, that was fine, as evidenced by these marvelous fishcakes made from canned sock-eye salmon. The delicious Nigella Lawson recipe is a snap to make and the fishcakes freeze beautifully, providing great meals in the future. I lavished tomatilla-cilantro salsa on the fishcakes, as you can see in the photo. Frankly, I was tempted to quaff the entire tangy bowl, as if it was a smoothie. The salsa isn't hot, as it's made with poblano peppers, and would work on other types of fish or chicken.
I haven't been able to take part in Weekend Herb Blogging for a few weeks and I thought this would be a perfect way to return, since cilantro is my favorite herb. WHB was created by the fabulous Kalyn of Kalyn's Kitchen, but is being hosted by Vani at Batasari this week. Please stop by this delightful blog and see the recap of herby recipes from bloggers around the world
Salmon cakes for the freezer--very nice!
Salmon Fishcakes
(Nigella Lawson)
Makes seven to nine three-inch diameter fishcakes
1 to 2-1/4 cups cold mashed potatoes (I used 1 cup of mashed potatoes)
14-15 ounces of canned salmon
1 tablespoon of unsalted butter, melted (if the mashed potato hasn't got any butter in it)
Pinch of cayenne pepper
Grated zest of half a lemon
Salt and pepper
1 egg
Coating and frying: (I decided not to coat these fishcakes, but they taste great either way.)
2 eggs
1/2 cups of matzo meal or panko
1/4 cups of unsalted butter
2 tablespoons of vegetable oil
In a large bowl, mix together all the fishcake ingredients--using your hands helps.
Cover a baking sheet with plastic wrap, form fat, palm-sized patties. Place these on the baking sheet and put in the refrigerator to firm up for about 20 minutes to an hour--or considerably longer, if that helps. The colder the better, I find.
Beat the eggs in a shallow soup bowl and sprinkle the matzo meal or pank onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo or Panko sprinkling and dredging over, as you help coat them. When you're done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side, until the crusts are golden and speckled brown in parts, and the warmed through.
Serve fishcakes with the Tomatilla-Cilantro sauce
Tomatilla-Cilantro Salsa
(Sunset Magazine)
1 Tablespoon butter or oil
2 Tablespoons flour
3/4 cup roughly chopped tomatillas
1/2 cup chopped onions
1 large poblano pepper, seeded and chopped roughly (You can use canned poblanos or substitute a bell pepper. If using a bell pepper, I would only use half of a large one.)
1/4 cup cilantro
1/2 cup chicken stock
3/4 cup light sour cream
lime juice
salt and pepper
Heat the butter or oil and add the flour, stirring and cooking over medium heat for a minute or two until it's a smooth paste. Remove from heat and add flour paste, tomatillas, onions, cilantro, poblano, and stock to a food processor or blender. Process until smooth. Pour into a small saucepan and heat until boiling and very thick, stirring constantly. Remove from heat and stir in the sour cream and add lime juice, salt and pepper to taste. Can be made several days ahead and stored in the fridge.
If only I could get the hubby to eat fish. I love salmon cakes...even better, ones you can freeze for later.
Posted by: peabody | January 07, 2008 at 10:44 PM
You'd never know your supplies were getting low from the looks of this. That is gorgeous. The salsa seems extra special- love the Tomatilla-Cilantro combo. Cakes frozen in the freezer means they'd be easy for a lunch or dinner!
Posted by: MyKitchenInHalfCups | January 07, 2008 at 11:54 PM
My mom told of salmon cakes using tinned salmon and now I'm a believer!
Your sauce is also sexy...must use Poblanos.
Posted by: Peter | January 08, 2008 at 12:50 AM
That looks extremely yummy! You always prepare such fantastic meals!
Cheers,
Rosa
Posted by: Rosa | January 08, 2008 at 02:32 AM
The colors are absolutely beautiful! And I know just what you mean by squirrel chatter -- we have many squirrels and chipmunks that live in the woods and stone walls around our house, and there are times when it seems they are all talking at once. Eek.
Posted by: Lydia | January 08, 2008 at 04:16 AM
Mmmm! They look yummy! I think I'm going to make something similar this week - but I'll have to dream up another sauce, since cilantro makes me want to hurl. Nice, Sher! Have the squirrels forgiven you?
Posted by: Jenn | January 08, 2008 at 04:57 AM
oh i'm so sorry you guys go hit so hard there, those are some nervy squirrels after you saved their furry little arses!
i just know this is delicious, my mom inlaw makes something similar for us every time we fly in late to atlanta. its an awesome tradition indeed!!
Posted by: aria | January 08, 2008 at 06:43 AM
Yum--salmon and cilantro! Two of my faves!
Posted by: Shannon | January 08, 2008 at 08:52 AM
In place of mashed potatoes, I usually mash up some garbanzo beans instead, as I'm always trying to sneak healthy foods into the family dinners. These work with tuna just as well.
I've never tried freezing them, there are never any left!
Posted by: Peggasus | January 08, 2008 at 11:54 AM
Yep..it was a hellofastorm. I made soup. I don't know why but I just can't stand canned salmon. Maybe cooked this way would be good. It looks really good. I always end up with fishbones..or used to when I'd make a salad using it.
Posted by: Melly | January 08, 2008 at 02:04 PM
I love salmon cakes. I actually remember my mom used to make them and we ate them with tartar sauce. Of course your sauce with cilantro looks much better.
I'm so glad you didn't get more damaged from the storm.
Posted by: Kalyn | January 08, 2008 at 07:55 PM
They look so good, Sher!
I love salmon.
Posted by: Patricia Scarpin | January 09, 2008 at 10:26 AM
Very delightful, Sher! I like the sa;sa jere a lot.
Posted by: Anh | January 09, 2008 at 05:25 PM
I was wondering how you guys were doing with that storm. I am glad you are safe and sound with the squirels! Your salmon fish cakes look great. I like using canned salmon and am glad to have a new recipe to use with it. I usually do salmon cakes either baked or saute'd. And cilantro rules in our house. Love that herb!
Posted by: Deb | January 09, 2008 at 05:47 PM
Oh yum! I remember, I think, seeing her make these for her kids on one of her shows. They look so good to me. Glad to hear they are and that they freeze well. Sounds like the perfect thing to have on hand in the freezer on nights I work (or the day after I work more likely) or just when you don't feel like cooking a huge meal.
Posted by: Glenna | January 09, 2008 at 07:58 PM
Peabody,
I think you should make these just for yourself. Stash them in the freezer and eat them at your leisure!
Tanna,
The salsa is wonderful. I add a spoonful of it to soup and other things. I will be making more of that, for sure.
Peter,
Some canned salmon is very good, I think. I like to use the type that's very red, called sock-eye. It's much better than pink salmon.
Rosa,
Thank you Rosa! :)
Melly,
I hope you made out OK in the storm. This type of salmon has very soft fishbones that are easy to remove. I usually give them to my cats! :):)
Lydia,
Oh yes! Squirrels can be very noisy, especially when they're upset and are "yelling" at everyone!
Jenn,
Oh, I'm so sorry that you have that aversion to cilantro--but you could use parsley instead. Yes, the squirrels forgave me, after I gave them some nuts!
Aria,
I wonder if your mom-in-law makes a kind of "deviled" fish cake. That's very common in the South, and they are fabulous! Deviled crab is to die for.
Shannon,
My favorites too!
Peggasus,
A friend of mine loves these fishcakes and we are thinking of getting together and making them up in bulk--to have enough to freeze. These are very delicate and quite yummy!
Kalyn,
Tartar sauce! I really love that stuff. I remember eating Mrs. Paul's fishsticks as a kid with it.
Patricia,
I can always eat salmon, fixed in any way!
Anh,
Thank you!!!!
Deb,
It looks like the bad storms are over. We are having a wimpy storm right now--just a little rain. I like this kind much better! :)
Glenna,
Oh, they freeze so nicely. And they cook up very nicley. I want to make more of these beauties to stash in the freezer.
Posted by: sher | January 09, 2008 at 11:50 PM
This sounds wonderful! I have a sauce that I make often that has tomatillos and cilantro, and it is one of my favorites. I love the addition of the poblano peppers!
Posted by: Deborah | January 10, 2008 at 08:14 AM
I've been so hungry for salmon cakes...I made tuna cakes instead. They were good, but not the same. Too bad about the storm; congrats on the pool - are you keeping it? ;-)
Posted by: Katie | January 10, 2008 at 01:01 PM
Gosh, this salsa sounds divine and to go on top of fishcakes, I'm a fan of those too. And my aren't you heroic saving those squirrels...stay dry!
Posted by: Callipygia | January 10, 2008 at 05:06 PM
Yikes! I'm glad the squirrels and you survived the big storm. It sounded like nasty business.
The cilantro sauce sounds like it would be delicious on all sorts of things. Yum!
Posted by: Julie | January 11, 2008 at 08:36 AM