One of the picture perfect entrees I made for the Doomsday Preppers filming were salmon cakes made from shelf-stable foods. Unfortunately though, they were adequate at best...definitely missing something. Thanks to wonderful friends who didn't see fit to make it known on national TV that the salmon cakes were probably not as enjoyable as the rest of the food. As a result I decided that I was going to find the PERFECT salmon cake recipe. So I began to scour my umpteen hundreds of recipes in books, files, and on the internet. I finally came up with this concoction and I'm satisfied that they are simply DEE-LUSH-OUS! I hope you like them too. A good herb garden going year round in your kitchen will always make a big difference between mediocre and memorable dishes. This is one of those examples, but if you don't have fresh basil, you can use the freeze-dried brand that you can find in the produce section of most grocery stores.
3 tablespoons extra virgin olive oil
1 egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon white wine vinegar
1/2 small clove garlic, crushed and chopped
Freshly ground black pepper
3/4 cup peanut oil
- In a food processor or blender, combine basil, olive oil and a pinch of salt, and puree until smooth. Set aside.
- In a small bowl, whisk together egg yolk, mustard, vinegar and garlic with a little salt and pepper. Whisk in the peanut oil, beginning a drop at a time. Whisk vigorously after each addition of oil, until mixture thickens and emulsifies. As the mayonnaise thickens, you can add the oil faster, in a thin, steady stream.
- Whisk in basil mixture until smooth and homogenous. Adjust seasoning. Keep cold.
- For BEST results when making your own mayonnaise, employ this great technique that I discovered this year while reading the recipes in The New York Times: http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?pagewanted=all You'll never go back to regular mayonnaise again and it will turn out perfectly every time!
- Now that you've made your own scrumptious mayonnaise, you're ready to make memorable Salmon Cakes
- 1 lb of canned salmon, drained, reserve the liquid
- 2 T. of lemon (fresh is best, but of course it's likely you won't always have fresh)
- 3-4 tablespoons of orange juice (Yes, you can use a powdered orange juice for this and get a nice flavor still)
- 2/3 cup of buttery cracker crumbs
- 1 eggs, beaten
- 2 tablespoons of homemade basil mayonnaise
- 1 teaspoon dry mustard
- 2 stalks of finely diced celery
- 1/2 cup of finely chopped onion
- 1/4 cup of grated Parmesan Cheese
- 3 tablespoons of oil for frying
- Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat and double check to make sure no bone pieces are present.
- Melt butter in a large skillet over medium- high heat. Add onion and celery and cook until tender.
- In a medium bowl, combine the onions and celery, lemon and orange juice, 1/3 of the cracker crumbs, egg, mayonnaise, mustard and salmon.
- Mix until well blended, then shape into six cakes. If your mixture isn't forming sufficient cakes, then add a teaspoon at a time of the remaining liquid from the canned salmon.
- Combine the remaining cracker crumbs with the Parmesan cheese. Coat patties in the mixture of crumbs and cheese.
- Heat cooking oil of choice in a large skillet over medium heat.
- Cook patties until browned, then carefully turn and brown on the other side.
- Now you've got a dish fit for entertaining others, and to think that it all comes from ingredients you can get out of your pantry.
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