Life has been busy since my trip to California. My buddy Sharon came to Chicago to run the Rock ‘n’ Roll half marathon with me…except he didn’t so much run it with me as speed right past me. A couple photos from the weekend:
In my never-ending attempt to cook more, I invited my friends Jacque and Shay over for dinner last week. These salmon cakes came together quite nicely and weren’t too much work. Big thanks to my sous chef Jacque for making the vinaigrette and to Shay for bringing his smile.
1 cup water
1/2 lemon, juice and zest
1 1/3 cup panko breadcrumbs
1 1/2 tbsp all-purpose flour
1/2 red bell pepper, diced small
1 small shallot, chopped fine
1/2 cup loosely packed fresh parsley, chopped
2 tsp whole fennel seeds, chopped
1/4 tsp sea salt
1/8 tsp cayenne pepper
1 large egg, loosely beaten
2 tbsp dijon mustard
olive oil, for the pan
1/4 cup rice vinegar
3 tbsp white wine vinegar
2-3 tbsp honey, to taste
1-2 tbsp dijon mustard, to taste
1/2-3/4 cup extra virgin olive oil
In a large bowl, mix together the breadcrumbs, flour, bell pepper, shallot, parsley, chopped fennel seeds, lemon zest, salt, and cayenne pepper.
Add the salmon to the bowl and break it apart with a fork. Add the dijon mustard and egg; stir to combine.
Form the salmon mixture into patties. Scoop 1/2 a cup of the mixture into your hand and squeeze into a ball, then shape into a disc. The patty should just barely hold together.
Heat a skillet over medium-high heat with olive oil. Seer the patties for 3-4 minutes or until golden brown. Flip and cook the other side for another 2-3 minutes.
For the vinaigrette – Whisk together the vinegars, honey, and mustard. Whisk in the olive oil. Stir or shake before serving.
Serve with mixed greens and a drizzle of the honey mustard vinaigrette.