It is a typical fish Friday at my house. On tonight’s menu- salmon cakes! I was a little greedy this week with my self-imposed one loaf ration of $5 bread, so there was no bread left for the salmon cakes. In fact, there was not a whole lot left in my refrigerator at all. Fridays are always a little lean at my house because Saturday is grocery store day. So around 4 o’clock this afternoon, I headed to the kitchen to do an inventory of my fridge and pantry.
After eliminating choices entirely inappropriate for a salmon cake, I narrowed my remaining ingredients to parsley, green onions, parmesan cheese, mayonnaise, mustard, lemons, wild rice, brown rice, and white wine vinegar. I thought it would be interesting to try using a combination of brown rice and wild rice in my cakes instead of bread. I also decided to bake them in the oven instead of frying them.
WILD RICE SALMON CAKES
12 oz salmon (fresh is better, but I used skinless, boneless canned salmon)
2 green onions with tops, diced
1/4 cup of parsley, chopped fine
2 Tablespoons Parmesan cheese
1 teaspoon mustard (I used a spicy version, but Dijon would work too)
1 Tablespoon Mayonnaise
1 teaspoon White Wine Vinegar
1/4 cup wild rice, cooked
3/4 cup brown rice, cooked
2 eggs, beaten
Squeeze of lemon
Preheat the oven to 375 degrees. Mix all ingredients in a large bowl and season with a squeeze of lemon and salt and pepper. Form the salmon cakes into equal size patties and put them in an oiled non-stick 9X13 pan. Bake for 10-15 minutes. I chilled my cakes in the refrigerator before baking, so my salmon cakes took about 20 minutes to cook. I served my salmon cakes with tartar sauce and lemon wedges.