Our first CSA delivery of the season arrived last week! It’s a little sad that I get so giddy about our CSA starting. I love how the box of fresh produce injects some much needed energy into my cooking. I love that moment of panic upon clicking open the email with the packing list for the week, fearing I’ll never know what to do, and then love even more when that moment of epiphany arrives, especially when it’s at the very last minute.
This first delivery brought us much in the way of what I’d say are ingredients, but not much that would make for a stellar entrée or side dish. I’m talking tons of herbs– fresh mint, chives, cilantro, and garlic scapes. (Garlic scapes! I actually yelled, “Woot! Can I get a wha wha?” to myself, all alone in my office, when I saw that on the packing list.) So that moment of panic lingered as the options for using herbs seemed infinite rather than inspiring.
Luckily, the realm of possibilities got a little smaller when I spied wild kind salmon on sale. So far, the baby loves salmon– make that LOVES salmon. Making salmon cakes seemed like a fun way to keep getting her to enjoy eating it. I wanted to make a truly fantastic salmon cake– one where you can see the chunks of firm, pink fish, not bite into a mushy pile of cat food like, fishy puree. I envisioned a salmon cake that was bright in flavor– tons of flecks of green and fresh in flavor from some of the bright herbs, yet rich at the same time, thanks to toasted brioche crumbs to help hold the mix together. (What can I say? The baby loves brioche too. Raising a foodie baby is going to be expensive.)
Once the cakes were formed and pan-fried, then plating was easy. I played up on the bright pink and green colors by sitting my salmon cakes up on a pile of lightly dressed greens, including arugula from the CSA and some sliced pink beauty radishes. The acid from the dressing and the peppery bite of the radishes added contrast and crunch. CSA? You gave me a challenge by giving me lots of ingredients but little “meat” to work with, so to speak, and to that, I answered, “Challenge accepted!” Can’t wait to see what else this season brings!
- 2 thick slices of brioche bread
- 1/4 cup chopped fresh chives
- 1 tablespoon each fresh mint and dill, finely chopped
- 16 oz wild king salmon fillet, deboned, skinned, and finely chopped into 1/2 inch pieces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 large egg
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- mixed baby greens and arugula
- 3-4 medium pink beauty radishes, halved then sliced at an angle into wedges
- your favorite, vinaigrette salad dressing
In a food processor fitted with a steel blade, add brioche slices that you have roughly torn into smaller pieces. Pulse until you have course crumbs. Spread out crumbs on a baking sheet and lightly toast at 250 degrees F (or in your toaster oven on the medium light setting) for about 10 minutes or until crumbs are golden brown. Set aside to cool.
In a large bowl, add the chives, mint, dill, salmon, cooled brioche crumbs, salt, pepper, and egg. Mix together until combined. Using your hands, cup together about 1/2 cup size portions into a patty, lightly pressing until they are about 4 inches wide. Place on a plate then cover with plastic wrap and refrigerate for at least 30 minutes.
Place a large pan over medium high heat. Add butter and olive oil. Add salmon cakes and lightly fry until golden brown and cooked through (salmon will be opaque)– about 5-6 minutes per side. While cakes cook, add salad greens and most of your radish wedges to a medium bowl and toss with a light coat of dressing. Plate mixed greens then add a salmon cake on top, scattering a few pieces of radish on top. Serve immediately.
Makes about 5 salmon cakes.
CSA Count: 4
Chives, mint, arugula, pink beauty radish