Deviled Salmon Cakes with Lemon Yogurt Sauce

My sister Joanna contributed this recipe to my cookbook "Singingirl Cooks!"  You certainly can find pretty much this same recipe in most internet searches. But I put a little twist on the original to kick it up just another notch. These are absolutely delicious, and the amazing thing is that it uses canned salmon.  Oh, I know. The groans and grossness of pulling apart that salmon in the can to remove bones, etc. It's really not that big a deal. But if you prefer you can buy a piece of salmon, poach or bake it, let it cool and then flake it yourself to make about two cups. So, here is the recipe. The slightly long list of ingredients and the little bit of prep time is well worth the effort. I found that when I did an inventory to see what I needed to buy, I already had everything except a tiny can of corn, a container of yogurt and the parsley.

DEVILED SALMON CAKES WITH LEMON YOGURT SAUCE

1 large can of salmon, drained and bones removed

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1 small jalapeno pepper, seeded and finely chopped

1/2 cup corn, canned or frozen

Salt and pepper to taste

1/2 cup mayonnaise

1 Tbs. Dijon mustard

1 tsp. pickle relish

1 tsp. lemon juice

1/2 tsp. Worcestershire sauce

1/4 tsp. paprika

2 big dashes of hot sauce

1 egg

1/2 cup cracker crumbs

1 cup Panko breadcrumbs

2 Tbs. butter

2 Tbs. canola oil

Flake the salmon into a bowl. Add the onion, celery, jalapeno, corn, salt and pepper. Mix together and set aside.

In another bowl, combine the mayonnaise, egg, mustard, relish, lemon juice, Worcestershire, paprika and hot sauce. Fold these ingredients into the salmon mixture along with 1/2 cup of cracker crumbs. Place the Panko on a plate.

Form the salmon into cakes. You can make six larger ones or eight smaller. Carefully coat them with the Panko. I found that holding the salmon cake and patting the Panko on one side, then flipping it over in my hand and patting the crumbs on the other side worked better than laying the salmon cake in the dish, the reason being the salmon is soft and might tend not to keep its shape. Do whatever way works for you.

Refrigerate the cakes on a plate loosely covered with saran and chill for about an hour.

Melt the butter and oil in a large nonstick skillet over medium heat. With your spatula, lift each salmon cake off the plate and add to the pan. Cook half of them about four minutes or so on each side, pressing down gently on them once or twice with your spatula. Turn carefully and fry the other side four minutes or so or until nicely browned.

To serve, place a big spoonful of the lemon yogurt sauce on each plate and spread it out a bit with the back of your spoon. Top with a salmon cake and garnish with parsley and lemon slice.  Enjoy!!

LIGHT LEMON YOGURT SAUCE
1 cup of plain fat free yogurt
1 tsp. freshly grated lemon peel
1 Tbs. lemon juice
1/4 cup chopped parsley
OR 1/2 tsp. tarragon
Salt and pepper to taste

Mix all ingredients together and keep chilled until ready to serve.  You can easily double this recipe, and I suggest you do!

Broccoli and Swiss Cheese Quiche

This has been a rough month to say the least! Whadda way to start the new year with my mother in and out of hospitals and rehab. I think I have managed to cook twice this month, this quiche being one of those times.  One of the best things about making a quiche is that you probably have just about everything you need to throw one together at any time... that is, if you keep frozen pie crusts around, and of course I do. Remember what I said in my book, I like a break once in a while too! And really, those frozen pie crusts are pretty darn good.  Combined with a great salad, dinner's ready in no time. Okay, so on with the recipe:

BROCCOLI AND SWISS CHEESE QUICHE
Cover the bottom of a one frozen deep dish pie crust shell with 2 cups of grated Gruyere or any good swiss cheese. If you like, you can use part swiss and part cheddar, your choice. Set aside.

Saute in a Tbs. of olive oil 1 small finely chopped onion, 1/2 tsp. Italian seasoning or your favorite herb blend, S&P,  and about 1 1/2 cups of chopped broccoli, stems and florets, until soft. Spread over the cheese. Set aside.

Mix together in a blender or with a wire whisk:

4 eggs
1 1/2 cups of milk
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard OR Dijon mustard
1/2 tsp. hot sauce

Pour this mixture carefully over the cheese, onions and broccoli.  A little bit of the filling might not fit. Sprinkle with 1/2 cup of Parmesan cheese. Bake at 375 degrees for approximately 55 minutes. A knife should come out clean when tested.  The quiche will be beautiful, puffy and golden brown on top from all that Parmesan you put on top, but will deflate as it cools. Serve it hot out of the oven, or just warm, or have it cold for breakfast.... really good!

Tip: Place the pie crust on a cookie sheet before setting in the oven, and you'll avoid any unwanted spills.

You can view a previous blog entry from September of 2009 entitled Yummy Pictures From the Book Singingirl Cooks for a look at some of the dishes in my book, and of course you know it's for sale. Just ask me!

Thanks and see you next time!