Salmon Cakes with Lentils & Creamed Peas

I looked at my calendar wrong!!!  (Ever do that?)  My musical endeavors don’t start until next week.  Sigh…

At the risk of hitting you up with three posts in a row (with sincere admiration to those who post every day), here’s “one last one” before radio silence… plus, it happens to be “Fish Recipe Friday” and I thought you might like this.

Fishing has been pretty slow lately and sometimes a girl’s just gotta have salmon.  (Not that there are salmon in our lake — don’t I wish?!)

But with just two of us in the household (and only one who will eat salmon), I often end up with leftovers — even after a single-serving indulgence.  I quickly turned to Food Network for inspiration, whereby I discovered salmon cakes.

I’ve made tuna cakes and, my favorite — Maryland crab cakes — but never salmon.  Unfortunately, my first attempt turned out more like patties than cakes.

Patty cake, patty cake?

(Please disregard the gulley in Cake 2; I taste tested pre-photo)

The original recipe didn’t call for breading, but I rather liked the crunch it added.  (Both versions were delish, by the way!)  After honing my “patting” skills, I pondered what else to serve.

Since we had leftover lentils in the fridge (and only one of us will eat lentils…), I figured toasted pine nuts and almonds would add crunch, too.  Bear in mind, I rarely serve the same dish the same way twice — just call me the Queen of Leftover Conversions. :)

Still, it needed something…

The Salmon Cake and Lentil Tower

Crunchy, meet creamy!

Reminiscent of the tuna hotdish with peas that I consumed by the truckload as a child (and still love to this day), here’s my “grown up” interpretation.  Plus, one can never consume enough legumes. :)

Salmon Cakes with Lentils & Creamed Peas

(Adapted from Ina Garten’s recipe on Food Network)

2 Tbsp. butter, divided

1/4 c. green bell pepper, diced

1/4 c. red bell pepper, diced (I used jarred roasted red peppers)

1/2 Tbsp. capers, drained

1 egg, beaten

1/4 c. mayonnaise

1 Tbsp. dried parsley flakes (fresh is better, but I was out)

1/8 tsp. hot sauce

1/4 tsp. Worcestershire sauce

3/4 tsp. Old Bay seasoning

3 to 4 oz. cooked salmon, flaked

3/4 c. toasted bread crumbs, divided (I used whole wheat crumbs)

In a large skillet, sauté the peppers and capers in 1 tablespoon of butter until softened; remove from heat and set aside.

Combine egg, mayonnaise, and seasonings in a bowl.  Add salmon, sautéed vegetables, and enough bread crumbs to bind the mixture; stir gently.  (Reserve remaining crumbs for coating.)

Cover salmon mixture; chill for 30 minutes.

Form mixture into cakes.  Dip into reserved crumbs.  Refrain from patting, unless you want “patties”…

Melt remaining butter in a skillet.  Fry cakes until golden, about 3 minutes per side.  Drain on paper towels; keep warm in the oven.

When ready to serve, plate the cakes with lentils and creamed peas or whatever else your lil’ ol’ heart desires (or the “leftover stash” in your fridge yields.)

For each portion, press 1/2 cup prepared lentils into a ring.  (I used a biscuit cutter — whatever works!)  Invert onto serving plates.

Top “lentil towers” with salmon cakes; drizzle with creamed peas.

Salmon Cakes drizzled with Creamed Peas

Guess what?!

I still ended up with leftovers… oh well.

Thanks for bearing with me and see ya next weekend!

Enjoying the exponential properties of salmon,

~ Kimby

15 thoughts on “Salmon Cakes with Lentils & Creamed Peas

  1. I love all kinds of seafood cakes too, crab, tuna shrimps, and salmon! Yours look so decadent sitting on a bed of lentils and topped off the the creamy pea sauce! So decadent and healthy at the same time. I love it.

    • Thank you, Amy! I tend to “plate for myself” and this dish was a treat, visually and taste-bud-wise. (My hubby’s happy to have whatever ends up on his plate, ha! — although I always serve it with LOVE.) “Decadent” is a word that appeals to my senses…

  2. Wow looks like a restaurant dish! Love the creamed peas sound like it perfected this dish! I went to kids’ dentist assuming that today was their appointment, and found out that’s March 18th (same Monday). Last week similar thing happened too. Lately I’m not very good at looking at and understanding my calendar at all. Maybe simply busy…

  3. Oh, Kim! Love salmon pattie cakes…growing up in the hollers of WV, we didn’t get much ‘seafood’ ‘cept if in a can…probably til I was 16 I thought salmon was born in a can…I mean no idea there was a real fishee! Duh! Your presentation is fabulous, love the sauce/peas~~hey, I’ll read your posts every day…you never bore me!! Here’s another option for salmon patties ala Ally Land!! xoxo

    • Salmon is a “treat” food for me, Ally, and your Spicy Moroccan version sounds like another reason to treat myself! :) Too funny about your childhood recollections! My Sis & I were discussing shrimp the other day — I didn’t enjoy them until recently and couldn’t figure out why. (We think it was the “shrimp patties” from days gone by…) Food memories influence everything — our perceptions, palates, and present day likes!

  4. Thank you so much, Isabelle! I debated on whether or not to post these slightly dark and dreary photos… soooo glad your “food imagination” can taste the possibilities! Good luck with Mr. Man and salmon. :)

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