Gone Fishin'...Salmon If U Will!

About 2 years ago, Odee and I discovered a fun-filled hobby together- fising! It all started when we passed this camping site, not too far from home, no more than 30 minutes away from home. We figured we'd give it a go! We would rent a small fishing boat earrrrly in the morning...we'd have our fishing poles, kit and bucket ready to go! We used to catch a few bass to take home, but mainly, we would take time to relax and enjoy our surroundings over a snack and a cool bottle of water. Since we moved away, we haven't been fishing, which has been quite a while now. We will have to find us another fishing spot to explore, which will be soon...now that the weather has been warming up.

Spring is now here and is a wonderful time to fish early in the morning or late at night. Though we are not in an area where pink salmon can be caught, I truly luuuuv this fish! I used to buy it canned or fresh and made a simple-but-tasty casserole with onions and a some seasoning, served with rice, spinach and corn. I figured I would venture out and whip up a tasty recipe, inspired by various salmon dishes I've tasted in restaurants- salmon cakes! Some of us call them croquettes.



PINK SALMON CAKES

1 12 to 14.75 ounce can pink salmon, drained
1 whole egg -or- egg white
1/2 cup finely chopped onion
2 tbsp all-purpose flour(wheat or unbleached)
2 tbsp yellow corn meal
2 tbsp mayonnaise
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 teaspoon parsely (optional)
cooking oil

Combine all of the above ingredients together and mix well. Coat pan with a small amount of cooking oil and pre-heat over medium heat. Place as many salmon patties into the pan, leaving room to turn them. Cook each side until brown. Serve with rice, corn , spinach or with a salad.


TODAY'S TIP: If your hands have a terrible odor of garlic or onion, try a squeeze of lemon or cofee beans. They will absorb the odor for you.