Today’s Recipe: Old-Fashioned Salmon Cakes

SALMON CAKES
PREP TIME: 20 MINUTES
COOK TIME: 12-15 MINUTES
MAKES: 13 CAKES

2     cups canned salmon, drained (about two 7.5-oz cans)
1     cup mashed potatoes
6     T drawn butter *see directions for drawn butter below
½    t salt
¼    pepper
⅓  cup cornmeal
3     T coconut oil

1. In a medium bowl, mix salmon and potatoes together.
2. Pour in drawn butter, salt, and pepper. Mix well.
3. Shape salmon mixture into 13 balls, and roll each ball in cornmeal.
4. In a large skillet, melt coconut oil over medium-high heat. Add salmon balls, spacing them generously.
5. With the backside of a spatula, flatten the balls out to about ¼” thickness. Fry for about 2 minutes, flip over and fry for an additional 2 minutes.

Gather ingredients.

Add 2 cups drained canned salmon to a medium bowl.

Add 1 cup mashed potatoes to the bowl.

Mix salmon and potatoes together.

Pour in 6 T of drawn butter. *see directions for drawn butter below

Add ½ t salt.

Add ¼ t pepper and mix well.

Pour 1/3 cup of cornmeal onto a plate.

Shape salmon mixture into 13 balls.

Roll each ball in cornmeal.

In a large skillet, melt 3 T of coconut oil over medium-high heat.

Add salmon balls, spacing them generously.

With the backside of a spatula, flatten the balls out to about ¼” thickness.

Fry for about 2 minutes, or until golden brown.

Flip over and fry for an additional 2 minutes.

Serve with lemon and fresh greens.

DRAWN BUTTER
PREP TIME: 10 MINUTES
COOK TIME: 6 MINUTES
MAKES: ABOUT 6 TABLESPOONS

½    cup butter

1. Bring butter to boil in a small pan over low heat. Watch the butter carefully to be sure that it doesn’t brown.
2. Boil on low for about 3 minutes and remove from heat (if the butter begins to splatter, cover and remove from heat).
3. Let the butter settle and cool for about 5 minutes.
4. Using a fine mesh sieve, scoop the foam from the surface of the butter.
5. Pour the clear yellow liquid into a container, leaving the milk solids in the bottom of the pan.
6. You should have a clear, yellow liquid in the container. If there are any remaining particles, remove them with the sieve.

Bring ½ cup of butter to boil in a small pan over low heat.

Watch the butter carefully to be sure that it doesn’t brown. Boil on low for about 3 minutes and remove from heat (if the butter begins to splatter, cover and remove from heat).

Let the butter settle and cool for about 5 minutes. Using a fine mesh sieve, scoop the foam from the surface of the butter.

Pour the clear yellow liquid into a container, leaving the milk solids in the bottom of the pan.

You should have a clear, yellow liquid in the container. If there are any remaining particles, remove them with the sieve.