Saturday, April 14, 2012

Salmon Cakes With Dilled Orzo And Beet Greens

Well another meh for the week of $50 for dinner.  The issue began as soon as I opened the can of salmon.  One would assume that canned salmon was boneless and skinless.  WRONG!  On the can is a teeny tiny asterisk with the note that soft bones and skin are completely edible and a great source of omega -3's  Now, while that is true Chicken of the Sea, I would appreciate that your company put that in larger letters in the future.  At least the can was full of fillets that had been pressed in to a tube shape.  I was able to remove the skin and most of the bones including a rather large spine!  Ewww.  I think I wasted about 1/3 of each can. Ok that being said, the salmon cake was probably the tastiest thing in the recipe.  I love beet greens and these were not so good.  Orzo was ok but pretty bland. I reheated the beets from last night and they were good.  I love roasted beets, but I also think they could have used something more.  If I were try and fix the salmon cake, sauce of some sort.  They were pretty dry and that made them easy to make patties of the mixture and cook, but too dry when it came to eating them.  So a sauce would do wonders: a seasoned mayo, a pesto, heck even a compound butter, would all have vastly improved the dish.


Salmon Cakes With Dilled Orzo And Beet Greens

Two 14 ounce cans boneless skinless salmon
1    egg,lightly beaten
1/3 c  unseasoned breadcrumbs
2 T  scallions,thinly sliced
1/4 t  kosher salt
1/4 t  freshly ground black pepper
1 T  olive oil

In a medium bowl, combine salmon, egg, breadcrumbs, scallions, salt,
and pepper. Use your hands to form 4 patties, about an inch thick.
Place a parchment lined baking sheet and refrigerate about 20 minutes.
Heat oil in a medium skillet over medium high heat. Add patties and
cook 3-4 minutes on each side, until golden brown.
Dilled Orzo
1 cup orzo
1 tablespoon olive oil
1/2 teaspoon dill
Salt and pepper
Cook orzo according to package directions. Toss with oil and dill and
season with salt and pepper.
Sauted Beet Greens
1 tablespoon oil
1/2 onion, thinly sliced
Beet greens
Salt and pepper
In a large skillet, heat oil. Sauté onions until translucent. Add beet
greens and cook until wilted and tender. Season with salt and pepper

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