20 minute alaskan sockeye cakes with chive yoghurt sauce (gluten free)
Cakes
We eat a lot of wild salmon during the fishing season (we live in Seattle and have friends who work in the industry) and it seems that everyone likes it. In the fall, I was given a case of skinless boneless reds (sockeye) after a lunch with a friend who was complaining that this product category is not being accepted by my generation of cooks (read under 40). <br /> <br />It didn't make sense to me as this is one of the most accessible wild seafood items out there, it is healthy, it tastes good and it just screams quick prep, so I thought it would be ideal for a weekday dinner. But I couldn't really find a good recipe on the internet. So a few cans later, this is what I came up with. I seem to be making this on a weekly basis now, for family and friends. It now shows up even at our brunch table. <br /> <br />I also do a version with skinless boneless pink salmon that a few of our guests mistook for crab cakes..(substitute sage for thyme and bread the cakes, panko or Trader Joe's bread crumbs are the best) <br /> <br />I prefer to use skinless boneless canned salmon from one of the larger brands or processors (Bumble Bee; Chicken of the Sea, Icicle Seafoods, Peter Pan) - I have been involved with quality assurance in the past and know that the big Alaskan processors have their ducks in order.
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