Salmon spinach cakes with herb-y mayo
Cakes
This is my go-to clean out the pantry recipe because almost all the ingredients are swap-able and I am pretty much guaranteed to have everything on hand. Don't have salmon - use tuna! Don't have white vinegar - use apple cider! Don't have spinach - ok, really, you probably have a bag in the bottom of your freezer if you dig down far enough. But whatever slightly sad looking greens you have in your crisper drawer will work too. That being said, it is also wonderful with fresh salmon if you have some you're willing to use. For this recipe, I used canned salmon that was given to us by friends who go salmon fishing in Alaska every year. It was nice and fatty which helped it all stick together. If you find that your canned salmon (or fresh salmon) isn't as rich, add another egg to help with the binding. <br /> <br />Note: if you would like to use fresh salmon, pat the filets dry and season with salt and pepper. Place skin side down in a pan over medium high heat and cook for 4-6 minutes, flip and cook for 2-3 minutes more or until it is cooked through - time will vary depending on the thickness of the filet.
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