Photo credit: Katie Stoops
This guest post was written by Barton Seaver, chef and author of For Cod and Country.
This has become a weeknight favorite at our house. The cakes are inexpensive and easy to put together. Add a side dish, and you have dinner for four. Two 7- to 8-ounce cans pink salmon
2 tablespoons mayonnaise
2 teaspoons whole-grain mustard
Pinch of ground mace
1/4 cup panko (Japanese-style bread crumbs) or fine dried bread crumbs
1 tablespoon chopped fresh dill
2 tablespoons butter
Preheat the oven to 400 degrees.
Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don't touch them while they're browning. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.
Read more from Barton Seaver:
Pulling Sustainability Out of a Can
Eggplant Stuffed with Smoky Tomato-Anchovy Ratatouille
Star Chef Barton Seaver's Sustainable Marinated Clams With Minted Lemon Marinade and Pine Nuts
Photo credit: Katie Stoops
Chef, author, and National Geographic Fellow Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He believes food is a crucial way for us to connect with the ecosystems, people, and cultures of our world.
A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.
As a National Geographic Fellow, Seaver works on ocean issues with Mission Blue to increase awareness and inspire action. He also works closely with D.C. Central Kitchen, the School Nutrition Association, the Center for Health and the Global Environment at Harvard Medical School, and Future of Fish.
Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, National Geographic Weekend, and Bloomberg Radio. In 2010, he gave a TED Talk aboard the National Geographic Endeavor. \