Comfort Food on a Dime
Fry up these golden-brown salmon cakes using inexpensive pantry staples, most of which you probably already have in your cupboard.
In the curious world of kitchen fashion, ingredients and recipes float in and out of favor constantly.
When I was a child, my mother’s pantry always contained a selection of boxed Jell-O and puddings that became the basis of her everyday desserts. She could whip up a chocolate pudding pie in no time with bananas on the bottom and whipped cream or chopped nuts on the top. Jell-O was mixed with canned fruit to make mini parfaits. These days, I don’t see or hear as much about these versatile dessert staples.
Another underrated cupboard essential my mom always kept on hand is canned fish such as tuna or salmon, which was relied on in the era before farm-raised tilapia, salmon and catfish. The number of recipes for tuna casseroles is endless! And while I prefer a meal based on fresh fish, there is something wonderfully nostalgic and comforting about some of the traditional dishes that graced the tables of my youth.
Almost every family had a treasured recipe for salmon cakes – one can of the flaky pink fish could be stretched to feed a family of four. Add a tasty sauce, and it was practically company-worthy fare.
This salmon-cake recipe is easily good enough to revive the reputation of that nearly forgotten dish. And if you really want to snuggle under the culinary comforter, add a bubbling casserole of cauliflower with a spicy cheese sauce.
Salmon Cakes (Serves 2-4) |
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Ingredients: 14 ounces canned salmon (I prefer the Alaskan Red Sockeye variety) Sauce: |
Instructions: |
Cauliflower with Cheese Sauce | |
Ingredients: 1 large head cauliflower |
Instructions: |