Salmon Corn Cakes

Salmon Corn Cakes | windykitchen

Guys, have we talked about How I Met Your Mother recently? I know we have before, but I don’t think we’ve talked about this alarming theory that The Mother — the one we’ve been waiting nine long years to meet — might actually be dead.

Have you heard this? It’s making me inappropriately nervous. I won’t get into the whole theory (go here if you’re interested), but the episode from two weeks ago contained some flash-forward scenes that sure make it seem like the mother dies/died/is dying. But there’s also this counter-theory suggesting that everything from that episode was a red herring, because of the way the episode was titled.

Basically — we don’t know. But if the mother turns out to be dead, I’m going to be prettttttty upset. I’ve been watching this show since my first year of law school when my roommate introduced me to it, and I’ve gotten weirdly invested in these characters’ lives. Well — the mother at least. It would be supremely uncool for them to kill her off.

So, salmon corn cakes, anyone?

Salmon Corn Cakes | windykitchen

SALMON CORN CAKES (recipe from Food Network)

3 7.5-oz cans salmon, drained, with any bones removed
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup breadcrumbs, divided
3 tbsp tartar sauce, plus more for topping
2 tbsp jarred roasted red peppers, chopped (optional)
1 tbsp fresh parsley, chopped
1 tsp lemon zest, grated
1 tsp Old Bay Seasoning
salt and pepper
3 tbsp olive oil

1. Preheat oven to 400F.
2. In large bowl, mix salmon, corn, egg, 3 tbsp breadcrumbs, 3 tbsp tartar sauce, roasted red peppers, parsley, lemon zest, and Old Bay. Gently form into 8-10 patties and freeze until just firm, about 5 minutes.
3. Add remaining 5 tbsp breadcrumbs in shallow bowl or pie plate. Press salmon cakes in breadcrumbs to coat both sides. Heat olive oil in large nonstick skillet (ovenproof if you have it) over medium-high heat. Add salmon cakes and cook until golden brown, 3-4 minutes per side. Transfer skillet to oven and bake until the cakes are heated through, 6-8 more minutes (if you don’t have an ovenproof skillet, transfer to a baking sheet coated with nonstick spray first). Serve warm, with additional tartar sauce, if desired.

These were awesome! I had only cooked with canned salmon once before, and it went…terribly…so I was a little nervous about it this time, but it turned out great. I also used regular breadcrumbs in the patties but used panko breadcrumbs for coating, which I liked (but is by no means necessary).

Salmon Corn Cakes | windykitchen


3 thoughts on “Salmon Corn Cakes

  1. Pingback: White Chocolate Lucky Charm Bars | windykitchen

  2. Pingback: White Chicken Spinach Lasagna | windykitchen

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