Skip to main content

Salmon-Artichoke Cakes with Caramelized Leeks and Kale


When a friend pointed out a 'send-us-your-recipe' request from one of our local publications, I had no idea it would lead to this. I dutifully picked out a few artichoke recipes and sent them over.

Within minutes, literally minutes!, I received a reply from the food editor that he would like to do an article on the yummy thistle and showcase a few of my recipes. Great! Gone are the days of waiting for weeks to get a response on a submission.

A few days later he sent an email saying that he had a few questions for me. A few questions turned into a full-blown interview. And a day after that the staff photographer called and wanted to come over and shoot a few photos of an artichoke dish. Ummm...that would be great, but I was out of town; and the evening I returned, he flew out of state. So, he asked if I wouldn't mind sending over a few high-res photos of an artichoke dish. At first I looked through old photos of my recipes. But I had some leftover roasted salmon from Jake's fishing trip and decided to whip up some salmon-artichoke cakes with caramelized leeks and kale.


Ingredients

  • 4 C flaked salmon
  • 1/2 C chopped artichoke hearts
  • 1 leek, diced and caramelized
  • 2 C fresh kale, caramelized (about 1 C when cooked)
  • 1/2 C shredded asiago cheese
  • 1/2 C shredded parmesan cheese
  • 2 eggs
  • 1/2 C corn flour
  • pink Himalaya salt and flower pepper to taste
  • fresh dill and lemon slices for garnish


Procedure
Mix everything together in a large bowl. Press palm-sized balls to form patties. Cook in a large flat-bottomed pan, in a pat of butter and a splash of olive oil, until the cakes are nicely browned.

Serve with a sprinkling of fresh dill and a slice of lemon.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P