Around this place, we like seafood. We dig seafood. There is really no seafood that we won’t eat.
On our all-inclusive honeymoon, we were surrounded by 5-star restaurants, and we frequently indulged in top-of-line seafood. One morning, Brett literally had seared yellowfin tuna for breakfast. I enjoyed lox (smoked salmon) on a bagel with cream cheese. That night was dinner at the Lobster House: featuring only lobster, cooked in any of ten ways.
Further proof of the level of seafood geek that you’re currently dealing with….
Tuna tartar appetizer
Lunchtime, shrimp cocktail, half-eaten.
Lunchtime, mahi mahi with garlic rub
Lobster House, lobster bisque appetizer (we traded appetizers this night; Brett’s was so good, I thought I might die.)
Ah! Overexposed! Green curry calamari at Spice
Citrus-y, saucey, crab cake appetizer
An ultimate fav at home or abroad: ceviche! (Wichita locals – Sabor’s rocks)
Dining at the Lobster House with my husband of four days!
With all of these delicious indulgences being less than three months in my past, I’ve been experiencing withdrawals! A JP Morgan-sponsored dinner at Bonefish Grill last week was somewhat of a relief: who doesn’t love chilean seabass with lemon butter? But the cravings still hit, weekly, for some kind of seafood.
If I must be surrounded by land in a 1000-mile radius, so be it. I must be creative. I must and I will! The salmon cakes below are ideal for those of you in a similar position, because you can capture that awesome seafood flavor using locally available frozen salmon filets. A 1-lb bag of these filets cost me $3.99 at Wal-Mart. Guys, these literally fed us for two nights – that is $1 per person, per night.
Until your next beachside, seafood dining experience: I hope these tide you over!
Salmon Cakes – adapted from Potato Salmon Patties on Allrecipes.com
1 lb frozen salmon filets, thawed and baked as directed
1/4 C bread crumbs or panko
1/4 C dry potato flakes
1 small onion, minced
1 clove garlic, minced
1 TBS dijon mustard
salt, pepper, poultry or seafood seasoning
juice of 1/2 lemon
Lemon-Caper Sauce – inspired by reviews of recipe above
1/3 C mayo
1 TBS+ lemon juice
1 TBS dijon mustard
2 tsp hot sauce
salt + pepper
1. Place baked salmon patties in a large bowl, and flake with a fork. Add remaining ingredients and mix well.
2. Pour 1/2 inch oil into large skillet. Heat to med-high heat. Form salmon mixture into 6-8 patties, depending on size. Carefully place patties in hot oil and fry several minutes on each side, until lightly browned and crispy. Remove to paper-towel lined plate.
3. To make sauce, mix all ingredients. Adjust to taste – we love lemon, so I added extra lemon juice. This sauce would also be delicious with added horseradish, herbs, or garlic. Serve sauce alongside salmon patties.