Finals week is upon us at this moment, and it causes a lot of stress. This may make it seem like it's impossible to cook during this time, but if you have a bunch of recipes that are very fast and can use ingredients that you can store for a while, then it makes it very easy to cook delicious food during finals week!
This is one of those recipes that I like to have. With the exception of green onion and egg, all of the food in here keeps in cupboards or in fridges for a quite a long time and is easy to remake time and time again when you're crunching on time. Here, I'm using leftover salmon to create a delicious fish cake. Canned salmon, canned tuna, or any other leftover cooked fish that you have work just as well for this, as all take on the citrus flavor very well.
Why I chose salmon for this is because this dish gains a similarity to salmon en croute as a result (which is salmon wrapped in puff pastry). It has the lightness and delicateness of the fish, but has some great crunch and balance with pistachio, green onion, and the outer crust. With just 5 minutes to prep, and then letting it sit while you study, and just another 5 to cook, this quick and easy dish to prep is a must to have!
Recipe makes 12 salmon cakes of about 1-2 ounces each.
Ingredients:
12 ounces grilled salmon (or any other cooked/canned fish), flaked to shreds
2 tsp lemon juice
1/4 cup chopped scallions
1 1/2 tablespoons all-purpose flour
1 egg
2 tsp white truffle oil
1/4 cup roughly chopped pistachios
Salt and Pepper to season
Cooking/Assembling:
1. Combine all of the ingredients well in a mixing bowl, and form into small cakes about 1/2 inch thick and 1 inch in diameter. Cover with plastic wrap, and set into the fridge for at least 30 minutes.
2. Place each cake into a pan on medium high heat with olive oil. Cook for about 2 minutes on each side until the cakes are brown. Everything inside is cooked, so it's all about the color and heating through for this!
3. Serve with your favorite starch and fresh parsley for a quick complete meal!
Yes, even the cat likes it! (I didn't let her actually eat it, but she was smelling it for quite some time...). Anyhow, this dish has a great amount of balance because of not only textures (the smoothness and delicateness of the salmon and the crunch of the pistachio and green onion) but of the flavors (the acid of the lemon, freshness of the green onion, earthiness of the pistachio, and richness of the truffle all elevate the flavor of the salmon)! It takes so little time to make, but will make you comfortable enough to get back to studying! (Plus, fish is a brain food!)
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make this at home, let me know how it turns out! Enjoy! =)
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