A light and tasty summer dinner that can utilize your left over salmon, rice or both! This dish is versatile and easy to do. You can substitute any fish that’s fresh at the market or other kinds of rice you have on hand.
2 lbs wild caught salmon
1/2 cup rice
1/2 cup leeks white part only
2 tbs fresh dill chopped
1 tsp dry mustard
4 large eggs
2 tsp garlic minced
4 tbs butter
3 tbs fresh parsley chopped
1/4 cup mayonnaise
1 tbs fresh ginger grated
1 recipe court bouillon
1/2 cup extra virgin olive oil
salt and pepper to taste
1. Start by cooking the salmon in the court bouillon. Cook the salmon medium rare if possible.
2. Next cook the rice using the 2 to 1 ratio of water to rice and cooking for 20 minutes, covered.
3. After the salmon and rice are cooked, you are ready to make the cakes.
4. Heat the butter in a sauté pan over medium heat. Cook the leeks, garlic and ginger for about 5-10 minutes or until very soft.
5. Add the fresh herbs and the cooked rice and stir to combine.
6. In a large bowl, “flake” the salmon and then gently fold in the eggs, mayonnaise and then the rice mixture, form patties and allow them to cool in the refrigerator for about an hour.
7. Heat the oil in a large non-stick sauté pan over medium heat. Place the patties into the oil gently and cook on both side for about 4-5 minutes.
8. Remove the cakes from the pan and serve.
Chef’s Notes: See video recipe describing the court boullion method, search “court bouillon” to find the video.