Monday March 5
We had a little sautéed salmon left over from Saturday, so we made four little salmon cakes in our traditional way, though we used red onion and red pepper in the mixture, and panko for both inner and outer breadcrumbs.
The Nice People at Findlay Market were selling big bags of baby spinach on Saturday, so we got one. Salad makes a nice bed for salmon cakes, so today we re-washed it and picked it over (because if you don't, you're asking for trouble, in our opinion). To garnish it, we threw in more red onion and red pepper, and since it wouldn't be a traditional spinach salad without something to contradict its basic healthiness, tossed it with a quarter pound of scrappy bacon, chopped and fried crisp. Just a simple vinaigrette to dress its emerald prettiness.
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