The other day I bought some beautiful salmon filets from my favorite fish market–Ali’s Fish, in Barna, which is a couple villages east of Spiddal.
|Eddie Toner holding a large wild salmon. Eddie is from the Claddagh in Galway. The Claddagh, which means “the shore”, is located on the western side of Galway situated at the mouth of the Corrib River. Once a thriving fishing village dating from the 5th century, this village was the heart of Galway’s fishing community. This is also the “town” behind the ring.
|Eddie cutting some wild salmon steaks. Tomorrrow nights dinner!
|The farm raised salmon (in the case) is much paler in color than the wild.
I asked Eddie where the salmon came from and he said Irish Organic Salmon Company, Clare Island, County Mayo. There is much controversy over fish farms in Ireland as every year farmed salmon escape into the rivers and breed with the wild salmon. Last fall it was reported that hundreds of farmed salmon escaped into 5 different rivers in the west of Ireland causing much ecological havoc. I have to believe many fish farms raise salmon sustainably and responsibly, although some say with the increase of fish farms there is no longer any such thing as a wild salmon in Ireland, or maybe anywhere in the world. But this salmon was fresh, firm, sweet and made a lovely cake.
|As you can see the main ingredient is salmon.
.36 Kg. fresh salmon (about 3/4 lb.), roughly diced, makes 4 cakes
1 stalk celery, finely diced
1 egg, slightly beaten
2 Tbsp. Mayonnaise
2 Tbsp. Capers
1 tsp. Coleman’s or other mustard, but Coleman’s adds a nice spark
Garlic powder, 1/4 tsp.
Onion salt,, 1/4 tsp.
1 tsp. Freshly chopped tarragon (or 1/2 dried)
1 tsp. Freshly chopped chives
2+ cups Panko breadcrumbs for coating
2 Tbsp. Olive oil
Ingredients for Sauce:
1/2 cup mayo
2+ tsp. Coleman’s mustard
1 Tbsp. Capers
Dash of white pepper
Chopped tarragon and chives
Mix all together and serve the cakes with a dollop of sauce.
Roughly dice the salmon filets. Liberally salt and pepper. Add all other ingredients except Panko (for coating) and olive oil (for frying) and gently mix until well incorporated. Form into 4 generous cakes. They will be a little loose, but will firm up in the fridge before you saute. Spread about 2 cups (1/2 cup per cake) Panko bread crumbs on a plate or tray. Place the cakes on the crumbs and gentle press into the crumbs, turning to coat both top and bottom. Add more crumbs if necessary.
Cover with plastic wrap and place in refrigerator at least an hour to firm up. These cakes can be made a day ahead. Bring to room temp before cooking.
Over high heat, bring 2 Tbsp. Olive oil to the smoking point. Add cakes. Reduce heat to medium high and saute for about 6 minutes until golden. Carefully turn salmon cakes over and cook for another 6 minutes until done. Let rest in pan for 3 to 5 minutes. Serve with sauce. These would also be excellent with either Bernnaise or Hollandaise sauce.
AFTER 6 WEEKS OF GLORIOUS WARM
AND SUNNY WEATHER WE’RE FINALLY
GETTING SOME MUCH NEEDED IRISH RAIN!
ALL FOR TODAY. TUNE IN AGAIN…