Salmon season opened this week and I bought my first fish last evening
from Bill Arana. His catch wasn't so big but the season is early.
Today, watching the Pelicans fly along the coast bring Spring
present and full of gifts.
I hate to waste any of the fish so i made these salmon cakes today with
the scrapings off the bone. i had a 10 pound salmon and got about a cup and a half
of fish off of it. I added 1 egg, a generous teaspoon of Shichimi Togarashi, a Japanese 7 pepper blend, the juice of one lime a generous tablespoon of grated fresh ginger and 2 tablespoons of organic brown rice flour, a tablespoon of mayonaise and a handful of fresh chives. a tiny splish of wheat free tamari.
Mix well and let sit a bit before you sear them.
I then seared them in a cast iron skillet with sunflower oil ( make sure your oil is very hot) until crisp and then flipped and cooked
just a couple of minutes more.
i served them with tangy baby asian greens, the first new greens my garden offers and dressed those lightly with a wee bit of rice vinegar and oil.
The sauces are Ponzu and a Wasabi mayonaise.