After another long day, I found myself hungry and staring at the shelves in the refrigerator.  I looked down and saw a piece of salmon just sitting there, but what to do with it?  I wanted something simple and quick.  Salmon Chipotle Cakes were my first thought, but we had no corn OR chipotle, so that ruled out that!  I wasn’t about to make a trip to the store.  The problem with Salmon cakes or “burgers” are they often the are dry due to over cooking etc.  You have to add moisture.  Here’s how I did it.  The prep took about 5 minutes and cooking time will depend on your penchant for doneness.  I did mine “cooked through”, but just. The cooking time was about 8 minutes, just the right amount of time for the potatoes to cook.

Serves 4

1 pound 450g skinless salmon fillet, cut into chunks

4 baby bella or button mushrooms, cut in quarters

2 shallots or 1 small onion, diced

1 green onion/scallion, chopped

Small handful of chopped parsley

1 slice of country style bread, cut into 1 inch/2.5cm pieces or 1/4 cup/30g dried bread crumbs

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In a food processor add the salmon, mushrooms, onion, scallion, parsley bread or bread crumb salt and pepper.  Pulse 5 or 6 times or until all of the ingredients are a fine dice. You don’t want a purée.  It should just hold together.  Remove the mixture to a board.  Divide evenly into four patties.

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In a large heavy skillet on medium heat add butter and olive oil.  Wait for butter to stop foaming..  When it the butter stops foaming place the patties into the pan.  Cook for 3-4 minutes on once side or until golden brown, then flip over and cook the other side for 3-4 minutes.

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Remove from pan and serve with olive and butter pan browned potatoes* and a spinach or salad of your choice.