For Easter dinner, my husband Michael cooked a delicious and ginormous (11+ pounds) salt-crusted Atlantic salmon for our extended family. Needless to say, everyone was sent home with leftovers and we were eating salmon for days. The past week we have enjoyed: salmon with Israeli cous cous and roasted vegetables, salmon flaked on top of a bagel with whipped cream cheese, salmon on grilled toast with a fried egg... you get the picture. Once we whittled the container down to the last 1/2 pound, I checked in with my girl and (unbeknownst to her) mentor Ina Garten and she (and Google) recommended I make her Salmon Cakes. These beautifully browned, tender and flavorful cakes can be enjoyed as an appetizer, for brunch (with poached eggs, duh), or served with a salad for a meal.
Follow us to the recipe: