New England

Salmon Cakes

Ingredients

Salmon (1 lb), Onion (1/2 cup, fine chop), Celery (1/4 cup, fine chop), Carrot (1/4 cup, fine chop), Potatoes (10 oz, fine chop), Butter (2T, room temp), Green onions (1/4 cup, chopped), Egg (1 ct, beaten)

MOP

1  | Poach salmon with onion, celery, and carrot until the fish begins to flake easily, cool in liquid.

2 | Boil potatoes in lightly salted water, and rice before adding butter and cooling to room temp.

3 | Mix fish, potatoes, and green onion together using enough egg to bind the mixture before forming mixture into 8 cakes, roughly 0.5 inches thick. 

4 | Refrigerate in covered container until cooking on nonstick saute pan. Fry cakes in oil and butter over medium heat until golden, about 1 minute on each side. 

5 | Plate with pepper slaw.

Red Pepper Slaw

Ingredients

Cabbage (2 cups, fine chop), Water (1 cup), Cider Vinegar (1/2 cup), Salt (1T), Sugar (2T), Red Bell Pepper (1/2 cup, small dice), Onion (1/4 cup, fine chop), Green Onions (1/4 cup, fine chop), Mayo (1 oz)

MOP

1 | Bring water, vinegar, salt, and sugar to a simmer until dissolved, pour hot liquid over cabbage and toss well.

2 | Let stand for 2-3 minutes tossing occasionally until cabbage is wilted before pouring into colander and removing excess moisture by squeezing. 

3 | Toss remaining ingredients in with cabbage and adjust seasoning to taste.

4 | Plate with salmon cakes