It was back to work today, and then at home wondering what to cook for dinner. Nothing unique to the Interior there. I decided to make salmon cakes, and that’s fairly common across the country as well. It’s a recipe I had occasionally growing up in the south for dinner, made from canned salmon from the grocery store. A little salt and pepper, a sleeve of crackers and some eggs to bind and you’ve got a tasty and fairly healthy dish. The difference now is that I get to make these particular salmon cakes from yesterday’s leftover grilled salmon, which was made from Copper River salmon that we caught ourselves last summer and have stored in the freezer.
What a treat! This is some of the most sought after salmon in the world, served in sushi joints in Japan, and five star restaurants everywhere. You can’t find any better. It’s 100 percent wild and delicious.
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