We love salmon but I had some not-great salmon from the grocery store that I really needed to use. The salmon from Costco is 100x better so this sub-par stuff seemed best suited to become a crispy cake with some powerful flavors like lemon and dijon.
Swap the rice for any grain you like, just don’t forget the lemon. Swap the salmon for any flaky fish, crab, shrimp, or canned salmon/tuna. Add a drizzle of tahini, or dijon + mayo, or cracked peppercorn salad dressing.
Salmon Cakes and Lemon Risotto:
Ingredients: (for 2 dinner/3 lunch portions)
1/4 white or yellow onion
1 garlic clove, chopped
1 cup arborio rice
1 cup chicken broth
1/2 cup white wine
~6 oz salmon, chopped or forked apart
1 egg, whisked
1/3 cup panko breadcrumbs, toasted
2 tablespoons dijon
1 teaspoon garlic, minced
1/2 teaspoon seasoning (I used Zatar or TJ’s Mushroom Umami or Todd’s Dirt or Italian Seasoning)
3 tablespoons olive oil
1 tablespoon butter
Prepare the risotto (in a pot for ~30 minutes, or I used the pressure cooker cooking for 6 minutes). Sauté the onion and garlic in butter and olive oil. Then add in the rice and broth/wine mix.
Mix up the salmon, egg, panko, spices, salt and pepper.
Stir well and preheat a pan with olive oil and butter.
Form into patties and pan sear for ~4 minutes on each side, flipping just once. (I used silicone egg molds to keep them together while the first side cooked.) Once seared on each side, remove from oil onto paper towels.
When the risotto is cooked, remove from the heat, and juice half a lemon into it. Stir and spoon into 2 bowls.
Top each bowl with a salmon cake.
I drizzled with a little lemon/dijon/mayo/peppercorn aoli and some chives.
This is such a great meal. I would definitely order this kind of thing at a restaurant but having at home is so special but still easy. This absolutely is NOT a pack-for-work lunch, no fish is a work lunch. I froze a portion for another time. I have visions of getting home some night after baseball and getting the kids to bed and having something delicious to unearth from the freezer when cheez-its aren’t going to cut it.
I wouldn’t put it past me to lightly dress some arugula and toss it on top, or some green beans, or some tomatoes to make this a fully balanced meal. 😉 I loved it.