Salmon Cakes with Cheesy Polenta and sautéed zucchini

There comes a time in every home cook's life when you start scraping the bottom dregs of your freezer's contents. Around here that time is usually around spring or early summer, as we pull out the last of the previous summer's salmon. Fish is especially delicate and doesn't always weather the freezer too well. If or when this happens, consider making up some salmon cakes (or salmon croquettes). Of course, you don't have to use old fish. You can use fresh, or even canned. It's also a great recipe to use up leftover cooked salmon, as I precook the fish first. I served it over some cheesy polenta with a side of sauteed zucchini from my Full Circle box.

Salmon Cakes

Ingredients
About 2 pounds, or one large, salmon filet
3/4 c. bread crumbs
2 eggs
About 1 T. blackening or cajun seasoning
2 T. lemon juice
oil (you want a high smoke point oil preferably, like corn or grapeseed)

If the salmon is raw, bake it (try about 375 for 20 or so minutes) with salt and pepper. If you are using leftover or canned salmon, skip ahead!

Put the salmon (take the skin off if it's not off already) in a medium bowl. Break apart/flake with a fork or your hands, removing any bones still in, until salmon is in pretty small pieces (but not mashed). If you are fairly certain you don't have bones you can do a rough chop in the food processor.

Add the eggs, bread crumbs, seasoning, and lemon juice to the bowl. Mix with your hands until ingredients are well incorporated.

Put a cast iron pan on the stove, medium-high, and add about a centimeter or so of your oil. When the pan is hot (flick a drop of water in; if it sizzles, you are there), place patties made of the salmon mixture gently into the heat. When they are brown, flip. Put finished patties on a paper towel-lined plate to drain. Serve hot.

If your fish is pretty old or freezer burned, feel free to sprinkle some more lemon juice on the patties after they are cooked. If your fish is in good shape, you will not need this. My husband also likes these when I add some rooster sauce to the patty mix.

 Cheesy Polenta

Ingredients

6 c. water
1 t. salt
1 3/4 c. yellow cornmeal
about 1 c. grated sharp cheddar cheese

Bring water to boil in medium pot. Add the salt, then gradually whisk in cornmeal (hopefully you have more patience than me as I always end up with a couple lumps). Reduce heat to low and cook until mixture thickens and cornmeal is tender, about 15 minutes, stirring often. Turn off the heat. Add cheese, stir until melted and combined. Serve immediately.