Friday, February 24, 2012

Salmon Oat Cakes

This week was a stressful, but productive work week.  Outside of work, it was a great week as well.  I got to see lots of the people who make me happy, and that, in my mind is a good week!

This supper is one that almost wasn't.  I have a recipe for salmon patties, that so far, I have no issues with.  This one tempted me because I wanted a little variety.  But then it almost flopped on me!  The salmon cakes wouldn't stick together, so they fell apart after I flipped them.  The collard greens wanted to burn on me, and the potatoes wouldn't cook!  ... maybe it was just a bad kitchen day?  But then, somehow at the last minute it all came together and the end result is below, for me to share with you.

Salmon Oat Cakes with rosemary potatoes & greens
Makes: 4 servings

3/4 cup quick-cooking rolled oats
15 oz wild salmon (canned or pouches)
1 bunch green onions (or 1 shallot), minced
1 tsp mustard powder
2 tsp olive oil, divided
1 pound thin-skinned potatoes, scrubbed well and cut lengthwise into 1/2-inch thick slices
2 tsp dried rosemary, divided
1 pound collard greens, ribs removed and leaves roughly chopped
4 cloves garlic, chopped

In a food processor, grind oats into a fine powder.  Transfer to a small bowl and combine with 3 Tbsp water.  In a large bowl, combine the salmon, onion, and mustard powder.  Add in the oat mixture and stir well.  Use a 1/4 cup measuring cup, pressing down with your fingers, to form 8 salmon patties and set aside.

Drizzle potato slices in 1 tsp olive oil, and sprinkle with rosemary.  Toss to distribute.  Heat a large skillet over medium-low heat and distribute potatoes to lie in a single layer.  Cook for 15 minutes until bottoms are golden.  Carefully turn each potato slice with tongs, and cook for another 10 minutes, until golden.

At the same time,  heat a separate non-stick skillet over medium heat.  Working in batches, add remaining 1 tsp olive oil and cook patties five minutes per side, until golden brown.  Transfer to a large plate, and cover to keep warm.

In the same skillet as the patties, reduce heat to medium-low.  Add rinsed, chopped collard greens and sprinkle garlic on top.  Add 2 Tbsp water, cover, and cook undisturbed for 3 minutes.  Stir and cook an additional 2 minutes, until greens are wilted.  Divide greens, patties, and potatoes between 4 plates and serve warm.

Source: Clean Eating Magazine, March 2012, page 78.

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