dinner tonight: shrimp and salmon cakes on salad

smaller batch of cakes

1/2 lb salmon

1/2 lb shrimp

1 egg

1 tbs mayo 

1/2 tsp dijon mustard 

1-2 tbs fresh dill 

1/2 - 1 tsp old bay seasoning

1/2 onion or 1 shallot 

1/2 tsp lemon juice

1/4 tsp lemon zest 

1 cup bread crumbs, crushed crackers, or gf equivalent 

(can add, fresh herbs parsley, cilantro, basil etc)

dice the salmon and shrimp into similar sized. 

in a bowl mix together the egg, mayo, mustard, onions, lemon juice/zest and seasoning - combine until incorporated. 

fold in the shrimp and salmon then toss in the bread crumbs.

fold gently to keep the salmon from breaking up. 

scoop out about a handful per cake and pat them into shape them put them in the refrigerator for about an hour. 

or shape the cakes and place them on a parchment lined cookie sheet and freeze. once frozen vacuum seal them for later. 

cooking: 

out of the fridge- 

medium- hight heat a saute pan with oil, once the pan is hot add the cakes and do not move them for a few minutes until the bottom has browned (moving them can cause them to break up and then you have hash). brown them on both sides then they are ready to serve. 

from frozen - 

place them frozen into a hot saute pan with oil in it. 

do not move them around, let them brown on one side then flip to the other side till browned. 

if they are still cool in the center, reduce the heat and let them warm more. 

Salad: 

1 clove garlic minced

1 tbsp cider vinegar

1/2 lemon juiced

1/2 clementine juiced 

2-4 tbsp olive oil 

pinch - 1 tsp salt (depending on taste) 

2 handfuls of shredded cabbage

1 tbsp fresh cilantro minced

1 tbsp fresh parsley minced

1/4 onion thin slices

1/4 red bell pepper

cherry tomatoes halved (I only had 4) 

remain lettuce 4-5 leaves torn small

In the bottom of the bowl add the garlic, onions, vinegar, oil, juices and salt and stir together. 

building on top of the dressing the cabbage, onions, and herbs. toss in to the dressing on the bottom to help the cabbage and onions to break down a little for ease of digestion. 

add the pepper, tomatoes and lettuce on top. 

when ready to serve toss the entire salad together.