Canned seafood can be delicious and sustainable says National Geographic Fellow and Washington, D.C. chef Barton Seaver. This week on the NG Weekend radio program Seaver joins Boyd to talk about cooking from the can.
Listen to the interview (6 minutes)
[audio:https://images.nationalgeographic.com/wpf/media-content/audio/ngwkd1119-hour1_seg3-cb1304605593.mp3|titles=Barton Seaver on NG Weekend]
Seaver says this recipe for pink salmon cakes with dill mustard has become a weeknight favorite at his house. The recipe comes from Seaver’s new book For Cod And Country (Sterling, Spring 2011)
Pink Salmon Cakes with Dill Mustard
Two 7- to 8-ounce cans pink salmon
2 tablespoons mayonnaise
2 teaspoons whole-grain mustard
Pinch of ground mace
1/4 cup panko (Japanese-style bread crumbs) or fine dried bread crumbs
1 tablespoon chopped fresh dill
2 tablespoons butter
Preheat the oven to 400 degrees.
Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don’t touch them while they’re browning. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.
Images and recipes reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.