The Secret Ingredient we were given for the entree round was BEANS. My immediate thought was “Franks & Beans with Mustard” but I figured that was too predictable – so I started thinking some more! When we first received our mustards from Saucy Mama to use in this competition I said that the Dill Mustard would go great with Salmon. So I started thinking more about how I could pair Salmon and Beans together. At that point, I realized that *duh* canned beans are only one kind of beans – you also have the green type which grow in the garden. Crab Cakes & Green Beans are awesome, so why not make Salmon Cakes and Green Beans!
… are you following my thought pattern here?
Well, these Salmon Cakes are SO easy to throw together and have so much flavor that it was a match made in heaven! In order to take the BEAN part of the Saucy Mama Competition to the next level, I discovered that you could puree up some white (or black or garbanzo, whatever) beans and throw that into your Salmon (or Crab) cake mixture to help out as a binding agent. So this dish not only uses the secret ingredient of beans to add some extra nutrition/bulk to your cakes but also serves us the secret ingredient as a delicious fresh side (which would work well with so many summer dishes when those green beans are taking over your garden).
Another nice thing about making Salmon Cakes is that they can be prepared ahead! Go ahead and mix them up and then just fry them when you are ready to eat OR pre-make them 100% and re-heat in the oven for a bit. I hope that you enjoy these Salmon Cakes as much as my family and I did – so easy and delicious, the perfect Summer Lunch (or Light Dinner)!
- 2 6oz cans wild salmon (or 1 14 oz can, whatever your store sells)
- 1 teaspoon Old Bay seasoning
- 2 eggs
- 4 tablespoons Saucy Mama Dill Mustard
- 1 can white beans (cooked or roughly pureed)
- ½ cup green and/or red pepper, finely chopped
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh chives
- ¼ cup (more or less as needed) bread crumbs to help bind your cakes
- light olive oil for frying
- If your beans are pre-cooked (as in you cooked them) throw them in a bowl with all your other ingredients. If you are using canned beans - give them a quick whir in your food processor to break them apart slightly. Then, in a large bowl, gently combine all ingredients until mixed well (I like to half-mix my eggs before throwing them in), waiting to add bread crumbs until you see how much you need. Form into about 6-8 patties.
- Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned, keep warm in a 250 degree oven if these are done before the rest of your dish.
- Serve with a squeeze of lemon and more Dill Mustard (or even mix some of the dill mustard with some mayo and lemon juice to make a light & delicious sauce)
- 1 pound green beans, washed and trimmed
- 2 Tablespoons Saucy Mama Dill Mustard
- Juice of half a lemon (approx 1 Tablespoon)
- 2 tbsp olive oil
- 1 tsp sugar
- salt and pepper to taste
- Wash and cut the ends off of all of your green beans.
- Bring a large pot of water and a dash of salt to a boil. While your water is boiling, set up another bowl with ice and water (about a cup or two of water)
- Add green beans to the boiling water and cook for about 4 minutes. Crispy Cooked beans are the best (in my humble opinion) so test a bean to make sure it is cooked, but still has a nice crunch at 4 minutes and get them cooked the way you like it. Turn off heat, drain beans and transfer them to the ice water to stop the cooking process. Drain and dry the green beans and set aside.
- In a bowl, whisk together the mustard, lemon juice, olive oil, sugar, and a pinch of salt and pepper. If it is needed, season with more salt and pepper.
- Toss the green beans with the dressing, and serve.
- ¼ cup Greek Yogurt OR Mayo
- ⅛ cup Saucy Mama Dill Mustard
- 1 Tablespoon Garlic Olive Oil
- 1 teaspoon lemon juice
- Combine all ingredients and mix well. Adjust seasonings as needed for your taste. Serve over Salmon Cakes
Roughly inspired by some great recipes around the web as found on: Aggie’s Kitchen, Gluten Free Cooking School, A Thought for Food, and The Fifth Tine
SPECIAL OFFER… if you want to get some of your own delicious Mustard and other delicious sauces from Saucy Mama AND enjoy a special 25% discount (just for my readers) be sure to use “RAC25″ at checkout for this special discount, you won’t be dissapointed!!!!
And I leave you with this, Today’s Question of the Day… In what ways does your “Train of Thought” sometimes almost derail and go in a million directions?