We all need those recipes that can be whipped up in a few minutes from pantry staples.
It’s that time of year when summer and fall activities seem to come crashing together. It’s still light and warm in the evenings, so a late evening trip to the beach or park needs to be on the agenda, but the activities of fall are here and also demanding our attention! Comfort food is on our minds, but shopping for lots of elaborate ingredients is not in the schedule!
Pantry recipes to the rescue! Do you need a new recipe made with ingredients in your cupboards? Our six ingredient recipe for Salmon Cakes is cheap, easy, and delicious--the perfect combination for a pantry meal. And it uses our newest Ventura Spice: Anacapa Deep Dive!
Eliah created this seafood blend to round out our Ventura Spices. He wanted a ginger lemon blend perfect for fish. And we think he's succeeded in a spectacular way! This blend of organic ginger, lemon and herbs works well with not only fish, but is also delicious with chicken, veggies, soups, and even heavier meats like pork and beef.
Seasoning our Pantry Perfect Salmon Cakes with Anacapa Deep Dive, takes a “plain jane recipe” and brings it into the “I can’t wait to make them” category! Just a bit of spice really can make an everyday meal feel more special. This recipe uses canned salmon. Canned salmon is a convenient inexpensive way to add the healthy benefits of fish to your diet. When you open your can of salmon, we admit it won’t be the most appetizing, but that will be easily remedied with a coating of cracker crumbs. Be sure to leave the skin and bones intact. They add calcium and healthy fats to this recipe and as the salmon has been pressure cooked everything is soft enough to eat.
This recipe calls for cracker crumbs. Butter or social crackers work well, but really any kind of crackers work. You can even substitute bread crumbs for the cracker crumbs. We simply use our hands to break the crackers up into crumbs. They do not need to be particularly small or even in size.
Green onions add a nice green color and fresh taste to these salmon cakes. Feel free to substitute a few tablespoons of freshly diced onions or even a teaspoon of Onion Powder for green onions.
We’ve included a sour cream sauce with this recipe, and find it is an easy way to jazz up many pantry meals. It’s a tasty addition to meatloaf sandwiches, salads, and even dollap on a hot bowl of beans. If you don’t have the ingredients for it, no worries these salmon cakes are also delicious served with just a dab or two of mayo or ketchup. We’ve also enjoyed these prepared as salmon burgers. A smear of mayo, a bit of lettuce, and a slice of tomato on a fluffy bun makes this a hearty meal. Served over a bit of lettuce or as a sandwich--either way this pantry meal is one you’ll be glad to have in your rotation!
1 can salmon, 14-15 ounces
1 cup cracker crumbs, divided use
2 beaten eggs
2 green onions, finely sliced
1 ½ teaspoons Anacapa Deep Dive
1 1/2-3 tablespoons neutral flavored oil such as grapeseed
Open and drain your canned salmon.
Mix together the salmon, ½ cup cracker crumbs, 2 beaten eggs, 2 green onions, and 1 ½ teaspoon Anacapa Deep Dive Seasoning.
Place remaining cracker crumbs on a plate.
Use a ¼ or ⅓ cup of mixture for each salmon cake. Pat mixture into a patty. It will be soft--that is okay.
Place the patties on the plate of cracker crumbs and coat each side with crumbs.
In a medium frying pan, heat 1 ½ tablespoons of oil over medium heat for 3 minutes. In batches of 2-3, carefully place patty into pan. Cook each side until golden brown. You may need to add more oil as you fry all your batches of patties.
Two Trees Sour Cream Sauce
½ cup sour cream
¼ cup buttermilk
¾ teaspoon of Two Trees Herb Blend
Pinch of salt
Squeeze of lemon juice
1. While frying your salmon cakes, combine all of the sour cream sauce ingredients. Finish with a squeeze of lemon juice.