Sunday, May 29, 2011

Leftover Rice and Risotto Salmon Cakes

I can not believe how long it has taken me to get these two wonderful recipes up on the blog. Holy smokes can I procrastinate. However, I was only nominated for the "Procrastinator's Award". My friend Colin won. But I digress. Gardening has been occupying most of my time these days. I'm starting to love spring for the gardening potential. Good exercise without going to the gym and the possibility of all those lovely veggies, herbs and flowers. Mom is second in command out in the garden so I'm thinking I'll seriously benefit from her experience this year.

Yesterday we went to the market. I wasn't expecting much in way of fresh veggies since the season has just started around here but there was lots of fresh asparagus, beet greens, rhubarb, fiddleheads.... and the most beautiful bunch of Swiss chard. Even more impressive was the selection of veggie and flower plants which were totally unexpected! These plants put my little seedlings to shame. No worries though, my gardening ego can take it. I'll admit defeat. And I did. And I bought some lovely tomato, pepper and herb plants. Maybe this will be the year I finally get some tomatoes out of my garden... I've been blaming the cooler weather out here next to the ocean (it's 22C and sunny in the city today while it's 11C and foggy out here) but it may be my little tiny seedlings that are started too late. Here's hoping cause I've got big healthy plants ready to go (thanks market vendors)!

Okay, on the recipes. I had leftover brown rice and asparagus risotto in the freezer so I pulled them out with 2 can of salmon and decided to try 2 different types of salmon cakes. Both were a huge hit! Here you go.

Curry Brown Rice Salmon Cakes
Serves 2 -3


  • 1 can pink or red salmon

  • 1.5 cups cooked brown rice

  • 1 tbsp fresh chives or cilantro or 1 tsp dried

  • 2 eggs

  • 1 tbsp curry powder

  • 1/2 cup bread crumbs


  1. Remove the skin and bones from the salmon.

  2. Mix the ingredients together and form into 4 - 5 patties. Refrigerate for 20 minutes.

  3. Line a baking sheet with parchment paper or aluminum foil (spray the aluminum with cooking spray)

  4. Bake in a 425F oven for 15 - 20 minutes flipping the cakes over at around 10 minutes.

  5. Serve with Yogurt Mustard Lemon Sauce below

Leftover Risotto and Dill Salmon Cakes
Serves 2 - 3


  • 1 can pink or red salmon

  • 1 cup cooked risotto (I used leftover asparagus risotto)

  • 2 tsp dried dill

  • 1 egg

  • 1/2 cup bread crumbs

  • 1 tbsp fresh chives or 1 tsp dried

See above!

Yogurt Mustard Lemon Sauce


  • 1/2 cup plain yogurt

  • 2 tbsp mayo

  • 2 tsp dijon mustard

  • 1/2 tsp garlic powder


  • Mix and let sit for 30 minutes before serving.

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