Salmon Cakes

The pomegranate tree in the front yard was the first good sign.

The next draw was the warm gas wood-stove heating the living room. We weren't even five minutes into the house-tour before Nat and I knew: yes, we want to live here.

So, last month, we put in notice to leave our apartment of five years in San Francisco (pop. 837,442), and signed a lease for a house up in Sebastopol (pop. 7,596).

In retrospect, I wouldn't choose the days between Christmas and New Years to move again. The last few weeks have a been a whirlwind.

But, one thing the busy-ness taught us was how to keep cooking at home and stay satiated, even through travel, or long days packing and moving our entire apartment. 

Often, we'd reach a point in the day where we look up at the clock, realize it's late, realize we're hungry, and feel a little defeated. How does time slip by like that? 

But this recipe was an ace up the sleeve. Nothing fancy, nothing complex, one bowl to mix, one pan to cook, and in a short while we'd have one meal for two, with leftovers for another.

Plus, besides the simplicity, the ingredients are great for stressful or demanding days. Fish oil, specifically DHA and EPA, are great for brain function as well as controlling inflammation (WH Foods). 

We were both surprised how quick it was to make a meal. Once settled in, we're planning to develop a few more recipes with the same goal in mind. Stay tuned...

Do you have a favorite dish that's surprising simple?

Salmon Cakes

Inspired by PALEOakland, a blog by Genevieve, one of Nat's classmates at Bauman College.

Serves 4 - Makes 8 cakes

Ingredients

• 2 cans wild salmon, 6 oz. each (We've been using Wild Planet "Wild Alaska Pink Salmon," which seems like a good source. For other good brands, we've been testing ones listed in the Weston A. Price 2016 Shopping Guide)
• 2 eggs
• 1 Tbsp + 1 tsp olive oil, divided
• 1 Tbsp lemon juice
• 1/2 tsp sea salt
• 1 Tbsp fresh dill, chopped
• 2 cups spinach (or arugula), chopped

Process

1. Preheat oven to lowest setting ~ 125-175ºF. Place a ceramic plate or baking sheet on middle shelf.
2. In a large bowl, mix all ingredients.
3. In a large skillet, heat the 1 tsp olive oil over medium heat.
4. Using a 1/4-cup measuring cup, scoop mixture and drop into skillet. Flatten into a patty using the bottom of the measuring cup. Repeat in a clockwise pattern, until you fill the pan.
5. Cook for 2-3 minutes, then flip the patties in the same clockwise pattern.
6. When cakes are golden brown on both sides, transfer to dish in the oven.
7. Repeat steps 4 - 6 until all the mixture is finished.

*We sometimes serve the cakes on any leftover greens. If we use arugula, we'll just drizzle some olive oil, sprinkle salt and call it a day. If we use spinach, we cook the greens in the pan once finished with all the salmon cakes.

World's Healthiest Foods - http://www.whfoods.com/genpage.php?tname=foodspice&dbid=104