It's not often that I come home after a long, busy day and decide to cook something up. This recipe was easy to throw together and amazingly delicious, surprising even me! Luckily, I had been sent some new products to try out, including this Farberware deep saute pan from CSN Stores and some cooking oils from The Smoked Olive. Neither were at all disappointing and made the task quite easy.
Using some leftover salmon fillet, we crumbled the salmon and mixed it with an egg and some panko bread crumbs. Forming it into little cakes we lightly fried the cakes in the smoky olive oil. The oil comes in several varieties. We chose a bold smoky flavor with subtle olive finish. The flavor was robust but not at all overpowering. The aroma while frying was intensely smoky.
We used a generous dash of lime ponzu dressing on the salmon cakes and served with sides of corn and cous cous.
We drizzled our sweet corn with Ghee, a rich buttery sauce.
Cow Ghee is a product of India. It is unrefined, pure clarified butter with a slightly cheesy taste. We purchased ours at Shalimar Spices in Central Square, which is also home to The Dosa Factory. You may remember them from a previous post.
The Ghee has a rich, creamy consistency.
All in all, this was an incredible flavor combination.
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