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A Good Recipe and the Fun of Following It: Potato and Wild Salmon Cakes
I cook about five times a week, sometimes more, and I rarely follow a recipe. This is sad, because I love following recipes, especially other people’s recipes, but most often I can’t. “Can’t” comes in two flavors: 1) I don’t have time – I’ve worked and worked, the clock has struck 8 and I’ve got to scramble to put something together (actually, this is more fun than I’ve made it sound); or 2) I’m cooking my own recipes for a story or a book or a test. When you’re a cookbook author, you’re more in the business of creating than re-creating recipes.
The fact that I don’t get as much opportunity as I’d like to cook someone else’s food doesn’t stop me from buying new cookbooks and tagging the pages with Post-its – just in case I ever need a quick recipe for oxtail stew – or clipping recipes from the food magazines that land at the doorstep every month. One day, I just might make that quinoa salad or those potato-salmon cakes.
Well, I did make those potato-salmon cakes and what fun I had.
It was a treat to not to have to decide how many potatoes would be the right amount and, instead, to weigh out 1 pound (I halved the recipe). I liked going to the market and buying exactly the right amount of salmon. And how relaxing to chop just enough ginger and garlic and to follow the instructions when it came to adding the tamari and sesame oil.
Are you getting the picture: mashed potatoes and wild salmon with bright add-ins. I think it was the ginger and sesame oil that grabbed me.
I did precisely as I was told (okay, sometimes I don’t, but that’s usually only when I detect a mistake in the recipe and that wasn’t the case here) … until I got to the sauce. The recipe called for what looked like a lovely dill sauce, but I’d forgotten to buy the dill. And so, instead, I concocted a mayonnaise-based sauce with a little sriracha, sweet chili sauce, soy and basil. And two days later, when we ate the remaining cakes, I topped them with a salsa made with tomatoes, red peppers, jalapeno and avocado. Actually, I think you could top these with anything – or nothing – and they’d still be a smash.
The recipe is in the March 2012 issue of Food & Wine and you can find it here.
Tags: Food&Wine magazine , potatoes , recipes , salmon
Categories: In the Kitchen , Recipes
37 Comments
I rarely cook from recipes as well, but when I do (like right now during my TWD: Baking with Julia adventures) its always comforting and relaxing. While its super fun to just throw things together on the fly, there is something calming about just switching off the brain and following a set of instructions, especially after a long day!
Looks absolutely delisious, I just love your recipes and cookbooks and I own almost all of tham. Recently I bought pastry book from very famous pastry chef and there was something missing and then I understood, It was your beautiful writing style and story telling behind the recipes that is so interesting and satisfying.
Dorie Greenspan replied to comment from tamar
| February 21, 2012 7:37 PM
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Tamar- Thanks for your comments. I am so touched that you enjoy my stories as well as my recipes.
I love this! I cook from other folks' recipes but like you, they're a suggestion not a rule. It all depends on what's in the pantry or fridge.
The variations between the original and yours are clever.
Dorie Greenspan replied to comment from Matt
| February 21, 2012 7:38 PM
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Matt- You are right: following a set of instructions is calming, comforting and relaxing. I am so glad you are a part of Baking with Julia and hope you are enjoying the adventure.
Dorie Greenspan replied to comment from Maureen
| February 21, 2012 7:39 PM
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Maureen- Thanks for your sweet comment. I bet dinner at your house is always delicious.
That sounds just about perfect! Score!
Dorie Greenspan replied to comment from Jennifer Ward-Pelar
| February 22, 2012 5:24 PM
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Jennifer- Hope you enjoy it!
As I was reading this post, I thought about your recent PopUp store and wondered how it went. Could you please tell us approx. how many cookies you sold, did you sell out early most days, etc.? Any "famous" people come visit? I'm sad that I live so far away or I would've popped in. Thanks for sharing.
I don’t have time – I’ve worked and worked, the clock has struck 8 and I’ve got to scramble to put something together (actually, this is more fun than I’ve made it sound)
This made me laugh out loud... I often relish the idea of striding into the kitchen with about an hour to go before everyone arrives home famished. It is my own personal Iron Chef competition!
I'll be sending my 18yo son to France for his first overseas solo adventure in a few months. I will be mining your older posts for words of wisdom regarding travel and food. xoxo!
I've grown a bit weary choosing what to cook for dinner. The actual cooking is fun, but the planning is not so much fun. And I'd rather be baking! Yesterday I noticed your great post and off to Wegman's I went for the ingredients. The salmon cakes were very tasty served with sauted Swiss chard and orange slices on the side. And with a slice of Holiday Bundt Cake for dessert, we were all very happy with dinner. Thanks!
My father was a cook in Patton's army; my mother, a dietician. At my first Thanksgiving Dinner as a bride, my mother looked at my dad, rolled her eyes and said, "Our daughter HAD to use recipes!" Love yours and your stories. I will make these cakes this weekend!
Dorie Greenspan replied to comment from Patricia Houston Davis
| February 23, 2012 8:11 PM
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I adore this anecdote. Thanks so much for sharing it with me.
Dorie Greenspan replied to comment from Peggy the Baker
| February 23, 2012 8:12 PM
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Peggy- I am soooooo glad this was a hit in your home. Thanks for letting me know about it.
Dorie Greenspan replied to comment from Katje Sabin
| February 23, 2012 8:14 PM
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Katje-
Thanks for sharing this story with me. I love imagining you in your own personal Iron Chef Competition! Send your son Best Wishes for a wonderful french adventure!
Dorie Greenspan replied to comment from Martha in KS
| February 23, 2012 8:16 PM
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The pop-up was a wonderful, sweet, exhilarating adventure. We sold countless cookies and loved meeting our fans!
These look delicious. Fish and potatoes are a great combo!
Dorie - loved this post. And it has encouraged me to write a comment as I've been meaning to for quite some time. So speaking of recipes - I am absolutely in love with Around My French Table. I have recommended it to so many people as my favorite cookbook and know that at least three of them went right out to buy it. So thank you for some brilliant recipes that make cooking dinner very enjoyable.
And I would be remiss if I didn't mention my latest foray into dessert. I've had your baking book for a couple of months and hadn't gotten around to using it. When asked to make a dessert for something, I started looking through and landed on the lemon cream tart - and oh, dear me, what heaven!! Seriously, one taste before filling the tart shell and it almost didn't make it out of the house. I honestly have to thank you for giving us this recipe (and of course Pierre Herme for sharing it with you!) as it is pretty much genius. I can't wait to make the lime and ginger tart this summer...actually, I probably won't... Thanks!!
me gustaría poder leer ti blog, pero no tienes traductor, el día que puedas pasate por mi blog y me das tu opinión, la verdad tiene una buena pinta esta hamburguesa, venga un saludo.
Clever recipe, I also love to follow recipes, but after a while since started cooking I am also creating my own version
After all my studying at culinary school, I, too, rarely follow recipes. But I know what you mean about the comfort and ease of sitting back and letting someone else drive. It is like that for me when I bake: weigh the flour, measure the baking soda, and so on. Sometimes it is nice to follow someone else's lead. Especially if it is a lead you trust.
Dorie Greenspan replied to comment from easy recipes
| February 24, 2012 8:17 PM
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Easy Recipes- you are right. Fish and potatoes ARE a great combo.
Dorie Greenspan replied to comment from Katherine S.
| February 24, 2012 8:20 PM
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Katherine S- Thanks so much for your kind words. You are making me blush. I am so glad you have enjoyed Around My French Table. I agree- the lemon tart from Baking is dangerously good. I wish you continued joy and success in the kitchen.
Dorie Greenspan replied to comment from kitchenvoyage
| February 24, 2012 8:21 PM
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kitchenvoyage- Every meal is an opportunity to follow a recipe or design your own creation. Thanks so much for your comment.
Dorie Greenspan replied to comment from Culinary School: Three Semesters of Life, Learning, and Loss of Blood
| February 24, 2012 8:23 PM
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That is well put...it is nice to follow someone else's lead if it is a lead you trust.
Am I mising something - Found the recipe for the cakes, but not the dill sauce.
I like the new book very much and am working on making the recipes as needed for Company. Mostly, I cook for one and some must be saved for special dinners.
Dorie Greenspan replied to comment from Sue in San Francisco
| February 25, 2012 6:35 PM
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Sue- Good point. The hyper-link for the dill sauce seems to be broken. I just sent F&W a quick email asking them to fix the link. I hope that helps you out and that you enjoy the recipe when you make it.
I'm going to cut the recipe and make it this coming week - just for myself the cakes look tempting and the recipe reads well. I have fresh dill, so it's goiing to be good.
Today, I made the cheese crackers again - this time for my daughter - she's doing a baby party. You've got a winner there.
This potato and wild salmon cake looks delicious. And the presentation in the photo looks great!
Dorie Greenspan replied to comment from Jeff @ Cheese-Burger.net
| February 28, 2012 7:31 PM
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Jeff- Thanks so much for your comment. I hope you and yours enjoy it.
Dorie Greenspan replied to comment from Sue in San Francisco.
| February 28, 2012 7:32 PM
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Sue- Thanks so much for your comments. I am glad you enjoying these recipes. Fresh dill will make the salmon cakes even better!
Dorie Greenspan replied to comment from Sue in San Francisco
| February 28, 2012 7:34 PM
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Here is a link to the dill sauce:
http://www.foodandwine.com/recipes/dill-sauce-sera-pelle
Hope this helps you out!
Dorie Greenspan replied to comment from M@ri@no
| February 28, 2012 7:36 PM
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Muchas gracias por su comentario. No tenemos un botón traducción disponible en este momento.
You have a nice space..excellent work!!! Thanks for sharing all these wonderful recipe's. Definately going to follow you :)
Regards
Spice Ur Senses
http://rumanarawat.blogspot.in/
Dorie Greenspan replied to comment from Rumana
| March 6, 2012 10:03 AM
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Thank you so much for your kind words. Your blog has lovely photos- nice work.
To bake or to cook? That is the question. I have never been a fan of baking for the sheer reason that with baking, you miss an ingredient or direction; the end result could be disastrous. With cooking I have always felt free to express my cooking style in a dish. “A little more of this. A little less of that”. It gives me more play. And heck! The kitchen should be fun!
Potato and Wild Salmon Cakes? This sound deeelish! And fun. Thanks can’t wait to try it out. Needed a new salmon dish.
Dorie Greenspan replied to comment from Mateo
| March 20, 2012 9:00 PM
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Mateo- Thank you for your wonderful comment. I think the right answer to your hypothetical question should be, "Yes, to both." Best of luck in the kitchen on all of your cooking and baking adventures.