In a (perhaps) surprising turn of events, the fact that it is March 12 has come as somewhat of a shock to me.
I’m blaming February for being a short month and daylight savings time (which, STOP it with the 7 am sunrise – how’s a girl supposed to rouse herself when it is still pitch-black outside at 6:30?).
But lest you worry, I have not forgotten about the upcoming major holiday. I live in Chicago – it would be nearly impossible to ignore it (and why would you?).
Yes, St Patty’s has already begun to invade the city.
It goes without saying that I’m pretty excited. Sure, I’m not Irish, but I am Scandinavian, and my people enjoy a party as much as the next guy.
Rest assured that there are more green beers in my future.
On a (mostly) completely unrelated note, I’ve been craving fish like crazy lately. I’m not sure if that means that I’m deficient in something, but I’ve been taking down sushi like I’m getting paid for it.
And I assure you – no one is paying me.
Thank goodness that all the sushi places I favor are BYO.
And I did make some seafood at home (and uh, didn’t drink any adult beverages the entire night – success!) last night, so my wallet can breathe a small sigh of relief.
1 6 oz can wild salmon (I used Trader Joe’s salmon)
1/3 cup plain breadcrumbs, divided
2 scallions (green onions), finely chopped
1/4 cup bell pepper, finely chopped
1 egg, lightly beaten
1/4 teaspoon Old Bay seasoning (or seafood seasoning of choice)
1/4 teaspoon garlic powder
pinch of salt and pepper
1. Preheat oven to 400 degrees.
2. Gently flake salmon in a mixing bowl to break up any large chunks. Add half the breadcrumbs, onions, peppers, egg and seasoning and mix until just combined.
3. Place remaining breadcrumbs in a shallow dish and season with a bit more salt or Old Bay if desired.
4. Score salmon mixture into 4 evenly sized portions and gently form into 1/2 inch patties. Gently dredge each patty in breadcrumbs and place on a baking sheet sprayed with cooking spray.
5. Bake for 15 minutes, or until just beginning to turn golden brown. Serve warm.
I served my cakes with a side of roasted brussels sprouts and a simple honey mustard sauce (equal parts honey and spicy mustard, whisked together).
Canned wild salmon is an amazing product, let me tell you. I’m not one to buy everything organic and natural and free-range and so forth, but I really do try to eat wild salmon when I can. But of course, fresh wild salmon is quite pricey, so these little cans really save me.
Because this craving is large and in charge and I gotta save up for all those green beers.