Salmon Cakes and Green Bean & Potato SaladThe recipe for “Salmon Cakes with Lemon Yogurt Sauce,” from the August 2008 issue of Gourmet, asks to use 1 1b. of actual salmon fillet (rather than, say, canned salmon), giving these cakes the “crab-cake treatment,” as was described. This approach appealed to me, as well as using torn pieces of pita bread (rather than, say, breadcrumbs), for another change of pace. I admit being initially worried about the dryness of the pitas, but everything pulled together perfectly; the mayonnaise and the egg provided the ideal amount of “glue” for these salmon cakes. I cooked the cakes for a total of 7 minutes.

My salmon cakes were perfectly flavored and textured. I was exhilarated by them and should make them often. The yogurt-chive sauce added a wonderful level of tanginess to the cakes. Do make this recipe, and dazzle yourself and your diners (and it’s so easy!).

I also made the “Green Bean and Potato Salad,” from All Recipes, customized for 5 servings. What a lovely cool salad this was. The balsamic dressing was thick and sweet and sharp. The red onion addition was great, and the potatoes were perfectly cooked. This was a low-stress, make-ahead salad of enjoyable textures. It’s a fine way to serve your vegetables.

RECIPES: you’ll feel like such a clever cook when you make these delicious salmon cakes; the cooked and cooled salad will be admired and appreciated
PREP TIMES:
you can pull this meal together within 30 minutes
TASTES:
fresh salmon in moist, yet firm, cakes, seasoned perfectly with coriander, cayenne, and lemon (a great joy to eat); the salad’s dressing is ideal for the perfectly cooked potatoes and green beans

Next time, I want to remain within the August 2008 issue of Gourmet, and try the “Pressed Chicken with Yellow Squash and Tomatoes.” I’ll also try the “Orange-Fennel Salad,” from All Recipes. Come back to my site on Thursday, December 4, and see what happens when I press a chicken!