Spicy Salmon Salad + Charred Corn + Cilantro Drizzle, to be exact.
You know you want it. …
Is the grossest thing ever to you? Please say no, I love it so much.
I don’t know how this came about, but Jay and I were…eating sushi? wandering the grocery store? something inspiring like that I’m sure, and we got to talking about how we love imitation crab. I KNOW. So not real food, but we both enjoy it, and clearly we aren’t the only ones, given the popularity of California rolls. Krab makes appearances in a few creamy southern potluck-esque dishes like this macaroni salad. Since we’ve been active and jungly and eating organically for a week in Belize I figured what BETTER time than to share a creamy pasta salad recipe?
Eye roll, I know.
Speaking of being back from Belize, we are so all over the place. Interviewing people and planning for the remodel, which will start in about 3 months and be done approximately never. All of the laundry because everything smells like river. Reconnecting with Beck. Huge computer issues that took literally two whole days and is still not solved. Planning for some new writing projects (holidays!). Attempting to get back into work without becoming totally bummed that vacation is over. And, on top of that, we’re vaguely jet lagged which means we are zombies in the morning but all kinds of youthful at night so we’ve been bingeing Schitt’s Creek which OMG PLEASE DO NOT DELAY WATCHING THIS. It is just so good.
All that to say, we really need some pasta. And so do you! 4th of July begs for it, no joke.
I made you cake! Savory, salty, crispy seafood cake topped with a tartar sauce that is just.so.good. At restaurants I’m always tempted to order crab cakes but rarely do, and here’s why: if I get even the slightest crunch that indicates shell, I don’t want to eat anything else at all and become hungry and annoyed and sad. So this solves that. With salmon!
You could totally make these into burgers btw.
But! This totally feels like summer to me, and has two important characteristics that are important to us at the moment. First, they’re relatively low carb. There are some breadcrumbs in the cakes, but not many, and we went with lettuce wraps for health and flavor. AND, we used canned salmon here for frugality. I’m actually a big fan of canned fishes; they taste great, are inexpensive, and are great for recipes like this where the fish gets so cooked that a super fresh piece would almost be wasted.
We had these for lunch on a Saturday recently, and it was such a great mid-day meal. But now I’m thinking..brunch. With a runny egg on top? Can eggs go with seafood? Seafood can go with a bloody mary, that’s for dang sure.
I will never for all of my life understand the no cheese with seafood rule. Do you? Do you understand it?
I’m assuming it’s like white pants after Labor Day, if paired with black on top and bottom we can get away with it. Right? I think yes.
So! Here’s a laugh. I had in mind that I’d start making some things for the blog that are similar to things that Beck likes to eat. Because she’s part of my life and I cook for her a ton and this is a blog about life. It made sense. Beck adores peas. Beck adores noodles. Beck adores tuna.
Beck hated this.
But not because it was bad. It wasn’t! It’s delicious and you will love it. I think that we’re just still on a foods-need-to-be-separate train, or at least that’s what I’m telling myself. The grownups liked this, so we’re going with it. The flavors are so familiar but a little jazzed up with fontina cheese and garlic parsley crumbs on top. I want to top my life with garlic parsley crumbs.
It’s 5 ingredients of love, basically. Six if you count olive oil, so fine. Six ingredients of love.
Full disclosure: you know how we’re supposed to eat sustainable, wild seafood caught by fairies in a responsible manner. I know it, I know the reasons for it, I support it. I also like bright, light, pink, fatty salmon that has been farmed by angry ogres (I assume) better. It’s the taste. And the texture? Wild salmon has a darker color, less fat, and is maybe a hair more dry, and I just really like fatty salmon.
I’m a monster, I know. But! I’m trying. This here is wild-caught Alaskan salmon caught by a local human. She catches salmon in Alaska for part of the year, then sells it here for the rest of the time. It’s as close to local salmon as you can get when you live in inland South Carolina, and I’m going for it. It wasn’t dripping in its own artificially produced fat, so I fixed that with a glug of olive oil and a smear of honey. Super thin lime slices are broiled right on top, and the whole mess is ridiculously simple and good.