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Slim Folks,
I ate salmon cakes the last three nights.
That's right, three nights in a row of salmon cake consumption.
I ate so much salmon, when I went for a swim in the pool last night I started spawning.
Why did I eat salmon cakes three consecutive nights?
A couple reasons...
I'm working on a new dish. And I need to make sure it's good enough for the Slim People.
Another reason?
I've had Slim's Shady Trailer Park all to myself the past couple days. Everyone's on vacation.
Our Head of Merch, Selma Krapoff, is taking a cruise on the Salton Sea.
Our Head of Hanky Panky, Pat Myaz, is on a road trip in her Airstream with our Head Proctologist, Dr. Benjamin Dover.
We call him Ben.
And our Head of Sidewalk Maintenance, Phil McCracken, is at the Java Juice convention with our Resident Barista, Kareem.
Kareem Anshugah!
So almost everyone is gone. And I like to whip up a new dish when there's nobody poking around.
But the most important reason I made and ate Slim's Slammin' Salmon Cakes three nights in a row?
They're good. Really good.
Worthy of the Slim People. They're delizioso!
Slim's Slammin' Salmon Cakes
NOTES:
The can of salmon I got was wild caught pink Alaskan salmon. And only $7. Seven bucks!
The can was 14.75 ounces. Not sure why they couldn't just put an even pound in the can. I'll have to ask my friend Dave who's an expert on salmon.
We call him...
Salmon Dave.
When you open the can of salmon, drain it. Then put the salmon on a plate. Pick through it.
It might have some soft bones, some skin. Get rid of all that stuff and anything else that looks funky. I also remove the dark areas.
I put a little scallion in this recipe. An Italian scallion!
I took one scallion, cut off the green tops and the very bottom, and chopped it up.
I use Old Bay in this recipe.
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