I am one of those people who never wins anything.
To say the least I was stoked.
I will not rant about the whole trip now because it deserves it own post on the Kickin' It With Kaela section of this site. I am busting at the seams with excitement about this trip though, so I am sharing one pic now. I just can't help myself.
I figured it's fitting to share a snap shot of the big ole Coho (Silver) that I caught while fishing the Delta. Why? Because Coho is what I used in this delicious Fresh Chunk Salmon Cake recipe!... AND because I'm totally showing off my monster catch so my poor husband can be even more jealous than he already is.
Yes Dan, I got to go fishing in Alaska and you didn't...And I caught this monstrous fish! ...I'm better than you, Na-na Na-na Boo-boo, Stick your head in Doo-doo. (~Tosh.O~)
OK I'll stop. I hope you're all Tosh.O fans or you'll think I'm just weird...Well, maybe I'm weird anyway. Ha!
This is the only Alaska picture for now. I need to get in gear and load the rest of my pictures off of my camera onto the computer. I will share them all later in an appropriate write up. This particular pic was taken with my phone.
Yup! That's mine! About 10 lbs of yummy Coho right there! Fun to fish for. Good little fighters with a little strength behind em. Because Coho are bigger, (6-12 lbs), I found myself pulling up then reeling down similar to deep sea fishing. With 3 layers on, no rain, no wind, and the sun wanting to shine through it was a gorgeous Alaska day on the Delta.
Anywho, back to the recipe at hand. With the latest shipment of salmon I received I made two recipes. The Rosemary-Lime Salmon Skewers, and these Fresh Chunk Salmon Cakes with Blue Cheese Coleslaw. Cutting consistent sized chunks of salmon off the fillets for the skewer recipe, left me with random sized pieces of fish to use for the second recipe.
Pairing fresh salmon with my favorite Blue Cheese Coleslaw recipe, proved to be delightful. They complimented each other insanely well. The cool coleslaw with the warm salmon patty perched on top definitely won over my taste buds. The zingy, creamy, coleslaw was an ideal pairing for the mild and smooth flavors of Coho.
Fresh Chunk Salmon Cakes
Salmon barely adapted from www.wholefoodsmarket.com
-1 lb - 1 1/2 lb of uncooked salmon fillet, skinned and cut into large chunks -
I used Copper River Coho Salmon given to me by Copper River Salmon Company.
-1/4 teaspoon sea salt or favorite seasoning salt
-1/4 tsp fresh ground pepper
-1/4 cup onion of choice diced
-1/4 cup Italian flavored bread crumbs
-Olive Oil - enough to barely cover the majority of the bottom of the small skillet.
-Extra 1/4 tsp your favorite seasoning salt
-Pulse the salmon chunks, 1/4 tsp salt and pepper, and diced onion in a food processor or blender until it is all finely chopped. Be sure not to make mush. Just small ground pieces.
-Put ground mixture in a bowl and mix in the bread crumbs.
-Form into 4 patties.
-In a small skillet, (one that can fit all 4 patties), heat enough olive oil on med-high to high heat to barely cover the surface area of the bottom.
-JUST when the oil wants to start smoking, gently lay the patties in the sizzling hot oiled pan.
-Patties will lower the heat of the oil, and also you may turn it down to med-high if you had it on high.
-Cook first side of patties for 3 minutes. While the first side is cooking, take the last 1/4 tsp of your favorite seasoning salt and sprinkle it over the uncooked tops of the patties.
-After the first side has cooked for 3 minutes, use a spatula to gently flip the patties.
-Cook the second side of the patty for 3-4 minutes.
-Serve the Fresh Chunk Salmon Cakes over Blue Cheese Coleslaw (recipe below).
Blue Cheese Coleslaw
Recipe from Uncle Rory and Aunt Mary
1 - 16oz package of shredded coleslaw mix (can make own)
1/4 cup finely chopped sweet onion
1/2 cup apple cider vinegar
3 TB white sugar
1 teaspoon sea salt
1/2 cup lemonaise light, cha cha chipotle lemonaise, or regular mayonnaise
1/2 cup light sour cream
1/2 cup crumbled blue cheese, plus extra for garnish
Salt and Pepper
-Toss together the coleslaw and onion in a bowl.
-In a small saucepan mix the vinegar sugar and 1 tsp salt
-Slowly bring to simmer
-Stir. Remove from heat. Sugar should be dissolved. If it isn't, put it back on the heat and stir until sugar granules are dissolved.
-Pour vinegar liquid over the coleslaw mixture and toss. (it's OK that is is hot)
-Let the coleslaw vinegar mixture sit for 15 minutes, tossing every 5 to make sure that it is coated evenly and soaking up the juice evenly.
-Put coleslaw in a colander to drain for 5-10 minutes.
-Put drained coleslaw in a large bowl.
-Top with lemonaise/mayonnaise, sour cream, blue cheese and a touch of salt and pepper.
-Stir and mix until everything is evenly distributed.
-Cover and chill 1 hr and up before serving
-Garnish with extra blue cheese for looks before serving if you wish