Smoked Salmon Cakes – Traeger Style

Salmon Cakes

 

For Christmas my Father surprise us with a Traeger smoker for our new home and we couldn’t have been more excited. We immediately set it up and started smoking – tri tip, steaks, veggies, you name it. Recently, I had some beautiful salmon fillets left over and decided to throw it on the smoker for about 25 minutes for these easy-to-make smoked salmon cakes.

  • 2 small salmon fillets
  • 1 cup panko plus extra for coating
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1/4 cup minced fresh flat-leaf parsley (or any other herbs you prefer)
  • 1/2 cup Parmesan cheese
  • 1/2 lemon, juiced
  • Salt and pepper
  • Olive oil

If you’re using a Traeger, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10-15 minutes. Season the salmon with salt and pepper. Place the salmon directly on the grill grate and cook for 25 minutes. Remove fish from the grill and allow it to rest for about 10 minutes. (alternatively, you can grill, bake or pan fry the salmon).

Once the salmon has slightly cooled, lightly pull the salmon into chunks. In a bowl, beat the eggs then mix together the salmon, panko, onions, herbs, cheese, lemon salt and pepper. Divide the mixture and shape into medium sized patties.

Heat olive oil in a heavy skillet over medium heat. Dip the patties into the extra bowl of panko and evenly coat both sides. Cook for about 4-5 minutes on each side, or until golden brown. Drain on a paper towel lined plate and serve warm with a lemon aioli (mayonnaise, lemon juice, lemon zest, garlic, salt and pepper).

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Meatless Monday | Summer Salad with Grilled Corn & Black Beans

Grilled Corn Salad | Aprons & Stilettos

Today I headed over to the local produce stand to pick up some fresh vegetables for the week. I just spent six days in North Carolina enjoying southern food at its finest and after indulging in North Carolina BBQ, fried chicken and waffles, biscuits (with every meal) and grandma’s lemon chess pie, I decided I should probably load up on fresh veggies this week. As I was driving towards Mike’s Truck Garden produce stand I noticed they were advertising fresh corn for sale so I decided to pick up a bag. Taking into account that today is Meatless Monday, I decided to make one of my favorite summer salads: grilled corn & black bean salad with radishes, cilantro, lime juice and queso fresco.

Veggies

4 ears of fresh corn, shucked
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 scallions, thinly sliced
1/3 cup cilantro, chopped
Queso fresco, crumbled
1 avocado, thinly sliced
Salt

Preheat your grill. Cook the corn on the grill until slightly charred, about 10 minutes. Let cool before cutting off the corn kernels.

In a large bowl, whisk together the olive oil, lime juice, chili powder and salt. Once the corn has cooled, cut the corn kernels from the cob and transfer to the bowl. Add the rinsed black beans, radishes, scallions and cilantro. Mix together. Top salad with queso fresco and avocado.

Cheers ~ Crystal