Salmon cakes with tomato risotto

One of my favorite summer meals, you can pull this together in about forty minutes! Don’t be discouraged by the prospect of making risotto. I stared making risotto for B and I about thirteen years ago, and now I have the recipe memorized, and can make it without even really thinking about it!

Ingredients for Salmon Cakes

2-3 5 oz cans of wild caught, boneless, skinless salmon

2 eggs

1/3 cup panko bread crumbs

1 tbs lemon zest

1 tbs lemon juice

pinch of salt and pepper

Directions

Mix all ingredients. Form into equal size cakes (about the size of your palm), and then fry in 2 tbs of canola oil over medium heat for 3-4 minutes per side (until golden brown). Transfer to paper towel lined plates to cool for a few minutes

Ingredients & Directions for Risotto

I always use this recipe for risotto and then add my own touches, this time I didn’t use prosciutto or asparagus and instead used fresh sliced grape tomatoes, Chardonnay, 1 tbs of lemon zest and 2 tbs lemon juice.

To plate

Place salmon cakes on top of risotto and drizzle with balsamic glaze (I use Trader Joe’s brand) and fresh ribbons of basil. Enjoy!

 

 

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