Do you ever feel like a salmon swimming against the current? The last couple of weeks have felt like that to me. I’ve been only moderately successful at managing my to-do list as life continues flying by. I’m not complaining, mind you. My life is quite wonderful in most respects, but I have been somewhat remiss in attending to the blog. My day job has been busier than usual, and two out-of-town weekends didn’t help.
Speaking of salmon, did you know they spend most of their lives in the Atlantic or Pacific oceans but return to spawn in the gravel beds of the same river where their lives began. They spend their early days in the river, but as they mature, their bodies adapt to salt water, and they find their way to open oceans. For anywhere from two to seven years, they live in the ocean where they mature. Then comes the salmon run, where they begin the long journey back to their home. It’s there that they spawn and then die.
Some experts speculate that salmon have an internal compass that relies on the earth’s magnetic field to find their way to their birthplace.
This salmon dish has been my go-to preparation for several months. It takes no time to make and the shallots, dill, and lemon zest are the perfect flavors for fresh salmon.
I got the idea for the potato webs from a magazine I saw years ago. As the old, worn-out adage says, “we eat with our eyes first” and the potato web does make a bit of a statement on the plate. Serve this salmon with sauteed kale or your favorite vegetable and you’ve got a light and healthy meal you could serve to anybody.
So, leave me a comment and tell me what your dream kitchen would look like. Dream big!!
Ingredients
1 cup mayonnaise
2 tablespoons minced onion
2 tablespoons minced dill pickle
1 teaspoon minced capers
1 tablespoon minced red bell pepper
1 teaspoon dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 teaspoon prepared horseradish
1 teaspoon anchovy paste
Pepper to taste
1 cup panko breadcrumbs, divided
2 tablespoons finely minced scallions, green part only
2 tablespoons finely mince flat-leaf parsley
1/2 teaspoon Old Bay Seasoning
2 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 pound lump crabmeat, picked for cartilage
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 slices whole grain bread
Green leaf lettuce leaves
8 slices bacon, browned
1 avocado, pitted, peeled, and sliced
Instructions
Mix all ingredients together in a small bowl. Cover and refrigerate until needed.
1. In a medium bowl, combine the breadcrumbs, scallions, parsley, and Old Bay Seasoning. In a separate small bowl, whisk together eggs, mayonnaise, mustard, and Worcestershire sauce. Gently mix egg mixture and crabmeat in with the breadcrumbs. Be careful to not break up crab meat.
2. Form crab mixture into either 4 large or 8 small cakes. Depending on what type of bread you're using you might want 2 smaller crab cakes as opposed to 1 large one on each sandwich. Place crab cakes on a baking sheet, cover with plastic wrap, and refrigerate for 1 to 2 hours.
3. Heat butter and olive oil in a large iron or non-stick skillet over medium high heat. Carefully transfer crab cakes to skillet and cook on each side for 2 to 3 minutes or until golden brown. Remove from heat.
1. Toast bread until slightly browned. Spread two piece of bread with remoulade sauce. Place a lettuce leaf on one slice of bread. Top with a two slices of bacon, a crab cake, and 2 to 3 slices of avocado. Top with other slice of bread. Repeat with other sandwiches. Serve immediately.
https://southernboydishes.com/2015/05/12/shallot-dill-salmon-with-potato-webs/You may also like:
Bill Harris
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Just one word: AWWWWWWWWWWWWWWWWWWESome.. 🙂
Great dish! And we’re starting to see wild salmon from Alaska, so very appropriate. Thanks!
Pretty funny, I have a labradoodle too named Oliver!
Thank you, Kevin! I appreciate that!
That’s hilarious. I wonder if they’re long lost twins!?!
Just beautiful Bill, this is one healthy and stunning plate!