I am not sure how many of you follow nationwide weather trends, but we have pretty mild weather here in Seattle. Aside from a lot of rain/grey days, we don’t get a ton of scary weather phenomenon.
It is great for someone like me, who doesn’t like heat and can’t handle snow, but that means we are absolute BABIES when something does happen. I’ve never seen an entire city shut down over a tiny, thin coat of snow like Seattle does. (I lived in UT and CO, so I know real snow).
Recently we had a major weather warning-a big wind storm was going to potentially knock down a lot of power, trees, and cause general mayhem in our usually mild city. We made sure to get a lot of provisions, from canned food that I wouldn’t mind eating cold in an emergency (stew, chili, canned salmon, peanut butter), lots of firewood, flashlights/ lanterns, bottled water, batteries… we had a good stockpile for about three days. I live in the city proper, so the few times our lights have gone out the power is usually back in on hours.
The day of the storm comes… and goes. Nothing crazy happened at all, just a totally average rainy weekend. And now I have all this prepacked crap sitting around. I do think I’ll keep some of it for the next major disaster (ha ha), but one of those days I can’t seem to get a crockpot together or drag myself out to the store occurred and I just so happened to stumble upon my salmon cake recipe.
This thing is written on a post it note, so I have no idea where I even got it from. I think I had borrowed a cookbook from someone and jotted it down as a winner because the fish cake recipes that don’t heavily feature mayo are few and far between. It is essentially lemon juice (I used lemon pepper), 7 oz of salmon (canned works perfectly for this since salmon can be expensive and you mix it all up with so much filler the quality of the fish isn’t super obvious), an egg, and 1/2 a cup of breadcrumbs or crushed crackers. I did end up using some Veganese, mostly because my can of salmon was 14 oz, and I didn’t want to retain a smelly can of fish in my fridge.
I’d gotten some kale for sandwiches, and always have onions in my fridge, so those sauteed in some olive oil made a perfect bed of greens for the fish.
I sprinkled some leftover short grain rice with furikami. YUM!
These packed really nicely into lunch with some slider buns, lettuce, sliced tomato, and more veganese for salmon burgers.