Preparation:
*note Tomatillo Salsa recipe separate
Chop the salmon by hand with a knife (a processor will make it too mousse- like). Combine in a bowl with the remaining salmon cake ingredients except the bread crumbs and seasonings. Add only enough bread crumbs to take up the moisture in the mixture. Season to taste with salt and pepper.
Preheat the oven to 300 degrees. Form the salmon mixture into 12 patties. Heat a very small amount of oil in a frying pan and brown the patties on both sides. Remove the patties to a baking sheet and bake in the oven until they don't have much give when lightly pressed, about 5 minutes.
Meanwhile, whisk together the olive oil, chile flakes, vinegar, and lemon juice. Season to taste. Heat this mixture in a large frying pan. Add the spinach and toss quickly just until barely wilted.
To serve, divide the spinach among 6 plates. Place 2 salmon patties on top of the spinach. Spoon the Tomatillo Salsa on top.
Notes: This is a knockoff of New England crab cakes turned southwestern. The recipe originally came to Cafe Terra Cotta through a line cook with a New York restaurant background. The tomatillo salsa can be made up to two days ahea |
