My dad didn't cook. He was an incredible gardener, and appreciated home cooked food, but the cooking was done by my mother. Of course, he made sandwiches or salad, but only on a couple occasions do I remember him making "real food." One particular occasion sticks out in my mind, though I am not even sure that I have the memory pieced together correctly. What I do remember is being sick as a child, in the hospital, and my dad brought the most delicious salmon cakes for me to eat, with ketchup, of course.
Years later I asked him to make those salmon cakes for me and he did. To this day, salmon cakes with ketchup can still heal wounds both big and small. Here's his recipe, with a twist. Guten appetit.
Dad's Salmon Cakes
1 7 oz can pink salmon
1 7 oz can red salmon
1 tbsp sour cream
2 tbsp mayonnaise
1/4 cup chopped chives
1/4 plus 1/2 cup breadcrumbs
1/4 tsp wasabi or dash of hot sauce (the twist)
2 tsp dijon mustard
ground black pepper
3 tbsp mayonnaise mixed with wasabi or hot sauce to taste
lettuce and grilled onion
1. Heat about 1/8 inch canola oil in skillet.
2. Mix salmon (can pick out bones or leave in) with mayo, sour cream (can use tofu instead), chives, 1/4 cup breadcrumbs, egg, hot sauce/wasabi, mustard and pepper. Form into four patties. Coat patties with breadcrumbs using remaining 1/2 cup bread crumbs and fry in hot canola oil until cakes are golden on both sides. Sometimes I add onions to skillet to cook along with patties.
3. Meanwhile mix mayo with wasabi or hot sauce. Toast buns. Wash lettuce. Put a salmon cake on a bun, add toppings, and eat!