The Corner Goes CHEMAKUM
You’re on your own for the camas bulbs and the salal berries, but this week we’ve tried our best to feature everything you’ll need to host a celebratory feast, Chemakum-style. At the heart of the feast will be salmon from Cape Cleare Fishery. In a week where the news informs us that more than one fifth of seafood sold in stores and restaurants appears to be mislabeled, we are lucky indeed to be able to trust in our neighbor, Rick Oltman, and his impeccable fishing practices.
So what all has the Corner marked down this week?
“Chimakum Woman” by Edward S. Curtis
And now for a couple recipes:
HEIDI’S EASY SALMON CAKES – adapted from a “Cooks Illustrated” recipe
Serves 4 – Heidi says this works well with Coho salmon
- 3/4 c. panko bread crumbs
- 2 Tbsp minced parsley
- 2 Tbsp mayonnaise
- 4 tsp lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1 1/4 pound skinless salmon fillet, cut into 1 inch pieces (if buying a skin-on fillet, buy 1 1/3 lb which will yield 1 1/4 lbs fish after skinning)
- 1/2 c. vegetable oil
- Combine 3 Tbsp panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in the food processor until coarsely chopped into 1/4″ pieces, about 2 pulses. When processing the salmon, it is okay to have some pieces that are larger than 1/4 inch. It is important to avoid over-processing the fish. Transfer each batch to the bowl with the panko mixture. Gently mix until uniformly combined.
- Plate remaining panko in a pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to baking sheet. Repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 ” in diameter and 1 inch high. Return coated cakes to the baking sheet.
- Heat oil in 12 inch skillet over medium high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until the second side is golden brown, 2-3 minutes. Transfer cakes to a paper towel-lined plate to drain 1 minute.
- Serve the salmon cakes with lemon wedges and/or tartar sauce (of which we recommend Captain Toady’s!)
TASSIE’S WILD RICE WITH MUSHROOMS – adapted from a Bon Appetit recipe
- 8 Tbsp (1 stick) butter
- 4 large onions (about 2 3/4 lbs), halved and thinly sliced
- 1 1/4 lbs assorted mushrooms, sliced
- 3 Tbsp chopped fresh thyme
- 3 tsp chopped fresh sage
- 5 c chicken broth
- 1 1/3 c wild rice
- 1 1/4 c long grain white rice
- 1 3/4 c coarsely chopped dried pears (optional)
- 3/4 – 1 c chopped fresh Italian parsley
- Melt 4 Tbsp butter in a large, heavy pot over medium heat. Add the onions and saute until very tender and caramelized. Transfer them to a large bowl. Melt the remaining butter in the same pot over medium-high heat. Add mushrooms along with 1 Tbsp thyme and saute until the mushrooms are deep brown. Add to the bowl of onions and season with salt and pepper.
- Bring the broth, 1 Tbsp thyme and 2 tsp sage to a boil in a large, heavy saucepan. Mix in wild rice and return to a boil. Reduce heat, cover, and simmer 30 minutes. Mix in white rice, cover, and simmer until all the rice is tender and almost all the liquid has been absorbed, about 20 minutes or longer. Stir in the onions and mushrooms, the remaining 1 Tbsp of thyme and 1 tsp of sage. Stir in pears if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in the 3/4 c parsley.
- Preheat the oven to 350 degrees. Generously butter a 13 x 9 x 2 inch glass baking dish. Transfer the rice mixture to the prepared dish. Cover with buttered foil, buttered side down, and bake for 40 minutes. Uncover and bake until the top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle the remaining 1/4 c chopped parsley over the top and serve.