Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Smoked Salmon Patties with Wilted Spinach and Caramelized Onions

Smoked Salmon Patties with Wilted Spinach and Caramelized Onions

The culinary world suffered a major loss when my brother-in-law, Gerry went into real estate instead of becoming a chef. He never meet a recipe he couldn't change, makes most things up as he goes along, and it all tastes great.

Serves 4 for dinner, 8 as an appetizer

Smoked Salmon

1 pound salmon with skin removed; cut filets in 2-inch wide pieces
Salt and cracked pepper
Cameron stove top smoker (or any other smoking device you may have)
2 large sprigs of rosemary
1 large jalapeño pepper
Pam Non-Stick Cooking Spray

Place rosemary and 2-3 tablespoons of wood chips in Cameron smoker. Spray rack with Pam, place salmon filets and jalapeno pepper on grill and cover. I prefer a higher temperature than they recommended; I like the full smoke feature at medium high. Keep covered, and don't peek for 25 minutes. Remove salmon and pepper, set aside to cool. CAUTION: wood chips should also cool before discarding in the trash can!


Salmon Patties

2 eggs
2 cups fresh bread crumbs- 1 cup in mixture and reserve 1 cup for coating
1 cup light mayonnaise
1 stalk celery minced
1/2 medium red onion or shallots minced
Salt and pepper
Smoked jalapeño pepper, seeded and minced. (If you bought your salmon, roast a pepper under the broiler until browned.)
1 pound smoked salmon
2 tablespoons of unsalted butter

Beat eggs, break up salmon and add remaining ingredients. Mixture will be very moist! Divide mixture evenly and form patties. Coat patties with the remaining bread crumbs to tighten patties. Refrigerate for 1 hour. Melt the butter on a griddle or large frying pan (I like using an electric rectangular griddle), and grill the patties until golden brown, seasoning to taste with salt and pepper.

Wilted Spinach

2 bags pre-washed fresh spinach
4 large yellow onions thinly sliced
12 ounces Shitake mushrooms, stems removed, thinly sliced
2 to 3 tablespoons fresh ginger, grated
4 to 6 cloves fresh garlic, minced
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper
grated carrots

In a deep pot, heat olive oil and butter to medium high. Add thinly sliced onions and cook to a caramelized state. Two-thirds of the way into cooking the onions, add the ginger, carrots, garlic and mushrooms. Cook slowly until onions are deep golden. Add both bags of spinach (remember deeeep pot) and watch the spinach disappear in that deeeep pot!

Serve by placing a generous portion of the spinach mixture down first and topping with a golden brown salmon patty.

Editor's note: This was fabulous! Gerry served it with a dollop of a sauce he made from sour cream, pickled beets and other undisclosed ingredients. It looked like Pepto Bismol but tasted great. However, since he was given such a bad time about pink sauce, he declined to furnish that recipe. Try garnishing this with a simple teaspoon of Mayonnaise. We had this as an appetizer with Domaine le Pouy white. As a main course, I would recommend a good California Chardonnay.