If you’re looking for some season-appropriate meals, try out these two recipes from Rania Harris!
Potato and Wild Salmon Cakes
- 2 pounds medium red-skinned potatoes, scrubbed
- Sea salt
- 1 pound skinless wild salmon fillet
- Safflower or sunflower oil, for greasing and frying
- Freshly ground pepper
- 1 bunch scallions (about 6 scallions), coarsely chopped
- 3 large eggs, lightly beaten
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- ½ medium red onion, finely chopped
- 1 tablespoon tamari
- 1 tablespoon toasted sesame oil
- ½ cup plain dry bread crumbs
Preheat the oven to 350°. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash.
Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside.
Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari and sesame oil. Mix well, then fold in the bread crumbs. Season with salt. Form the potato mixture into fourteen 1/2-cup patties.
In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary. Bake the salmon cakes for about 15 minutes, until heated through.
Serve with the Water Chestnut Scallion Sauce (see recipe below)
Water Chestnut Scallion Sauce
- ¾ cup light mayonnaise
- ¼ cup finely chopped fresh basil leaves
- ¼ cup finely chopped fresh cilantro leaves
- 2 green onions, finely chopped
- ½ cup chopped water chestnuts
- Asian hot chili sauce to taste (I like my sauce a bit on the spicy side)
- 2 tablespoons fresh squeezed lime juice
Combine the mayonnaise, basil, cilantro, green onions, water chestnuts, hot sauce and lime juice in a bowl. Cover and refrigerate.
Arugula and Frisee Salad with Peas, Pistachios and Pecorino
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 5 ounces baby arugula
- 1 large head frisée, chopped
- 1 tablespoon chopped mint
- 1 tablespoon chopped flat-leaf parsley
- 1 cup frozen baby peas, thawed
- ½ cup salted roasted pistachios, chopped
- 1 cup shaved Pecorino Romano cheese (3 ounces)
In a small bowl, whisk the lemon juice with the olive oil and season the dressing with salt and pepper.
In a large bowl, combine the arugula, frisée, mint, parsley and peas. Add the dressing and toss well. Add the pistachios and Pecorino, toss again and serve.