Salmon cakes with glazed sweet potatoes make dinner delightful

Salmon is a great source of Omega 3 fatty acids. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

I've been in the kitchen a lot these days, and I've got a few Band-Aids on my left hand to prove it. I don't know what my problem is, but when I cook during the work week I tend to rush; hence, I burn myself. You'd think I'd learn by now, but the oven rack and me just don't get along well.

My most recent venture included a meeting with the salmon cake. I love salmon, but rarely grill it at home because I just think fish is difficult to grill. I do like to order it out, though. But when my co-worker shared with me a recipe for salmon cakes, I thought hey, why not ... I'll get my omega 3s in the form of something other than a salmon filet.

I have eaten salmon patties many times, though it's not one of my favorite things. My grandmother used to make them all the time. To my surprise, my husband (who never orders salmon when we're out) said his mother used to make great salmon patties, too, and that he loved them.

We gave the recipe John gave me, which originally came from the Food Network, a try a few nights ago. I have to say, they were some of the best I've tried ... and not because of me. I think I liked this recipe because the salmon wasn't overpowering. The recipe calls for a lot of lemon zest, along with a baked potato (I thought that was strange), and tangy dijon mustard, among the several other ingredients, which all seemed to compliment the flavor of the salmon nicely.

I should mention that I didn't measure anything the recipe called for, but the exact measurements are included in the recipe below. This is just one of those recipes that you can tell, after looking over the ingredients, you can't really screw up, unless you put in way too much mayonnaise or something like that. (Note: the cakes may not seem firm enough after you form the patties, but that is ok. Do not form them too flat, though, or they will break apart more easily.)

I also loved how the cakes turned out nice and crispy on the outside, which had nothing to do with anything other than me getting the oil temperature just right before frying them -- for once in my life.

My pregnancy has recently brought on a good bit of heartburn, and so I've been trying to steer clear of heavy meals at night -- things like pizza, pastas and just larger meals in general. Not that salmon patties are considered diet food by any means, but two seemed to be the perfect amount to satisfy me without leaving me uncomfortable.

Salmon cakes with glazed sweet potatoes. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

I served the salmon patties with glazed sweet potatoes, because each of my 101 pregnancy books keeps telling me how important beta carotene is for me -- and you, too! Sweet potatoes are also rich in dietary fiber, vitamin C, and vitamin B6.

Jack isn't a fan of a baked sweet potato, but these he'll eat with a genuine smile on his face.

The recipe, which I'm also including, also comes from the Food Network. I have a funny story about these little wonderments. A couple of years ago, I was watching two of my favorite chefs on the Food Network, Patrick and Gina Neely, one Saturday morning. I was having friends over that night for dinner and, after watching them make this sweet potatoes, thought, "I've got to serve these tonight."

I slaved in the kitchen all day, no joke, and come later that afternoon, my friends cancelled on me. I was so sad! Nonetheless, I enjoyed my solo date anyway ... Sadie and the sweet potatoes.

Salmon cakes

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved

1/4 cup chopped onion

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14-ounce) can wild salmon, checked for large bones

1 baked or boiled russet potato, peeled, and fluffed with a fork

1/4 cup bread crumbs

2 tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup vegetable oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Glazed sweet potatoes

4 tablespoons butter, plus 1 tablespoon for greasing

4 medium yams or sweet potatoes, peeled

1/2 cup brown sugar

3 tablespoons maple syrup

Freshly grated nutmeg, to taste

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.

Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.

Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.