Cast-iron pans are the most versatile utensil you could have in your kitchen. Good for everything from baking to slow-cooking, ovens to campfires, steaks to desserts, there’s almost no dish you can’t make better with this well-seasoned, non-stick skillet. So how do you keep it cooking to perfection? And with which recipes do you start? In her book, Cast-Iron Cooking, Rachael Narins has the answers. With tips and tricks for caring for your cast-iron, as well as delicious food ideas for every occasion, this cookbook is a must-have for readers looking to get the most out of this ideal pan.
Salmon Cakes are a clever way to use leftover salmon from last night’s dinner. You can also poach some fresh fish or use canned. It’s up to you. The Worcestershire sauce adds a bit of umami, the mayo keeps everything moist, and the dill gives it a little perk.
For salmon cakes:
• 2 cups flaked cooked salmon
• 1-2/3 cups panko breadcrumbs (plus more if needed)
• 1 egg, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon minced fresh dill
• 2 teaspoons capers, chopped
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• Lemon wedges, for serving
For tartar sauce:
• 3/4 cup mayonnaise
• 2 tablespoons lemon juice
• 2 gherkin pickles, finely chopped
• 1 tablespoon capers, finely chopped
1. In a large bowl, combine the salmon and 2/3 cup of the breadcrumbs.
2. Add the egg, mayonnaise, dill, capers, Worcestershire, and salt and pepper to taste, mixing well. Form into patties (4 inches wide for entrees or 1-1/2 inches wide for appetizers).
3. Place the remaining 1 cup breadcrumbs on a wide, shallow plate. Gently coat each salmon patty in the breadcrumbs, shaking off any excess. Place the coated patties on a plate while you coat the remaining patties.
4. In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add half the salmon cakes in a single layer. Cook 3 minutes per side, until golden brown. Transfer the cooked patties to a paper towel–lined plate.
5. To make the tartar sauce, combine the mayonnaise, lemon juice, pickles, and capers in a large bowl and mix well. If not using immediately, cover and refrigerate for up to 5 days.
For more from this cookbook, see:
Excerpted from Cast-Iron Cooking, © by Rachael Narins, photography © by Keller + Keller Photography, used with permission from Storey Publishing.