Salmon Cakes ala Gemini Bistro in Baltimore (Fells Point)
Recipe By : Chef Jason Farrell
Servings: 4

1 14oz can Alaskan sockeye salmon -- drained
14 ounces mashed potatoes
2 each egg whites
1/4 cup chopped onion -- very finely chopped
2 dashes chipotle pepper
1 squirt lemon juice
mesclun greens -- for accompaniment
mayonnaise, yogurt & horseradish -- mixed well
OR: Horseradish Sauce -- your choice

At Gemini Bistro, at 720 S. Broadway, chef Jason Farrell whipped up a couple of salmon cakes in about five minutes. And you could do it, too, no matter how clueless about cooking you might be.

He mixed a can of Chicken of the Sea salmon with about an equal amount of leftover mashed potatoes, the whites of two eggs, a handful of chopped onions, a dash or two of chipotle pepper and a squirt of lemon juice. Then he sauteed the cakes in butter and served them on a bed of mesclun greens with a sauce of mayonnaise, yogurt and horseradish. His salmon cakes looked good and tasted swell, with the chipotle giving them a zesty edge.

"It's easy to do," says Farrell, who is 28 and has cooked at Gemini for four years. "There's not much to it. And for $1.19 a can, it's cheap."

No question about that. The fresh salmon on the Gemini menu costs $13.

Theo Solomonides, the bistro's manager, suggested that a nice bottle of pinot grigio would go nicely with Farrell's salmon cakes.

Source: Taste
Out of the can
Wild about salmon but not the latest warnings about farm-raised fish? We asked three Baltimore chefs to cook up an answer. By Carl Schoettler
Sun Staff
Originally published January 14, 2004

Copied by Tom Shunick - A Westminster Receptarist - January 15, 2004

Suggested Wine: Pinot Grigio