Atlantic Cod Cakes with Ruby Red Salsa

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We're heading down to Florida tomorrow and I wanted to leave you with an appropriately sunny meal.  I make a version of this dinner a lot during the warm months, and sometimes in the winter when I need a boost, it's a vacation on a plate.

It's got that super easy, super healthy 'salad for dinner' feel, but the fish cakes are surprisingly satisfying. They're crispy on the outside, moist inside and fall apart at the touch of your fork.  In this recipe they get a little kick from the horseradish.  

This is one of those meals that brings out lots of creativity.  You can use any kind of fish or shellfish for the cakes, change out the bed of greens to anything you want, and make endless varieties of fresh salsa to go alongside. 

I love these because you can get them all ready ahead.  Make the salsa and form the fish cakes and keep everything in the refrigerator until you're ready.

Then all you need to do is prep your plates with the greens and you've got dinner in the time it takes you to saute the fish cakes, which is really fast. 

Cod Cakes
makes 6 cakes
1 lb cooked cod (You can use salmon or haddock, or any cooked fish you like)
1 egg, beaten
1/4 cup mayonnaise
3/4 cups Ritz Cracker crumbs (or regular) plus 1/2 cup more for coating the cakes.
2 Tbsp finely minced parsley
1 Tbsp horseradish
1 Tbsp mustard
a pinch of celery seed
a pinch of dill
salt and fresh cracked pepper

• If you are starting with raw fish, just poach it gently until the fish flakes.  Drain well.  
• In a mixing bowl break the fish apart a bit and add the rest of the ingredients.  With your fingers or a spoon gently mix everything together, breaking the fish up but keeping some texture. 
• Using a scoop or a spoon, form into 6 equal balls and roll the the reserved crumbs. The mixture will be wet so form and roll them gently.  Place the cakes on a plate and flatten them slightly into a disk shape.
• Cover with plastic wrap and refrigerate until ready to fry.
• Heat several Tbsp of olive oil in a saute pan and fry the cakes until golden on each side and hot throughout.  
• Serve over your favorite fresh greens, with a wedge of lime and the salsa on the side.  I also like to top them with a dab of sour cream, tarter sauce, or even some of that Thousand Island Dressing I made the other day.

Ruby Red Grapefruit Salsa
1 ruby red grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1/4 red onion, finely minced
1/4 bell pepper, or 3 mini bell peppers, any color, finely minced
2 Tbsp finely minced fresh mint (You can also use cilantro or parsley)
juice of 1/2 lime
salt and fresh cracked pepper

•  Cut the citrus sections in smaller pieces, and combine everything in a bowl.  Check the seasoning and serve or store.

 

See you next week!