Salmon Cakes

This was one of my Mom's favorite recipes as it was very easy to prepare yet typical of what the old timer's called simple food. However, anyone who knows my Mom knows she always "doctored" things up a bit which is why I have no doubt that the Name Band "Trident" Royal Red Salmon is something imperative to the success of this recipe. It is comparatively expensive but essential...don't skimp....get the real deal.

Somehow I can't imagine where my Mom got this recipe, but I think this one reminds me of her the most as it comes off, at first, as being overwhelming and offensive. But if you can get through the signals your senses are telling you, the end result makes for the kind of experience that is well worth the risk.

1 Can 14 oz. Royal Red Sockeye Red Salmon (Trademark "Trident")

1 Cup Corn Meal or Flour

Cooking Oil or Fat (peanut is my preference)

3 Eggs (beaten)

1/2 Medium Green Pepper or Celery

1 Medium Onion (chopped)

Salt and Pepper

Remove salmon from can and reserve liquid. Separate skin, dark matter and bones as best you can and discard from meat. Mix all ingredients together along with liquid reserved from can. Combine the rest of the ingredients. Spoon and drop into hot skillet with fat or oil and use spoon to press down in middle to form cake-like patty. After a minute or so flip over to brown both sides of the patty for a fritter-like consistency or appearance. Pull from skillet and drain or pat dry with paper towel to remove excess oil.

Variations includes:

• substitute 1/2 cup of Autry House Medium Hot Breader for 1/2 of the 1 cup self raising corn meal.

• adding a light squirt of lemon juice immediately after cakes are pulled from skillet while hot may help cut some of the heavy oil-taste.

• some flash fry in oil and finish cooking on a grated sheet in the oven to help reduce oil saturation.