A whole grain specialty designed to celebrate and help restore the wild salmon of the Northwest. Includes six portions. Each serves 4-6.

Prep time: 15 minutes

Cook time: 15 minutes

Celilo Falls Salmon Cakes

Ingredients to have on hand

1 medium potato, cooked and mashed to equal 1 c.

1 T. butter

1T. sour cream

A dash of salt

4 tsp. vegetable oil

2 tsp. garlic, minced

1 small onion (½ c.)

1 stalk celery (⅓ c.) minced

⅓ c. green pepper, minced

1 large egg, at room temperature

1 T. fresh lemon juice

1 – 15oz. can of pacific northwest salmon, drained and boned

½ c. salmon cake mix (enclosed) This package makes 6 batches.

Directions

1)     Cook potato in water until tender. Drain water and mash while warm, adding butter, sour cream and salt. Set aside.

2)     Pour oil in frying pan set on medium heat. Sauté garlic, onion, celery and green pepper until onions are translucent. (about 5 minutes).

3)     In a large bowl, combine egg and lemon juice and beat slightly. Add the mashed potato mixture, contents of the skillet, salmon and ½ c. salmon cake mix. Mix gently, but thoroughly. Cover and refrigerate for 2 hours.

4)     Shape salmon mixture into cakes, 3’’ in diameter and ¾’’ thick. To prepare, melt 2 T. butter in a large skillet over medium heat. Fry cakes until golden brown on each side (3-4 minutes). Add more butter to the frying pan as needed to complete the cakes.

Serve this delicious Northwest specialty with a green bean and sweet red onion salad, corn relish, crusty sour dough rolls, and a fresh boysenberry pie for dessert.

Each batch serves 4-6. Enjoy!

Contents:  cracker meal made from stoneground whole wheat flour, unbleached wheat flour, toasted defatted wheat germ, safflower oil, sesame seeds, honey, molasses, sea salt, extract of malted barley and corn, wheat gluten, yeast, enzymes, black pepper, spices, paprika and cayenne.