Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
"We all know we should eat more salmon, but after a while the fillets just get a little monotonous," says Barb. This week's recipe for salmon cakes, which couldn't be easier, is perfect for this time a year, plus it's one last opportunity to make the most of Colorado corn, which is nearing the end of its season. Pete and Barb use Columbia River King salmon and serve the cakes with a crisp, bright white wine like Claire Moreau Muscadet, which is currently $9.99 at Marczyk's wine shop.
Makes three burgers
8 ounces fresh salmon, skin removed and chopped into small chunks. 1 egg 1/4 cup red onion, finely diced 2 ears fresh corn, uncooked, kernels shaved from the cob 1 tablespoon Old Bay Seasoning 1/2 cup bread crumbs Salt and pepper to taste 2 teaspoons grapeseed oil
Extra breadcrumbs in a shallow bowl for covering patties
1. Heat the oil in a medium hot pan 2. Gently mix all ingredients together, and form into patties 3. Press patties into the bowl of breadcrumbs until coated on both sides 4. Place patties in hot oil, and cook 5 minutes on each side 5. Serve with lemon wedges