
Chives for their
versatility are always a must, but it may surprise you to see thyme ahead of
parsley on my list. I use thyme almost daily. This is one versatile and
hardy plant: it happily tolerates heat and drought, an be propagated by seeds,
cuttings or root division, is a good source of iron, and tea made from dried
leaves is said to treat the common cold.
I divide it every
year to share with friends and currently have three pots of it growing in the
container garden, and another very large plant in the ground. This little
wonder herb enhances a wide variety of foods, makes an excellent flavored
vinegar, is a must when making your own stock, and adds a special freshness to
a salad when the small leaves are stripped from a stem and tossed in with the
greens. One of my favorite uses is in this recipe for salmon cakes. It is
contained both in the cakes and the accompanying sauce, so they complement each
other nicely and offer a fresh taste not found in other salmon cake recipes
that do not rely upon fresh herbs.
Salmon Cakes with Horseradish Thyme Mayonnaise
For the Salmon Cakes:
2 cups loosely packed crumbled cooked salmon
1/2 cup panko
2 scallions, chopped
1/4 cup finely chopped celery
1/2 teaspoon Dijon mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme
2 drops Tabasco
Pinch of Old Bay Seasoning
Dash of Worcestershire sauce
2 cups loosely packed crumbled cooked salmon
1/2 cup panko
2 scallions, chopped
1/4 cup finely chopped celery
1/2 teaspoon Dijon mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme
2 drops Tabasco
Pinch of Old Bay Seasoning
Dash of Worcestershire sauce
1 large egg, beaten
to blend
For the Horseradish Thyme Mayonnaise:
3/4 cup mayonnaise
2 drops Tabasco
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme
2 tablespoons butter
Mesclun spring mix lightly tossed with a mild vinaigrette
Directions:
Combine first 10 ingredients in medium bowl and stir gently to blend. Season with salt and freshly ground black pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
Combine 3/4 cup mayonnaise, lemon juice, Tabasco, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with on top of a bed of lightly dressed, mixed greens, and top salmon cakes with sauce.
3/4 cup mayonnaise
2 drops Tabasco
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme
2 tablespoons butter
Mesclun spring mix lightly tossed with a mild vinaigrette
Directions:
Combine first 10 ingredients in medium bowl and stir gently to blend. Season with salt and freshly ground black pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
Combine 3/4 cup mayonnaise, lemon juice, Tabasco, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with on top of a bed of lightly dressed, mixed greens, and top salmon cakes with sauce.