in spirit and on purpose

Earlier this month I picked up a fantastic Salmon fillet at our local Costco. My body must have been craving all the Omegas and good fatty acids that fish provides. I was just cooking for me that night, so needless to say after eating a healthy sized portion of oven roasted, ocean goodness paired with rice, corn and edamame, I still had so much left over, at least 3-4 additional servings. Having 5 kids of various ages and taste buds, cooking for one is not only rare, but calculating the portion size is unfathomable to me. Those of you who know me best, know I hate eating leftovers. Well leftovers in their original form at least. So I poked around in my fridge and pantry and came up with this recipe that was a sure hit with the friends and family I shared the end result with.

Saunda’s Salmon Cakes

12 Ounces of Cooked Salmon
1 cup of cooked White or Yellow Corn
1 cup of cooked edamame
1 1/2 cups of cooked rice
1 cup diced red or orange bell pepper
1/2 cup of green onion (scallion)
8 ritz crackers- smashed
1/3 cup of dijon mustard
1/3 cup of mayo
2 eggs
Tsp. of Old Bay Seasoning
Salt & Pepper to taste

Chop bell pepper and scallion, set aside. Flake left over salmon and set aside as well. You really could use halibut or even a good cod in place of the salmon. Smash ritz crackers in a baggie until beyond breadcrumb small. In large mixing bowl, crack and whisk 2 eggs, add mustard, mayo and then combine all prepped and previously cooked ingredients. Combine gently to not over mix or break up the fish flakes. Once mixture is together, use a 1/4 measuring cup to fill and mold the shape of the cakes, (I sprayed the cup with cooking spray before filling) Press firmly to fill and pat hard on lined parchment paper to remove from the mold.  Repeat until mixture is gone. This amount yields about 10-12 cakes. Refridgerate at this point to save for near future use, or saute in a medium high pan with 1 tablespoon olive oil, 1 tablespoon butter combined. Be sure to use caution when sauteing corn as the it tends to pop moisture from the heat – they only need 2-3 minutes on each side until golden brown. I served with Farmers Market fresh baby bok choy, a Sonoma County Chardonnay and a sundried tomato chutney.


Sun Dried Tomato Chutney
6 dried sun dried tomatoes
10 baby heirloom tomatoes
1 shallot
1/2 Tsp. brown sugar
1 Tbsp. red wine vinegar
1 Tbsp. apple cider vinegar
1/4 cup of water
dash of smoked paprika
dash of chipolte chili powder
Squeeze of half of lemon
Salt and Pepper to taste
Oil Olive

Chop shallots and saute in small sauce pan until translucent. Add both sets of tomatoes and cook through just a few minutes. Then add all other ingredients except for the lemon. Saute on medium until combined, then turn to low simmer to reduce for 30-45 mins. Remove from saute pan and squeeze the half lemon and recheck salt and pepper. Allow to cool and serve with Salmon Cakes.

I hope this yummy recipe inspires you to remake your leftovers. Keep living In Spirit And On Purpose.