This recipe kind of happened on a whim. I usually use pureed pine nuts as my binder when I made seafood cakes. They make a sort of paste and give a nutty flavor and work excellent to help hold the crabcake together instead of traditional breadcrumbs. But I was out of pine nuts and I have at least 10 other kinds of nuts on hand so I picked out a...
read moreThis recipe is a lot easier than it sounds. Seriously. I put it together in less than 10 minutes. You will need a large fillet of salmon though for this and if it’s too thick, you’ll need to skim some off the top (save and freeze for a quick lunch!). I also like to use pureed pine nuts as a binder with seafood because they’re...
read moreNow if we’re being honest, I hate mushrooms. I WANT to like mushrooms. I like mushroom FLAVOR. But it’s the actual consistency of the mushrooms that I just cannot get past. They remind me of worms. And they kind of taste like dirt, so I think of eating an earthworm every time I try one. (I love sushi and squid so I don’t know why...
read more