So Central Market is the best grocery store EVER. Not only do they send me coupons in the mail for things like “$10 off produce” or “$10 off fresh sausages” or “1 pound Atlantic salmon for free,” they also have the nicest employees.
Case in point: Sunday I was moseying through “protein alley” (as the employees refer to the meat section) when I noticed blueberries in my cart. I didn’t put blueberries in my cart. So I asked around, hoping to find the owner of the blueberries, but no luck. I left them there, intending to put them back in the produce section later, and continued shopping. Somewhere in the dairy aisle I reached for my purse, which was sitting in my basket (I know, I know, lesson learned). And my purse wasn’t there. And I realized that all this time, I was pushing someone else’s cart.
So I hurried over to the catering desk and frantically told them my dilemma, and they sent me to the customer service desk, where several employees calmed me down and immediately spread out and searched the store for my basket. One manager stayed with me the whole time, pushing my basket and staying in contact with the other managers while I wrung my hands and fretted. We did find my basket, and my purse… the woman I had switched baskets with got all the way to the cashier before she realized that my purse (and my avocados, and my bell pepper) were in her basket. So we switched produce and I was happily on my way. With my purse on my shoulder.
So yay for Central Market and nice people who return purses!
Anyway, I got a pound of salmon for free this Sunday. And so I decided to try one of Nigel Slater’s recipes from his food memoir/cookbook The Kitchen Diaries. These salmon cakes are so delicious. I served them with thick plain yogurt with fresh dill stirred in, and roasted potatoes and carrots. I highly recommend trying this recipe, and shopping at Central Market. :)
Salmon and Dill Cakes
- 1 pound salmon, skinned and finely chopped
- 1 large egg white
- 1 small bunch dill, finely chopped
- 1 tablespoon flour
- 1/2 teaspoon mustard
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
- Olive oil
Beat the egg white a bit until frothy. Mix in a large bowl with the salmon, dill, flour, mustard, lemon juice, and a bit of salt and black pepper. Form salmon mixture into about 8 patties.
Heat oil in a large skillet over medium heat. Place the salmon patties in the pan (probably in two batches) and cook for about 3 minutes, or until the underside is golden. Flip the patties over and cook 3 minutes more, or until underside is golden and salmon is cooked through (check by cutting into one with a knife).
Serve with lemon wedges and some thick yogurt mixed with fresh dill.
Makes 3 – 4 servings.
Adapted from The Kitchen Diaries by Nigel Slater.