Salmon Cakes over Pea Puree

 

Every year on September 11th, we have a special family dinner. This special dinner is our way of remembering and honoring all those who were affected by the tragedy.  On this day we make it a point to take some time out and celebrate our family and how blessed we are to have each other.

Thirteen years ago on September 11th my daughter turned six months old and I was about excited as I could be because this meant she could eat real food for the first time.  I had looked forward to this day for such a long time.  I had a special outfit chosen for her with a matching bonnet. I also had a homemade pea puree prepared and waiting in the fridge. My plan was to dress her up, feed her, and take all sorts of pictures.  Everything was laid out and waiting.

Then I went to work and that day turned into something I will never forget.  The fear, the panic, and the heartbreak seemed neverending as one tragedy unfolded after another.  Thankfully my employer let us leave early and there was nothing I wanted to do more than see my baby girl's sweet little smiling face. 

I was never so happy to see Olivia and give her a big hug.  I didn't know what else to do so I went ahead and took her to her appointment.  The doctor gave his approval for her to start eating real food. I no longer felt like celebrating but I took her home, dressed her up, fed her pureed peas, and took a few pictures. She was smiling and happy and it was just what I needed in that moment.  When I look back on that day my first thoughts are about the tragedy.  Then I remember my sweet baby girl and how she made me smile on a day when there was so little to smile about and I'm incredibly grateful.   

So each year on September 11th, we remember the tragedy and we honor it with a special meal.  Our special meal always has to include peas, of some sort, and Olivia always gets an extra helping.  We tease her that she has to dress up just like I made her do on that day thirteen years ago. We congratulate her on eating real food for thirteen years, or however many years it happens to be.  Mostly we are just silly and grateful to be together. 

Salmon Cakes

Adapted from The Guardian

by Nigel Slater

Serves 2-4

1 pound (500g) salmon, diced

a large stick of lemongrass, chopped finely

zest and juice of a lime

a thumb sized piece of ginger,grated

a small hot chili, diced

clove of garlic, grated

2 spring onions, diced

handful of cilantro, chopped

8 tablespoons breadcrumbs

salt and pepper, to taste

butter and/or oil, for cooking

Place the diced salmon into a mixing bowl. Add the finely chopped lemongrass, the grated ginger, chopped spring onions, grated garlic, and diced chili.  Stir the salmon adding in the lime juice and zest.  Be sure to use a light hand as to not turn the salmon into a paste.

Fold in the chopped cilantro and breadcrumbs together with a little salt and pepper.  Take up scoops of the mixture and pat into small thickish cakes.  The mixture should make about four patties.  Warm a little butter and oil in a skillet.  I prefer cast iron for frying.  Lower the salmon cakes into the skillet and cook until golden on each side.  Serve with the pea puree. 

Minted Pea Puree

Adapted from The Guardian

by Nigel Slater

Serves 2-4

One bag frozen peas

4 sprigs of mint

one clove of garlic

salt and pepper, to taste

Boil the peas, mint sprigs, and clove of garlic in lightly salted water till tender, drain, and whizz peas and the mint in a food processor with the oil till smooth.  Be sure to taste and season well. Serve with salmon cakes.

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