I love this picture.
I took it early one summer morning as my *men* returned home from a quick fishing trip.
I love Nathan’s little “coffee” cup, I love his little rain boots by the door, I love the smiles.
But more than all of those charming things…
I love the man in this picture.
His head was shaved under that hat because he wasn’t going to let Joel ever be bald alone.
His heart was heavy with the burden of financially caring for his family while trying to never be away from our side.
He had a bowling ball of sadness nestled into his chest (I know, because we had a matching set).
He was so, so tired.
He could have taken this one opportunity to fish as a personal escape– one that was much deserved. But instead he chose to fill his broken-hearted son’s bucket. Because, as an amazing dad, he knew nothing could fill Nathan’s heart like a special early-morning outing with Dad.
I love this guy.
He’s the best part of every day, and not just when the days are easy.
Hey Adrianne, I am only on this post because I want a salmon recipe… get on with it.
That’s fair. I tend to ramble. This blog is basically my therapy session with myself.
While they didn’t get any fish this particular morning, Willy is a ridiculous fly-fisherman who can all but think the word “salmon” and bring home a dozen.
Willy + Alaska = Salmon for me.
I originally started making these salmon patties to use up leftover salmon from one dinner and some leftover roasted sweet potatoes from another dinner. But, as luck would have it (or as three bottomless growing boys would have it) we have no leftovers anymore. Of anything. Ever.
Now-a-days I have to cook some salmon and roast some sweet potatoes before I can make these. A bonus of not using leftovers is that I can make a LOT and send some in lunches the next day.
To start, I broil a big filet of salmon, seasoned only with salt, for about 15 minutes. (Don’t use raw salmon…. *cough* KARLEE *cough*)
Then I roast 1-2 sweet potatoes. I learned a great trick for this on the blog livesimply.me. Split in half length-wise, brush the flesh with olive oil, place flat side down and bake at 400 for 30 minutes. Faster than wrapping in tinfoil and they come out so beautifully caramelized!
Next, I dump all of my ingredients into one bowl and mix! You can use your hands, a Pampered Chef mix-n-chop (link at the bottom of the page), or the paddle attachment with your Kitchen Aid mixer. I used a Mix-N-Chop because I love mine.
Now, I loathe the tedium of forming fish patties by hand, so I just don’t do it. Instead, I use a cookie scooper to plop the mixture onto a non-stick skillet and flatten them with my spatula!
Cook each side for 5-7 minutes on medium heat.
I set aside the first batch for school lunches… lesson learned!
While I wait for these to cook, I throw together some Sriracha mayo. It’s a pretty rough formula and I’m certain I never make it the same way twice. I am also certain that it is amazing every time no matter what. (here’s a recipe for homemade mayo!) Make this to your own taste. Like it sweeter? More ketchup. Like it spicier? More Sriracha!
I like to turn the oven to it’s lowest setting and keep the patties warm on a plate while I’m making more rounds. Also, if you are a gluten-free person, swap ground oats for the breadcrumbs and you are set! At the bottom of the page, I’ll have links to all of the kitchen tools I used here.
- 1 large salmon filet, cooked
- 1-2 sweet potatoes, roasted
- 2 eggs
- 1/2 C breadcrumbs
- 2 Tablespoons mayo
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- Mix all ingredients together.
- Scoop golfball-sized spoons of the mixture onto a non-stick skillet heated to medium heat.
- Cook each side for 5-7 minutes (or until golden brown).
- Serve with Sriracha mayo.