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Recipe courtesy of Sierra Reece
Recipe courtesy of Sierra Reece
Watch how to make this recipe.
Salmon Cakes with Cheddar-Miso Grits
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 103 mg
- Sodium
- 365 mg
Salmon cakes and grits are a classic Black American breakfast combination. My mom made salmon cakes for me growing up — they were a staple in our household — and my grandpa made salmon cakes for her. It’s an easy-to-make, protein-rich and inexpensive dish that is understood across Black American culture. I add miso to the grits for an extra layer of richness and umami.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 103 mg
- Sodium
- 365 mg
Ingredients
Salmon Cakes:
Cheddar-Miso Grits:
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Directions
- For the salmon cakes: Combine the salmon, breadcrumbs, all-purpose seasoning, mayonnaise, salt, mustard, celery, eggs, bell pepper, lemon juice and onion in a medium bowl. Mix until well combined.
- Evenly distribute the flour on a plate. Form the salmon mixture into 8 round patties (about 1/3 cup each), then coat the outside in the flour. Set aside.
- Heat the olive oil in a cast-iron skillet over medium heat. Fry the salmon cakes until golden brown on both sides, 3 to 4 minutes per side. Transfer to a paper towel-lined plate.
- For the cheddar-miso grits: Bring 3 cups of water to a boil in a medium pot over high heat. While whisking constantly, add the grits. Turn the heat to low and cook, stirring occasionally, until the grits are the consistency of a smooth porridge (thickened but still loose), 20 to 25 minutes.
- Combine the miso paste and 1 cup warm water in a small bowl, mixing until the miso paste has fully dissolved.
- Add the heavy cream and miso mixture to the grits and mix until combined. Cook until thickened slightly, about 5 minutes. Turn off the heat and whisk in the cheddar. Taste and season with salt if needed.
- To plate, spread about 1/2 cup of the grits on each plate in a circle using the back of a spoon. Place the salmon cakes in the center, garnish with chopped chives and serve hot.
Cook’s Note
Dissolve the miso paste fully in the warm water before adding it, so it distributes evenly through the grits. Cook the grits low and slow to a smooth porridge — they should be thick but still loose, not stiff. Add water as needed to keep the texture.
