Bet you’re thinking, “She’s a food blogger, course she’s planning some stellar sort of knock your socks off and right into bed Valentine’s Day meal.” Well… Let me disappoint you. I’ve got nothing. No fancy chocolaty molten dessert, no candlelit dinner, no Etta James to set the mood. I don’t even know what I’m making yet and there is nothing thawing in my freezer. To be perfectly honest, I’m thinking of a great little pizza place that may just fit the bill. Beer, pizza, and later that night some Archer to really set the mood.
Hopefully, you are all far more prepared then myself and have Valentine’s day covered. If not, these little salmon patties make just enough for two – and the parmesan risotto I paired with them, makes enough to feed a small army. It’s a classy sort of meal served over a bed of fresh greens that makes me feel like I can class up my kitchen from time to time. And, if you light some fancy candles and do the dishes, you can too.
Salmon Cakes for Two
If you are cooking these salmon cakes for two people, know that the risotto makes enough for a party of 8. So, be prepared for leftovers, or make more salmon cakes and have some company over.
- 2 tbs plain panko
- 1 tbs minced fresh parsley
- 1 tbs lite mayo
- 2 teas lemon juice
- 1 small shallot, minced
- 1/2 teas Dijon mustard
- salt and pepper
- pinch of cayenne
- 10 oz skinless salmon, cut into 1″ pieces
- 1/2 cup chipotle panko
- 1/3 cup vegetabe oil
Combine the 2 tbs panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl. Set aside.
Pulse the salmon in a food processor until it is about 1/4″ pieces (2 – 5 pulses). Spoon the salmon into the panko mixture and toss gently to combine. Form into 4 small cakes.
Pour the chipotle panko into a shallow dish. Press each cake into the chipotle panko covering evenly on all sides. Place cakes on a plate, cover, and refrigerate for at least 2 hours.
Heat vegetable oil in a 10″ skillet over medium high heat. Cook salmon cakes in oil for 2 minutes or until golden on the bottom, before flipping and cooking 3 minutes longer, or until golden. Set on a paper towel lined plate to drain.
Slow Cooker Parmesan Risotto
- Vegetable oil spray
- 4 tbs unsalted butter, divided
- 1 onion, minced
- 2 cups Arborio rice
- 1/2 cup dry white whine
- 5 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 cup grated Parmesan cheese
- 2 tbs minced fresh chives
- salt and pepper
Spray the vegetable spray all over the inside of the crock pot to cover well.
Melt 2 tablespoons butter over medium heat in a large skillet. Cook the onion until soft, about 6 minutes. Add the garlic and cook 30 seconds. Add the rice, stirring often, cooking until edges are transparent, about 3 minutes. Add the wine and cook until absorbed, about 1 minute.
Spoon the rice into the slow cooker.
Bring the broth and water to a boil in a medium pot. Stir 3 cups of the hot broth into the slow cooker with the rice. Cover and cook on high 2 hours. Cover the broth and set aside.
After 2 hours, bring the broth back to a boil. Slowly pour 2 cups of the both into the slow cooker, stirring gently, until all of the liquid has been absorbed and the risotto starts to become creamy. Add the Parmesan, chives, and remaining butter to the risotto and stir. Add more of the hot broth if needed to make the risotto creamy. Season with salt and pepper to taste.
Do not keep this dish on the warm setting in your crock pot.