skint.

Spine-tinglingly exciting post forthcoming about this week's Dirk sale on John West canned salmon. Basic gist is that the 100M grocery budget has been downsized again, and this means being open-minded about interfacing with heretofore unexplored protein sources.

My last and only previous experience with canned salmon was impactful enough to where I haven't even considered buying any in at least the last 10 years. The contents of that first and only can were overinclusive, a blasted mix of unappealing skin, bones, and probably some other parts of the salmon that I generally don't put in my mouth.

So this week's Dirk sales flyer had John West Alaskan salmon for roughly €2.60/lb (it's one 418g can), not terribly cheap, but intriguing enough to warrant an experiment. This salmon included skin, yes, but they were whole filets, no bones, and actually smelled good. As utilized below, yes, tasty enough to repeat. Is your spine tingling yet, he asked rhetorically.

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salmon and sweet potato cakes.

1 can good pink Atlantic salmon, drained
1 medium sweet potato, cooked and peeled
1/4 tsp chipotle powder, or possibly even one pureed chipotle pepper
1/2 tsp smoked paprika
3 scallions, chopped
1/3 cup toasted almonds, pulverized
1/2 cup cilantro, chopped
salt to taste
squeeze of lemon
1 egg

Combine everything with a fork. Form into patties and fry or bake. Serve with something sweet and spicy, we tried mayo first, not sharp enough. Thai chili sauce was better. Makes way too many servings.

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