Leftovers. I kind of love them.
Making a meal of leftovers is usually an ad hoc exercise in cleaning out the fridge... a particularly prevalent activity among those of us with a not-let-anything-go-to-waste kind of mindset. Bits of this and that go into a scramble, get tossed into a soup, or scooped into a taco. There never seems to be enough of anything left over to actually stand on its own; too meager a morsel to plate as it might once have been plated. Not enough to go around to again be last night's dinner. And, thus, like chameleons, those bits, pieces and scraps are remade into something entirely different, ever adaptable to the change. It's a creative and spontaneous exercise. Oftentimes what you end up with remains a mystery until it's nearly done and on the plate.
And sometimes you hit on something that becomes a meal you go to again... and again. Like these salmon cakes.
And when you do it's really more of a set aside than a leftover. I suppose a set aside is what a leftover aspires to be. Because once you hit on something that works you actually plan that second meal along with the first, setting aside enough to ensure its creation. In other words... you buy extra.
I make these salmon cakes (and other renditions like them) quite often. Sometimes they come about because I simply have some salmon left over. But, most often, it's because I intentionally over buy salmon... knowing these will be our reward.
Of course you can simply cut to the chase and make these cakes straight away, but it's a lot more fun knowing you'll get two great meals from one planned effort.
I started with a pan-seared salmon served over a roasted corn and pepper salad, topped with a roasted red pepper sauce.