Barton Seaver
National Geographic Fellow
Coastal Maine, U.S.A.
Barton Seaver is a chef and National Geographic Fellow who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems. Author of seven books, including the seafood cookbook, “Two if by the Sea,” he also believes we should all be eating more seafood.
Seaver recommends removing the obstacles to seafood and making the experience of eating it more familiar.
“There’s an underlying trepidation surrounding seafood, how to purchase it, cook it and serve it. Sell the dish, not the fish,” he suggested. “Imagine slowly braising fish like monkfish, salmon, swordfish with onion, garlic, lemon, bay, thyme and wine over low heat for one to one-and-a-half hours. The aromas filling your home or restaurant are intoxicating.”
His “go-to” dish, however, is his salmon cakes, which are inexpensive, accessible (you don’t have to interact with the fishmonger), and simple to prepare.
Barton Seaver’s pink salmon cakes with dill mustard
Serves 4
This has become a weeknight favorite at our house. The cakes are inexpensive and easy to put together. Add a side dish, and you have dinner for four.
- Two 7- to 8-ounce cans pink salmon
- Salt
- 2 tablespoons mayonnaise
- 2 teaspoons whole-grain mustard
- Pinch of ground mace
- 1/4 cup panko (Japanese-style bread crumbs) or fine dried bread crumbs
- 1 tablespoon chopped fresh dill
- 2 tablespoons butter
- Lemon wedges
Preheat the oven to 400 degrees.
Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don't touch them while they're browning. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.
