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Salmon Cake and Roasted Squash Soup

This salmon cake is made from canned salmon. If it was made with fresh salmon, chopped up and formed into a patty, it would be considered a salmon burger. I have both recipes, but the one in the picture is of a salmon cake. It's not the easiest to make when you brown them on the stove and then finish them in the oven because the cake is very fragile at first. Once you flip it over and put it in the oven it finished just fine and gives you a nice golden brown sear on the other side. (in case you're wondering, I used a medium cast iron pan, which I could then put directly in the oven). I melt Havarti cheese over the cake and finish it with avocado and chipotle mayo. No bun this time.
But as far as what's in the cake,  I made it with cream cheese, lemon juice and zest, fresh garlic and a few other ingredients (like one egg - which you need to bind it together, along with oats). I just gave you my secret ingredients, now you can try it at home. Please do and let me know what you think. As far as portions go, be creative and go with your gut. At the end of this year-long journey, I'll publish the cookbook and I'll include all the details for the recipe; but for now I will leave some of it a mystery.
The Roasted Squash Soup is a favorite recipe of mine as well. I roast acorn squash and butternut squash and then caramelize red onion, add beef broth, add the squash peeled and chopped. You can puree it with the immersion blender, add almond milk or coconut milk (whichever you prefer - I've made it both ways and they're both good).



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