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asian salmon cakes with sesame mayo

Karen Covey

We love this recipe for a make-ahead meal. Fresh ginger, garlic, and soy sauce are the key players in the flavor of these cakes, served perfectly with a sesame dipping sauce. For anyone who’s not sure they like salmon, these little cakes might just convince them they do. What’s great is that you can make these any size you like: a bit larger to serve in bun or pita, or smaller for an easy, bite-sized appetizer, just serve a dollop of sauce right on top.

Sesame mayo
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
Juice from 1/2-1 lime
1 teaspoon toasted sesame oil
Kosher salt, to taste
Freshly ground black pepper, to taste

1 1/2 pounds fresh salmon
1 1-inch piece fresh ginger, peeled and minced
1 large clove garlic, minced
2 scallions (white and light green parts), finely chopped
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
Juice from 1/2-1 lime
1 large egg, lightly beaten
1/2 -1 cup panko breadcrumbs
2 tablespoons vegetable (or canola) oil

1. Make sesame mayo: In a small bowl, combine mayonnaise, yogurt, juice from 1/2 lime, and sesame oil. Season with salt and pepper. Taste and adjust as desired, adding in more lime juice if needed. Chill until ready to serve.
2. Remove any bones from salmon; remove and discard skin. Chop salmon into small pieces and place in a large bowl. Add ginger, garlic, scallions, cilantro, soy sauce, sesame oil, juice from 1/2 lime and season with salt and pepper. Mix until just combined. Add egg and 1/2 cup breadcrumbs and mix again until mixture holds together (add in more breadcrumbs or lime juice is needed). Season with salt and pepper. Form into 6 cakes. Cover with plastic wrap and refrigerate for at least 1 hour. 
3. Preheat oven to 400°F. 
4. In an oven-safe sauté pan, heat oil over medium heat. Add salmon cakes and sear on both sides until lightly golden brown, 3-5 minutes per side. Transfer pan to oven and bake until salmon cakes are cooked through, 10-15 minutes. Set aside. 
5. Divide cakes among serving plates and serve with sesame mayo.

Makes 6 cakes.


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World Water Day

Karen Covey

“We never know the worth of water till the well is dry.”

— Thomas Fuller

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Today is #WorldWaterDay and in support of water.org and their efforts to empower women around the globe with water, we’re donating 100% of any digital download purchased today only (3/22/17) until midnight EST. All downloads are $5. Please help us spread the word about the importance of clean, safe water for all. Learn more at WaterDay.org


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spring favorites

Karen Covey

styling by Abby Capalbo | photos by Erin McGinn

Each season we gather a list of our favorite finds. Here’s our hot list for spring:

For a collection of our favorite spring cocktails, including this rhubarb 75, grab a copy of our new spring issue. 


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halibut with grapefruit salsa

Karen Covey

A really quick and light meal that’s ready in minutes. For a bit more heat, leave in some of the jalapeño seeds.

Cooking spray, for greasing
4 4-ounce pieces fresh halibut (or other white fish), with skin
2 tablespoons vegetable (or canola) oil, plus extra for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste

Grapefruit salsa
2 grapefruits
1/2 small red onion, finely diced
1/4 jalapeño, seeded and finely diced, or to taste
Juice from 1/2-1 lime
1/4 cup roughly chopped fresh cilantro, plus extra for serving

1. Preheat oven to 400°F. 
2. Line a baking sheet with aluminum foil and coat top of it with cooking spray. Place pieces of fish, skin-side down on foil and set aside. Drizzle each piece of fish with a bit of olive oil. Season with salt and pepper. Cook until fish is cooked through, about 10-15 minutes, depending on thickness. 
3. Meanwhile, make salsa. Using a sharp paring knife, cut away peel and pith from grapefruits. Cut along membranes, and allow segments (from both grapefruits) to fall into a glass bowl, along with any juice that accumulates (from only 1 grapefruit). Spoon out grapefruit pieces and roughly chop. Add back to bowl. To bowl, add red onion, jalapeño, juice from 1/2 lime, and cilantro. Season with salt and pepper. Taste and adjust as desired.
4. Remove fish from oven and carefully remove fish from its skin. Transfer fish to serving plates. Spoon some salsa over each and serve.

Serves 4.

For a quick video on how to supreme a grapefruit, click here.


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