Okay, so midnight is a bit of an exaggeration, but we seriously didn’t sit down to eat until 9pm last night. I had to do all the meal planning & prep yesterday because I worked all weekend, so I didn’t even hit Publix until 5pm, which got me home a little after 6 to start prepping. And, without even realizing it, I had planned a dinner that needed a ton of prep. At first glance it didn’t seem that bad: No-Fuss Salmon Cakes, Butternut Squash Soup, and the Green Beans with Onions, Mushrooms, and Peppers. It literally says “no-fuss” in the name. But I’m here to tell you that in order to get all three of these things made from scratch for the same meal, you need 2 people & almost 3 hours.
So two exhausted people worked together to get it done. Since cutting the butternut squash it really hard, I asked Chad to take over on the soup while I prepped the “no fuss” salmon cakes and got those in the oven.
The first thing that set me back was that the recipe called for canned sweet potatoes — I’m convinced that there are literally no canned sweet potatoes that don’t have sugar as the 2nd ingredient!! So I had to buy 2 sweet potatoes & cook them for an hour first before smooshing them up to use in the salmon cakes. But I actually did need that hour to prep the rest of the ingredients, since we were doubling the recipe so we had enough for lunch today.
So here we go:
No-Fuss Salmon Cakes:
6 6-oz cans of wild-caught salmon (boneless)
2 cups sweet potatoes
1 cup almond flour
4 scallions, thinly sliced
4 tbsp fresh parsley
4 tbsp fresh minced dill
2 tsp salt
1 tsp paprika
1/2 tsp ground black pepper
4 tbsp ghee or coconut oil, melted
lemon wedges for serving
Preheat oven to 425, and cover a large baking sheet with parchment paper. Drain the liquid from the salmon & crumble into a large mixing bowl, removing any bones and flaking with a fork. Add sweet potato, egg, almond flour, scallions, parsley, dill, paprika, & pepper and mix with a wooden spoon. Brush parchment paper with melted ghee. Use a 1/3 cup measuring cup to scoop the cakes and drop onto the parchment — flatten the patties a bit with your hand until they’re uniform. Bake for 20 minutes, then flip with a spatula & return for about 10 more minutes. Serve with lemon wedges.
So while I was working on that, Chad was kicking butt with the butternut squash soup. We had a bit of a mishap when we overfilled the food processor and soup business ended up all over the counter, but we managed to get it all blended &
back on the stovetop to heat. He also took the lead on the veggies, first blanching the green beans (which I had never done, so I watched with interest) & then throwing the rest in the iron skillet to heat up.
When all was said & done we were totally wiped out, but were totally ready to feast! And thankfully, we were not disappointed. I said to Chad, “this tastes like something you get in a restaurant!” I was super proud of my cakes and the soup was delicious. It had the consistency of a bisque, and a nutty taste to it. A little salt & pepper made it perfection.
But even though all turned out fantastically, eating at 9pm is not great. Lesson learned! Start prepping earlier, or choose a legitimately no-fuss meal for a Monday night. But I am excited about leftover soup & salmon cakes for lunch today…