Side Orders: Salmon cakes get a boost from bacon, Parmesan

Anne Braly

I can't remember how many times we'd have salmon cakes as a kid. My mother was a great cook, but she worked and sometimes had little time during the week to cook for us, so we'd eat dinner in the dining hall at McCallie School, where I grew up. When she did have time to cook but was in a hurry, Momma would reach into the pantry, grab a can of salmon, add a few ingredients, make several patties and off they went into the frying pan. I'll have to admit it wasn't my favorite quick and easy meal, but it satisfied my hunger, I guess.

Recently I was shopping for salmon fillets at Food City, and the seafood department was out. "We'll get them in in about two days," the fellow working in the seafood department told me.