Pink salmon cakes with pomegranate-jalapeño relish from The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (page 187) by Andrew Zimmern and Barton Seaver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano chile for jalapeño chile, and canned red salmon for pink salmon. See recipe for chile flake suggestions.

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