Salmon cakes recipe: a reminder of mom

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Salmon cakes

Salmon cake recipe. (Bill Hogan, Chicago Tribune / February 27, 2014)

Mom picked up on the first ring. She'd been thinking of me. She had just finished dinner and was thinking about sitting in my chair.

"My chair?" I asked.

"Your chair," she said. "The one you sit in after dinner. When you're not doing the dishes."

News to me.

I've made many a meal at mom's. And, I suppose, I've sat in that chair — the comfy leather one with the footstool — afterward. I suppose there have been times I've sat in the comfy chair after cooking and before cleaning up. Or after cooking and instead of cleaning up.

But I didn't realize I had a designated not-doing-the-dishes chair. Worse, a designated not-doing-the-dishes-chair so designated by mom. Who knew she was taking notes?

I couldn't remember why I'd called. I hung up and patted together some salmon cakes, which always make me think of mom. Their core component — cooked salmon — appeals to her enduring campaign to repurpose leftovers. Their supplemental components — lemon, dill and red onion — appeal to my enduring campaign for spring.

After the cakes were chilling in their crumb jackets I washed the dishes. Then I sprawled on the couch, wishing mom was on hand to take note.

Salmon cakes

Prep: 15 minutes, plus time to chill

Cook: 5 minutes

Makes: 8 cakes

1/4 cup mayonnaise

¼ cup finely chopped

fresh dill

¼ cup finely chopped

red onion

Finely grated zest

of 1 lemon

1 teaspoon salt

1/2 teaspoon freshly

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