SALMON CAKES WITH SPINACH SALAD, MOLASSES VINAIGRETTE, AND SWEET POTATO FRIES
Serves 4

FOR THE SALMON CAKES
1/2 pound cooked sockeye salmon
3/4 cup crushed crackers
3 tablespoons chopped green onion
1 egg
1/8 tsp. each: dill, celery seeds, fines herbes
1/4 cup water or white wine

FOR THE SALAD
1 bunch regular or baby spinach (or try the bagged kind)
grape tomatoes, sliced in half
3 tablespoons chopped green onion
4 slices cooked crumbled bacon (optional)
1/4 cup yellow corn
1 ripe avocado, for garnish

FOR THE VINAIGRETTE
1/4 cup vegetable or sunflower oil
3 tablespoons chopped green onion or shallot
3 tablespoons molasses
2 tablespoons cider vinegar
pepper and salt

FOR THE FRIES:
1 sweet potato, washed, peeled and left whole
vegetable oil for frying
salt

Wash and stem the spinach and shake it dry. Place it in a large salad bowl
with the tomatoes and green onion. Heat the corn in a small, oiled skillet with
a dash of sugar and salt over medium heat. Cook without stirring until it
browns slightly in the skillet. Remove from the heat and add to the spinach salad,
then refrigerate the salad.

In another skillet or a wok, heat about 1 inch or more of vegetable oil until
hot but not smoking. Using a vegetable peeler, peel off thin strips of the
sweet potato (make sure you've removed the tough outer skin) into a bowl. You
can peel longways, or in a spiral for really long, fun pieces. Scoop up a
handful of the strips and carefully drop them into the hot oil. In about 30 seconds
the sizzle will begin to subside, and the fries will be ready. Lift the whole
bunch out of the skillet with tongs, and drain on paper towels. Salt them
lightly, and repeat the frying until you've used half or more of the potato. Set
these aside to cool.

Next, make the salmon cakes: Combine all ingredients and mix them thoroughly
with a fork until well combined. Prepare a large skillet by oiling it
generously with olive or vegetable oil. Place it over medium heat. Shape the salmon
mixture into 8 small, rounded cakes that fit in your palm. Place them in the
skillet and brown them well on both sides. Meanwhile, make the vinaigrette:
Combine the green onion or shallot with the oil in a small skillet. Heat over
medium heat until the onion begins to toast on the edges. Add the molasses, stir
well, and immediately pour this onto the spinach salad. Toss quickly and
thoroughly with tongs. Add the vinegar, pepper and salt, and the crumbled bacon if
using, and stir well.

To serve, mound the salad onto four plates or into pasta bowls. Place two
salmon cakes on each salad, and place a tangle of sweet potato fries on top of
the salmon. Add sliced avocado on the side, and serve.

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