Salmon, peas, and mint are all available (theoretically) at about the same time in early summer in New England, so they were often served in combination at traditional Independence Day dinners. In fact, on the dairy farm in Winslow where I grew up, we ate broiled salmon and fresh peas in cream sauce every Fourth of July. This recipe is an elegant way to put these same ingredients together. You can get most of the work done ahead of time and finish it shortly before serving.

Salmon Cakes with Pea and Mint Sauce
Martha Greenlaw, Recipes From a Very Small Island

Salmon Cakes
1½ pounds skinless, boneless salmon
6 scallions, finely chopped
2 Tablespoons minced fresh ginger
1 large egg, lightly beaten
1 Tablespoon lemon juice
1 teaspoon soy sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup light olive oil or vegetable oil

Pea and Mint Sauce
1 Tablespoon unsalted butter
1 Tablespoon minced shallots
½ cup dry white wine
1 cup heavy cream
1¼ cups fresh or frozen peas, coarsely chopped
1 teaspoon lemon juice
2 Tablespoons chopped fresh mint
Salt and freshly ground black pepper

Place the salmon on a baking sheet and place in the freezer until partially frozen. Using a large chef's knife, chop the salmon medium-fine. Combine in a large bowl with the scallions, ginger, egg, lemon juice, soy sauce, salt, and pepper and mix gently but thoroughly to blend. Refrigerate until ready to make the cakes.

For the sauce, melt the butter in a large saucepan. Add the shallots and cook over medium heat for 1 minute. Add the wine, bring to a boil, and cook briskly until reduced by half, about 2 minutes. Add the cream and simmer over medium heat until slightly reduced and thickened, about 4 minutes. Add the peas and simmer for about 5 minutes, until the peas are tender and the sauce is thick enough to heavily coat the back of a spoon. (The sauce can be made ahead and and refrigerated or set aside at cool room temperature for up to several hours. Reheat gently before finishing.) Stir in the lemon juice and mint and season with salt and pepper.

To cook the salmon cakes, heat the oil in two large skillets. Using ¼ cup measure, spoon the salmon mixture into the skillets to make 12 cakes. Cook over medium heat until browned on the bottom, about 3 minutes. Turn carefully with a spatula, cover the pans, and cook until browned on the second side and the fish is cooked through, about 3 minutes.

Serve immediately or place on a platter, cover loosely with foil, and keep warm in a 200° oven for up to 30 minutes. Reheat the sauce gently and serve the cakes with the sauce spooned over.

Serves 4-6.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.