Jelly In My Belly

I've got a new acupuncture office! It's wonderful. It's peaceful and Zen and a perfect little place for healing. There's only one problem and it's called Jelly Bellys. Yes, Jelly Belly jelly beans sit on the front desk.

The facialist who's office I moved into told me I can move around anything in the office, EXCEPT those jelly beans. She's been here 16 years and her clients can't wait to have a handful of those tasty beans every time they visit. I myself am trying to not have a handful of those beans every time I "visit", cauuuuuse I'm there everyday!

Of course Jelly Belly has to have 49 different flavors. So it's not like I taste a few and then get sick of them, it's a different taste explosion in my mouth with every bean. Oh boy. This is going to take some good old fashion restraint.

Salmon Cakes

1 pound skinless salmon

1 tablespoon toasted sesame oil

1 teaspoon crushed garlic

1 teaspoon crushed fresh ginger

¼ cup chopped scallions

¼ cup toasted sesame seeds

2 large eggs

Olive oil, for frying

Cut salmon into ¼-inch cubes. In a large bowl, combine salmon, sesame oil, garlic, ginger, scallions, sesame seeds and eggs.

Heat a generous amount of olive oil in a large skillet over medium-high heat. Spoon one tablespoon of the salmon mixture into the skillet. It basically takes a circular shape but you can form the edges a bit with the tablespoon you're using or with a spatula.

Cook the cakes for 4 to 6 minutes per side, until golden brown. Transfer cakes to a paper towel lined plate.

Enjoy!

Inspired by Elana's Pantry.