I'd been grilling a lot of salmon and always ended up with a little bit left over, so I started making salmon cakes with it. At one point I used regular potatoes, then tried sweet potatoes which added a nice sweetness with the salmon, and a nice color combination as well. You can decide which you prefer.

-Chef Oliver

Grilled Salmon & Sweet Potato Cakes

Grilled salmon fillet*
1 sweet potato, peeled and cut into cubes**
1 scallion, thinly sliced, white and light green parts
1 egg
fresh lemon juice
capers and caper juice
breadcrumbs
salt and pepper

* I usually have about 1 1/2 cups or so, it's not the whole fillet but just a few inches left after dinner.

** You can of course use a regular potato

1. Flake salmon by breaking apart with your fingers.
2. Boil sweet potato until soft and mushable, but not falling apart. Rinse with cold water.
3. When potato is cool, add to salmon and mix together until incorporated.
4. Add a squeeze of fresh lemon juice, approx. a teaspoon of caper juice, and a teaspoon of capers, salt and fresh ground pepper to taste.
5. Add one egg and mix everything together.
6. Form mixture into cakes, it will be a little loose so handle carefully.
7. Heat skillet with some butter.
8. When pan is hot, coat both sides of cakes with breadcrumbs and place in pan. Cook until browned and firm.

Serve with a side of mayonnaise mixed with a little lemon juice, capers, and caper juice.

I use this dough all the time to make really thin pizzas on the grill. When ready, simply roll out the dough, brush with a little olive oil, and toss on the grill. Flip after a couple minutes, add toppings, and cook until done. Easy, delicious pizza plus the fun of grilling!

-Chef Oliver

Pizza Dough for Grilling

Ingredients

1 (1/4 oz.) package active dry yeast
1 3/4 to 2 cups flour
3/4 cup warm water (105° to 115°F)
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Instructions

1. Stir yeast, 1 tablespoon flour, 1/4 cup warm water. Let stand 5 minutes until creamy.

2. Stir together 1 1/4 cups flour and salt. Add yeast mixture, oil, and remaining 1/2 cup water and stir until smooth. Stir in enough remaining flour (1/4 to 1/2 cup) for dough to come away from the side of the bowl.

3. Knead dough approzimately 8 minutes. Divide dough in half, dust with flour, and place in bowls. Cover dough and let rise until doubled in size, approximately 1 1/4 hours.