I like to cook and make a variety of dishes from prize-winning chili to jambalaya. My wife’s favorite, though, is my fish cakes. I will make these from kokanee, sockeye, Chinook or coho salmon. I will bake whatever fish I am going to use and flake the meat off the bones. I put the fish in a bowl that holds about four quarts. To that I add a mixture of onion and red pepper that I have saluted in butter. I use a whole sweet onion and a whole red pepper, and I also put about four tablespoons of dill in this pan. I think it helps bring out the flavor of the dill. I let this cool before I add it to the fish. While this is cooling, I stir up the flaked fish to make sure I have removed all of the bones. I put about four tablespoons of mayonnaise to the fish and then add the cooled onion, red pepper and dill. I crack one or two eggs and stir them in with all the other ingredients. The last thing I add is Panko for a crispy finish and mix it in until I can form cakes that won’t fall apart. I fry them in olive oil and a touch of butter. I always wind up with more than my wife and I can eat in one sitting, so now I vacuum seal the leftovers that I warm up in a fry pan or the oven.