Today’s Salmon and Spinach Fishcakes may not look like a clean-out-the-fridge meal, but I promise you they were born out of necessity. An excess of food is a frequent occupational hazard in my work. Brands are often overly generous with their products, which is good when you’re doing rounds of recipe testing. But now and then, you nail the recipe in the first few attempts, and you’re left with more food than you can reasonably handle. This happened to me the other week, and the food in question was an almost complete side of beautiful Atlantic salmon. I know – what a hardship! This scenario would be far from a tragedy in a salmon-lovers home. I am a salmon-lover, but my partner, well, there are few things he dislikes more.