Serves Two - Serve a Salad on the side. These are also wonderful served in a bun with sweet potato fries on the side.
- 7 ounces canned, wild caught salmon, drained
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/4 cup small-diced red onion
- 1 stalk small-diced celery
- 2 Tablespoons cup small-diced green bell pepper
- 2 Tablespoons shredded carrot
- 1 tablespoon minced fresh flat-leaf parsley
- Dash hot sauce
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 1/2 slices stale bread, crusts removed OR 1/2 cup bread crumbs
- 1/4 cup good mayonnaise
- 1 teaspoons Dijon mustard
- 1 extra-large eggs, lightly beaten
Preheat the oven to 350 degrees F.
- Drain salmon and flake. Place in refrigerator to chill.
- Place 1 tablespoons of the butter, 1 tablespoons olive oil, the onion, celery, peppers, carrots, parsley, hot sauce, Worcestershire sauce, Old Bay seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1/2 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 4-5 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 1 tablespoon butter and 2 tablespoons olive oil in a large saute pan over medium heat.
- Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.