Wednesday, September 5, 2012

Salmon Cakes

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.

  1. Drain salmon and flake.  Place in refrigerator to chill.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the remaining 1 tablespoon butter and 2 tablespoons olive oil in a large saute pan over medium heat.
  6. 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.

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