Wednesday, March 28, 2012

Salmon Cakes

  • 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
  • 1/4 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 lemon, zested
  • 1 (14-ounce) can wild salmon, remove large bones
  • 1 baked or boiled russet potato, peeled, and fluffed with a fork
  • 1/4 cup GF bread crumbs
  • 2 tablespoons grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup coconut oil

  • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

    Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary.

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