SALMON CAKES
These cakes
are perfect for a day at the beach, but no one denies that we can't eat them
wherever we want. This recipe is winning, several times I have prepared fish
cakes with very good results but these are simply delicious!
Ingredients
- Olive Oil
- 1/2 red bell pepper diced
- 3 Tbsp unsalted butter divided
- 1 lb fresh salmon filet*
- 3 Tbsp mayo
- Black Pepper
- 2 large eggs lightly beaten
- 1 medium onion 1 cup finely diced
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
- Garlic Salt - I use Lawry's brand
- 1 cup Panko bread crumbs Japanese Style crumbs
Instructions
First, preheat
the oven to 425˚F. Line a baking sheet lined with parchment or silpat. Place
the salmon on the skin side, brush with olive oil and season with garlic salt
and black pepper. Bake uncovered for 10 to 15 minutes or until cooked through
(my finest cut salmon was closer to 10 minutes).
Remove from oven, cover with
aluminum foil and let stand for ten minutes. Discard the skin, flake the salmon
with forks, remove the bones and allow to cool to room temperature.
Then, heat a
medium skillet over medium heat. Add 1 tablespoon of olive oil, 1 tablespoon of
butter and the finely diced onion and the pepper. Sauté until softened and
golden (7 to 9 minutes), then remove from heat.
In a large
mixing bowl, combine the cooled flaked salmon, sautéed onion and pepper, 1 cup
breadcrumbs, 2 beaten eggs, 3 tbsp. 1 tbsp mayo 1 tsp Worcestershire sauce 1/4
tsp garlic salt 1/4 tsp black pepper and 1/4 cup fresh parsley. Stir to combine
then form 13 to 14 patties. It is easy to distribute the patties using a flat
ice cream scoop, then to press them into patties from 1/3 to 1/2 "thick.
Heat 1 tsp.
Oil and 1 tsp. Tablespoons butter in a large saucepan over medium heat and once
the butter is cooked, add half the salmon cakes and sauté 3 1/2 to 4 min on
each side or until golden and nicely cooked. If the salmon browns too quickly,
reduce the heat. Remove to a plate covered with absorbent paper. Add 1 tsp.
Remaining oil and 1 tsp. Tablespoon butter and repeat baking the remaining
salmon cakes. Happy Cooking Time.
Recipe notes
* Note:
fresh salmon is preferable, but it can be replaced with leftover cooked salmon,
or 14-15 oz of well-drained canned salmon, or three 5-oz packs of salmon. If
the mixture is too wet to keep the shape of the cake, add more breadcrumbs and
if it is too dry, add an additional tablespoon of mayonnaise.
