Saturday, February 16, 2008

Salmon Cakes


This recipe started as a variation of a crabcake recipe to use up some extra salmon, but has since become a family favorite. My husband and both of my girls love these for dinner and I feel good about the fish and vegetables they are getting.

I often serve them on a bed of spinach and let the warmth and oil wilt the spinach a bit. All of the ingredients are cooked and assembled ahead of time, making these salmon cakes a quick, flavorful lunch or dinner. Deborah over at The Humble Housewife has a similar crabcake recipe except she breads and grills the cakes. I might try this since it seems healthier, but the crisp coating really is yummy.

Butter and Olive Oil
1 medium red onion, diced
4 celery stalks, chopped
1 medium red pepper, chopped
1 medium yellow pepper, chopped
1/4 minced fresh parsley
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 - 3/4 pound cooked salmon
3/4 cup panko (or plain breadcrumbs)
1/2 cup mayonnaise
2 teaspoons dijon mustard
2 eggs

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet. Add the vegetables, parsley and seasonings and cook over medium heat until vegetables are soft. Cool to room temperature.

Meanwhile, in a large bowl combine the remaining ingredients. Add the cooled vegetable mixture and mix well. Cover and place in the refrigerator for at least 30 minutes or as long as overnight.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Shape salmon mixture into cakes and fry for 3-4 minutes per side. Serve hot.


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3 comments:

  1. ooo. that sound so delicious!

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  2. I Love salmon cakes! They are so yummy!

    Welcome to The Foodie Blogroll!

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  3. We tried them on Monday - SOOOOOO DELICIOUS!!!

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