Salmon Cakes

We are trying to clear some salmon out of our freezer to make room for the fresh stuff! Even with Roma's Omega-3 needs, it's still going to be a challenge to finish our supply. We need to get eating!

Salmon+ Olive Oil + Salt + Pepper under the broiler for 10 minutes is a mainstay because it's fast and can be eaten plan and simple. Or this salmon can be shredded up used in a whole lotta other things, such as these Salmon Cakes. In this instance, I feel that the accompanying spicy yogurt dipping sauce is totally necessary.

The salmon cakes are cooked on the stove for ~10-15 minutes before they finish cooking in the oven.

A lemon vinaigrette mixed green salad goes quite well with the cakes. 

Barely brown and crispy from the panko.

Viola!

Spicy Yogurt Sauce
1/2 cup Greek yogurt
1 tsp capers, minced
4 pickles, minced
1/2 tsp. chili-garlic paste
2 tsp cilantro, chopped
2 tsp mint, chopped
Combine all ingredients together. Yields about 1/2 cup sauce.

Salmon Cakes
8 oz cooked salmon, flaked into small pieces (you can use canned if you don’t have fresh)
1/2 cup onion, small dice (about 1/2 yellow onion)
1/4 cup red bell pepper, small dice
2 tsp fresh parsley, chopped
2 tsp dijon mustard
1 egg, lightly beaten
1 cup Panko* Bread Crumbs (1/2 cup for cakes, 1/2 cup for breading)
salt and pepper
1 tsp plus 1 Tbsp. olive oil

Directions
Preheat oven to 350 degrees.

Dice the onion and bell pepper. Saute in 1 tsp olive oil until soft. Allow to cool slightly.

In a large bowl, mix together the salmon, sauteed onion and red bell pepper, parsley and dijon. Mix in the beaten egg and 1/2 cup Panko bread crumbs. The egg and bread crumbs should act as a binding agent. Divide the mixture into 4 parts, pressing each into a 1″ thick round cake. Press the cakes into the remaining 1/2 cup Panko bread crumbs on both sides.

Heat a large saute pan, but be careful not to get the pan too hot or the cakes will burn on the outside. Add 1 Tbsp olive oil and using a spatula, put the salmon cakes in the pan. Brown on one side, about 2 minutes. Gently turn over the cakes and place the pan in the oven, about 7 minutes to finish cooking. I like to finish them in the oven so that they do not burn on the outside before they are cooked and hot in the middle.


1 year ago: Salmon Bake
2 years ago: Bluebonnets!