Monday, December 29, 2008

Salmon Cakes

I made these the day before Thanksgiving because
I had extra salmon from the night before. I had it over a bed of spinach. There were tons left and because I was hosting Thanksgiving I reheated them in the oven the next day and served them as an appetizer with other finger foods and they were a huge hit.

  • 1/2 lb. Salmon Fillet; flaked
  • lemon
  • salt pepper
  • 4 tbs Butter
  • 3 tbs olive oil
  • 3/4 cup finely diced red onion
  • 1/2 cup finely diced red pepper
  • 1/2 cup finely diced yellow pepper
  • 1 cup finely diced celery
  • 1 clove crushed garlic
  • 6 slices wheat bread
  • 1/4 cup chopped fresh parsley
  • 1 tbs capers
  • 1/4 tsp hot pepper sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup olive oil mayo
  • 3 tbs Dijon mustard
  • 1 tbs Old Bay Seasoning
  • 1 egg
(Note: I make the salmon for dinner the day before by taking 1 lb and drizzling with olive oil, lemon, and salt and pepper under the broiler until flaky about 30 min.)

-Make sure your salmon is cold so it flakes nicely.
-Place 1 tbs olive oil and 1 tbs butter in a saute' pan over med/med-high heat until butter bubbles. You may need to add more oil and/or butter during cooking the veggies.
-Add onion and cook until translucent about 3 min.
-Add peppers and celery and cook till tender about 5 min.
-Add Garlic and stir for 1 min. Set aside and cool.

- Place bread in toaster to toast nicely where its completely dried out
- Place in food processor and stop when you have fresh bread crumbs

-In medium size mixing bowl whisk parsley, capers, hot pepper sauce, Worcestershire, mayo, mustard, seasoning, and eggs until combined
-Add flaked Salmon, and 1/2 of bread crumbs, and veggie saute' and mix until combined
-Chill in fridge to set about 30 min.
-Make into patties and coat in the rest of bread crumbs
-Chill before ready to make (can be made 1 day ahead)
- Heat skillet over med-high and add 1tbs olive oil and 1 tbs butter until it bubbles
- Add patties and cook on each side about 3 min place on wire rack in warm oven to keep fresh
- Serve with sauce (recipe below)
( I serve over spinach leaves with crusty bread)
  • 1/2 cup olive oil mayo
  • 1/4 cup Dijon mustard
  • 2 tbs capers
  • 1 tbs creamy horseradish
  • Splash hot pepper sauce
    • Combine and chill till ready to use

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