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Salmon cakes make a great +1 to risotto, green salad, or – for my fellow Southerners – grits 🙂

Ingredients:

  • 8  7.5 oz (or 4  15 oz) cans of red salmon, skin and large bones removed
  • juice of 1 large lemon
  • salt and pepper
  • Optional: 1 medium shallot, chopped
  • 1 large bunch of fresh dill, chopped and large stems removed
  • 5 eggs, lightly beaten
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup mayo
  • olive oil
* Makes 34-36 medium cakes.

  • In a large bowl, combine salmon with lemon juice. Season with salt and pepper.
  • Add shallot (if desired), dill, eggs, bread crumbs, and mayo, mixing between each ingredient.

  • Form salmon mixture into patties.
  • Heat olive oil in a large saute pan over medium heat.
  • Cook cakes until golden brown and done throughout (apr. 3min/side).

  • Transfer cooked cakes to a paper-towel lined plate to absorb excess oil, and serve.

  • Wrap leftover salmon cakes individually in plastic wrap, and freeze in a large freezer bag.
  • Reheating instructions: Do not thaw – reheat from frozen. Remove desired number of salmon cakes from freezer bag and plastic wrap. Reheat in a 400 degree oven or toaster oven. Alternatively, heat a tiny bit of olive oil in a nonstick pan, and lightly saute frozen cakes until re-crisped and heated throughout.
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