Salmon Cake Lunch
Author: MakeMineLemon.com adapted from Foodwishes
Serves: 4
- 1 tablespoon extra olive oil
- 4 tablespoon finely minced onion
- 4 tablespoons small diced red pepper
- 4 tablespoons small diced celery
- 2 clove finely minced garlic
- salt and pepper to taste
- 1 tablespoon capers - chopped
- ¼ cup mayonnaise
- pinch cayenne
- pinch Old Bay
- 1 tsp Dijon mustard
- ¼ cup panko breadcrumbs or a mix of bread crumb and panko
- 1¼ pounds fresh wild salmon, trimmed, coarsely chopped
- additional olive oil for sautéing
- Mise en Place ~ Gather Ingredients
- Small dice onion, pepper, and celery.
- Sauté until soft, season with salt, then add minced garlic and cook until fragrant.
- Add in capers; set aside to cool.
- Cut salmon in strips and then in small cubes.
- Mix mayonnaise, cayenne, Old Bay, mustard.
- Add in the cooked vegetables; mix.
- Add the chopped salmon. Mix gently.
- Add panko or a combination of half breadcrumbs and panko.
- Pack the salmon into a ring; Cover and refrigerate until chilled and firm.
- Heat a sauté pan with olive oil.
- Slide the rings into the pan for about 4 minutes or until the cakes have firmed up.
- Lift off rings, turn and cook for another 2 – 4 minutes.
Just use your chef's knife to chop up the salmon and be sure to leave some texture.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/salmon-cake-lunch/
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