Salmon Cake Lunch
Author: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Mise en Place ~ Gather Ingredients
  2. Small dice onion, pepper, and celery.
  3. Sauté until soft, season with salt, then add minced garlic and cook until fragrant.
  4. Add in capers; set aside to cool.
  5. Cut salmon in strips and then in small cubes.
  6. Mix mayonnaise, cayenne, Old Bay, mustard.
  7. Add in the cooked vegetables; mix.
  8. Add the chopped salmon. Mix gently.
  9. Add panko or a combination of half breadcrumbs and panko.
  10. Pack the salmon into a ring; Cover and refrigerate until chilled and firm.
  11. Heat a sauté pan with olive oil.
  12. Slide the rings into the pan for about 4 minutes or until the cakes have firmed up.
  13. Lift off rings, turn and cook for another 2 – 4 minutes.
Notes
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/