Salmon Cakes

salmoncakes

NOTES ABOUT THE RECIPE

This recipe is a great way to burn up any leftover vegetables in your refrigerator.

While I suggested using a bell pepper and half an onion for added crunch, you aren’t limited to these ingredients. I’ve used food like broccoli, leeks, carrots, and zucchini to bulk up my salmon cake.

I love to sear the salmon patties, but you can just as easily bake them, if you’re short on time.

These also reheat well and can be made up to 2 days in advance.

I especially enjoy these cakes over a bed of greens, with pickled things, crunchy nutritious components like chickpeas or nuts, and often, with a glass of white wine!

Salmon Cakes

These salmon cakes can easily be made in advance to ensure a nutritious meal after a long day of work!

• 2 Salmon Filets

• 1/4 Onion, Small Dice

• 1/2 Bell Pepper, Small Dice

• 1-2 Galic Cloves, Minced

• Half a handful Roughly Chopped Parsley

• 1 Egg

• 1 1/2 Tsp Dijon

• 1/2-1 Cup Breadcrumbs

• Salt & Pepper TT

1. Preheat oven to 350 degrees

2. Season salmon filets. Place on a lined baking sheet. Bake for 8 minutes. Remove from oven and flake into a bowl. Set aside.

3. Heat an oven-safe pan, like a skillet, on medium-low heat. Add neutral oil and sauté onions, bell pepper and a dash of salt. Once soft but still crunchy, add minced garlic and roughly chopped parsley.

4. While the vegetables are cooking down, in a separate bowl whisk the egg. Then add the breadcrumbs and Dijon mustard.

5. Once the vegetables are done, remove from pan into the mixing bowl with the egg breadcrumb mixture. Add in flakey salmon. Gently fold until everything is well incorporated. Form patties and chill for 30 minutes.

6. In the meantime, clean all of your dishes but leave your skillet out.

7. After the salmon patties have chilled, it’s time to cook them.

8. Heat skillet on medium-high heat. Once hot, add neutral oil. Then add salmon patties. Once a light crust forms, add the pan to the oven. Set the table. Remove skillet from oven once patties have formed a nice dark brown crust. Serve crust side up over rice, with vegetables, or however else you like it!