Here’s the recipe for the salmon cakes and while they sound fancy they couldn’t be easier. Basically you mix it all up in a bowl and then bake it. I made a raita sauce with it but tarter sauce would go well too. I baked a filet of salmon with olive oil, pepper, paprika, cayenne, and a touch of salt and took the skin off but you can use canned salmon if you have that on hand.
makes about 12 1″ cakes
3/4 lb salmon, cook (or 14oz can of cooked salmon, drained)
1 1/2 – 2 cups fresh bread crumbs (I used panko)
2 eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
2 tablespoons butter
- In a large mixing bowl all the breadcrumbs, eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
- Add salmon and mix with hands, breaking up salmon into small pieces. Form into patties; each the same size.
- Bake on a lined baking sheet at 425° for 10-15 minutes.
These are great hot or cold and they also freeze well so you can cook up a double batch and have them always on hand!
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