About This Recipe:
I absolutely love crab cakes, but they are not that common at restaurants, and my local supermarket does not sell fresh crab meat. So I figured I would try making “crab cakes” out of salmon, and they were amazing! These are a new, fun, & healthy way to eat salmon. The pickle-y and brine-y tartar sauce pairs perfectly with the salmon cakes, and of course, there must be tons of lemon on the side. You can serve these on top of a salad, or with potatoes and asparagus for dinner.
Enjoy!
Ingredients (4 servings)
-1 lb salmon
-1 small onion, finely diced
-1 red bell pepper, finely diced
-1/2 cup parsley, finely chopped
-1 cup panko breadcrumbs
-2 eggs
-2 tbls mayonnaise
-2 tsps dijon mustard
-1/2 lemon, juiced (plus additional for serving)
-Olive oil
-Salt and pepper
Tartar Sauce
-1 cup Greek yogurt
-1/4 cup chopped pickles
-2 tbls capers
-1/2 lemon, juiced
-Salt and pepper
Instructions (45 minutes)
1. Place the salmon in a baking dish and coat with olive oil, salt and pepper. Bake at 425 degrees F for 12- 15 minutes until fully cooked (depending on thickness.) Let cool then flake apart with a fork.
2. In a skillet, cook the onion and bell pepper for about 6 minutes until softened. Let cool, then add to a large bowl and mix with the parsley, panko breadcrumbs, eggs, mayonnaise, and dijon.
3. Combine the mixture with the flaked salmon and form into 8-10 patties. Season with salt and pepper.
4. In a skillet over medium heat, pour in a few tbls of olive oil and cook each patty for 4 minutes per side until golden brown.
5. Mix together the tartar sauce ingredients and serve with the salmon cakes.
The Corporate Cookbook 