Saturday, April 13, 2013

Salmon cakes

I have never eaten, much less prepared salmon cakes before, but I saw Sara Moulton prepare them for a family meal, and I figured if they were good enough for Sara they'd be good enough for me.  Besides, we need to eat more seafood, and what could be better than a meal that you can quickly prepare from your pantry? I started with the best wild caught salmon from the store. I read some recipes, and based mine on an Ina Garten recipe that uses fresh salmon. These taste almost like crab cakes and were a big hit at my house. 

 Serves:3 patties 
 1 5oz can wild caught Alaska salmon
 Kosher salt and freshly ground black pepper 
1/4 cup small-diced red onion             
1/2 stalk celery small-diced 
1/4 cup small-diced red bell pepper (I omitted this, but I think it would be good) 
1 -2 tablespoon capers, drained 1/4 teaspoon hot sauce (recommended: Tabasco) 
1/2 teaspoon Worcestershire sauce 
3/4 teaspoons crab boil seasoning (recommended: Old Bay) 
1/2 cup Panko bread crumbs + extra for breading crab cakes 
1 tbl good mayonnaise 
1 teaspoons Dijon mustard 
1 extra-large eggs, lightly beaten.                               
2-3 tbl olive oil for sauteing

Mayo sauce 
Mix all together:
1-2 tbl light mayo (Hellman's) 
1 tsp dijon Juice of 1/2 lemon 
2-3 dashes hot sauce 
1/4 tsp crab boil 

 Drain the salmon and flake into a large bowl. Add all the ingredients except oil and mix well. If mixture seems too wet, add more bread crumbs. Scoop mixture into a 1/2 cup measure (or 1/2 cup ice cream scoop) and pack down slightly. Unmold onto a plate and press down to make a patty. Repeat with remaining mixture. Sprinkle with Panko, and press crumbs onto patty. Turn over and repeat. Chill in the refrigerator for 30 minutes or longer. 

 Heat 1 1/2 tablespoons olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 4 -5 minutes on one side, until browned. Add remaining oill, turn, and cook on other side 4-5 minutes more.  Serve with mayo sauce.

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