Salmon Cakes

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Crispy fresh Pacific salmon cakes

Yield: 6 (2-ounce portions)

Course:

Ingredients

  • 24 ounces poached or grilled salmon shredded
  • 1/2 cup diced red onions
  • 1/2 cup diced celery
  • 1 whole egg
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon horseradish
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • Juice from 2 lemons
  • 1 cup plain panko breadcrumbs
  • 2 tablespoons olive oil

Directions

  1. Mix together all above ingredients except for the breadcrumbs and olive oil. You will have a wet consistency.
  2. Mix in breadcrumbs to desired consistency.
  3. Form the mixture into 1 ounce balls and gently flatten each with the palm of your hand to make 1/2-inch disks.
  4. In a non-stick pan, warm the olive oil over medium heat. Next, sauté each fishcake until both sides are golden brown. Place on paper towels to drain slightly and serve hot.

Tips/Techniques

Serving Suggestions: Serve with your favorite condiment or salad.

Beverage Suggestions: Pinot Noir, a crisp Chenin Blanc, or an IPA

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