Watching a recent episode of Master Chef Jr. (with my kids), a pint-sized contestant made salmon cakes and wowed all the judges. I’ve never made them before – and since my youngest loves salmon, I decided to give them a try. The reviews were mixed – but I liked them – and while they required a bit of prep work, cooking them was quick and easy. I figured I’d pass along the recipe for anyone interested.
Ingredients:
1/2 lb. salmon fillet
olive oil
salt and pepper
4 T. butter (divided)
1/2 c. diced red onion
4 celery stalks, diced
1/2 c. diced red bell pepper
1/2 c. diced yellow bell pepper
1 T. dried parsley
1/4 t. tabasco sauce
1/2 t. Worcestershire sauce
1 t. dried oregano
1 c. bread crumbs
1/2 c. mayo
2 t. dijon mustard
2 eggs
Season salmon fillet with olive oil, salt and pepper and roast for 15-20 minutes at 350F. Remove from oven, wrap tightly in foil and refrigerate until cool (or overnight).
Melt 2 T. butter in large frying pan and saute onion, celery, bell peppers, parsley, tabasco, Worcestershire sauce, oregano and 1/2 t. each salt and pepper until veggies are soft (about 15 minutes). Allow to cool.
Flake cooked salmon into large mixing bowl. Add bread crumbs, mayo, mustard, eggs and cooked veggies. Mix well and then chill for about a half hour.
Form the mixture into patties and set aside and refrigerate until you are ready to cook them up. Once ready to cook, melt 2 T. butter in a frying pan and fry the patties in batches until nicely browned (about 3-4 minutes per side). Place in a warm oven until ready to eat. I served them up with some roasted broccoli. Delish.