(Or more like morning for most of you since we are 1-4 hours behind everyone and most of you probably read my posts in the morning!)
Living in Alaska does allow me to have an abundance of salmon at my fingertips, but as I’ve said before, I have overdosed on salmon. (Sad, but true.)
However, Craig still enjoys salmon, so I try to make it every so often for him. Tonight dinner: salmon cakes!
(Based off this recipe.)
- 1/2 pound canned salmon
- Olive oil
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 3/4 cup small-diced red onion
- 1/2 cup small-diced yellow bell pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1/4 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay seasoning
- 1 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 2 teaspoons Dijon mustard
- 2 large eggs, lightly beaten
1. Empty contents of salmon and drain.
2. Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large saucepan. Add the onion, yellow bell peppers, parsley, hot sauce, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and saute in pan over medium-low heat. Cook until the vegetables are soft, approximately 10-15 minutes. Cool.
3. Place bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
4. In a large bowl, combine salmon, bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well.
5. Cover and chill in the refrigerator for 30 minutes.
6. Shape into cakes.
7. Spray skillet with olive oil and heat over medium-high heat.
8. Fry each cake for 3 to 4 minutes on each side or until browned. (I also baked some at 350*.)
I crumbled up one salmon cake over a bed of lettuce and enjoyed another one of the side.
I made a Lemon Dill Sauce to drizzle over my salad.
Lemon Dill Sauce
- plain yogurt
- fresh lemon juice
- dried dill
- minced garlic clove