I really like salmon and I am always looking for a way to make it new. I have had Salmon and Zucchini and cooked Salmon en Papillote (in parchment). Both are so good so please don’t make me choose which is best. But, we need variety, so while over at Foodwishes, Chef John was making fresh Salmon Cakes. Okay, I knew I had to work this in a meal plan.
They are so easy. You just need to cook the aromatics and then chop up the salmon and add a binder. Those panko just make everything crunchy without making it too heavy. I keep some in the freezer because you never know when you are going to need them.
One of the problems I have had with any kind of fishcake is they tend to want to come apart and then it is just a hot mess. Chef John said to mix them and then put them in the refrigerator to chill. This causes the mix to firm up. This is important so don’t miss this step.
But along with chilling them, I found if I placed the ring on a square of parchment, then I stuffed the ring that I usually use for making English muffins, it works even better. While you prepare your greens or what ever you plan on serving with the salmon cakes. You can do a quick clean up before you sauté them. You get a much better result.
Then you can just slip them off the parchment into a heated skillet for 4 minutes. They will be done enough to hold together. Slip off the ring, flip gently and let them finish cooking another 3-4 minutes.
You can get everything ready and then 6 – 8 minutes total cook time and you have a very nice meal. I hope you will give these a try and enjoy them as much as I did.
- 1 tablespoon extra olive oil
- 4 tablespoon finely minced onion
- 4 tablespoons small diced red pepper
- 4 tablespoons small diced celery
- 2 clove finely minced garlic
- salt and pepper to taste
- 1 tablespoon capers - chopped
- ¼ cup mayonnaise
- pinch cayenne
- pinch Old Bay
- 1 tsp Dijon mustard
- ¼ cup panko breadcrumbs or a mix of bread crumb and panko
- 1¼ pounds fresh wild salmon, trimmed, coarsely chopped
- additional olive oil for sautéing
- Mise en Place ~ Gather Ingredients
- Small dice onion, pepper, and celery.
- Sauté until soft, season with salt, then add minced garlic and cook until fragrant.
- Add in capers; set aside to cool.
- Cut salmon in strips and then in small cubes.
- Mix mayonnaise, cayenne, Old Bay, mustard.
- Add in the cooked vegetables; mix.
- Add the chopped salmon. Mix gently.
- Add panko or a combination of half breadcrumbs and panko.
- Pack the salmon into a ring; Cover and refrigerate until chilled and firm.
- Heat a sauté pan with olive oil.
- Slide the rings into the pan for about 4 minutes or until the cakes have firmed up.
- Lift off rings, turn and cook for another 2 – 4 minutes.
I am taking this to
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Laura at Décor To Adore Thoughts of Home on Thursday
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
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