Thursday, January 10, 2013

Salmon Cakes

Tried out a new recipe the other day. 
Salmon Cakes/Croques - whatever you want to call them.  Got it from friend Krista (Arlington Meat CoOp - whole post on Krista and her awesome business another day).
From Krista I buy massive amounts of salmon and always need a new way to cook it.
SALMON RECIPE! (here is the link but I will post it below how I did it as I was missing some of the ingredients but it turned out yummy anyway)

  • 1/2 pound fresh salmon
  • EVOO
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 onion diced fairly small
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 1/4 teaspoon hot sauce (Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 - 1.5 cups of bread crumbs (I used Italian because that is what I had)
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra large eggs, lightly beaten
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, peppers, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.


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