Ingredients:

  • ½-pound fresh salmon
  • Fresh Harvest Milanese Gremolata or Butter olive oil
  • Kosher salt and freshly ground black pepper
  • ¾ cup small-diced red onion (1 small onion)
  • 1 ½ cups small-diced celery (4 stalks)
  • ½ cup small-diced red bell pepper
  • ½ cup small-diced yellow bell pepper
  • ¼ cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • ½ teaspoon Tabasco hot sauce
  • ½ teaspoon Worcestershire sauce
  • 1 ½ teaspoons Old Bay crab boil seasoning
  • 1 cup panko breadcrumbs
  • ½ cup real mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten

 

Directions: 

  1. Preheat the oven to 400 degrees F.
  2. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast 10 minutes (per inch of thickness), until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  3. Meanwhile, place 4 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  4. Using a fork flake the chilled salmon into a large bowl. Add the breadcrumbs, mayonnaise, 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.
  5. Heat 4-5 tablespoons olive oil in a large sauté 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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