Wednesday, September 12, 2012

Salmon Cakes

I make these all the time, in fact I am sure I have previously posted a version of these. I just love them because they are elegant, they taste great (even people who don't usually like fish love these) their healthy and you can mostly make them ahead. I like to use fresh salmon, I think it just adds an extra depth to the taste but you can use canned. The fresh is so easy though, if you prepare it as I do in a foil packet, there isn't any mess and it cooks itself! I love adding capers. I served these last night with honey-gingered carrots and a cucumber, sour cream dill salad.

Easy Salmon Cakes
  • 1.5 lbs salmon fillet
  • 1/2 lemon
  • salt and pepper
  • cooking spray or olive oil
  • a few slices white onion (optional)
  • 2 Tbs light mayonnaise
  • 1 tsp old bay seasoning
  • 1 egg, lightly beaten
  • 1 tbs capers, chopped fine
  • 1 Tbs parsley chopped fine
  • 1/2 cup grated carrots
  • 1/2 cup seasoned breadcrumbs
  • 2 Tbs minced onion
  • 2 Tbs olive oil

Preheat oven to 350. Get a large piece of aluminium foil and spray with cooking spray. Lay some thin slices of onion and lemon on the cooking spray and place the salmon, skin side down on top. Lightly spray salmon with cooking spray then lay some lemon slices and onion slices on top, season with salt and pepper. Encase in aluminum foil to form a packet, but leave some room. Place on a baking tray and bake for about 30 minutes or until done, drain liquid and let cool. Remove skin and fat from salmon and flake into a bowl. Add remaining ingredients, except olive oil. Shape into 3" balls and place on a plate, cover with plastic wrap and refrigerate until ready to cook, or you can bring them to room temperature first (the fish is cooked already and they will heat up quicker). Heat a large skillet with olive oil to coat, gently flatten each salmon ball, reshaping into a patty as you do so. Saute in hot oil for a few minutes a side until crisp, browned and heated through.

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