Monday, January 21, 2013

Salmon Cakes

Yummy!  These were a great twist on the typical pan seared salmon.  Highly recommend these and definitely making them again.  I adapted the recipe some, so as always, you'll see the link to the original recipe and my version below.

Happy Cooking!

Salmon Cakes with Mixed Green Salad

For the Salmon Cakes:
1 lb salmon fillet, skin removed (the fish monger at the grocery store will do this for you), and finely chopped
1/4 cup chopped shallots
1 tsp dijon mustard
2 egg whites
5 T capers
1/2 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil for sauteing

Salad dressing:
1 tablespoon chopped shallots
1/4 cup light mayonnaise  (I used olive oil mayonnaise)
1 tsp dijon mustard
1/2 cup low-fat milk
1 T apple cider vinegar
salt and pepper to taste
grape tomatoes and chopped cucumber to taste
8 cups of mixed greens

Mix together all the ingredients for the salad dressing and set aside (everything except for greens and veggies).  In a separate bowl, combine salmon with shallots, mustard, egg whites, capers, bread crumbs, salt and pepper.  Heat oil in frying pan over medium heat.  Form salmon mixture into eight equal shaped patties (about 3 inch in diameter) and place on waxed paper until ready for frying pan. 

The salmon cake, after I formed them onto wax paper. 
Cook on medium heat until golden brown (about 5-6 minutes) and flip.  Cook for about 5 minutes more. 
And into the frying pan...the recipe made 8 cakes, but I fried only 4 at a time.  Don't overcrowd the pan.

Almost done!  Nice and golden brown and crispy.
After the are done, place on a paper towel as you complete the rest.  Toss the salad together, reserving a few tablespoons of the dressing for serving on the side if you wish.  I did not.  I served the salmon cakes with tzaziki (store bought from whole foods).  So good!  I hope that you enjoy!!!

Served with lots and lots of salad and tzaziki sauce for dipping.  Yummy!

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