Recipe Of The Day: Salmon Cakes

These days not everyone has the desire to go sit in their favorite restaurant simply because it isn’t a secret anymore, good food can be made at home with a little know how. Besides that fact it is widely known that certain dishes are meant to be eaten at respectable spots or else you could be paying for nothing garbage.

With that being said, that brings to mind how not every restaurant can pull off a good crab cake and to find some quality crab meat in certain areas (at a reasonable price) is more difficult than one would think.

Today’s Recipe Of The Day: Salmon Cakes, are aimed at those people I so fondly relate too.

I came up with this recipe for a close person in my life who has a horrible allergy to shell fish but loves fried sea food just as much as I do.

These salmon cakes take little to no time once you have your Mise en Place together (measured out your ingredients.)

Ingredients:

½ pound fresh salmon

Good olive oil

1 tsp cayenne

1 tsp smoked paprika

¼ tsp ground cumin

Kosher salt

Freshly ground black pepper

4 tablespoons unsalted butter

¾ cup small-diced red onion

1 ½ cups small-diced celery

½ cup small-diced red bell pepper

½ cup small-diced yellow bell pepper

¼ cup minced fresh flat-leaf parsley

1 TBS capers, drained

¼ tsp hot sauce (recommended: Torchbearer Sultry Sauce)

½ tsp Worcestershire sauce

1 ½ tsp crab boil seasoning (recommended: Old Bay)

3 slices stale bread, crusts removed

½ cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Directions:

Preheat the oven to 250 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, celery, red and yellow bell peppers, parsley, capers, hot sauce, cayenne, paprika, cumin, Worcestershire sauce, crab boil seasoning, 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.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs.

Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl.

Add the bread crumbs, 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.

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.