Crisp salmon cakes (aka a new, non-boring way to cook salmon!)
So these are crab cakes made with salmon instead of crab and they’re totally fab.
Andrew and I typically buy some type of fish each week. I’ve been getting bored with fish lately and was trying to think of a new way to make salmon. While pondering recipe ideas, homemade salmon cakes popped into my mind.
You could totally use canned salmon to make these, I went with a fresh salmon filet. Mainly because I bought fresh salmon at the grocery store not knowing what I’d do with it so I had it on hand.
So you cook up the salmon and then chop it up and mix it with some sautéed asparagus, Caesar dressing, cilantro and other things. I mean, I guess you could add so many different ingredients to these. Red bell peppers, celery, and even parmesan would all be good.
Once you mix all the ingredients up, you pack the salmon mixture into patties and cook ’em up.
We served these paired with a Dole Chopped BBQ Ranch salad. Man, I’m loving salad kits these days! They make life so easy.
ENJOY!
Crisp Salmon Cakes
Ingredients:
~3/4 pound salmon
3 tbsp Caesar dressing (i used Newman's Own)
1 heaping tbsp caper
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp hot sauce
1 cup asparagus, diced
1 cup breadcrumbs
1/4 cup cilantro, roughly chopped
2 eggs, lightly whisked
butter
olive oil
Directions:
Preheat oven to 350ºF. On a foil-lined baking sheet, place salmon (skin side down) and drizzle with olive oil + salt + pepper. Bake for 10-15 minutes, until cooked through. Remove from oven. Use a spatula to scoop salmon into a bowl and roughly chop it up with the spatula. Allow salmon to cool in the fridge.
While your salmon cools, in a sauté pan over medium heat toss together ~1 tbsp butter with your diced up asparagus. Cook until asparagus softens, about 10 minutes. In a bowl, combine asparagus, Caesar dressing, capers, Dijon mustard, Worcestershire sauce, garlic powder, hot sauce, breadcrumbs, cilantro, eggs and cooled salmon. Pack salmon mixture into medium sized patties (bigger than a ping ball ball and smaller than a baseball). Place ~1 tbsp butter and 1 tbsp olive oil in a skillet and heat over medium. Once heated, add the salmon patties to the skillet and cook each side for about 2 minutes. Repeat until all salmon cakes are cooked. Add more butter and/or olive oil to the skillet as needed.
Serve hot & fresh!
