I love salmon… it’s the only fish I actually like. Unfortunately I don’t get eat it very often, since Hubster doesn’t like seafood. I felt in need of a little omega-3, but I didn’t want to torture him with this one… so I made these salmon cakes for lunch on Sunday while we was out. I also forgot to take a picture before cutting into them…
can of salmon, 2 eggs, 1 piece bread crumbled (or 1/3 c. plain bread crumbs), 2 Tbsp. Dijon mustard, 1/2 orange pepper (finely chopped), 1/2 tsp. dill weed, 1/2 tsp. lemon peel, pinch of celery seed, fresh ground sea salt, fresh cracked black pepper
Flake salmon apart. Beat eggs and set aside. Add peppers, mustard, dill, lemon, celery seed, salt & pepper to the salmon and mix throughly. Mix in bread crumbs and eggs. Chill for 20 minutes. Form mixture into salmon cakes (roll into small balls, then press down to flatten) and chill again. Place on a hot grill. Grill on both sides, until crispy on the outside and completely done in center.
Serve salmon cakes on bed of baby spinach with a mustard vinaigrette or on a bun with crumbled bleu cheese & baby spinach.
*When using canned salmon, I retain some of the liquid for Rory to drink.
*Make these salmon cakes petite and serve them as an appetizer
You could also pan-fry, bake or broil the salmon cakes.
What is your favorite side dish to eat with a salmon cake or crab cake?