Illustration depicting a plethora of fresh cooking ingredients

Salmon Cakes

Prep time: 20 mins |Cook time: 15 mins |Total time: 35 mins |Serves: 6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Salmon Cakes

Prep time: 20 mins |Cook time: 15 mins |Total time: 35 mins |Serves: 6 |

Salmon Cakes

INGREDIENTS

  • 1 pound wild salmon - chopped (deboned and skinned- ask your butcher to do this)
  • 1-2 scallions - finely chopped
  • ½ cup bread crumbs or panko
  • ¼ cup mayonnaise
  • 1 teaspoon Cook's Pantry Dijon mustard
  • 1 egg
  • 1 tablespoon lemon juice or pickle juice
  • ¼ cup parsley - chopped
  • 1 tablespoon Cook's Pantry Polish whole dill pickle - small dice
  • 1 tablespoon lemon zest
  • Salt and pepper
  • Olive oil or avocado oil

TARTAR SAUCE

  • 1 cup mayonnaise
  • ¼ cup Cook's Pantry whole dill pickles - small dice
  • 1 teaspoon Cook's Pantry Dijon mustard
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh chives
  • 1 tablespoon capers - chopped
  • 1 tablespoon shallot - minced
  • 1 tablespoon lemon juice
  • Pinch of cayenne pepper
    1. In small bowl mix together all ingredients. Cover and refrigerate until ready to use.

DIRECTIONS

  1. In medium bowl mix together mayonnaise, Dijon, egg, lemon juice, scallions and parsley.
  2. Add chopped salmon, salt and pepper and mix until incorporated, then add panko, gently toss. Make into 3 inch cakes.
  3. Refrigerate while making tartar sauce.
  4. In large skillet heat oil over medium heat add oil, when hot - add salmon cakes and cook for 4-5 minutes, turn and continue cooking until browned another 4-5 minutes. Serve with tartar sauce.
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