Salmon and Shrimp Cakes

Name: Salmon and Shrimp Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 2 Tbsps Dijon mustard; 2 teaspoons garlic salt; 1 Tbsp finely chopped green bell pepper; 2 Tbsps mayonnaise; 237 milliliters panko bread crumbs; 2 Tbsps finely chopped red onion; 454 grams salmon fillets, chopped; 2 teaspoons seafood seasoning (such as Old Bay®); 10 larges shrimp - peeled, deveined, and cut into thirds; 1 teaspoon vegetable oil; 3 Tbsps Worcestershire sauce

Salmon and Shrimp Cakes might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 275 calories, 19g of protein, and 17g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have butter, onion, worcestershire sauce, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Preheat the oven broiler. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes.

Ingredients you will need

Green Pepper

Vegetable Oil

Red Onion

Equipment you will use

Frying Pan

Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.

Ingredients you will need

Worcestershire Sauce

Seafood Seasoning

Dijon Mustard

Mayonnaise

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Bowl

Melt 1 tablespoon butter in a skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes.

Ingredients you will need

Butter

Salmon

Shrimp

Equipment you will use

Frying Pan

Transfer to a large bowl.

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Bowl

Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds.

Ingredients you will need

Panko

Butter

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Microwave

Bowl

Mix crumbs and butter, and season with garlic salt.

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Garlic Salt

Butter

Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture.

Ingredients you will need

Mayonnaise

Salmon

Shrimp

Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.

Ingredients you will need

Breadcrumbs

Salmon

Shrimp

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Baking Sheet

Bowl

Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

Ingredients you will need

Salmon

Shrimp

Equipment you will use

Oven

Equipment

Ingredients

Servings:

4Tbsps

butter, divided 2Tbsps

Dijon mustard 2teaspoons

garlic salt 1Tbsp

finely chopped green bell pepper 2Tbsps

mayonnaise 237milliliters

panko bread crumbs 2Tbsps

finely chopped red onion 454grams

salmon fillets, chopped 2teaspoons

seafood seasoning (such as Old Bay®)10larges

shrimp - peeled, deveined, and cut into thirds 1teaspoon

vegetable oil 3Tbsps

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau