Salmon Cakes

Name: Salmon Cakes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 5
Cuisine: Global
Ingredients: 118 milliliters diced red bell pepper (1 small pepper); 118 milliliters diced yellow bell pepper (1 small pepper); 3 slices stale bread, crusts removed; 1 Tbsp capers, drained; 355 milliliters diced celery (4 stalks); 2 teaspoons crab boil seasoning (recommended: Old Bay); 2 teaspoons Dijon mustard; 2 extra larges eggs, lightly beaten; 59 milliliters minced fresh flat-leaf parsley; 0 teaspoons hot sauce (recommended: Tabasco); 5 servings Kosher salt and freshly ground black pepper; 118 milliliters good mayonnaise; 5 servings Good olive oil; 177 milliliters diced red onion (1 small onion); 227 grams fresh salmon; 4 Tbsps unsalted butter; 1 teaspoons Worcestershire sauce

Salmon Cakes might be just the main course you are searching for. One portion of this dish contains around 14g of protein, 45g of fat, and a total of 520 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 5. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. If you have small-diced bell pepper, small-diced bell pepper, hot sauce, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

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Oven

Place the salmon on a sheet pan, skin side down.

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Salmon

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Frying Pan

Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked.

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Salt And Pepper

Olive Oil

Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

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Aluminum Foil

Oven

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, 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.

Ingredients you will need

Worcestershire Sauce

Crab Boil Seasoning

Yellow Pepper

Vegetable

Hot Sauce

Olive Oil

Parsley

Butter

Capers

Celery

Pepper

Onion

Salt

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Frying Pan

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.

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Breadcrumbs

Bread

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Food Processor

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

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Breadcrumbs

Toast

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Oven

Frying Pan

Flake the chilled salmon into a large bowl.

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Salmon

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Bowl

Add the bread crumbs, mayonnaise, mustard, and eggs.

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Breadcrumbs

Mayonnaise

Mustard

Egg

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.

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Vegetable

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.

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Olive Oil

Butter

Salmon

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Frying Pan

Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

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Paper Towels

Oven

Equipment

Ingredients

Servings:

118milliliters

diced red bell pepper (1 small pepper)118milliliters

diced yellow bell pepper (1 small pepper)3slices

stale bread, crusts removed 1Tbsp

capers, drained 355milliliters

diced celery (4 stalks)2teaspoons

crab boil seasoning (recommended: Old Bay)2teaspoons

Dijon mustard 2extra larges

eggs, lightly beaten 59milliliters

minced fresh flat-leaf parsley 0teaspoons

hot sauce (recommended: Tabasco)5servings

Kosher salt and freshly ground black pepper 118milliliters

good mayonnaise 5servings

Good olive oil 177milliliters

diced red onion (1 small onion)227grams

fresh salmon 4Tbsps

unsalted butter 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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 Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

Tenuta di Nozzole Le Bruniche Chardonnay

Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.