Wild Salmon Cakes
Ingredients
2 lbs wild salmon fillets | ||
1/2 cup panko bread crumbs | ||
1/3 cup chopped parsley | ||
4 scallions, chopped | ||
1 yellow or orange pepper, minced | ||
2 eggs | ||
melted butter | ||
4 tbs olive oil | ||
Black olives for garnish | ||
Lemon slices for garnish | ||
Lettuce leaves for serving |
This recipe uses fresh wild salmon instead of canned salmon. The taste difference is incredible.
- Preheat the oven to 350 degrees.
- Add the salmon to a baking sheet that has been sprayed with non stick cooking spray.
- Bake the fillets for 30-40 minutes or until the fish flakes easily with a fork.
- Add the salmon to a large bowl and break up with your fingers.
- Add the bread crumbs, parsley, scallions, bell pepper and eggs to the bowl and mix well.
- Form the salmon mixture into 8 equal patties, cover and refrigerate for at least one hour before cooking.
- Add the butter and olive oil to a hot skillet and when hot cook the salmon cakes in batches, turning once until golden on both sides.
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