Throw back Meal - Salmon Cakes

The old recipe calls for using I'm sure, high-fatty stuff like left-over mashed potatoes and breadcrumbs and mayo. Recalling the better salmon cakes I used to make when I worked at Andro's in the Reading Terminal, I knew there was a more gourmet version I could use. Keeping them healthy was/is my main concern.
If you have some fresh salmon - by all means, add it to the canned salmon, it makes the end product taste so much better. We used to use the salmon scraps from whole sides that I would break down into smaller portions. Adding the cooked scraps to even the best canned salmon will make the salmon cakes taste fresher. Fresh lemon juice and zest also add a bright flavor. These salmon cakes were baked. There's less mess, fuss and fat to worry about. For easier handling, I used a small, 4 ounce spring loaded ice-cream scoop to form my cakes. After I scooped the salmon, I placed the rounded mounds into seasoned flour to dredge and pressed them down into patties.
Salmon Cake Ingredients:
- 1 Small Can Wild Salmon (about 7.5 ounces) - Drained and bones picked over
- 1 Medium Carrot - Washed, Peeled and Finely Grated
- 1 Celery Stalk - Finely Minced
- 2 Small-Medium Red, White, Gold or Purple Potatoes - cooked with skin on to fork tender OR 1/4 Cup Left-over Mashed Potatoes
- Zest and Juice of 1 Lemon (about 1/4 cup of lemon juice)
- 2 Tablespoons Parsley - minced or 1 Tablespoon Dried Parsley
- 1 Tablespoon Dijon Mustard
- 1 Egg - lightly beaten
- Salt and Freshly Ground Black Pepper - to taste
- 1/2 Teaspoon Paprika (optional)
- 2 Tablespoons Oil for cooking - Olive, Canola, or Vegetable Oil
- 1/2 Cup All-Purpose Flour -seasoned with salt and pepper - for Dredging
- Prheat oven to 350 degrees. Prepare a sheet tray - line with parchment paper, aluminum foil or a silpat. Coat the lined tray with oil, spreading the oil over the entire lined tray. Set aside.
- Add the drained salmon to a large mixing bowl. Mix in the grated carrot and minced celery.
- If using the cooked potatoes, smash them, with skins on, and add to the salmon mixture; otherwise gently fold in left-over mashed potatoes.
- Next, add in the lemon zest and juice, Dijon mustard, egg, salt, freshly ground pepper and paprika. Mix together to bind and incorporate, but do not over-mix.
- Scoop out the salmon using an ice cream scoop and dredge in seasoned flour - gently pressing each mound down into a patty. Place the salmon patties onto the prepared sheet tray. When all the salmon cakes are made, bake for a total of 25 minutes at 350 degrees; flip the salmon cakes over to brown both sides, after 15 minutes, and continue to bake for the next 10 minutes.
- Makes 8 four ounce salmon cakes. Serve hot, warm or cold. These will taste great with a side of light sour cream and cucumber, ranch dressing or honey mustard.
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