Salmon Cakes
Ingredients
1 lb fresh salmon filet
1/4 cup minced fresh parsley
4 - 5 cloves of garlic
3 tablespoons of olive oil
4 green onions (finely chopped)
½ green or red pepper (finely diced)
½ cup of Panko bread crumbs
½ cup mayonnaise
1 egg (optional, I normally don’t use it, but helps keep the fish together)
Salt
Freshly ground pepper
Directions
Preheat the oven at 400 F
Chop the parsley and garlic very finely (like if you were making a mojo) and mix with the olive oil and salt and pepper to taste
Rub the salmon filet with the mix and bake for about 15 - 20 minutes until cooked
Let the salmon rest until warm
Remove the skin and bones. Flake with a fork or with your hands
Mix the flaked fish with the mayonnaise, green onions, pepper and bread crumbs
Add salt and pepper to taste
Form the patties (about 2 ½ inches diameter)
Heat 4 – 5 spoons of vegetable oil in a large pan over medium heat
Fry the salmon patties 3 – 4 minutes each side until golden brown
Tartar Sauce
Ingredients
1 cup mayonnaise
1 dill pickle (finely chopped)
½ medium onion (finely chopped)
1 - 2 tablespoons of dill pickle brine
1 teaspoon dill weed
Salt
Freshly ground pepper
Directions
Mix all ingredients together and add salt and pepper to taste. Let it rest in the refrigerator for a couple of hours before serving
Special Pink Sauce
Ingredients
1 cup Miracle Whip (you can use mayonnaise instead, but if you do, add a bit of vinegar for acidity)
½ ketchup (or more to your taste)
½ medium onion (finely chopped)
2 - 3 teaspoons of worcestershire sauce
Directions
Mix all ingredients together. Let it rest in the refrigerator for a couple of hours before serving
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