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Monika's Salmon Cakes with Tartar and Special Pink Sauce



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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