Salmon Cakes

Salmon Cakes


Diced Red Onion 3/4 cup
Diced Red Bell Pepper 1/2 cup
Diced Yellow Bell Pepper 1/2 cup
Diced Celery 1/2 cup
Minced Flat Leaf Parsley 1/4 cup
Plain Bread Crumbs 1 cup
Mayonnaise 1/2 cup
Dijon Mustard 2 tsp
Butter 4 tbs
Large Eggs 2
ROMOULADE SAUCE Add the following
Capers 1 tbs
Dijon mustard 2 tsp
Horseradish, prepared 1 tbs
Lemon juice 1 tsp
Mayonnaise 5/8 cup
Mustard 1 tsp
Sriracha sauce 1 tbs
Worcestershire sauce 1/2 tsp

Recipe by Maria Capielo

There are a lot of ingredients in these puppies so I recommend having them all prepared so that way you can slap them together and cook them faster.

  1. Place a 1/2 salmon on a sheet pan, skin side down.
  2. Brush with olive oil and sprinkle with salt and pepper.
  3. Roast for 15 to 20 minutes, at 350 degrees.
  4. Get a large sauté pan over medium-low heat.
  5. Then add 2 tablespoons of butter and 2 tablespoons of olive oil.
  6. Throw in the red onions, celery, red bell peppers, yellow bell peppers, parsley, about ¼ of teaspoon of hot sauce, ½ teaspoon of Worcestershire sauce, ½ teaspoons of the Old Bay and some salt and pepper to season.
  7. Mix together, transfer to pan and sauté for 15-20 minutes until the veggies are cooked.
  8. Set aside for about 10 minutes and let cool.
  9. Flake the chilled salmon into a large bowl.
  10. Add the bread crumbs, ½ a cup of mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well.
  11. Cover and chill in the refrigerator for 30 minutes.
  12. Now we’re going to shape the cakes into 10, 2 1/2 to 3-ounce) cake
  13. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
  14. Add the salmon cakes in batches and fry for 3 to 4 minutes on each side, until browned.
  15. Drain on paper towels.
  16. Add romoulade.

When Ingredients are all together. You need to blend until smooth and creamy When plating, put the salmon cakes on a small plate and pour over romelade. Bon Apetite!