The gorgeous salmon cake takes the spotlight. This is the dish you pull out when you simply want to show someone you love them. Packed with omega 3s, and one of the tastiest little cakes known to man. This cake also works well as an apology. Oh let me count the ways to express my heartfelt sentiments. Place a top a salad for a heart healthy meal, or gobble them down fresh out of the pan. My honey bunny likes me to make him french fries on the side. Either way…. it’s all going to be a great meal. Cheers to your love with salmon cakes.
All photos taken by: Nicole Presley
Ingredients for salmon cakes:
2 1/2 – cups poached and shredded salmon (click here to see poached salmon instructions)
1/2 – cup diced yellow bell pepper
1/2 – cup grated carrot
1/4 – cup chopped green onion
1/2 – cup chopped mushrooms
1/2 – cup diced red onion
1/4 – teaspoon dil
1/2 – teaspoon toasted sesame seeds
1/2 – teaspoon garlic powder
1/2 – teaspoon black pepper
1 – teaspoon Lawry’s seasoning salt
1 – heaping teaspoon spicy brown mustard
2 – eggs
4 – tablespoons mayonnaise
1/4 – cup bread crumbs
2 – tablespoons vegetable oil
Dipping cream for salmon cakes:
1/2 – cup sour cream
1 – tablespoon spicy brown mustard
In a large bowl combine shredded salmon, yellow bell pepper, grated carrot, green onion, mushrooms, and red onion. Mix well to combine.
Then add in the flavorful stuff: dill, sesame seeds, garlic powder, black pepper, Lawry’s, and spicy brown mustard. Mix well.
Let’s add the stuff that will make it all come together. Eggs, and mayonnaise. Mix that in then add in the bread crumbs. Presto. We are ready to fry.
In a large sauce pan over a medium heat add vegetable oil and allow to get hot. Then take 1/4 cup of salmon mixture and pat in your hands to form a patty. Place in the pan and cook on either side for 5 minutes or until golden brown.
Make the dipping cream: Mix sour cream and mustard together. Serve atop salmon cakes for a sensational experience. ENJOY!