• Mimi

George's Salmon Cakes

I'll be honest, I had completely stopped eating fish and was a full fledges vegetarian with the occasional indulging of crabs and lobster. These salmon cakes got me back on the fish wagon. They are so delicious and flavorful!



What's great about these is that they are oven baked and not fried! I can honestly say that they are not only super tasty but also HEALTHY!



So here goes the recipe:


George's Salmon Cakes


Ingredients:


Salt

Pepper

Garlic granules

Oregano

A few sprigs of fresh dill

1 lb fresh wild caught salmon filets

1 cup Panko bread crumbs

2 large eggs, lightly beaten

3 Tbsp mayo

1/3 cup white onion finely diced

1/2 cup red bell pepper, diced

1/3 cup diced celery

1/4 cup minced fresh parsley

1/4 cup green onions chopped

1 tsp Worcestershire sauce

1/4 cup minced fresh parsley

1/4 cup green onions chopped


Instructions


1) Preheat oven to 400º

2) Cook salmon skin side down on parchment paper. Make sure you season it with salt, pepper, garlic, chopped dill and olive oil. Top with a lemon before baking. Bake uncovered for about 10 minutes (you know your oven better than I do). :-)

3) Sauté the red bell pepper, celery, white onion, in about a tablespoon of butter. Don't cook them until they are too soft. Just enough to create a beautiful fragrance.

4) In a large mixing bowl, combine the cooked salmon (make sure it's flaked before this step) bread crumbs, 2 beaten eggs, 3 tablespoons of Mayo, garlic, salt, pepper, Worcestershire sauce and fresh parsley. Combine all of these together and use a small bowl to form perfect patties onto the baking sheet topped with parchment paper.

5) A CRITICAL STEP - once your patties have been made you have to stick them in the freezer for about 10 minutes so they hold better once baked.

5) Stick back into the oven (400º) and cook for 15 minutes. Once finished, plate carefully and serve with a delicious salad or vegetable and voila!


These are to die for! George likes to eat his with tartar sauce but I eat them plain because they are so good! Next time we might put them on a brioche bun (we'll see) !






Let me know if you try this recipe!


Xo,

Mimi


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