Wednesday, March 30, 2011
This is my cheap and healthy version of Crab Cakes. My grandmother used to make these all the time for us when I was growing up. They are a tried and true family favorite. Normally Matt hates Salmon but he will eat my Salmon Cakes and Sterling loves them too. Salmon is so good for you; I cook these frequently so my men get some fish in their lives. These would be off the hook with fresh Salmon, but I normally just use the canned kind because it is more convenient (and cheap). I tweak this recipe whenever I make it based on what I have in the house. They are great with fresh parsley, bell pepper or corn added in.
-1 CAN PINK ALASKAN SALMON (THIS WILL MAKE 4 SMALL CAKES,DOUBLE IF YOU WANT MORE)
-1 HALF A WHITE ONION FINELY DICED
-2 STALKS CELERY FINELY DICED
-1/4 CUP PANKO BREADCRUMBS
-SALT AND PEPPER TO TASTE
-CANOLA OR OIL OLIVE FOR FRYING
DRAIN THE CAN OF SALMON. SEASON SALMON WITH SALT AND PEPPER. ADD IN ONIONS AND CELERY AND TOSS. LIGHTLY BEAT AN EGG AND ADD TO THE MIXTURE. MIX WITH PANKO BREADCRUMBS, ADD MORE IF NEEDED. MOLD INTO 4 SMALL CAKES AND PLACE ON A PLATE. REFRIGERATE FOR 30MINS TO AN HOUR. THIS HELPS BIND THE CAKES SO THEY DON'T FALL APART WHEN YOU COOK THEM. IN A SKILLET HEAT A FEW TABLESPOONS OF CANOLA OR OLIVE OIL ON MEDIUM HEAT. ONCE HOT ADD THE SALMON CAKES. COOK ABOUT 4 MINUTES PER SIDE OR UNTIL NICELY BROWNED.
**IF YOUR SALMON CAKES SEEM DRY WHEN MIXING THEM, ADD ABOUT A TABLESPOON OF MILK, IT WILL HELP BIND THEM. WE USUALLY SERVE OUR SALMON CAKES WITH FRESH BEANS AND ROASTED ASPARAGUS. THIS WOULD ALSO BE GREAT WITH A REMOULADE SAUCE FOR DIPPING**