Ciao Chow Linda

Marie’s Salmon Cakes

Author: PROUD ITALIAN COOK

Ingredients

• 1-1/2 lbs. fresh salmon or 4 filets, skin removed. hand chopped into small chunks ( I was able to make 7 cakes with that amount)

• 1 celery stalk, small dice

• ¼ onion, small dice

• 2 green onions, sliced small

• 2 small mini red peppers or half of a large red pepper, small dice

• 1 yellow mini pepper or ¼ of a large, small dice

• zest of 1 lemon

• 1 tablespoon capers, rinsed

• a pinch of cayenne

• ½ teaspoon Old Bay seasoning

• 1 large garlic clove, chopped fine

• 1 heaping tablespoon chopped parsley

• ⅓ cup full fat mayo

• ⅓ cup panko bread crumbs and a little extra to coat the top and bottom of the cakes

• 1 heaping tablespoon of Dijon mustard

• olive oil

• salt and pepper

• LINDA’S EASY RED PEPPER AIOLI:

• 1 red pepper, roasted, or sliced and sauteed in olive oil until limp

• 6 cloves garlic, sauteed in olive oil until soft (I sauteed them with the red pepper)

• 1/2 cup mayonnaise

• dash of paprika

• juice of half a lemon

Instructions

1. Drizzle the bottom of a small sauté pan with olive oil and toss in all the diced veggies, onions, peppers, celery and garlic, cooking until translucent. Turn off heat and let them cool down completely.

2. Into a bowl add the chopped salmon, the cooled down veggies, the mayo, zest, breadcrumbs and Djon and a little salt and pepper to taste.

3. Gently toss well to incorporate ingredients.

4. Form your salmon cakes into 3×1 inch deep patties. Note: I use a biscuit cutter to form mine as stated in the post.

5. Refrigerate the salmon cakes for at least 2 or more hours for best results, I would not form and then cook them right away.

6. When it’s time to cook, heat the oven up to 450F.

7. Drizzle the bottom of an oven proof skillet with olive oil.

8. Pour some panko breadcrumbs on a flat plate and press the bottom and top of each salmon cake into it then into the heated 1 skillet.

9. When each cake is lightly golden on each side place the oven proof skillet into the oven and finish it off, anywhere to around 6 or 8 additional minutes, oven vary so you be the judge.

10. Serve with a squeeze of lemon and tartar sauce, or an aioli of your choice.

11. FOR THE RED PEPPER AIOLI:

12. Saute the red pepper and garlic with a tablespoon olive oil over low heat until softened.

13. Do not brown the garlic.

14. Place the garlic, red pepper, mayonnaise, paprika and lemon juice in a blender and whir until smooth.

15. It may be thin, but it thickens as it sits.

16. Serve room temperature with the salmon cakes.

17. It’s also good as a dip, or a spread on sandwiches.