Salmon Cakes

We really love our seafood here at the Thomas cabin. The only thing I’m still having issues with are oysters, but I work on it every year.

In a good sized bowl, I place my leftover salmon.  I don’t like it broken up so I like to give it some room.  Add finely diced red and/or yellow peppers, finely diced yellow onion, finely diced celery, S & P.  I add 1 egg for each 2 cups of salmon and enough mayonnaise to just moisten.   No seafood seasonings for this girl, I want to taste salmon, but lots of people like a smidgen of Old Bay.  I form this amount into approximately 8 to 10 patties depending on the amount on salmon.

Place them in the refrigerator to firm up a bit, 20 minutes or all afternoon.  When you’re ready to cook them, preheat your oven to 400-425 degrees.  Have a bowl with a couple of beaten eggs and a bowl of Panko ready to go.  Dip each cake in the egg and then in the Panko.  Place on a greased cookie sheet, drizzle with melted butter and bake for 10 to 15 minutes.  They will be crispy on the outside and nummy on the inside.

Keenan was staying up here one summer.  He and GPa had excellent luck salmon fishing.  We invented salmon cakes that year.  They are almost identical to crab cakes.  Depending on how you cooked the salmon originally, more S & P may be needed.  Finish them up just the same.

*…..from the Recipe Box:

Hints about coating: This is amazing.  If you are trying to eat a protein diet, but miss the ability to coat something in breading before baking or frying, I discovered something you will love….finely ground pork rinds.  I know, shut up!

Last night I was making salmon cakes for someone who doesn’t eat gluten.  I wanted a crispy exterior.  What to do, what to do???  I bought some gluten-free bread crumbs, but they did not rock my world.  Instead, I thought of all the options on a protein diet and worked from there.

Eureka!!!  Pork rinds!

and remember: I don’t mean to brag, but I put together a puzzle in one day that said 2 to 4 years on the box. Big kiss, Lynn

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