By now you have to know that appetizer type foods are my favorite, and this one has been added to my list. A trip to Bi-Coastal Seafood here in Edmonton, Alberta, Canada left me with a few extra pieces of salmon in the freezer after having used half of it for a supper one time. It’s not that I like to buy things in bulk, it just is that the price was amazing and I had many ideas for the salmon, creative ones, and knew I could use it up rather quickly, instead of leaving it in the freezer for a couple of months to find that I would have to resuscitate it as it had this look of death and burn, lol.
This was not the case, just a few pieces, and an idea somewhat like crab cakes but I will use salmon instead, and so here it is our rendition on crab cakes with the aid of the Barefoot Contessa, here’s simply Salmon Cakes on a bed of sauteed kale.
This is an easy recipe to make, the Atlantic salmon organic of course, lighter in taste than the sockeye salmon and softer in texture making it tender and lovely in flavor. A quick seasoning of salt, pepper, dill and lemon, a splash of olive oil and a slathering of mayo intently massaged and into the oven to cook, then letting it sit a bit to retain all those wonderful juices that will add the array of flavors to compose the cakes. I don’t know about you but I like flaking fish you know when you have cooked it perfectly the flesh a nice light pink and the meat moist and separating from each other easily. The veggies a nice combination of peppers and onions some good seasoning like onion powder, garlic powder, salt and pepper, the zesty and intense flavors of the Italian bread crumbs, mustard, mayo, the uniqueness of the salt-cured capers, and fresh farm free range chicken eggs, a kick of sriracha, my fave, and in our hands go to blend and mingle all those beautiful ingredients together, until it starts to form a nice firm consistency and sometimes you have to play with it adding more breadcrumbs if too wet and olive oil if too dry.
I am so anxious to form these babies and get them in a nice medium to high heat pan. I love anything that needs hand manipulation, things like meatballs, burgers, arancini, and of course these salmon cakes. The texture beautiful coming together nicely and holding shape. Patties done and into the pan they go sizzling away with an aroma that has Nicoletta and my mouth watering. Taken to a nice golden brown color, these salmon cakes are ready to be served.
We wilted some kale earlier on and then just before serving the cakes, sauteed it in a pan with garlic, olive oil and salt and pepper. A nice contrasting texture and color to the cakes. The crispiness of the salmon cakes out of this world. I love when you bite into something that is fried and it is nice and crispy yet tender, then the softness of the inside takes over with ongoing senses of flavors hitting your brain stem, sauteed peppers, and onions, hints of parsley and capers, so moist and flavorful, then those subtle hints of sriracha tantalizing your tongue, Nicoletta and I almost ate the whole plate, lol.
So if you have salmon and you don’t know what to do with it try these bad boys Salmon Cakes on a Bed of Sauteed Kale, they will leave you with such a feeling and wanting more and more. Hopefully will does prevail if we listen to it, lol, or else…………..
Have some fun making them and leave some fun for eating them. Joy is the gem of life!
Song of the day, this one’s for you Amore mio: “Magnolia” by Negrita.Print
- 1/2 pound fresh salmon
- extra virgin olive oil
- pinch of dill
- 1 tablespoon of mayo
- fine sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon sriracha sauce
- 1/2 teaspoon Worcestershire sauce
- Salt, pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup Italian style breadcrumbs
- 1/2 cup good mayonnaise
- 2 teaspoons mustard powder
- 2 large eggs, lightly beaten
- Preheat the oven to 350° F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with dill, salt and pepper, then rub in mayo. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250° F oven and serve hot.
- Serving Size: 5 servings
More salmon ideas?
Try our Fresh Salmon Mousse Canapés
Or a succulent Grilled Salmon Burger