- 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