CHESAPEAKE SPICED SALMON CAKES WITH REMOULADE

CHESAPEAKE SPICED SALMON CAKES WITH REMOULADE

INGREDIENTS

Salmon Cakes

1 lb. fresh salmon filet

3 tbsp. Unsalted butter divided

1/2 Med yellow onion finely diced

1/2 Red bell pepper seeded and diced

1/2 cup Panko breadcrumbs

1 Large eggs lightly beaten

2 tsp. Garlic minced

3 tbsp. Olive oil (divided)

¼ cup  Mayonnaise

1 tsp. Hot sauce

1 tsp. Worcestershire sauce

1 tsp. Old Bay seasoning

Black pepper and Salt to taste

 

Remoulade

1/4 Onion grated

1/2 cup Ketchup

1 1/2 tbsp. Prepared horseradish

1 tsp. Old Bay seasoning

1/4 cup Sweet relish

2 tbsp. Hot sauce

1/2 cup Mayonnaise

Salt & Pepper to taste

2 tbsp. Parsley chopped

 

INSTRUCTIONS

Preheat oven to 425°F. Line rimmed baking sheet with parchment. Place salmon in center and drizzle with olive oil and season with kosher salt and pepper. Bake uncovered for 10-15 minutes (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 minutes.

Flake salmon with two forks discarding skin and any bones. Set aside and cool to room temperature.

Heat a medium skillet over medium-high heat with 1 Tbsp. olive oil and 1 Tbsp. butter. Add onion, garlic and bell pepper and sauté until golden and softened (7-9 minutes). Remove from heat.

In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, Old Bay and salt & black pepper to taste. Stir to combine. Form into 6 cakes.

In a clean non-stick pan, heat 1 Tbsp. oil and 1Tbsp butter until hot, then add salmon cakes in a single layer. Sauté 3-4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished cakes to a paper towel lined plate and repeat with remaining oil, butter, and salmon cakes.

Remoulade

Mix all ingredients until well incorporated. Serve.

 

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