Thursday, March 13, 2014

Baked Salmon Cakes

I think you've been reading along long enough that this is kind of out of left field for me.  But I went with my gut (literally) and it worked out so well.  There was some skepticism on the part of the other person I cook for, but this was really well-liked.  I will make again, and I will also try to substitute crab (do NOT tell Maryland!).






















Baked Salmon Cakes

1/2 lb salmon filet
kosher salt, to taste
olive oil or cooking spray
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley (I used a couple shakes of dried)
1 tbsp capers, drained (I omitted)
1/4 tsp hot sauce
1 1/2 tsp Old Bay 
1 cup seasoned breadcrumbs
3 tbsp light mayonnaise
3 tbsp fat-free Greek yogurt
1 tsp Dijon mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten

Season salmon with salt.  Heat a large saute pan over medium-high heat.  When hot, lightly spray with oil and add the salmon.  Cook until browned on one side, about 5 minutes, then turn and cook on the other side for 5 minutes, or until salmon easily flakes.  Set aside on a dish to cool.  Add olive oil to the pan and then add onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay, 1/2 tsp salt and 1/2 tsp pepper.  Cook over medium-high heat until the vegetables are soft, approximately 15 minutes.  Set aside to cool to room temperature.  Flake the salmon into a large bowl.  Add the bread crumbs, mayonnaise, yogurt, mustard and eggs, egg whites.  Add the vegetable mixture and mix well.  Cover and chill in the refrigerator for 30 minutes to mesh flavors and make easier to work with.  Preheat oven to 400F.  Spray baking sheet with cooking spray.  Shape the batter into 15 (1/4 cup) cakes and place on prepared baking sheet.  Bake 10-12 minutes on each side, or until golden brown.

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