Thursday, June 23, 2011

cooking! salmon cakes

it's the time of year where salmon is abundant in the Pacific Northwest, so try these delicious little treats!

          1 lb fresh salmon, in this case SOCKEYE!
          1/4 cup diced onion
          1/4 cup diced bell pepper, i choose yellow for color contrast
          2 tbsp minced flat leaf parsley
          1/4 cup fine bread crumbs
          1/3 cup mayonaise
          1/2 lemo, juice
          1 egg
          1/2 tsp cayenne pepper
          1/2 tsp worcheshire sauce
          salt & pepper
  • add olive oil to pan on med-high, and saute onion and bell pepper until soft, approx 5mins
  • remove skin from salmon and dice into 1/4-1/2 pieces
  • add onion/bell pepper mix into bowl, along with everything else-parsley, bread crumb, mayonaise, lemon juice, egg, cayenne, worcheshire and salt & pepper
  • mix it all up!
  • make some cakes!  this is my trick:
    • fill the 1/4 cup measure cup will salmon mix, and pat it it with spoon/spatula
    • smack the spoon upside down until a perfectly formed cake comes out
    • on a seperate plate, have some flour ready and place the cake on both sides into the flour to get a light coating - this is what makes the cake crispy!
  • place cakes in refrigerator for 15mins, this helps them hold their shape when you go to fry them
  • add some olive oil to a pan on med-high
  • fry the cakes, 4-5mins on each side, you'll see the color change from the sides as they 'cook upwards' from the heat of the pan, flip them when that color line is between 1/3 to 1/2 way up.




YUM YUM!!! enjoy:)

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