Salmon Cakes Recipe
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Contributor: |
Contributor: Maureen Sullivan Romagnoli
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 oz. canned salmon, drained (2 - 7½ oz cans) [Tip: You can use fresh or frozen salmon. You'll need to break it up.]
½ cup frozen corn, thawed
1 large egg, lightly beaten
½ cup bread crumbs
2 Tbsp. tartar sauce (plus more for serving, if desired)
1 Tbsp. roasted red peppers (jar), minced
2 tsp. fresh parsley, chopped
½ tsp. lemon zest, finely grated
½ tsp. Old Bay Seasoning
Freshly ground pepper to taste
3 Tbsp. extra-virgin olive oil
lemon wedges for serving
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Directions: |
Directions:Preheat the oven to 400º.
Mix the salmon, corn, egg, 2 Tbsp. each bread crumbs and tartar sauce, the roasted red peppers, parsley, lemon zest, and the Old Bay Seasoning in a bowl.
Gently form into 4 - ¾-inch-thick patties and freeze for about five minutes, until just firm.
Put the remaining bread crumbs in a shallow bowl. Press the salmon cakes in the bread crumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook for approximately 3 minutes per side, until golden brown.
Transfer the skillet to the oven and bake for 6 to 8 more minutes, until the cakes are heated through.
Serve with tartar sauce and lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:Pre=15 min.; cook=20 min.; Total=35 min. |
Personal
Notes: |
Personal
Notes: Serve with a mixed baby green salad.
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