Ingredients
- 1/2 lb fresh salmon
- Kosher salt and ground black pepper
- 4 T unsalted butter
- 3/4 cup small diced red onion
- 1/2 cup small diced red bell pepper
- 1/2 cup small diced yellow bell pepper
- 1/4 t good quality olive oil
- 1 T capers, drained
- 1/4 cup parsley
- 1 1/2 T 3 celery stalks diced small
- 1 1/2 t old bay seasoning
- 1/4 t cayenne pepper
- 1/4 t hot sauce
- 1/2 t Worcestershire sauce
- 1 cup 3 slices of bread, ends trimmed that has been processed
- 1/2 cup mayonnaise
- 2 t Dijon mustard
- 2 extra large eggs, lightly beaten
- 1/8 cup cornmeal
Preparation
Step 1
Preheat oven to 350 degrees. Plan salmon on a sheet pan skin side down. Brush with olive oil. Sprinkle with salt and pepper. Bake the salmon for 15-20 minutes until just cooked through. Remove from the oven cover with foil. Let the salmon rest for 10. minutes then chill in the refrigerator until cold.
Place 2 T butter, 2 T olive oil and all the vegetables, parsley, the seasoning, hot sauce, Worcestershire, 1/2 t salt and 1/2 t pepper sauce in a large sauce pan over medium low heat until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mustard and mayonnaise and eggs. Add the vegetable mixture and mix well. Cover with foil or saran wrap and chill in the refrigerator for 30 minutes. Shape into 10 2 1/2 to 3 ounce cakes. Sprinkle both sides of the salmon patties with the cornmeal.
Heat remaining 2 T butter and 2 T olive oil in a large sauce pan over medium heat. Cook patties for 3-4 minutes on each side or until cooked through and browned. Drain salmon cakes on paper towels. Serve hot with tzatziki sauce.