Lent is coming up which means lots of meatless or fish Fridays are around the corner. Sarah found this recipe last year and I modified it a little to fit in with what I had, and this was a hit with the family. These salmon cakes can be served as an appetizer or as a main meal.
1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw
overnight in the refrigerator)
kosher salt, to taste
olive oil cooking spray
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce
1 1/2 tsp Old Bay seasoning
1 cup seasoned breadcrumbs
3 tbsp light mayonnaise
3 tbsp fat free Greek yogurt
1 tsp Dijon mustard
1 large egg, lightly beaten
1. Season salmon with salt and pepper. Heat up a saute pan, spray with oil and add salmon. Cook salmon pieces 4 to 5 minutes until lightly brown, and then turn and cook another 4 to 5 minutes. Set aside to cool.
2. Add olive oil to the pan and add onion, celery, peppers, parsley, capers, hot sauce and Old Bay seasoning, salt and pepper. Cook for about 18 - 20 minutes until all the vegetables are soft. Set aside to cool off.
3. Flake the salmon in a large bowl, add breadcrumbs, mayonnaise, yogurt, mustard and egg. Mix together and add vegetables and mix well. Cover and place in fridge for at least 30 minutes.
4. Preheat oven to 400 degrees. Line a large baking pan with foil and lightly spray. Shape salmon mixture into 15 patties (use 1/4 measurement).
5. Bake for 10 to 12 minutes on each side until bottoms are a golden brown. Serve immediately with a dressing of your choice.
Note: You can make this gluten free by replacing the breadcrumbs with crushed rice cereal. I have made this substitution many times and it works beautifully.
