Salmon Cakes

Sometimes, aspiring cooks make mistakes. In my case.. it was over cooking salmon cakes (my mother would be very disappointed šŸ˜¦ ) But, hey! I’m only human and they still held onto their flavor.. just a little crispy on the outside.

Click on quick recipe below to enlarge and print

First! Remove the skin from the salmon. Isn’t salmon such a pretty color? No wonder so many clothing lines have colors called “salmon”. A complimentary color for people in the summer who have a nice tan to go with it. Anyway.. back to the food!

Chop up salmonĀ coarselyĀ like such..

Squeeze 2 tablespoons of lemon into salmon to add flavor and marinadeThen, take 2-3 pieces of whole wheat pita bread and place in food processor until it turns to bread crumbs

Process the pita until it turns to bread crumbs

Remove bread crumbs from processor and place onions and celery in processor. Blend until finely chopped.

Bring onion and celery to saute pan and cook for 8-10 minutes

This step is optional depending how you like your salmon in the cake. You can leave it in cut chunks or chop more finely in processor.Ā 

Add parsley to onion and celery after sauteingĀ 

Bring salmon to large mixing bowl and add egg

Djon mustard….

more lemon juice

the parsley, onion and celery…

and lastly, the bread crumbs. You can sprinkle some Old Bay in here too if you like the flavor. Then combine all together!

Make 8 patties in your hand with mixture

Place on saute pan and cook for 3-4 minutes on each side so they are just slightly brown

Place on non-stick baking sheet and cook for 10-15 minutes. Be careful not to overcook like I did. Continue to check on them as they bake.Ā 

In the meantime.. in a separate bowl, combine 1/2 cup of light mayonaise..1 tablespoon of Worcestershire sauce

1-2 tablespoons of dill and remaining lemon juice and mix all together!

Enjoy! If I can give you one bit of advice with this recipe… DON’T overcook. I think I’ve learned my lesson!!!

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