I should start off by saying that this has been one of my favorite new recipes I’ve made this summer. The salmon cakes were amazing, and the spice was just right. My older stepson said that they were even better than my crab cakes (which, by the way, are also very good!)
However, I wasn’t prepared for what hit me when I opened my first-ever can of salmon. I neglected to note the use of “boneless, skinless” canned salmon on the recipe I used.
Having only purchased canned crabmeat, I was expecting something along the same lines. Not so. Bones, skin and the like peeked from the can, and I got nervous. As in “should I feed this to the cat” nervous. I called my mom, who between peals of laughter told me this was to be expected. Very carefully, I picked through the salmon, taking out bones and skin, until I had a nice pile of (actually) pretty nice looking salmon. When that was complete, I knew that this would work.
Ingredients:
For the Cakes:
3 (6 oz) cans boneless, skinless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tbsp plain breadcrumbs
2 tsp Dijon mustard
1 tsp Emeril’s Bayou Blast Creole Seasoning
1/2 cup plain breadcrumbs
1 tbsp olive oil
For the Aioli:
2 tsp mayonnaise
2 tsp lemon juice
1 tsp minced garlic
Directions:
- To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
- To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each portion into a patty. Dredge patties in 1/2 cup breadcrumbs.
- Heat oil in a large skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve with aioli and mixed greens.
-Adapted from myrecipes.com
I’ll definitely make this again-the taste, and the price, can’t be beat.
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