So apparently “Salmon Patties” are a staple from the 1970s. I guess its something Marsha Brady made on the reg– canned salmon, mayo, breadcrumbs and a few dried seasonings. As easy and cheap as that sounds, that really doesn’t appeal to me all. It’s 2013 and it’s time for new twists on the classics.
I’ve never actually had a salmon cake before, probably because the only seafood cake around DC is a Maryland crab cake. Don’t get me wrong– I LOVE crab cakes, but honestly they can get a bit expensive, especially if you’e been spoiled with jumbo lump crab meat like me. I was in search for a crab meat alternative and salmon happened to be on sale today.
I wanted to kick up the flavor of my cakes so I added several vegetables that I bought for the week– red onion, bell pepper. parsley and celery. Feel free to play around with the vegetables you choose to add. This is where you can get creative with the recipe. The result was AMAZING. I served mine with a side of sauteed spinach but I really think these would be great on top of a mixed green salad too. If you’re not concerned with carbs, they would also be awesome on a bun.
I served mine with a simple tartar sauce– light mayo, lemon juice, relish, capers, salt and pepper. Perfect!!
- 1/2 lb salmon ($5.50)
- 3 tbs butter ($.25)
- 1 small red onion ($.75)
- 3 celery stalks ($.50)
- 1 red bell pepper ($1.50)
- 1/4 cup minced parsley ($.20)
- 1 tbs capers ($.50)
- 1/4 tsp hot sauce ($.10)
- 1/2 tp Worcestershire sauce ($.20)
- 1 1/2 tsp old bay ($.10)
- 3 slices stale bread, crusts removed ($.20)
- 1/2 cup light mayo ($.75)
- 2 tsp Dijon ($.20)
- 2 eggs, lightly beaten ($.50)
- Fresh Ground Pepper
1. Pre-heat oven to 350. Rinse and pat dry salmon. Put on baking sheet, skin side down and brush with olive oil. Season with salt and pepper. Bake 15-18 minutes or until cooked through. Remove from oven and let rest for 5 minutes. Wrap with aluminum foil and put in fridge until cold.
2. Which salmon is cooking melt 1 tbs butter and 1 tbs olive oil in skillet. Add onion, pepper. celery, parsley, old bay, capers, salt and pepper. Cook 10-50 minutes or until vegetables are soft. Set aside to cool.
3. Toast the stale bread then add to food processor until it resembles bread crumbs
4. Once salmon is cooled, flake it with two forks
5. In a bowl, add salmon, breadcrumbs, mayonaise, and dijon. Stir in vegatable mix. Let mixture set in fridge at least 30 minutes (covered).
6. Remove mix from fridge and form into 10 patties
7. In skillet, melt 1 tbs butter and 1 tbs olive oil. Add salmon patties and cook approx 2 minutes per side. Drain on paper towels and keep in 250 degree oven while the others are cooking.