The cookbook has a recipe for salmon cakes that I use when I have leftover cooked salmon. They are the best salmon cakes I have ever had! Thanks, Jen

Ingredients

  • 12 oz. Salmon Filets, cooked
  • 2 tsp. Olive Oil
  • Sea Salt
  • Pepper
  • 4 Tbsp. Unsalted Butter, divided
  • 1 Tbsp. Ginger, Fresh Ground
  • ½ cup Onion
  • ½ cup Celery
  • ½ cup Bell Pepper
  • ½ cup Mayonnaise
  • 1 Tbsp. Lemon Juice
  • ¼ tsp. Cayenne Powder
  • 1 tsp. Fresh Tyme
  • 1 tsp. Fresh Chives
  • 2 Tbsp. Fresh Parsley

Directions

1. Sauté : onions, ginger, celery, bell pepper, in 2 Tbsp butter - about 4 minutes. Add ½ tsp salt, some pepper. Set aside to cool.
2. Mix: mayo, lemon juice, cayenne pepper, thyme, chives, parsley in mixing bowl. Flake salmon into small pieces and add to bowl. Add vegetables to bowl.
3. Gently Mix: do not mash. Form mixture into cakes, about 1¾ inches in diameter, and about ½ inch thick. Put on baking sheet or dish and cover, refrigerate at least 40 minutes, and up to 8 hours.
4. When: chilled, roll cakes breadcrumbs and heat 2 Tbsp butter and oil.
5. Brown: salmon cakes on one side (3 minutes) and flip over.