I’ve been on quite a MasterChef binge since quarantine. For one of the challenges, competitors were forced to cook with either canned or fresh salmon. A lot of the competitors struggled with the canned salmon, which inspired me to create my own elevated version. I would eat these all the time at home, which got me sick of salmon cakes. They were crusted with corn flakes, which made them taste bland as hell. Only a ton of sauce could save the dish. It’s been years since I prepared these salmon cakes. I went back to the archives to pull out this delicious recipe for the 4th of July. It tasted good enough to eat without sauce but decided to add one so you can make this into a salad for a complete meal. My friends enjoyed it so much that they’ve been asking me for the recipe.
Inspired by: http://www.skinnytaste.com/baked-salmon-cakes/
Ingredients:
1 14 oz can wild Alaskan salmon filet
Olive oil cooking spray
1 Tbsp. Extra Virgin Olive Oil
3 cloves garlic, roasted whole and minced
3/4 cup diced red onion (1 small onion)
1/2 cup diced red bell pepper (1 small pepper)
1/2 cup diced yellow bell pepper (1 small pepper)
A few handfuls of greens (I used arugula)
1/4 cup minced fresh flat-leaf parsley
1 Tbsp. capers, drained (optional)
1/4 teaspoon hot sauce
1 1/2 tsp Old Bay seasoning
1 cup seasoned breadcrumbs (I used Panko gluten-free bread crumbs)
6 Tbsp. vegenaise (or mayonnaise of your choice)
1 Tbsp. Dijon mustard
1 lemon, juiced
2 large eggs, lightly beaten
Salt and Pepper, to taste
For the Vinaigrette:
2 cloves garlic, diced
1 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons white wine vinegar
Salt and Pepper, to taste
Directions:
1) Preheat oven to 375°F. Spray a non-stick baking sheet with cooking spray. Add the onion, red and yellow bell peppers in the oven for approximately 15 minutes. Stir, and cook for 5-10 until the veggies are browned. Set aside to cool to room temperature.
2) Open the can of salmon and drain the water. Pat dry and add to a medium-sized bowl. Add the remaining ingredients and roasted vegetables while continuing to combine the mixture. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
4) Shape the batter into 1/4 cup each cake and place on a prepared baking sheet.
5) Bake about 10 to 12 minutes on each side, or until golden brown.
6) Serve with honey mustard vinaigrette on top of a bed of greens.
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