The summer is full of wonderful things; beaches, pools, family gatherings, and most of all the cook out food. Nothing gets me more excited for summer than knowing that a generous helping of mac and cheese, grilled hot dogs, cheeseburgers, green beans, collard greens, bbq meatballs, potato salad, crab cakes etc. are waiting for me. Good salmon cakes are no exception to the long list of foods that are perfect in the summer. There's nothing like the chunky and flavorful mouthful you get when you bite into a salmon cake. This recipe in particular is different because it doesn't use canned salmon which tends to have lots of tiny bones in the meat which I hate to deal with when it comes to seafood. You can use frozen salmon that's been thawed out or fresh salmon for this recipe.
Ingredients:
- 5-6 fresh salmon filets or frozen salmon
-1 1/2 cups panko or breadcrumbs
-1/3 cup chopped green onions
-1 tsp. minced garlic
-2 tsp. lemon juice
-1 egg
-1 tsp. dijon mustard
-1 tsp. salt
-1/4 tsp. black pepper
-2 tsp. Worcestershire sauce
-food processor (I use my beloved Ninja)
Steps:
If using frozen fish, thaw fish out. Put fish in a food processor until finely grounded into a paste. Remove the fish skin from the food processor and discard.
In a mixing bowl, mix salmon, onions, panko, egg, and all seasonings. Form cakes with your hands and set aside. Heat 5 tbs. vegetable oil in a pan on med-high heat.
Place cakes in pan and cook for 4 minutes on each side.
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