Salmon Cakes

Healthy (until you top 'em with hollandaise)!

Just before this whole low-carb mania at my house I came up with a recipe for salmon cakes that I used to make salmon sliders.  You can use canned or fresh poached salmon.

You'll need;

• 14 to 16 oz cooked salmon (fresh, canned, or pouch)
• 4/3 cup Panko bread crumbs (half for the mix and half for breading)
• 3-4 Tbsp minced shallots
• 3-4 Tbsp mayo
• 1 Tbsp Dijon mustard
• 1 tsp old bay seasoning
• 1 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 2 egg yolks
• zest from 1/2 lemon or juice from one lemon.
• (opt) chives for garnish
  
  
  

Combine everything but the reserved 2/3 cup of Panko in a large mixing bowl and mix together.  Break up the salmon but don't mash it into a paste.  There should still be recognizable chunks of salmon.

<Pic coming soon>

Form the mix into balls somewhere between golf ball and baseball sized.  Arrange on a plate, cover with cling wrap and refrigerate until just before cooking.  Use the time to make some Hollandaise sauce.

Preheat a skillet with a bit of oil or butter on Med High.  Roll the salmon balls in the remaining Panko.  The coating should be complete but you will still be able to see pink through the crumbs.

Flatten the balls into patties ahead of time or by putting the balls into the skillet and spatulizing™ them.

Cook for 2 to 3 minutes per side.  2 min if they were warm and 3 if they were refrigerated.

Serve on buns with garnish or on a plate with some kind of sauce.  I prefer a bit of Hollandaise.

They keep a couple of days once cooked.  I prefer to use them within 2 days before cooking because even though the salmon is cooked, the egg yolk isn't.