Spicy Salmon Cakes
Gina
This goes great with a salad, and it’s wonderful in the summertime. You can substitute crab meat for spicy crab cakes too!
ingredients
Salmon Cakes- 2 tablespoons butter
- 1 shallot, chopped fine
- 1 clove garlic, minced
- 1/4 cup finely chopped red pepper
- salt and freshly ground black pepper
- 1/2 cup light mayonnaise
- 1/2 cup Dijon mustard
- 1/2 teaspoon lemon zest
- 1 teaspoon crab boil seasoning or Lowry’s Seasoning Salt
- 1 tablespoon chopped fresh parsley leaves
- 1 cup plain bread crumbs
- 1 large egg
- Hot sauce, to taste
- 1 pound cooked salmon
- 1/2 cup olive oil
- Lemon Aioli, recipe follows
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
directions
Salmon Cakes
- 1
Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- 2
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning (or Lowry’s), fresh parsley, 1/2 cup of the breadcrumbs and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add salmon and stir well.
- 3
Form salmon cakes using about 2 tablespoons of salmon mixture for each cake.. Flatten until they’re about 3/4 inches high. Dip the cakes into the remaining breadcrumbs.
- 4
Add oil to a large skillet over high heat. Add salmon cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve topped with Lemon Aioli.
Lemon Aioli
In a medium bowl, mix all the ingredients together.
Source: Whitney Lee, Staff
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