My friends Adam and Emily made me these yummy salmon cakes for dinner one night while I was visiting them in Bloomington, IN. They eat them often as a simple supper and leftovers are put on a sandwich the next day.
We had some leftover cooked salmon so I decided to whip these up. Very similar to a crab cake, this recipe uses salmon as a convenient substitute. You can fry these or bake them, as I did, at 400 degrees F (200 degrees C) for 10-12 minutes.
Salmon Cakes Salad with Spicy Mayo
(adapted from Rachael Ray)
2 large salmon fillets, cooked, or 2 packets or cans cooked wild salmon
1/2 cup bread crumbs, or crushed saltines
1/2 red pepper, minced
1/4 red or green onion, minced
1 tsp minced garlic
2 eggs, beaten
2 tsp Old Bay Seasoning
freshly grated pepper
2 Tbsp fresh chives, chopped
1 Tbsp fresh dill, chopped
1 tsp Tabasco sauce, to taste
1 lemon, zested and juiced
1/2 cup mayonnaise
2 Tbsp medium salsa
few dashes of Tabasco
few tsp dill pickle relish, optional
Salad Greens of your choice
Mix together the salmon, eggs, herbs, garlic, onions, peppers, zest, and seasonings. Add the bread crumbs and mix gently to combine. Form 8 salmon cakes from this mixture. If frying them, heat 1/2 inch of olive oil in a skillet and fry the cakes 3-4 minutes per side. Drain well on a paper towel lined plate. If baking, mix 1/4 cup extra bread crumbs with 1 Tbsp olive oil. Place the salmon cakes on an oiled baking sheet and sprinkle with the oiled bread crumbs. This will give it some crunch despite the fact that you aren't frying them.
Dress the salad greens with the juice of the lemon you zested. Arrange 2 cakes per person on top of the greens and lay the avocado slices around the salad. Top each cake with a tablespoon of the spicy mayo. Serves 4.