Salmon Cakes (with Baby Green Salad)

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

Serves 4

Served over mixed greens with a mustard-dill mayo.

  • 1 lb. skinless boneless cooked salmon fillets
  • 2T purple onion finely chopped
  • 1/4 cup mayonnaise
  • 2 T capers
  • 1 cup panko crumbs (for coating cakes)
  • 2 t honey cup mustard
  • 1 t dijon mustard
  • 1 egg beaten
  • 2 T fresh dill finely chopped
  • 1t old bay seasoning
  • 1 egg beaten
  • 1/4 cup panko crumbs (to mix into the salmon cakes)
  • 4 T olive oil for frying

For the mayo

  • 1/4 cup mayonnaise
  • 2 t Dijon mustard
  • 2 t honey cup mustard
  • 2t lemon juice
  • 1 T fresh chopped dill

Vinaigrette for the greens

  • 1/4 cup olive oil
  • 1/8 cup rice vinegar
  • Juice of 1/2 a lemon
  • 1 T fresh chopped dill
  • 1 T coarse grainy mustard

Preheat oven to 375°. Put aside 1 egg beaten, 1 cup panko crumbs and oil for frying.

In mixing bowl flake salmon in 2-3 inch pieces gently with the rest of the ingredients. Make 8 cakes then dip them in the egg wash and coat with panko crumbs. Heat oven proof skillet over med-high, then add the oil. When oil is sizzling hot, add cakes and brown about 2 min. a side. Pop the pan in the oven for another 4 to 5 minutes to finish. Toss greens in vinaigrette, plate the salad and serve salmon cake on top of the greens with a dollop of mustard dill mayo on top.

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Monahan's Seafood

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