Salmon Cakes (Melissa d'Arabian) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 strips bacon, cooked until crispy, crumbled, bacon fat reserved |
1/4 cup chopped onion |
1 egg |
1/2 cup mayonnaise |
2 teaspoons dijon mustard |
1/2 teaspoon sugar |
1/2 lemon, zested |
1 (14-ounce) can wild salmon, checked for large bones |
1 baked or boiled russet potato, peeled, and fluffed with a fork |
1/4 cup bread crumbs |
2 tablespoons grated parmesan |
freshly ground black pepper |
1/2 cup vegetable oil |
Directions:
1. Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
2. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.
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