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Katie Lees Salmon Cakes
Ingredients
- 3 tablespoons of olive oil. ( 1 1/2 tablespoons )
- 1/4 cup finely diced celery. ( 1/8 cup )
- 1/4 cup diced red onions. ( 1/8 cup )
- 1/4 cup diced red bell peppers. ( 1/8 cup )
- 2 tablespoons minced fresh parsley ( or celery leaves ). ( 1 tablespoon )
- 2 14 .75 oz. cans boneless, skinless red salmon ( Meijer can red sockeye salmon ). ( 1 can )
- 2/3 cup cracker crumbs ( or home made bread crumbs ) ( 1/3 cup )
- 2 tablespoons mayonnaise. ( 1 tablespoon )
- 1 teaspoon bay seasoning. ( 1/2 teaspoon )
- 1/4 teaspoon dill seasoning. ( 1/8 teaspoon )
- 1 tablespoon Dijon mustard. ( 1/2 tablespoon )
- 1/ teaspoon kosher salt. ( 1/8 teaspoon )
- 1/4 teaspoon cracked pepper. ( 1/8 teaspoon )
- 1 egg
- Zest of 1 lemon. ( 1/2 lemon )
- Juice of 1/2 lemon. ( 1/4 lemon ) ( 1tablespoon )
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Directions
- For cakes: in a skillet over medium heat, add 1 tablespoon of olive oil and sauté celery, onions and bell peppers until tender 5-6 minutes. Stir in the parsley. Transfer the mixture in a large bowl and add the salmon, cracker or bread crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix well with hands, shape into patties. 1 can yields 4 patties. Place on baking sheet and refrigerate for 20 minutes.
- In large nonstick skillet heat 1 tablespoon olive oil over medium heat. Cook until golden brown 3-4 minutes per side.
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