salmon cakes with remoulade

12.03.2013

photo via jonathan canlas

We were living in the Pilgrim’s Landing house and we had four children at the time. Those days we were probably at the height of our entertaining and we hosted friends or family 2 or 3 nights a week. I was on a crab cake kick for a while but it was an expensive habit! I saw some canned wild sock-eye salmon at the store and the idea of salmon cakes was born. This is my own recipe from 2010 that I tweaked one more time to make it perfect. I’ve actually come to prefer this less expensive version as well.

salmon cakes with remoulade

makes 12 crab cakes

ingredients:

2 six-ounce cans of wild salmon (I prefer sock-eye)

2 stalks celery, diced (with the leaves)
2 T capers
½ red bell pepper, diced small
½ cup mayonnaise
zest of one lemon
juice of half a lemon

1 egg
½ cup panko
1 T dijon mustard
1 T whole grain mustard
2 T flat leaf parsley, chopped 
dash hot sauce 
1 tsp salt
½ tsp pepper 

2 T butter
extra virgin olive oil

In a medium bowl, combine all ingredients except the butter and olive oil. Form mixture into silver dollar sized cakes a little less than 2 inches thick. Heat cast iron griddle or skillet on medium high heat and drizzle with olive oil and add butter.

When butter is melted cook on medium high heat 5-6 minutes on each side to get a proper crust. Serve with remoulade (recipe below).

remoulade:
3/4 cup mayonnaise
zest of one lemon
juice of half a lemon
1 T capers, chopped
1 T chopped cornichons
1 T dijon
1 T whole grain mustard

2 T parsley, chopped
dash hot sauce
1 tsp salt
½ tsp pepper

combine all ingredients and serve atop salmon cakes.

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