Tuesday, December 3, 2013

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.


p.s. to receive a couple extra "if i were..." menu ideas and secret recipes every month that i only share via email click here. 


10 comments:

  1. I made these back when you posted them in 2010. They are slammin. Kind of wishing I was in the states with access to my kitchen right now...

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    1. Thanks Courtney! I kinda wish I was with you in Japan...that puff pastry madness you posted? Numma!

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  2. I make these ALL the time. Everyone loves them!

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  3. And also, what is a cornichon? I mean I could google it...

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    1. it's a fancy french pickle...it's not as sweet as a gherkin and not so sharp as a dill. does that help?

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  4. my grocery store is pretty limited- is there a good, easy pickle substitute? bread & butter?

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    1. i've used dill pickles as well i didn't have/couldn't find cornichons and they worked great!

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  5. Yum! Looks amazing and I've never used canned salmon.

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    Replies
    1. Sounds a little strange, I know. But it's surprising and I always love to save a buck :)

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  6. So excited. These are on my calendar to make this week. :)

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