Salmon Cakes

This is the kind of dinner that you can make a little bit at a time during your day, cleaning up as you go, so by dinner time you aren't rushed and your kitchen is clean. Roast the salmon in the morning, sauté the vegetables during nap time and form the cakes. Refrigerate until you're ready for dinner and all you're cleaning is the frying pan. And if your husband is in charge of the dishes like mine, he will think you are awesome. I love to serve these over greens (spinach, romaine or arugula) with a lemon vinaigrette.

A note on the salmon - I usually buy the frozen salmon filets from Costco. I have found that one large filet is about 1/2 pound. Easy enough!

Recipe by my girl, Ina Garten
Serves 4-5 people

1/2 pound fresh salmon
olive oil
kosher salt and freshly ground black pepper

4 tablespoons butter
1 small red onion, small diced
4 stalks celery, small diced
1 small red bell pepper, small diced (about 1/2 cup)
1 small yellow bell pepper, small diced (about 1/2 cup)
1/4 cup minced fresh flat-leaf parsley
1 tablespoons capers, drained
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 cup panko bread crumbs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 extra large eggs, lightly beaten

Preheat the oven to 350 degrees.

Place the salmon on a sheet pan. Drizzle with olive oil and a little salt and pepper. Roast for 15 minutes,  until just cooked. Remove from the oven and refrigerate until cold.

Place 2 tablespoons of butter and olive oil in a large skillet. Heat over medium-low heat and once the butter has melted, add the onion, celery, and red and yellow bell peppers. Cook for 5 minutes. Add parsley, capers, hot sauce, Worcestershire sauce, Old Bay, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for another 10-15 minutes until soft. Cool to room temperature.

Break up the salmon into a large bowl. Add panko, mayo, mustard and eggs. Add the veggies and mix well. Form mixture into 8-10 cakes, place in a single layer on a large plate, cover in plastic wrap and chill in refrigerator until ready to use, or at least 30 minutes.

Heat remaining 2 tablespoons of oil and butter in your large sauté pan over medium heat. Add half of the salmon cakes to your pan and cook until browned, 4-5 minutes on each side. Drain on paper towels and serve over greens with a lemon vinaigrette.


Lemon Vinaigrette 
I like to use my immersion blender to make this vinaigrette, but a blender or a good old fashion whisk will work too.

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

Combine the lemon juice, salt and pepper in a bowl/blender pitcher or immersion blender beaker..whatever you're working with.

Turn on your blender and slowly add the olive oil. Blend until the frothy and well combined. Serve immediately.