When I was unemployed I enjoyed watching Food Network and getting all kinds of ideas for new meals. That is where I found this recipe. I watched Melissa d’Arabian make this recipe and I knew I would have to give it a try. I have never had canned salmon before and the ingredients listed in this recipe made me want to give it a try. This is a budget friendly meal since canned tuna usually costs under $3 and it feeds at least 4 people, therefore $3 for the meat in a family meal is pretty dang good. Well in the end, both Nick and I really enjoyed these salmon cakes and I will definitely do it again.
Ingredients:
2 strips bacon
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 tsp Dijon mustard
1/2 tsp sugar
1 lemon, zested
1 (14-ounce) can wild salmon, drained and checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs (I used Panko)
2 Tbsp grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil
green onions, chopped
Directions:
- In a frying pan, cook 2 strips of bacon until crispy, remove bacon from heat and crumble. Add the onions to the remaining bacon fat to saute. Cook on low until translucent.
- In a large bowl, mix together the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. 3. 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. Place cooked salmon cakes on a plate covered with paper towels so as to soak up excess oil. Serve warm with green onions as garnish. Enjoy!
Recipe adapted from FoodNetwork.com
