Recipe: Lemon-Pepper Salmon Cakes
These salmon cakes are a good way to use leftover cooked salmon.
Makes 6 to 8 servings
3/4 pound cooked salmon, bones removed
3 tablespoons canola oil, divided
1/3 cup finely diced red bell pepper
2 green onions, ends removed, sliced
1 1/2 to 2 teaspoons lemon pepper seasoning
3-4 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 whole egg, lightly beaten
1 cup panko breadcrumbs, divided
Mixed greens salad
Tzatziki sauce, optional
1. In a mixing bowl, break the cooked salmon, bones removed, into pieces. Make sure the pieces are not too small — once you form the cakes, the salmon should look like lump crab does when making crabcakes. Set aside.
2. In a large nonstick skillet, heat 1 tablespoon canola oil over medium heat. Add the red pepper and onion; saute until soft. Cool completely and then add to the salmon in the bowl. Stir in the lemon-pepper seasoning, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko breadcrumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more breadcrumbs.
3. Shape the mixture into desired-size patties. A 1/3-cup measure will give you a good size (about 2 ounces) salmon patty. Once you have all the patties formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with the crumbs (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
4. When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you sauteed the red pepper and onion. Working in batches if necessary, cook the salmon patties, turning until cooked through and lightly browned. Remove from the skillet and serve as is or on a bed of mixed greens.
Cook's note: A tzatziki sauce goes great with these salmon cakes. Mix together 1 cup plain Greek-style yogurt and 1/3 cup reduced-fat sour cream with 3/4 cup chopped cucumber (peeled, seeded); lemon juice to taste, 1 tablespoon olive oil, salt and pepper to taste and 1 teaspoon minced garlic. Stir and chill 30 minutes before serving.
From and tested by Susan M. Selasky
in the Free Press Test Kitchen.