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YIELD: 4 servings
TOTAL TIME: 45 minutes
ACTIVE TIME: 25 minutes
DIFFICULTY: Medium
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Salmon filet, skin on | 450 g / 1 lb | 1 filet |
| Olive oil, extra virgin | For brushing | – |
| Black pepper, freshly ground | 1 g | ¼ tsp |
| Salt | 4 g | 1 tsp |
| Olive oil, extra virgin | 20 g | 20 mL / 4 tsp |
| Lime juice | 15 g | 15 mL / 1 tbsp |
| Salt | 1 g | ¼ tsp |
| Hot sauce | 1 g | ¼ tsp |
| Corn, kernels | 225 g | 1½ cups |
| Olive oil, extra virgin | 5 g | 5 mL / 1 tsp |
| Red onion, finely chopped | 25 g | ¼ cup |
| Cucumber, finely chopped | 60 g | ½ cup |
| Cherry tomatoes, halved | 450 g | 1½ cups |
| Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
| Butter, unsalted | 15 g | 1 tbsp |
| Red onion, diced | 150 g | 1 medium onion |
| Red bell pepper, diced | 50 g | 1 small pepper |
| Bread crumbs (preferably Panko) | 50 g | 1 cup |
| Eggs, lightly beaten | 90 g | 2 large eggs |
| Mayonnaise | 38 g | 3 tbsp |
| Worcestershire sauce | 5 g | 5 mL / 1 tsp |
| Parsley, minced | 5 g | ¼ cup |
| Salt | 4 g | 1 tsp |
| Black pepper, freshly ground | 1 g | ¼ tsp |
| Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
| Butter, unsalted | 15 g | 1 tbsp |
| Feta cheese, crumbled | 38 g | ¼ cup |
| Tzatziki sauce (click here) | – | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat the oven to 220°C / 425°F.
2 Line a baking sheet with parchment paper. Place salmon filet skin-side down, brush with olive oil and season with salt and black pepper.
3 Bake for 10 – 15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.
4 In a small bowl, whisk olive oil, lime juice, salt and hot sauce. Set aside.
5 In a skillet, heat oil over medium-high heat, add corn and cook until tender, about 5 minutes. Transfer to a bowl. Add the tomatoes, cucumber and onion. Add dressing, toss to coat and refrigerate.
6 Discard skin from salmon, flake fish with forks and cool to room temperature.
7 Heat a skillet over medium heat. Add 1 tablespoon olive oil, 1 tablespoon butter and diced onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
8 In a large bowl, combine salmon, sautéed onion and pepper, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Combine.
9 Form into 11⁄2 cm or 1⁄2” thick patties. Makes about 12.
10 Heat olive oil and butter in a skillet over medium heat, working in batches, add patties and sauté until golden brown, about 3 – 4 minutes per side. Remove to a paper-towel lined plate. Repeat with remaining patties.
11 Serve salmon cakes with salad, topped with feta cheese, and tzatziki sauce.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Fresh salmon can be substituted with a 14 oz can of salmon, well drained
- To keep your patties the same size, you can use an ice cream scoop to measure your mixture
- Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary
- If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise
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