UNITS
SCALE
INGREDIENTS
BAKED SALMON
- 1 lb Salmon fillet, skin-on
- For brushing Olive oil , extra virgin
- 1 tsp Salt
- ¼ tsp Black pepper , freshly ground
LIME DRESSING
- ¼ cup Olive oil, extra virgin
- 1 tbsp Lime juice
- 1 tbsp Hot sauce
- 1 tbsp Honey
- To taste Salt
SALAD
- 1 tbsp Olive oil , extra virgin
- 4 cups Corn kernels , fresh
- 1 cup Tomatoes, grape, halved
- 1 ⅓ cups Cucumber , chopped
- ¼ cup Red onion , thinly sliced
SAUTEED VEGETABLES
- 1 tbsp Olive oil , extra virgin
- 1 tbsp Butter
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
PATTIES
- 1 cup Bread crumbs , preferably Panko
- 2 large Eggs , beaten
- 3 tbsp Mayonnaise
- 1 tsp Worcestershire sauce
- ¼ cup Parsley, minced
- 1 tsp Salt
- ¼ tsp Black pepper , freshly ground
GARNISH
- ½ cup Feta cheese, crumbled
METHOD
- Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper. Place salmon filet skin-side down, brush with olive oil and season with salt and black pepper.
- Bake for 10 to 15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.
- In a small bowl, whisk olive oil, lime juice, hot sauce, honey and salt. Set aside.
- 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 red onion. Add dressing, toss to coat and refrigerate.
- Discard skin from salmon, flake fish with forks and cool to room temperature.
- In a skillet, heat olive oil and butter over medium heat. Add diced onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
- In a large bowl, combine salmon, sautéed onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Combine. Form into 1 ½ cm or ½” thick patties. Makes about 12.
- In a large skillet, heat olive oil over medium heat. Working in batches, add patties and sauté until golden brown, about 3 to 4 minutes per side. Remove to a paper-towel lined plate. Repeat with remaining patties.
- Serve salmon cakes with salad, topped with feta cheese.
NOTES
- 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
