INGREDIENTS
UNITS
SCALE
INGREDIENTS
SALMON
- 1 lb Salmon fillet , skin-on
- For brushing Olive oil , extra virgin
- 1 tsp Salt
- ¼ tsp Black pepper , freshly ground
CUCUMBER SALAD
- 1 medium Cucumber , thinly sliced
- 1 small Red onion , thinly sliced
- To taste Salt
- To taste Black pepper , freshly ground
- 2 tbsp White wine vinegar
- 2 tbsp Water
- 1 ½ tsp White sugar
- ¼ cup Fresh dill , chopped
CAKE MIXTURE
- 1 tbsp Olive oil , extra virgin
- 1 tbsp Butter
- 1 medium Red onion , diced
- 1 medium Red bell pepper , diced
- 1 cup Breadcrumbs , preferably Panko
- 2 large Eggs , lightly beaten
- 3 tbsp Mayonnaise
- 1 tsp Worcestershire sauce
- ¼ cup Parsley , minced
- 1 tsp Salt
- ¼ tsp Black pepper , freshly ground
- 1 tbsp Olive oil , extra virgin
- 1 tbsp Butter
METHOD
- Preheat oven to 220°C / 425˚F. Line a baking sheet with parchment paper. Place salmon fillet 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 large bowl, mix sliced cucumber and red onions. Season with salt and black pepper.
- Mix vinegar, water and sugar in a small bowl. Pour over cucumbers and red onions, and stir well. Stir in chopped dill and refrigerate.
- Discard skin from salmon, flake fish with a fork and cool to room temperature.
- Heat a skillet over medium heat. Add olive oil, butter, red onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
- In a large bowl, combine salmon, sautéed onion, red bell pepper, bread crumbs, eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Form into 1½ cm or ½” thick patties (makes about 12).
- In a large skillet, heat olive oil and butter over medium heat. Working in batches, add patties and sauté until golden brown, about 3 minutes per side. Remove to a paper-towel-lined plate. Repeat with remaining patties.
- Serve salmon cakes with chilled cucumber salad.
NOTES
Fresh salmon can be substituted with a 14 oz can of salmon, drained
If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise
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
