INGREDIENTS
NAME | WEIGHT | VOLUME |
---|---|---|
Salmon, fillet, skin-on | 450g / 1 lb | 1 fillet |
Olive oil, extra virgin | For brushing | - |
Salt | 4 g | 1 tsp |
Black pepper, freshly ground | 1 g | ¼ tsp |
Salmon, fillet, skin-on | 450g / 1 lb | 1 fillet |
Olive oil, extra virgin | For brushing | - |
Salt | 4 g | 1 tsp |
Black pepper, freshly ground | 1 g | ¼ tsp |
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 -15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.
- Combine zest and juice from the lemon with the zest and juice from one orange.
- Whisk in the mustard and olive oil. Season with salt and pepper.
- Using a sharp knife, remove the peel and white pith from orange and grapefruit. Cut between the membranes to release the segments.
- In a large bowl, toss the Romaine lettuce with the parsley and set aside.
- Discard skin from salmon, flake fish with forks 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 and pepper, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Combine.
- Form into 1½ cm or ½” thick patties. Makes about 12.
- 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.
- Dress the salad with vinaigrette. Add the citrus segments to the greens and combine.
- Serve salmon cakes with salad.
NOTES
- Fresh salmon can be substituted with a 14 oz can of salmon, well 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
- You can substitute clementine for orange