Salmon Cakes

1/2 pound fresh or frozen salmon fillet

Olive oil

Salt

Black pepper

4 tablespoons butter

3/4 cup finely diced sweet onion

1 1/2 cups small-diced celery (4 stalks)

1 cup diced bell pepper (green, red and/or yellow)

2 tablespoons dried parsley flakes

1 tablespoon drained capers

1/4 teaspoon Tabasco

1/2 teaspoon Worcestershire

1 1/2 teaspoons dry crab boil (Old Bay)

1 cup Panko bread crumbs

1/2 cup mayonnaise

2 teaspoons Dijon mustard

3 large eggs, beat lightly with fork



Brush the salmon fillet (thaw if frozen) with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes at 350 degrees. Remove from oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. While salmon chills, combine 2 tablespoons of the butter, 2 tablespoons olive oil, onion, celery, bell peppers, parsley, capers, Tabasco, Worcestershire, crab boil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a large skillet over medium-low heat and cook until the vegetables are soft (15 to 20 minutes). Cool to room temperature. Flake the chilled salmon into a large bowl. Add bread crumbs, mayonnaise, mustard and eggs. Add veggies and mix all together. Cover and chill for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Heat remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in preheated 250 degree oven and serve hot with lemon wedge and my favorite - sweet baby peas in a white sauce - YUM!



This recipe is shared February 22-26, 2016

on NewsTALK 94.3 FM, AM 570 WKYX,

FM 95.5 and AM 1320 WNGO.

Ro's recipes are sponsored by Banks Market

on Lone Oak Road in Paducah, KY.

Check out more recipes online at: www.banksmarket.com