Ingredients
-
1/2
-
-
1
-
-
3/4
-
1 1/2
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
1 1/2
-
1
-
3
-
3
Directions
These baked salmon cakes are so easy to make and such a great part appetizer for the holidays and also a great way to use up leftover salmon. More similar recipes I love you may also like, Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakes, and Baked Corn and Crab Cakes.,,When purchasing fish, I always opt for wild rather than farm raised. I adapted the original recipe from the queen, Ina Garten only with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing would be the perfect fresh compliment, tartar sauce would also be great.
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Steps
|
1
Done
|
Heat a Large Saut Pan Over Medium-High Heat; When Hot Lightly Spray With Oil and Add the Salmon |
|
2
Done
|
Cook Until Browned on One Side, About 4 to 5 Minutes Then Turn and Cook an Additional 4 to 5 Minutes or Until Salmon Easily Flakes. |
|
3
Done
|
Set Aside on a Dish to Cool. |
|
4
Done
|
Add the Olive Oil to the Pan, Then Add the the Onion, Celery, Red and Yellow Bell Peppers, Parsley, Capers, Hot Sauce, Old Bay Seasoning, 1/2 Teaspoon Kosher Salt, and 1/2 Teaspoon Pepper in a Large Saute Pan Over Medium-Low Heat and Cook Until the Vegetables Are Soft, Approximately 18 to 20 Minutes. |
|
5
Done
|
Set Aside to Cool to Room Temperature. |
|
6
Done
|
Flake the Salmon Into a Large Bowl. |
|
7
Done
|
Add the Bread Crumbs, Mayonnaise, Yogurt, Mustard, and Eggs. |
|
8
Done
|
Add the Vegetable Mixture and Mix Well. |
|
9
Done
|
Cover and Chill in the Refrigerator For 30 Minutes, This Will Make Them Easier to Shape and Become Less Sticky. |
