Some of my variations of this recipe add panko bread crumbs, some chopped basil, or other simple swap-outs. As far as the hot sauce goes, take it out or leave it in. I just happen to like spicy. When I make this I use my own home-made pepper paste. I also traditionally serve these on English muffins with a slice of tomato. Enjoy!
Salmon Cakes with Spicy Mayonnaise |
- 1 14.75oz can Alaskan Pink Salmon (skin and bones removed)
- 2 oz. smoked salmon (lox), chopped
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 tsp water
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper sauce (or Sriracha if available)
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 1 egg
- Grape seed oil for frying
- Tomato slices for serving
- English muffins for serving
- Basil leaves (optional)
Spicy Mayo
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp garlic powder
- 1 tsp smoked paprika (regular paprika is fine if smoked is not available)
- 1/4 tsp cayenne pepper sauce (or Sriracha if available)
- 1 tsp Cajun seasoning
Directions
- Clean canned salmon of bones and skin
- Add first 11 items to a large bowl. Mix well (use your hands if you're not a squeamish baby)
- Form mixture into patties big enough to cover an English muffin
- Put enough oil in the bottom of a non-stick pan to cover in a layer. Set to med-high heat.
- Fry the patties in the grape seed oil until brown on both sides (3-5 minutes per side). Add oil as needed to keep bottom of pan coated.
- Place salmon cakes on paper towel to absorb excess oil
- In separate bowl, mix all ingredients for spicy mayo
- Toast muffins
- Spread a thin layer of mayo on the muffin. Place a slice of tomato on the muffin, place a salmon cake on the tomato. Add a dollop of mayo and a basil leaf for garnish.
No comments:
Post a Comment