Prep 15 mins
Cook 10 mins
This is an awesome recipe, I love to fix this with left over salmon. Sometimes the local butcher has a killer sale on salmon, so I'll pick up some extra and make up a batch of these. They have a sligt kick to them that can be adjusted to your personal taste by adjusting the amount of Cayenne pepper.
- 1 tablespoon olive oil
- 1 large white onion, finely chopped
- 2 stalks celery, finely chopped
- 2 teaspoons dried mustard
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 lbs salmon, cooked and flaked
- 1 1⁄2 cups seasoned bread crumbs, divided
- 1⁄4 cup mayonnaise, divided
- 1 egg
- salt and pepper
- 1 1⁄2 cups vegetable oil (for frying, approx)
Sweet Red Pepper Sauce
- 1 cup mayonnaise
- 1⁄4 cup roasted red pepper
- 1 tablespoon lime juice
- 2 teaspoons sugar
- Heat olive oil in a skillet over medium heat.
- Add onion and celery.
- Saute until soft, about 5 minute Add dried mustard and cayenne.
- Mix well and saute for 2 additional minutes.
- Remove from heat and allow to cool.
- In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
- Mix well and form into 10-12 patties about 1/2" thick.
- Coat each patty with the remaining bread crumbs.
- Heat about 1/4 inch of oil in a skillet over medium-high heat.
- When hot, add patties in batches and fry until golden brown (about 3 min per side).
- Drain patties on paper towels.
- Cover and place in a warm oven until ready to serve.
- To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
- Blend until smooth.
In really liked the roasted red pepper sauce. I wouldn't use the whole cup of mayo, 1/2 cup is plenty. I only used 1 tablespoon sugar, I think the 2 Tablespoons would have been too sweet. The salmon cakes themselves were good as well. I got whimpy with the cayenne and only used 1/4 teaspoon, I think the 1/2 would have been better.