this is a perfect friday dish for those observing lent with meatless fridays. not only does it fit the meatless requirement, but it also falls under the super quick, crazy easy, and cheap category.
2 months ago, i threw a wild salmon filet into the freezer when i realized i wouldn't be able to cook it before it passed its freshness peak (my rule of thumb is the day after i bought it fresh). usually this crushes me because there are few things as wonderful as a fresh, pink, wild piece of salmon. something happens to it once it's frozen. it loses it's raw, just out of the ocean smell and taste. for some reason, i just don't like previously salmon as much as fresh.
however, these salmon cakes are the perfect solution to previously frozen salmon, but i have also made them with canned, boneless, skinless, wild salmon with great results. the recipe is really versatile too. since i am on a bit of a balsamic kick, i drizzled thick, rich reduced balsamic vinegar over the salmon cakes, but i have also topped them with lemon yogurt sauce, wasabi aioli, and lemon dill beurre blanc.
i served these with a simple salad but serving these over a bed of baby spinach with sweet potatoes fries would be perfection!
makes 4 small cakes - 2 servings
1 (6oz) salmon filet
1 tbs plain greek yogurt
1/4 cup panko (or whole wheat) breadcrumbs
2 scallions, chopped
garlic salt and pepper, to taste
1-2 tbs olive oil
chop salmon into small 1/2" dice or pulse in a food processor until desired consistency. in a large mixing bowl, whisk egg, and add yogurt, bread crumbs, scallions, salt and pepper. whisk together. add salmon and combine using your hands.
in a large skillet, heat oil over medium heat. form salmon mixture into 4 equal sized cakes making sure they aren't too thick. once oil is heated, add cakes to pan and sear approximately 2 minutes per side until cooked to your liking.
serve immediately drizzled with glaze or wasabi aioli.
1/2 cup balsamic vinegar
1/2 tsp unsalted butter
in a small saucepan, bring balsamic vinegar to a boil over medium heat. reduce to medium-low and let simmer until thickened and reduced by half. turn off heat and whisk in butter until smooth. drizzle over salmon cakes just before serving.
1/4 cup mayonnaise
1 tsp wasabi powder
1/2 tsp garlic powder
1 tsp fresh lime juice
whisk all ingredients together. store in air tight container in fridge.