Salmon Cakes

The other night, I "created" broiled salmon and fettuccine with sauteed tomatoes, spinach and capers. It's a similar dish to the one my mom and I learned at our cooking lesson in france.  The salmon filet was only $8, but it made 6 servings.  So what do you do with salmon leftovers?

Make salmon cakes, of course.

I've tried crab cakes before, and while they were good, they feel apart when fried and only did slightly better when baked.  I assumed it was the lack of eggs, but now I think it was the recipe in general.

My confidence has grown since the crab cake debacle; now, I'm not afraid to make my own breadcrumbs in a food processor.  This, along with dry seasonings rather than liquid seasonings, is the winning, sticking, not falling apart feature of these baked salmon cakes.

They have much more OOMPH than their crab cake predecessors.

Baked Salmon Cakes

2 cups flaked salmon (make sure there is no skin in there!)
1 tsp. olive oil
1/4 cup chopped shallot
1 clove minced garlic
1 whole green onion, chopped
1 tbsp. parsley
Aloha seafood seasoning (from Hanalei Dolphin Fish Market in Kauai)
or seafood seasoning of your choice, to taste.
2 tbsp. vegan mayo
2 tsp. Ener-G Egg Replacer + 2 tbsp. water
3 cups breadcrumbs (made in food processor using a fresh baguette)
Panko breadcrumbs for breading the outside
creamy cashew sauce, or sauce of your choice.

I don't have Panko breadcrumbs in my pantry.  I do, however, have Corn Flakes.  And I will demonstrate my skills of substitution for you today.

Preheat over to 350 degrees.  Spray olive oil on a cookie sheet. Set aside.

You could chop all the veggies and parsley, or you could just add it to the food processor and chop... that's what I did.  Next, saute veggies, parsley and a sprinkle of seasoning in olive oil until tender.  Set aside to cool.

Mix Ener-G Egg Replacer and water in separate bowl until thick and frothy.

Flake salmon in a large bowl.  In the same bowl, add breadcrumbs, mayo, Ener-G Egg Replacer, cooled veggies and another few sprinkles of seasoning.  Mix until combined.  Form into 6-8 patties.

put some Panko breadcrumbs (or crushed Corn Flakes) and seasoning in a shallow dish.  Coat each side of the salmon patties and place on cookie sheet.  Baked 25-30 minutes or until golden brown.  I actually broiled these for 4 minutes on high to get that golden crispy top.

serve with creamy cashew sauce.  And the next day, I put a little bit of vinegar and a tsp of fig preserves on top of each salmon cake while they were still warm, and ate with spinach and tamed jalapenos.  Lots of flavors in that sentence, but they worked well together.   Enjoy!

Inspired by two resources:

Cooking for Food Allergies Everyday and Gourmet by Libby Avery
Eating Well: Where good taste meets good health