Salmon Cakes with Capers
To make these delicious salmon cakes gluten free use organic gluten free crispy brown rice.
Grind the crispies up in a food processor and it makes a great substitute for panko.
1 lb fresh salmon (however, canned wild salmon works well also)
1/4 cup (approximately) olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Dice the vegetables all the same size: about 1/4 inch.
Keep the onions separate from the celery and peppers.
1 cup red onion – about 1/2 medium onion
3/4 cup celery – about 2 large stalks
1/2 cup red bell pepper – 1/2 pepper
1/2 cup yellow bell pepper – 1/2 pepper
2 tablespoons capers, drained
1 teaspoon Worcestershire sauce – Lee and Perrins, although not organic, is gluten free
1 1/2 teaspoons herbs d’Provence
3/4 cup panko or crushed gluten free organic brown rice crispies
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 extra large eggs, lightly beaten
Preheat the oven to 400°
Bake the salmon
Place the salmon on an oiled sheet pan, skin side down.
Sprinkle with salt and pepper.
Bake for 8 – 12 minutes, depending on the thickness of the salmon, until just done.
When it comes out of the oven allow it to cool while you prepare the vegetables.
Sauté the vegetables
While the salmon is baking put a bit of olive oil into a skillet.
Heat on a medium and sauté the onion for a few minutes until it turns translucent.
A sprinkle of salt on the onion will help it to sweat.
Then add the celery and red and yellow peppers.
Cook with a lid on the pan until the vegetables are soft. About 8 – 10 minutes. Stir occasionally.
Allow the veggies to cool.
Combine other ingredients
In a bowl large enough to hold all the ingredients, combine the parsley, capers, Worcestershire sauce, herbs d’Provence, mayonnaise, mustard, 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
Put it all together
The salmon should now be cool enough for you to flake it with a fork.
If your salmon has the skin on it make sure not to put the skin in the dish.
Put the flaked salmon into the bowl with the parsley, capers etc.and stir.
Next add the cooled vegetable mixture, and panko (or ground up rice crispies) and egg.
Mix well, but don’t over mix or it will become too dense. Mix just enough to combine the ingredients.
Shape the cakes and place on a sheet pan. Put in the fridge to cool for at least 30 minutes.
Cook the salmon cakes
Heat the remaining olive oil in a large sauté pan over a medium heat. Pan fry in batches for 3 – 4 minutes on each side, until browned. Drain on a wire cooling rack placed on a cookie sheet.
To keep them warm place them in a preheated 250 degree oven and serve hot.
Variations on a theme:
A bit of dill is lovely in the cakes. Use about 1 tablespoon fresh dill, minced.
Spice ’em up with cayenne or hot sauce.
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