Salmon Cakes

I think I’m going to rename this blog “Laura’s Strange and Unexplainable Food Preferences.” We’ve already discussed my dislike of anything that seems innately wrong (sour cream) or has a strange texture (cottage cheese). Add this one to the list: I don’t like fresh salmon, but I like canned salmon. It’s kind of like how I prefer Ocean Spray cranberries in a can to fresh cranberries or cranberry sauce at Thanksgiving. Listen folks, there’s no accounting for taste … especially mine. Just deal with it (Adam).

Anyway, back to canned salmon. Salmon salad was a fairly frequent dinner staple at my house growing up. And always with the same things: mashed potatoes and peas. I hate peas, but that’s a different story for a different day. Salmon salad is like tuna salad. You mix in some mayonnaise and serve it cold. This is still a viable option, but a few months ago, I came across this recipe. These are really good. You can eat them by themselves, or you can make a sandwich out of them. Anyway, they’re easy, quick, and cheap, and perfect to throw together for a weeknight dinner.

Salmon Cakes

Ingredients:

• 2 cans salmon (about 6 oz. each)
• 3 stalks celery, finely diced
• 1 small onion, finely diced
• 1/3 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp drained pickle relish
• 1 teaspoon fresh lemon juice
• ¼ teaspoon paprika
• ¾ teaspoon Worchestershire sauce
• 2 dashes hot sauce
• 1 cup panko bread crumbs
• 4 tablespoons canola oil

Directions:

1. Empty the salmon into a small colander to drain. Flake the salmon in the colander, then transfer to a medium bowl. Combine chopped celery and onion with the salmon in the bowl and fold together gently with a rubber spatula.
2. In a small bowl, combine mayo, mustard, relish, lemon juice, Worcestershire, paprika, and hot sauce, and then gently fold into salmon mixture.
3. In same small bowl, crack open one egg. Whisk vigorously, then fold into salmon mixture along with ½ cup panko.
4. Pour out about another ½ cup panko onto a plate.
5. Pick up about a palmful of salmon mixture, and roll it gently between your hands to form a patty. Coat the patty with breadcrumbs and transfer to a flat-bottomed dish. Repeat until you have used all the salmon mixture.
6. Transfer patties to the fridge to chill for about an hour.
7. Remove chilled cakes from fridge. Heat 2 tbsps canola oil in non-stick skillet. Carefully transfer cakes to skillet.  Let them cook about 2 minutes on each side until lightly browned. Transfer to paper-towel lined plate to drain, then serve immediately.