SALMON CAKES

We went to the local fish market on the island and if you buy one-half salmon, you get the second half free. They were just brought off the boat by fishermen. We took them home, cut them into individual sizes, vacuum packed them and froze them. I took out two yesterday and made these delicious salmon cakes. 

1 lb center-cut salmon fillet

Avocado oil, for drizzling

Sea salt and finely ground black pepper

1 T unsalted butter

1 T avocado oil

1 large shallot, finely diced

½ red bell pepper, finely diced

2 t grated fresh ginger

¼ cup mayonnaise

Zest and juice of ½ lemon

1 cup panko crumbs, divided

1 t Dijon mustard
2 T minced fresh dill

2 T minced Italian parsley

2 large eggs, lightly beaten

Avocado oil, for frying

Preheat oven to 350 degrees F.

Place the salmon on a baking sheet or cast-iron skillet, skin side down.

Drizzle the top with avocado oil and sprinkle with sea salt and finely ground black pepper.

Roast for 15 minutes, until cooked.

Remove from oven and lift off of pan with a spatula, the skin should remain on the pan

Place on a plate and let cool then refrigerate until cold.

Meanwhile, in a large skillet sauté the shallot and red bell pepper in the avocado oil and butter for 3 to 4 minutes, or until soft.

Add to a large bowl and set aside to cool.

Add the ginger, mayonnaise, zest, lemon juice, half of the panko, Dijon, dill, parsley, and beaten eggs to the large bowl and stir to combine. 

Flake the chilled salmon into the bowl and gently mix to combine. Cover and refrigerate for 20 to 30 minutes.

With slightly wet hands, shape the mixture into 6 patties.
Spread the rest of the panko onto a plate and coat the salmon cakes all over, patting down so the coating sticks to the cakes.

Using the same skillet you cooked the shallot and bell pepper in, fry patties in a small amount of oil for 4 to 5 minutes, on each side.

Serve with a dollop of Lemon Aioli or tartar sauce.

Lemon Aioli

½ cup mayonnaise

Zest and juice of 1 lemon

1 t Dijon mustard

1 small clove garlic, pressed
1 t minced parsley
Sea salt & freshly ground black pepper