Extra virgin olive oil
1 teaspoon of butter
2 bell peppers, diced small
1 cup of red onion, diced small
2 celery stalks, diced small
1 tablespoon of fresh tarragon
1 tablespoon of fresh lemon juice
1-2 tablespoons of capers (I like this really caper forward so I do 2, but start with 1 and see if you like the taste, and then add more accordingly)
1/2 pound of salmon (3-4 cans of salmon)
3/4 cup of panko bread crumbs
1/2 cup of Greek yogurt
2 teaspoons of Dijon mustard
Creole seasonings (pre-made) or Old Bay
Salt and pepper, to taste
Quick tartar sauce: 1 cup of greek yogurt (or mayo if you like that flavor better), 1 tablespoon of capers, 1 tablespoons of pickles or cornishons, 1 teaspoon of apple cider vinegar and parsley, salt and pepper. Combine.
Serving Size: makes about 12 small salmon cakes
- Preheat your oven to 400.
- Take out a frying pan and add 1 tablespoon of olive oil and 1 teaspoon of butter. Bring to a medium heat and add in the bell peppers, onion, and celery. Season with salt and pepper. Cook for about 5-6 minutes or until tender. Then, add in the tarragon, lemon juice, and capers and mix. Taste for seasoning. Allow the veggies to cool completely once cooked.
- Next, add salmon, Panko, eggs, yogurt, Dijon mustard, and 1 tablespoon of lemon juice to a bowl. Combine. Add in the cooled veggie mixture then season with little more salt and pepper, and about a tablespoon of your favorite Cajun/Creole seasoning or old bay. Put this mixture into the refrigerator and allow to congeal for 30 minutes so it's easier to form the cakes.
- While the salmon cakes are in the fridge, make your quick tartar sauce. Simply add the ingredients to a bowl, mix, and then taste for seasoning.
- Once the salmon cakes have been chilling for 30 minutes or so, take them out of the fridge and start forming whatever size cakes you prefer! Add them to a lined baking sheet with parchment and bake for 10-15 minutes or until lightly browned. Serve with your tartar sauce and a green salad and enjoy!