The Millennial Chef

Salmon Cakes

Ingredients-

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

2 eggs

1/2 cup of Greek yogurt

2 teaspoons of Dijon mustard

Lemon

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

Directions:

  1. Preheat your oven to 400.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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