Salmon Cakes - Newlyweds

Best laid plans of a busy mom and yet 3 weeks have past and no new recipes on the blog, well I know you were just waiting with baited breath…

But I’m here with this one and it’s a keeper and super delicious. Even if your’ not a huge salmon or fish lover (which most of my family is not) give this a try. The cakes were so yummy, not fishy at all, and had a wonderful flavor. And include a fun surprise ingredient that I myself can not believe I used. My boys were waiting for each batch to be made and sneaking off with the patties while pipping hot…. It’s that kinda good. Even my know seafood eater 5 year old loved them, he said mom what are these and I’d say “fish hunny”, and he couldn’t believe. This recipe was adapted to be Trim Healthy Mama (diet) friendly and is a S (satisfying) meal. the use of pork rinds in place of bread crumbs makes it super low carb and yummy too!! Don’t knock the pork rinds, ha…..

Ingredients:

1 lb fresh salmon filet*, Olive oil, salt and pepper to taste, 1 medium sweet onion 1 cup, finely diced, red bell pepper seeded and diced, 3 Tbsp unsalted butter divided, 1 cup Pork Rinds (crushed), 2 large eggs lightly beaten, 3 T mayonnaise, 1 tsp Worcestershire sauce, 2 T Minced Jalapenos (fresh or canned)

Bake the salmon and flake the salmon into small pieces, remove any red line of the meat and bones.

Put the rinds in food processor or in a bag and crush them.

Add the salmon, eggs, cooked veggies, seasonings, mayo and jalapenos to a large bowl, mix well and form into patties.

Cook for 3-4 minutes per side.

Serve with cauliflower, and some tarter sauce.

Yum!

Salmon Cakes

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. These salmon patties always disappear fast!

Slightly adapted from Natasha’s Kitchen

THM- S

Ingredients

1 lb fresh salmon filet*
Olive oil
salt and pepper to taste
1 medium sweet onion 1 cup, finely diced
red bell pepper seeded and diced
3 Tbsp unsalted butter divided
1 cup Pork Rinds (crushed)
2 large eggs lightly beaten
3 T mayonnaise
1 tsp Worcestershire sauce
2 T Minced Jalapenos (fresh or canned)

Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.

Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup crushed pork rinds, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, salt and black pepper and 2 T minced Jalapenos. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by 1/3 to 1/2″ thick patties.**

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Recipe Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook’s Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more pork rinds.

Tagged Cooking seafood

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