Salmon Cakes
Salmon Cakes
3 lbs fresh salmon filet, skinned and chopped
1/2 green pepper, minced
5 green onions, chopped fine
2 T fresh Italian parsley, chopped fine
2 t Old Bay seasoning
1/2 t garlic powder
1/2 t kosher salt
1/4 t black pepper
1/4 t dill (or 1/2 t fresh dill)
2 T olive oil
3 eggs
1/2 cup bread crumbs
Stir green pepper, green onions, herbs, spices, olive oil and eggs together (not breadcrumbs). Add chopped salmon and mix thoroughly to combine flavors. Add breadcrumbs and stir. (Reserving breadcrumbs till last will prevent them from soaking up eggs, etc.)
Form into patties and refrigerate for 1 hour.
Heat 1/4 inch of canola or light oil in pan. If you wish, lightly sprinkle breadcrumbs on salmon cakes. Fry in oil turning until done and salmon in center of patty is no longer pink.
Serve with Bob's tartar sauce (Mayonnaise, sweet relish, sprinkle of Old Bay seasoning, a few drops of lemon juice).
These can be frozen then heated in the oven later.