Fresh Salmon Cakes
Source of Recipe
Internet
List of Ingredients
Makes approximately 16 (4 ounce) cakes
3 pounds skinless salmon fillets, diced into � inch cubes
2 cups crumbled Ritz crackers
� cup heavy cream
� red onion, diced
2 cloves garlic, minced
3 tablespoons chopped fresh dill (or parsley or cilantro)
3 tablespoons Dijon mustard
3 eggs
1 teaspoon kosher salt
1 cup flour
� to � cup olive
2 lemons, each cut into 6 wedges, for garnish
Recipe
1. Preheat the oven to 350 degrees
2. Place everything except the flour, oil and lemons in a large mixing bowl and fold together with a spoon or spatula. Gently form the mixture into � pound �burgers.� The mixture will be very loose, and that�s the way it should be; you just have to handle it carefully on a dish and flour both sides of the patties. Next, put about 2 tablespoons olive oil in a large cast-iron skillet over medium. The oil is hot enough when you add a smidgen of flour and it sizzles on contact. Now add a few salmon cakes to the skillet, cooking them until they�re golden brown, about 2 to 3 minutes per side. Continue adding oil as needed and cooking the cakes in batches, setting them aside on a sheet pan as they�re done. When you have completed frying the cakes, place the sheet pan in the preheated oven for 5 to 7 minutes until they are warm all the way through. Garnish with the lemon wedges. These can be served on a bun, on a bed of lettuce, or simply on a plate with your favorite side dish.
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