Poseidon’s Salmon Cakes

I’ve mentioned before that my favorite qualities in a recipe are economical, easy and yummy! PM  has graced me with one of her wonderful recipes that is meets all three of these criteria!

Make sure you check out her blog, you will find a goddess who is funny, intelligent, thought provoking, spiritual and extremely artistic.  Stop by and say hi, you’ll be glad you did!

Her recipe is very similar to how I make mine, all though it’s been years. ( I don’t use quite as much onion because my kids hate onions. I do add red bell pepper though, because they’ll eat it)

Great Recipe PM - Thanks so much for sharing

“The recipe I am going to give you uses salmon instead of crab.  I would try the crab if you have it (fresh…maybe frozen).  Otherwise the salmon in these salmon cakes is really good, despite being canned (I imagine that you could use fresh salmon too, but in that case, you would have to up the moisture content of the recipe by marinating the fish in light oil, water and perhaps adding more egg etc.).”

Salmon Cakes

1-1/2 cups of Sockeye salmon (about 3 cans, drained)

2 tablespoons of finely minced onion

3 cloves of finely minced garlic

2 tablespoons melted butter

2 tablespoons milk

1 egg (beaten) for dipping

1/2 cup fine bread crumbs

1 tablespoon fresh herbs (parsley or chervil)

cornmeal or bread crumbs for dipping (ah, the “crust”) with seasoning (lemon pepper, bayou, cajun, or just salt and pepper)

~Drain the canned salmon, and remove all bones, skin and excess fat.  In a glass bowl, mash salmon with all remaining ingredients (except the last .

~Shape into uniform sized cakes.  Let cakes rest in fridge for about 20 minutes (covered).

~Batter each fish cake (egg, cornmeal or bread crumbs), and fry in olive oil until crispy and golden brown.

She suggests serving these with a crispy salad.  Radicchio, endive and other bitters  that pair nicely with the fish.  A white balsamic vinaigrette or regular balsamic vinaigrette adds a little punch too.