MATT'S SALMON CAKES WITH EASY REMOULADE SAUCE
Steps:
- Arrange a rack at center position and preheat over to 350 degrees. Line a baking sheet with foil and coat foil lightly with oil. Place salmon, flesh side up, on sheet and brush top and sides with about 1 tablespoon oil. Season generouly with salt and pepper. Bake until flesh flakes easily and is opaque, 15 to 20 minutes. Remove, and when cool enough to handle, discard skin and any dark flesh, then flake fish and place in a large bowl. In a large skillet set over medium heat, heat 2 tablespoons oil until hot. Add leeks, celery, and bell pepper, and saute until softened and translucent, 5 to 6 minutes. Cool slightly, then add mixture to bowl with salmon and toss to combine. Add mayonnaise, mustard, lime zest and juice, 4 tablespoons of parsley, 1 teaspoon salt, cayenne pepper, egg and panko crumbs to bowl with salmon. Stir gently to combine. Shape mixture into 8 cakes about 3 inches in diameter, place on a large plate and refigerate until firm, 30 minutes or longer. (Cakes can be prepared 6 hours ahead; keep covered and chilled.) For sauce whisk together mayonnaise and mustard in a small bowl. Cover and refrigerate until ready to serve. (Sauce can be prepared 6 hours ahead.) In a large, heavy skillet set over medium heat heat 2 tbls or more oil to cover bottom of pan. When hot, add enough cakes to fit in a single layer and saute until golden brown, 2 to 3 minutes per side. Repeat, adding more oil as needed, until all cakes are cooked. Serve salmon cakes topped with dollops of sauce and sprinkled with remiain parsley.
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Wander Ramirez
[email protected]These salmon cakes were a bit too dry. I think I'll add more mayonnaise next time.
LITONHOSSAN MAYA
[email protected]I loved the flavor of these salmon cakes. The remoulade sauce was also very good.
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[email protected]The salmon cakes were a bit too salty for my taste. I think I'll use less salt next time.
Shahida parven
[email protected]These salmon cakes were absolutely delicious! I will definitely be making them again and again.
Linda Tompkins
[email protected]The salmon cakes were good, but they were a bit too greasy for my taste.
Samuel Sons
[email protected]These salmon cakes were a bit too fishy for my taste. I think I'll try a different recipe next time.
Rachel Mccauley
[email protected]I loved the crispy exterior and the moist interior of these salmon cakes. The remoulade sauce was also very tasty.
Shamrat Ziko
[email protected]These salmon cakes were so easy to make and they were a huge hit with my family. I will definitely be making them again.
Abdo Hmada
[email protected]The salmon cakes were delicious, but the remoulade sauce was a bit too thick for my taste.
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[email protected]These salmon cakes were a bit bland. I think I'll add some more spices next time.
Alexica Adams
[email protected]I'm not a big fan of salmon, but these cakes were surprisingly good. The remoulade sauce really made the dish.
Ajar Abbas
[email protected]These salmon cakes were easy to make and turned out great! I served them with a side of roasted vegetables and they were a perfect meal.
Shareef Baloch
[email protected]The salmon cakes were good, but the remoulade sauce was a bit too tangy for me.
Demi Adams
[email protected]These salmon cakes were a bit too dry for my taste. I think I'll add more mayonnaise next time.
The run away kids The run away kids
[email protected]I've made these salmon cakes several times now and they're always a crowd-pleaser. They're so moist and flavorful, and the remoulade sauce is divine.
KING SOLOMON
[email protected]These salmon cakes were a hit with my family! They were easy to make and so delicious. The remoulade sauce was the perfect complement to the cakes.