Coming home from the amazing Mii Amo Spa, I am still craving all of those wonderful spa flavors. We have a great new online Farmers Market that is just getting going in our area and they offer Wild Salmon that is amazing. If you are from this area, be sure to check them out here:http://www.localharvestmarket.co. I am all for cooking once, eating twice so I wanted to make something with my leftover salmon. These were DELISH and even had my picky husbands approval.
These are the ingredients I used for Salmon cakes. I have used fresh raw Salmon before and also canned salmon so improvise with what you have. I change out many of the ingredients and customize it to what I have. Get creative!
Chop everything and add to a bowl.
gently folding in the salmon last
Fry in a non stick pan if you can (I rarely use non stick anymore but I have some for things like this) because the are very fragile.
Serve on a lettuce leaf and top with spiralized cucumbers and red pepper garlic aioli sauce.
WILD SALMON CAKES WITH ROASTED RED PEPPER AOILI AND SPIRALIZED CUCUMBER
- 12 ounces of chopped/flaked salmon, cooked, fresh, or canned (adjust cooking accordingly)
- 2 tablespoons finely diced red onion
- 2 tablespoons diced green onion
- 2 tablespoons finely diced red peppers
- 2 cloves of garlic, minced
- 1 organic free range egg
- 1/4 cup very gluten free panko crumbs
- 2 tablespoons minced fresh cilantro
- Himilayan Pink salt and pepper
Mix together all the ingredients except the salmon, gently fold in the salmon and shape into cakes (2, 3, or 4 depending on preference for size) Cook in non stick skillet over medium heat for a couple minutes until browned on one side. Lower heat to medium low, turn the cakes, and cover for another 5 minutes or so until cooked through. Serve on top of butter lettuce leaf, top with spiralized or sliced cucumber, and fresh roasted red pepper aioli sauce.
Roasted Red Pepper Aioli Sauce
- 1/4 cup healthy mayo (I used earth balance mindful Mayo)
- 1/4 cup roasted red peppers
- 1 clove garlic
- zest of a lemon
Blend the mayo, red peppers, and garlic in food processor. Add in lemon zest and serve.
I am a fan of cook once, eat multiple times. This salmon cakes came from our dinner Sunday night. I broiled Salmon for dinner and saved half for this recipe.
Place fillets, zest of one lemon, 1-2 tablespoon lemon juice, 1 tablespoon olive oil, and 1 TBSP fresh chopped rosemary in a large zip-top plastic bag. Seal and turn to coat. Refrigerate for 30 minutes.
Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack in broiler pan.
Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
I hope you enjoy!