Savory Salmon Cakes with Collard Green Slaw
Servings: 4 -5 servings
Ingredients
- *cook salmon filet at 350 for twenty-five minutes seasoned with 1/2 tsp lemon pepper, 1 tsp Old Bay, McCormick Smoked sea salt, McCormick freshly cracked black peppercorns, 1 tbsp extra virgin olive oil.
- 2 1/2 cups flaked salmon
- 2 room-temperature eggs
- 2 heaping tbsp Hellmann's mayonnaise with olive oil or plain
- 2 cloves of garlic through a garlic press
- 1 cup crackers pulsed in a food processor
- 1/3 cup chopped parsley
- 1 medium red or Spanish onion, small diced
- 1 medium sweet red pepper, small diced
- 1 tbsp Worcestershire sauce
- 2-3 dashed El Yucateco hot sauce
- 1/2 tsp McCormick freshly cracked black peppercorns
- Pinch McCormick Smoked Sea Salt
Instructions
- Into a large bowl, combine flake salmon, crackers, onions, garlic, red peppers, olive oil, El Yucateco hot sauce, Worcestershire sauce, sea salt, and black peppercorns.
- Using a large wooden spoon, combine all of the ingredients until they are incorporated.
- Use 3-4 tbsps of the mixture and form into a ball. Press the balls flat using the palm of your hand until they are nice and even and just shy of half-inch in thickness. Use your fingers to mold the salmon cakes into a circle.
- Place a high-walled skillet over med-high heat and add 2-3 Tbsps of your favorite frying oil, I used olive oil.
- When the oil is hot, arrange the salmon cakes gently into the hot oil and cook for 3-4 minutes per side until golden brown.
- Transfer finished salmon cakes onto a platter lined with paper towels to absorb excess oil.
- Serve with our Collard Green Slaw.
- Serve.