SALMON CAKES

Salmon Cakes image

These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 16 to 18

Number Of Ingredients 14

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Ingredients

2 1/2 tablespoons unsalted butter
2 1/2 tablespoons extra-virgin olive oil
1 small red onion, finely diced (3/4 cup)
1 1/2 cups finely diced celery (3 stalks)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon drained capers
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound cooked salmon, flaked (reserved from Grilled Salmon)
1/2 cup mayonnaise
3/4 cup plain dry bread crumbs
2 teaspoons Dijon mustard
2 tablespoons finely chopped dill
2 large eggs, beaten

Steps:

Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.

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