Salmon and Shrimp Cakes
"A good way to use the tails and belly of salmon fillets."Serves 8 (two cakes each) | Prep Time 30 minutes | Cook Time 25 minutes (including oven time)
Why I Love This Recipe
It is Copper River salmon season and I had some left over Sockeye salmon tails and some belly from some Chinook (King) salmon. I wanted to use it...so I did :)!
Ingredients You'll Need
2 Tbsp. extra virgin olive oil
3/4 cup sweet onion, diced 1/8"
1 tsp. fresh ground black pepper
1 cup carrots, diced 1/8"
1/2 cup roasted red pepper, diced 1/8"
2 Tbsp. fresh garlic, minced
3/4 cup cognac
3/4 lb. salmon, chopped fine (not ground)
3/4 lb. raw shrimp, chopped fine (not ground)
2 extra large eggs, beaten
1 1/2 cup bread crumbs
2 Tbsp. spicy brown mustard
1/2 cup grated Parmesan cheese
1 cup mayonnaise
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
3 cups Panko bread crumbs for breading
In a large sauté pan, heat olive oil over medium heat.
Add the onion and season with the black pepper and cook until translucent.
Add the carrots and cook until beginning to soften.
Add the garlic and cook until very fragrant.
Add the roasted red pepper and heat through.
Add the cognac and cook until the liquid is almost gone.
Set aside to cool completely.
Combine the salmon, shrimp, eggs, bread crumbs, mustard, Parmesan, mayonnaise, parsley and chives.
Add the vegetable mixture and mix thoroughly.
Refrigerate for about 1/2 hour.
Form in to 3 oz. cakes and bread lightly in Panko bread crumbs. Fry over medium high heat until golden brown on both sides. I form my cakes with a biscuit cutter so they are about 3/4" thick so I put them in a 350 degree oven for about 15 minutes after browning or until the internal temperature reaches 160 degrees.
Pairs Well With
Garlic and herb pasta, grilled purple asparagus, roasted garlic and chile aioli