Chef-Inspired Salmon Cakes
On a recent lunch visit to a favorite Cleveland restaurant, L’Albatros Brasserie, I ordered the salmon cakes. They were served on a bed of mesclun with a simple lemon and olive oil vinaigrette. The salmon cakes were so good, I had to try making them at home.
Use that Leftover Salmon
We had leftover grilled salmon from dinner the night before. I flaked it with a fork, then mixed it with the ingredients listed below.
Delicious, and I stayed within my carb limits for the day, so double good!
This recipe is easy, and low-carb. To make it gluten-free, just substitute gluten-free bread crumbs. You can use bottled vinaigrette, or make your own by mixing olive oil and lemon juice 2 to 1, and adding salt and pepper to taste. If the dressing is a bit sharp, sprinkling in some sugar will help.
Use leftover cooked salmon, or cook and cool salmon prior to making the salmon cakes.
- 12 oz. cooked salmon, skinless
- 3 tbsp flour
- 3 tbsp mayonaisse
- 3/4 c bread crumbs stale bread torn into small pieces
- 1/4 c 2% milk
- 1/2 c celery chopped
- 1/2 c onion chopped
- 1 tsp Old Bay seasoning
- 1 tbsp dried tarragon
- 1/4 tsp white pepper
- 1/2 tsp salt if fish was not salted
- 1 tbsp butter
In a large bowl, mix all ingredients well, except the butter.
Melt butter in a large frying pan. Form eight balls from the salmon mixture.
Add to pan and use a spatula to flatten each cake.
Flip to brown both sides. Do not crowd patties. Cook in two batches, if necessary.
Enjoy your day!
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