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Salmon Cakes with Remoulade

This recipe can be as easy or difficult as you want. Using canned salmon is easy, poaching and shredding fresh salmon is difficult. Making your own breadcrumbs is difficult, but you can use store-bought plain breadcrumbs if you need to. Either way you will get the needed nutrition that salmon provides.

The sauce can be made and stored under refrigeration for up to a week. To lower the PH of the sauce, remove lemon juice from your ingredients.

  • Serves: 6

Ingredients

  • Below is the recipe for the Salmon Cakes
  • 3 tsp Extra Virgin Olive Oil As needed
  • 1/4 cup Yellow Onion Diced
  • 1/4 cup Red Bell Pepper Diced
  • 2 tbsp Parsley Chopped
  • 14.75 oz Salmon Canned or Fresh; Shredded
  • 1 Egg Whole; Beaten
  • 1 tsp Dijon Mustard
  • 2 tbsp Mayonnaise
  • 3/4 cup Bread Crumbs Whole Wheat
  • 1 tsp Lemon Zest Optional
  • 1/4 tsp Black Pepper Ground; As desired
  • Below is the recipe for Easy Low-Acid Remoulade
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1/2 tsp Lemon Zest
  • 1 tsp Lemon Juice Optional
  • 1/2 tsp Parsley Finely Chopped
  • 1 tsp Capers Finely Chopped
  • 1 tsp Shallots Finely Minced
  • Salt To taste
  • Ground Black Pepper To taste

Instructions

  1. Preheat oven to 350F.

  2. For the bread crumbs, take 3 slices of your favorite whole wheat bread and remove crust. Tear in pieces by hand and spread out on a sheet pan.

  3. Toast in oven for 15 minutes and remove from oven to let cool. Place all into a food processor and pulse until crumbs are chopped fine.

  4. Combine all ingredients and knead until homogenous. Make cakes by hand and reserve.

  5. Pan fry over medium heat with olive oil, browning both sides evenly (5 minutes per side). Serve as desired.

  6. Easy Low-Acid Remoulade Sauce: Combine all ingredients and stir to incorporate. Adjust seasoning with salt and pepper, reserve.

Chef Percy Whatley