Salmon Cakes

2 LBS salmon, skinless and boneless-roughly chop

1 large onion minced

4 cloves garlic minced

1 thumb-size fresh ginger grated

1 tsp sea salt

2-4 Tbsp Panko or GF crumbs- optional. 

1 egg beaten.

1 1/2 Tbsp chopped parsley.

1 Tbsp dijon Mustard

2 tbsp lemon juice

2 tsp hot sauce of choice or 1-2tsp of powdered cayenne--or season to heat you enjoy.  I like heat so I always adjust up. I remember when I couldn’t tolerate any heat!!

1 tbsp Organic, mayo—optional. 

Pinch of pepper

Use a food processor to pulse salmon into smaller chunks- don’t overdo it or have a salmon paste.

Yep, I did that. 

Chop onions, cook down a bit, add in garlic and ginger, and cook till lightly brown. Set aside to cool.  

In a large bowl, mix all ingredients, 2T of Panko crumbs, and form into small patties. Use the rest of Panko crumbs to cover the outside of the cakes.

Create a test patty to cook so you can see if you have the spices suitable for your tastebuds. 

Warm and lightly oil pan- cook patties for about 3 min on each side ( fish cooks quickly) 

Cook till golden brown. 

I get my seafood box from catchsitkaseafoods

Use code UNIQUE for 15% off 

Enjoy!

Unique