Salmon Cakes

I can still remember my Mom making salmon cakes when I was little. She would open that can of pink or red wild caught salmon and make the most delicious little salmon patties. We just loved them and I still do.  She wasn't big on adding peppers and other veggies....just some salmon and onion and a little binder to hold them together.  Today I still use her same recipe but usually, instead of canned salmon, I like to use leftover salmon from the night before.  You can use either canned or fresh for this recipe....both are so good.

Salmon Cakes 

1 lb. boneless salmon filet

2 tablespoons olive oil

1 tablespoon butter
4 slices of bread for 2 cups fresh breadcrumbs
1 small onion, chopped (about 1/4 cup)
salt and pepper to taste
2 eggs, beaten
2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried parsley
1 small pinch of red pepper flakes (optional)

1 cup panko

2 tablespoon butter for frying

1 tablespoon of olive oil for frying

Melt one tablespoon butter in a hot skillet over medium-high heat. Sprinkle salmon with a dash of salt and pepper. Sear the salmon in the skillet on both sides and remove from heat and allow to cool. Do not cook until done as the salmon will continue to cook once you make up your patties and fry them.   If using canned salmon, omit this step.  Just open your canned salmon and pour in a large bowl.

Once salmon has cooled break it into small pieces into a large bowl.  Make your own breadcrumbs by adding 4 slices of white bread to a food processor until you have fine crumbs to add to your bowl of salmon. 

Add eggs, onion, salt, pepper and parsley along with the lemon juice.  If adding pepper flakes add them now. Using hands mix all the ingredients and form into patties. Place patties on plate and put them in the freezer or refrigerator for at least 15-30 minutes.

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in skillet over medium heat. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 2-3 minutes until second side is browned. 





















Drain salmon patties on a paper towel-lined plate and serve with wedges of lemon. 

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Fried Green Tomatoes

 

 

 

 

My Mom used to make these as soon as she saw her first tomato appear in the garden. She looked forward to make them every summer before they ripened.   Who knew something not ripe would be so good! Crispy and delicious! 

Fried Green Tomatoes

2 green tomatoes, cut into 1/4-inch rings

Salt and pepper

3/4 cup all-purpose flour

2 teaspoons garlic powder

2 eggs
1 tablespoon milk
2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

 

 

 

 

 

 

 

 

 

 

 

In a deep-fryer or large heavy skillet, preheat oil to 350 degrees. Pat the tomatoes dry with a paper towel to remove excess liquid.  Season both side with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika.

Dredge sliced tomatoes through the flour, then the eggs, then back to the flour and then through the bread crumbs patting the crumbs down so they stick. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do not crowd skillet. Add only a few pieces at a time, so they can cook evenly, about 2 to 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons your favorite BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

Want a bite?

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.