Recipes

[chips]

We go on a salmon charter each year in early August on the west side of Michigan. So come July I am trying to finish last year's salmon...fast. I found this recipe on Food Network by Melissa d'Arabian and substituted by own salmon fillets, which I poach first. My hubby loves this recipe, and all you need is a salad. I have some ready to go for dinner tonight.

Salmon Cakes

2 strips bacon, cooked until crisy, crumbled, bacon fat reserved

1/4 cup chopped onion

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14 ounce) can wild salmon, checked for large bones (I use a large salmon fillet)

1 baked or boiled russet potato, peeled and fluffed with a fork

1/4 cup bread crumbs

2 Tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup vegatable oil

Heat 1 Tablespoon of the resevered bacon fat in a small saute pain over low heat. Add the onion and cook until translucent. Cook the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan and pepper, to taste. Coast the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil as necessary.

Drain on paper towel.