Confetti Salmon Cakes
Pretty on a plate and equally healthy, this recipe from Chris Mabe, formerly of Diva's Gourmet in the National City 2nd Street Public Market, is perfect for warm-weather entertaining.
3 lb salmon fillet, skin on
1 medium green pepper
1/4 cup green olives, chopped
1/4 cup black olives, chopped
1/4 cup sweet onion, finely minced
1/4 cup Parmigiano-Reggiano cheese
2 large organic eggs, lightly beaten
1 cup dry Italian bread crumbs
3/4 tsp kosher salt
3/4 tsp freshly ground pepper
1 Tbsp freshly squeezed lemon juice
Jack's Grill Grapeseed Oil (for pan-frying only)
Preheat oven to 350°F. Place salmon fillet on a rimmed baking sheet and squeeze the juice of one lemon over the fillet. Bake until cooked through, about 20 to 25 minutes. Remove from oven and allow to cool. Remove skin from salmon and discard; lightly flake salmon with a fork.
In a large bowl combine remaining ingredients. Add flaked salmon and mix gently, just until ingredients hold together. Form mixture into generous 6-oz patties and place onto a parchment-lined baking sheet. Refrigerate until cold and firm; at least 2 hours. Salmon cakes can be made ahead to this point, covered and refrigerated overnight.
Convection bake the salmon cakes at 400°F, until golden on top and heated through, about 20 to 25 minutes. Or, pan-fry for a crispier crust: in a large heavy-bottomed skillet, heat oil over medium-high heat until shimmering but not smoking. Add salmon cakes and fry until golden brown. Flip cakes over and continue cooking until golden brown on second side. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, and then serve with a sauce of your choice: tomato bruschetta topping, aïoli, marinara, or rémoulade sauce. Makes 8-10 salmon cakes or about 24-30 appetizer-size salmon cakes.
Makes 10 servings
Allergy Warning: Contains milk and eggs and fish and wheat