East Troy Railroad
Friends shared an over abundant dinner of salmon with us and insisted we take home leftovers. The next morning…. what to do with a pound of cooked salmon? You need a leftover salmon recipe. These salmon cakes are all about salmon texture and taste with a minimum of grease and oil. It uses up all the salmon leftovers too.
Salmon Cakes
1 lb cold, cooked salmon, skin and grey flesh removed, picked over for bones
1 leek, chopped fine
2 eggs
1/3 cup bread crumbs
2 tbsp apple cider vinegar
1 tbsp mayonnaise
1 tbsp coarse mustard
1.5 tsp Old Bay Seasoning
1 tbsp parsley flakes
Prep: A dinner plate with 1/2 cup bread crumbs mixed with 1 tsp Bay Seasoning
Mix the Salmon
Combine all the ingredients in a bowl and mix together well with your hands. The salmon should be in small chunks, smaller than a quarter. Allow to rest for 10 minutes in the refrigerator.
Heat a non-stick pan sprayed with a light coating of cooking spray over medium high heat. While the pan heats, shape the salmon mixture into lime-sized balls. Place 1 ball a time into the bread crumb plate and coat with bread crumbs. Add the ball to the pan and press down lightly with a spatula to form a patty. Repeat with remaining salmon mixture.
Cook each patty for 5 minutes per side over medium high heat. Serve with a tangy condiment – like basil or mint chutney!