These crispy salmon cakes are delicious atop a green salad.
- Yield: Makes 16 to 18
Photography: Minh + Wass
Source: Martha Stewart Living, June 2001
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons extra-virgin olive oil
- 1 small red onion, finely diced (3/4 cup)
- 1 1/2 cups finely diced celery (3 stalks)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon drained capers
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 pound cooked salmon, flaked (reserved from Grilled Salmon)
- 1/2 cup mayonnaise
- 3/4 cup plain dry bread crumbs
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped dill
- 2 large eggs, beaten
Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.