Making Lobster Pasta? Then pair it with these Salmon Cakes from Downright Delicious With Yo-Yo!
In a medium bowl, combine the salmon, shallots, red bell peppers, celery, garlic, butter, mayonnaise, lemon juice, Old Bay, cayenne and sea salt. Stir well to combine and divide into 4 even portions.
Use your hands to form the portions into cakes. Once formed, place in the freezer to chill or about 1 hour.
In a separate container, or plate, place the flour. In another shallow bowl, combine the eggs and sour cream. In a third shallow bowl, combine the panko and all-purpose seasoning.
Remove the salmon from the freezer and roll in the flour, lightly clapping to remove any excess flour. Once dusted with the flour, coat the salmon cakes with the egg mixture and then place them into the panko mixture being sure to coat the entire surface of the cakes with the panko.
In a 10-inch cast-iron pan. Place about 1 quart of Canola oil over medium high heat. Once the oil reaches about 350-360 degrees, place the salmon cakes in the oil and fry until golden and crispy, about 3 minutes. Turn over and fry on the second side as well. Remove, place on a paper lined plate as you prepare the salad.
In a large bowl, combine the mayonnaise, lemon juice, honey, white wine vinegar, salt and
pepper and whisk well to combine.
To the bowl add the greens, red onions, tomatoes, and pine nuts and toss well. Divide among 4 plates and serve alongside the salmon cakes.
Ingredients
Directions
In a medium bowl, combine the salmon, shallots, red bell peppers, celery, garlic, butter, mayonnaise, lemon juice, Old Bay, cayenne and sea salt. Stir well to combine and divide into 4 even portions.
Use your hands to form the portions into cakes. Once formed, place in the freezer to chill or about 1 hour.
In a separate container, or plate, place the flour. In another shallow bowl, combine the eggs and sour cream. In a third shallow bowl, combine the panko and all-purpose seasoning.
Remove the salmon from the freezer and roll in the flour, lightly clapping to remove any excess flour. Once dusted with the flour, coat the salmon cakes with the egg mixture and then place them into the panko mixture being sure to coat the entire surface of the cakes with the panko.
In a 10-inch cast-iron pan. Place about 1 quart of Canola oil over medium high heat. Once the oil reaches about 350-360 degrees, place the salmon cakes in the oil and fry until golden and crispy, about 3 minutes. Turn over and fry on the second side as well. Remove, place on a paper lined plate as you prepare the salad.
In a large bowl, combine the mayonnaise, lemon juice, honey, white wine vinegar, salt and
pepper and whisk well to combine.
To the bowl add the greens, red onions, tomatoes, and pine nuts and toss well. Divide among 4 plates and serve alongside the salmon cakes.