Time: 45 minutes
Servings: 10 as an appetizer, 5 as a meal
1/2 pound salmon (cooked and cooled)
4 tablespoons unsalted butter (divided)
3/4 cup small-diced red onion
1 cup small-diced celery
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained and chopped
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 cup breadcrumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Kosher salt and pepper
Lemon (optional)
Place 2 tablespoons of butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium saute pan over medium-low heat and cook until the vegetables are soft, about 20 minutes. Cool to room temperature.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Scoop into desired size and shape into patties. (I used a 1/4 measuring cup and made 10 good-sized patties)
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Place on paper towel lined plate, sprinkle with kosher salt. Serve with lemon wedges.
Recipe adapted from http://www.foodnetwork.com/recipes/ina-garten/salmon-cakes-recipe.html