This week we’ve got some seafood on the menu… not just any seafood though.
As always, we keep it anti-inflammatory over here, BUT, that doesn’t mean it can’t taste great as well!
Check out what we have in store this week –
Super-Easy Salmon Cakes
This recipe contains all the right ingredients and is packed full of low-cal, low-carb, anti-inflammatory goodness.
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- /2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
Salmon Cake Directions: Dive into Flavor!
1. Roasting the Salmon:
- Preheat your oven to 350°F (175°C).
- Place the fresh salmon, skin side down, on a baking sheet.
- Brush the salmon with olive oil and season with a pinch of salt and pepper.
- Roast the salmon for approximately 15 to 20 minutes, or until it’s just perfectly cooked.
- Remove it from the oven and tightly cover it with aluminum foil.
- Allow the salmon to rest for 10 minutes, then refrigerate it until it’s cold.
2. Crafting the Flavorful Veggie Mix:
- In a large sauté pan, over medium-low heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil.
- Add the finely diced red onion, celery, red and yellow bell peppers, minced parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, a pinch of salt, and a hint of pepper.
- Allow these ingredients to cook together for around 15 to 20 minutes, until the veggies turn soft and fragrant.
- Once cooked, set this flavorful mixture aside to cool to room temperature.
3. Toasty Breadcrumbs:
- Break the slices of stale bread into pieces.
- Process these bread pieces in a food processor fitted with a steel blade until you have approximately 1 cup of toasted breadcrumbs.
- Spread the breadcrumbs evenly on a sheet pan and toast them in the oven for about 5 minutes. Be sure to toss them occasionally until they’re lightly golden brown.
4. Crafting the Salmon Cake Mixture:
- Take the chilled roasted salmon and flake it into a spacious bowl
- Add the toasted breadcrumbs, good-quality mayonnaise, zesty Dijon mustard, and the lightly beaten eggs
- Mix these ingredients together until they are thoroughly combined.
- Now, fold in the flavorful vegetable mixture we prepared earlier.
- Cover the bowl and allow the mixture to chill in the refrigerator for about 30 minutes. This will give the flavors time to meld beautifully.
5. Shaping and Sautéing the Salmon Cakes:
- Once the mixture has rested and chilled, it’s time to shape it into 10 equally sized salmon cakes.
- In a large sauté pan, heat the remaining 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
- Add the salmon cakes in batches, being careful not to overcrowd the pan
- Sauté the cakes for about 3 to 4 minutes on each side, or until they develop a gorgeous golden-brown crust.
6. Serving and Savoring:
- Place the sautéed salmon cakes on paper towels briefly to drain any excess oil.
- To keep them warm, transfer them to an oven preheated to 250°F (120°C).
- Serve these delectable salmon cakes while they’re piping hot and bursting with flavor!