Baked Salmon Cakes With Jim's Favorite Dressing/Sauce, Read On!

First of all, I would like to say welcome to our newest joiner to my blog.

Today I had a nice piece of fresh salmon to work with and had been wanting a salmon cake or burger of some kind. I had a mac and cheese in the oven, and sticking to my no oven going for one item, decided on baking the salmon and then making baked salmon cakes. For this recipe you can use fresh precooked, leftover salmon or a large can of salmon, or a couple small as long as it is around 1 3/4 cups of salmon.

As my items were baking, I thought, what shall I top them with, something other than the usual sauces I use and then the old lightbulb went off again, and I thought, "think I'll try the dressing my friend Jim mentioned to me." He had no amounts but did give the 3 ingredients, and my sauce was born. Thanks, Jim!!

Here are both recipes I made today:

375-degree oven, 18-20 minutes (see note)

1 3/4 cups of salmon of choice

1 Tablespoon of dijon mustard

1 Tablespoon of dried dill

To Taste: onion powder, garlic powder, and black pepper

1/2 cup of panko bread crumbs

1 egg

1 egg white, (my preference, feel free to use 2 whole eggs)

Make into balls all the same size of choice

Put some Italian bread crumbs in a small dish

Next carefully roll the balls in the bread crumbs, placing in a lightly sprayed pan

After all the salmon has been rolled and placed in the pan, carefully flatten them to the same desired thickness

Bake for 15-20 minutes, depending on size and thickness, turning half way through time

Note: My size took 20 minutes (see photo)

Sauce/dressing:

Jim's Ingredient list, my amounts

1/2 cup Hellmann's mayo

2 Tablespoons grated parmesan cheese

1 1/2 teaspoons ketchup

I feel the sauce gave the salmon cakes a nice new flavor dimension. Of course, being it's your kitchen you might create/like other amounts and uses of the 3 ingredients, more of this less of that and so on!! I'm now thinking a nice wedge of lettuce, some bacon lardons, chopped hardboiled egg and this sauce will be popping up in my rotation really soon.

Stay safe everyone!!



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