Spicy Salmon Cakes mixed with a variety of veggies and packed together with panko breadcrumbs and Bumble Bee Red Salmon. Serve these as an appetizer or a hearty main course!
Ingredients
½cupdiced red onion
½cupdiced red pepper
1medium jalapeno, seeded and diced
1tablespoonolive oil
10ouncescanned salmon
¾cuppanko style breadcrumbs
1large egg
1teaspoongarlic powder
1teaspoonhot chili powder
½teaspoonkosher salt
½cupvegetable oil, for frying
Yogurt Dill Sauce:
1cupwhole milk yogurt
2tablespoonsolive oil
2tablespoonsminced dill
1tablespoonfresh lemon juice
Pinchof salt
Instructions
To start salmon cakes, add diced onions, red peppers, and jalapeno to a skillet with olive oil and a pinch of salt. Sauté on medium heat for 4-5 minutes until vegetables soften, but not brown. Remove from heat and let cool slightly.
Transfer sauteed vegetables to a large bowl. Add breadcrumbs, half of the red salmon and an egg. Add garlic powder, chili powder, and salt and stir together. Finally, add the last half of the red salmon and fold in so there are nice chunks of salmon in the cakes.
Heat ¼ cup of oil in a large sturdy skillet over medium-high heat. Portion out the salmon mixture in ¼ cup portions. Shape the cakes with your hands and compact them well so they hold their shape. Feel free to make slightly bigger or smaller cakes depending on how you are serving them, but keep them no thicker than ½ inch thick.
Add the salmon cakes to the hot oil in the skillet and fry for about 4 minutes per side until they are golden brown. Flip only once so they don’t fall apart. Repeat, adding more oil if the skillet is dry, until you have used all the salmon cake mixture.
Serve cakes immediately, while hot, with yogurt dill sauce.
To make yogurt dill sauce, stir together ingredients in a small bowl.
Leftover salmon cakes keep fine for a day or two. Reheat gently in a skillet over low heat. Do not microwave.