(Kosher-style) salmon cakes: adapted from Ina Garten.

Position::RECIPE - Recipe
 
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INGREDIENTS

1/2 pound fresh salmon Olive oil Kosher salt and freshly ground black pepper 4 tablespoons margarine 3/4 cup small-diced red onion (1 small onion) 1 1/2 cups small-diced celery (4 stalks) 1/2 cup small-diced red 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 teaspoon Old Bay seasoning 3 slices stale bread, crusts removed 1/2 cup mayonnaise 2 teaspoons Dijon mustard 2 eggs, lightly beaten DIRECTIONS

Preheat the oven to 350 degrees F. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. Meanwhile, place 2 tablespoons of the margarine, 2 tablespoons olive oil, the onion, celery, red bell pepper, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until...

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