Pacific Coast Salmon Cakes
Yield: 8 Servings as Appetizers, 4 Servings as Main Course
1 Lb. Fresh Salmon, Poached or Roasted
2 Tablespoons Mayonnaise
2 Teaspoons Dijon Mustard
1 ½ Cup Cracker Crumbs
½ Cup Diced Red Bell Pepper
½ Cup Corn Kernels (Optional)
2 Tablespoons Minced Fresh Chives
¼ Cup Minced Italian Flat Leaf Parsley
2 Teaspoons Pacific Coast Seasoning
½ Teaspoon Hawaiian Alaea Salt
½ Teaspoon Ground White Peppercorns
3 Tablespoons Canola Oil
2 Teaspoons Fleur De Sel (Optional)
Salmon cakes don’t necessarily sound like something we would serve often at a Midwestern farm like ours. In fact, when we think of dishes like this one, most of us think of long afternoons spent along the Atlantic shore. But we in the Great Lakes region love the fresh salmon pulled right from our own waters, and we think they work beautifully here. We love the way this recipe serves as a fresh contrast to some of our more typical farmhouse meals – especially when served as an appetizer, which is how we usually serve them. And of course, the red bell peppers, chives, and parsley we use in this recipe always come from our own gardens. But be assured, no matter where you find your salmon or other ingredients, we are confident you and your guests will love this dish as much as we do!
Remove skin from cooked salmon and break meat into flakes. Set aside. Place eggs, mayonnaise, and mustard in a small mixing bowl and whisk together until well combined.
Place salmon in a large mixing bowl. Add egg mixture, cracker crumbs, bell pepper, corn (if using), chives, parsley, and seasonings. Using your hands, gently mix ingredients together. Let stand for 20 minutes. Form mixture into 1 ½” patties if using as an appetizer, or 3” cakes, if using as a main course.
Place saute pan over medium high heat. Add oil and heat through. Add salmon cakes, 2 or 3 at a time and saute for 3 minutes on each side. Remove from pan and place on paper towels to drain before serving.
Serve on a bed of arugula with a spicy lemon aioli or on a bed of Savory Strawberry Radish Salsa. Garnish with a sprinkling of Fleur De Sel, if desired.