A flavorful alternative to your basic burger (and healthier, too!) these salmon cakes from chef Jim Solomon are packed with peppers, crunchy celery and red onions and pair perfectly with a zesty homemade tartar sauce. Serve them on their own or put ‘em on a brioche roll to really give ‘em that burger-y vibe.
- 1/8 cup canola oil
- 1 tablespoon garlic, minced
- 1/2 red pepper, diced
- 1/2 poblano pepper, diced
- 1/2 large red onion, diced
- 1 celery ribs, diced
- 4 pounds fresh salmon filets, skinned
- 1/8 cup parsley, chopped
- 1 cup Japanese bread crumbs
- 1 eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- 1 mild dill pickle, chopped
- 1/2 red onion, chopped
- 1 cup mayonnaise
- 1/2 teaspoon paprika
- 1/8 cup pickle juice
- Mix all ingredients well in a bowl and place in the fridge for two hours before serving.
- Grind salmon, one pound at a time, in a food processor until coarsely chopped. Over processing will cause it to lose texture.
- Sauté garlic in the oil over medium heat until browned. Add peppers, onions and celery until the onions are just about clear. Add parsley, remove from heat and cool.
- Once the mixture is cooled, add the salmon, eggs, mayonnaise, mustard and mix well.
- Add the bread crumbs, a bit at a time, mixing until the mixture is firm, but not sticky.
- Form the cakes by hand into patties and flatten until about a half inch thick.
- Dredge the cakes in flour, then egg and finally bread crumbs.
- Cakes can be cooked in a sauté pan in oil over medium heat until browned on both sides. Covering the cakes briefly in the sauté pan will ensure that they are cooked through.