Continuing our February Foodie month we are now headed towards Oscar night, oh the glamour and excitement of it all. Let’s take a moment to think about those poor celebs who are afraid to eat because they have to fit into their glam gear. Lucky for most of us we get to watch them in the comfort of our homes, noshing on whatever we feel like. But wouldn’t it be cool to serve up some of the glamour without all the guilty calories?
Being that it’s still American Heart Month this recipe is doing double duty without you even thinking about it. Eating salmon boosts your intake of Omega-3’s, fish oils containing anti-inflammatory properties, which studies show decrease the risk of coronary heart disease and certain cancers.
1 ½ lbs wild salmon
¼ cup red onion – small dice
¼ cup red pepper – small dice
2 small garlic cloves – minced
2 tbsp capers – chopped
1 tbsp chives – fine chop
2 tbsp whole grain mustard
1 lemon – zested ½ lemon – juiced
1 tbsp olive oil (for sautéing pepper, onion & garlic)
olive oil spray
Preheat oven 400°F (200°C)
In the past I’ve made these by poaching the salmon first, which needed an egg and breadcrumbs to bind it. I found with this method it bound together perfectly from the mustard and the natural oil of the salmon. Some fishcakes use mayo which is not my thing. I prefer to taste the salmon and not mask it with other overpowering flavors.
1. Begin by preheating medium sauté pan on med-low heat for 2 minutes.
2. Add 1 tbsp olive and sauté onions and peppers for 1 minute, stirring occasionally.
3. Add minced garlic and continue cooking for another 3-4 minutes or until the pepper/onion mixture begins to soften.
4. Meanwhile as veg is sautéing, cut salmon fillets into large chucks and using a food processor, pulse for 20-30 seconds. You want a rough chop consistency not a puree.
5. Once the pepper/onion mixture is cooked, remove to a plate and let cool for 5 minutes.
6. In a large mixing bowl, add chopped salmon along with all remaining ingredients.
7. With clean hands, mix thoroughly.
8. To Test Preheat large sauté pan on medium heat for 2 minutes.
9. Spray pan liberally with olive oil spray and roll enough salmon cake to the size of a golf ball.
10. Place in hot pan and cook for 2 minutes each side. Taste to adjust seasoning.
11. Once tested and satisfied, roll each salmon cake to the size of a tennis ball or slightly smaller.
12. Lay each cake in the hot pan and flatten slightly to about 1 inch thick.
13. Sear for 1 minute each side or until nicely golden.You can do this ahead if required and finish in oven for 5-6 minutes.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients