I love living in Southern Oregon. We may not have the fanciest of restaurants like faraway places such as New York, Los Angeles or even Paris but we do have some amazing local ingredients at our fingertips. And fresh salmon is definitely one of them.
I remember the very first time I caught a salmon on the Rogue River not far from my home. The Chinook salmon that I caught was almost three feet long and it pulled so hard that it felt like I was reeling in a Volkswagen bus. It took me about twenty minutes (it seemed like an eternity) and all of my strength to successfully land that fish. I will never forget that day. I had such a great time!
Well, it has been many years since I caught a fish that big but I know that if I want to prepare fresh salmon, all I have to do is stop by my local grocery store or butcher. Even if salmon is not in season, I know that I can always find a good quality frozen salmon filet in the freezer section of my local grocery store. My Salmon Cakes are a wonderful representation of Southern Oregon cuisine. They are light, flavorful and have a wonderful salmon flavor. They are made with delicate panko bread crumbs, onion, celery, shredded carrots, fresh herbs and spices. You can make about 10 large (3 ounce) cakes or two dozen smaller cakes for tasty little appetizers. Enjoy! Tessa
- 3/4 pound cooked flaked salmon (no bones)
- 1 cup celery and leaves (diced fine)
- 3/4 cup white onion (minced)
- 1/3 cup flat leaf parsley (chopped)
- 1/3 cup shredded carrot
- 3 Tbs butter
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1 cup panko bread crumbs
- 1/2 cup light mayonnaise
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- 2 eggs
- canola oil for frying
In a nonstick fry pan, on a medium flame, cook the celery, onion, parsley, carrots, butter and Old Bay seasoning until the onions are cooked or about 5 minutes. Let cool. In a medium sized mixing bowl whisk together the mayonnaise, Dijon mustard, lemon juice and eggs. Gently fold in the salmon, the vegetable mixture and the panko bread crumbs. Cover and refrigerate for about an hour.
Using a 3 ounce scoop, form mixture into 10 patties. Fry patties in a small bit of canola oil in a non stick pan. Use only a tablespoon or more of the oil because you want the nonstick pan to do all the work. Cook about 6 minutes on each side or until cooked through. Remove from heat. Serve with lemon wedges or your favorite dipping sauce such as tartar or cocktail sauce.