Jeremiah Doughty, From Field to Plate
If you're looking for freshly caught wild salmon recipe, this is definitely a keeper. However, it's just as good with store bought salmon for an out-of-the-box healthy dinner or appetizer.
Salmon Patty Cakes with Cajun Mushroom Tartar
2-3 cups cooked salmon
(Season salmon with salt, pepper and garlic powder and cook until 135º-140º internal temp)
1 sweet onion, minced fine
1 red bell pepper, chopped fine
3 tbsp salted butter, soft
1 cup panko
½ cup parmesan cheese
2 large eggs
1 tbsp Worcestershire sauce
¼ cup parsley, minced
1 cup mayo
1 tbsp dill relish
1 tsp dill relish juice (from jar)
¼ red onion, finely diced
¼ tsp black pepper
½ tsp mustard powder
1 tbsp Cajun Seasoning
2 cloves minced garlic, use a micro planer to get fine paste
1 tsp mushroom powder (I make my own by drying mushrooms and then crushing)
In mixing bowl add cooked flaked salmon and remaining ingredients. Mash and mix everything together. You want to be able to pinch the mixture and have it stay together. Add more panko if needed to get texture strong enough to hold without falling apart.
For meatball size rounds of salmon mixture and press out into patties roughly the size of a hockey puck.
In a hot cast-iron skillet or nonstick pan add 3 tbsp of oil.
Place each patty down in oil and give one more good press. Cook 3-4 minutes per side until you build a nice crust. If cakes are burning turn down heat.
While cakes are cooking start working on the tartar sauce.
Mix all ingredients until fully combined, place in fridge until ready to use, or store in airtight container for 7 days.
Remove cakes from skillet and place some fresh tartar on top, top with chives and enjoy.