SALMON CAKES (BAREFOOT CONTESSA)

SALMON CAKES (BAREFOOT CONTESSA) image

Yield 5

Number Of Ingredients 17

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small)
1/2 cup small-diced yellow bell pepper (1 small)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Tabascao
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Roast salted & peppered salmon, brushed with olive oil, skin side down, 15 to 20 min. Cover, rest for 10 min, refrigerate until cold. Saute 2 T butter, 2 T olive oil, onion, celery, peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 t salt,& 1/2 t pepper until the vegetables are soft, 15 to 20 min. Cool to room temp. Make bread crumbs withbread. Toast 5 min until lightly browned, tossing occasionally. In lg bowl, flake salmon, add crumbs, mayo, mustard & eggs. Add veg mixture and mix well. Cover and chill 30 minutes. Shape into 10cakes. Fry in butter & olive oil until browned. Drain. Keep warm in 250 F oven. Serve hot.

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