Salmon Cakes

Serves 4

I really love my mother's salmon patties made with canned salmon, which is in the similar and related recipes. However, I decided to try using freshly cooked salmon, or even leftover salmon, in a new recipe. This is very easy, delicious and, despite the number of ingredients, a quick meal for a weeknight, especially if you cook extra salmon one night, then use the leftovers for the cakes.

Ingredients

• 2 cups cooked salmon, flaked (see notes below)
• 2 tablespoons very finely chopped red bell pepper
• 2 tablespoons very finely chopped green bell pepper
• 2 tablespoons very finely chopped onion
• 1 teaspoon Dijon mustard
• 3 tablespoons mayonnaise (can use light or reduced fat)
• Juice and grated rind of 1/2 lemon
• Salt and pepper to taste
• 1 tablespoon chopped fresh dill (can use 1 teaspoon dried dill)
• 3 tablespoons chopped fresh parsley (can use 1-1/2 tablespoons dried parsley)
• 1 large egg, lightly beaten
• 2 cups finely crumbled fresh breadcrumbs, divided (see notes below)
• 3 tablespoons olive or canola oil for frying
• Lemon wedges

Place salmon, peppers, onions, mustard, mayonnaise, lemon juice and rind, salt, pepper, dill and parsley in a medium bowl. Stir well to combine. Taste for seasoning and adjust as needed. Add the egg and stir to combine. Stir in 1/2 to 2/3 cup breadcrumbs, adding just enough to bind everything together. The mixture should still be quite moist. Form into 8 patties. Coat each cake in the remaining breadcrumbs, shaking off excess crumbs. Refrigerate for at least 30 minutes or up to 4 hours to set.

Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon cakes, in batches if necessary, and brown well, about 4 minutes per side, turning very gently so the they do not fall apart. (If making in two batches, keep the first batch warm in a 200° oven.) Serve with lemon wedges.

Notes: If making the salmon from scratch, it can be poached, grilled, broiled or pan-seared with just a little salt, pepper and oil. When cooked and cooled, remove the skin and flake the fish well with your fingers or the back of a fork. You will need about 3/4-pound salmon fillets to make the 2 cups. If you have a little more or less cooked salmon than called for, adjust the amount of breadcrumbs as needed. Alternately, canned salmon can be substituted for fresh. You can use white, multigrain or whole wheat breadcrumbs in this recipe.