Southwestern Salmon Cakes
These cakes are a burst of flavor and make an easy weeknight dinner or, made smaller, delicious appetizer. Its a great way to stretch a small amount of salmon too. Its spring so I am trying to lighten up some of my dishes in anticipation of shorts-wearing, so these got the treatment too. The flavor is not at all compromised with the lighter composition, however.
Southwestern Salmon Cakes
serves 4-6
1/2 lb fillet of salmon, diced
1 egg white
1/4 cup finely-diced red and yellow peppers
2 tsp cumin
1/2 tsp ancho chile powder
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp dijon mustard
1 tablespoon reduced-fat mayonaisse
1 tablespoon lime
1 tablespoon capers
1 teaspoon sea salt
1 tablespoon panko breadcrumbs, plus
1 cup panko for coating
2 tablespoons butter
Chipotle creme
Cilantro pesto
1. Cut salmon into chunks and then pulse in food processor with mustard, mayonaisse, lime, spices, and salt, until ground but not pulverized.
2. Mix in capers, peppers, bread crumbs.
3. Form into patties and coat with breadcrumbs
4. Heat a non-stick skillet on medium-high and melt butter. When hot, add cakes and fry until brown. Flip and brown the other side.
Chipotle crema
1 4 oz container of non-fat Greek yogurt
1 chipotle in adobo
1/2 teaspoon salt
1. Mix ingredients in food processor until completely integrated. Serve with cakes
Cilantro Pesto
1 bunch of cilantro leaves
2 garlic cloves minced
1/2 cup olive oil
1 tsp salt
1/8 cup grated Parmesan
1. Mix in food processor until completely integrated. Serve with cakes
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at