Scrumptious Honey Dijon Salmon Cakes
Another amazing recipe brought to you by Maikana foods:
Jamieson Van Loan
Executive Chef/Owner of Maikana Foods
1 ½ lbs of salmon, baked until just barely cooked through (leftover salmon works great!)
1 1/2 tbs of Brown Dog Fancy Honey Dijon Mustard
1 tsp of wostershire sauce
Juice of ½ lemon (about 1 to 2 tbs)
1 tsp of old bay seasoning
1 tsp of salt
1/4 tsp of black pepper
1/2 cup of diced red pepper
3 tbs of scallions, minced
1/3 cup of corn kernels (defrosted frozen corn works great)
3 tbs of mayonnaise
1/3 cup of breadcrumbs
Few drops of your favorite hot sauce (optional)
2 tbs olive oil
Yield: 8 small salmon cakes or 4 large ones
Place all ingredients, except olive oil, into a large bowl. Mix well. I recommend using your hands for this. It can help find any remaining fish bones. Make sure the salmon is flaked and really broken up well. Form the salmon patties. I like to make mini ones and eat two. You can do whatever size you prefer.
I like to make the patties and refrigerate them for at least an hour to meld together. You can skip this part and go straight for the cooking also. Heat your pan over medium to high heat. Add your oil. If you’re cooking in batches, split the oil in half and use 1 tbs per batch. Once the oil is hot, gently place your salmon cake into the pan. They are delicate so be careful with flipping. Cook each side for 2 minutes or until a nice golden crust forms. Remove from pan and place on a plate with a paper towel to absorb any extra oil.
Add this to a bun with avocado, lettuce & tomato or place on top of a hearty salad and you’ve got yourself a tasty dinner, all thanks to Brown Dog Fancy mustard!