Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 23 2023
Kid Friendly - Salmon Cakes with Salad
Image From foodnetwork.com
Three 7.5-ounce cans salmon, drained (better yet, use fresh salmon, and pulse it in the food processor)
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup breadcrumbs
5 tablespoons tartar sauce, plus more for serving (optional)
2 tablespoons minced jarred roasted red peppers
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
8 cups (about 8 ounces) mixed baby greens
If your kids don't like fish, tell them this is ground chicken or turkey. Or, if your kids like fish sticks, take a couple out of the box when they're in the kitchen, and thrown them into the food processor while they're watching.
Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.