Salmon Cakes with Mary Had a Lot of Lamb Spice Blend
March 13, 2016
So we had some salmon left over from the night before. We got a huge salmon portion, and then realize we bought too much. So end up having a salmon lunch the next day. No complaints! Salmon is delicious! Here's how we make it using one of our spice blends:
- 2 salmon fillets, with skin. (approx. 8oz) - 1 tbsp grainy mustard - 1.5 tbsp Big Cove Foods Mary Had a Lot of Lamb Spice Blend - 1/4 cup mayo - 1 egg, lightly scrambled - 1/3 cup bread crumbs - Juice of 1 lemon salt and pepper
Since we're using fresh salmon, you want to cook it up first. Preheat the oven to 400 F. Place your fillets on a foil lined baking sheet, season with salt and pepper and bake until you can just flake it apart with a fork. Our piece's took us about 10 minutes. Try not to over cook your salmon.. over cooked salmon is no fun for anyone.
Allow it to cool, then break it apart and put it in a medium size bowl. Add the rest of your ingredients and combine well. Allow it to sit for 5 minutes in the fridge just to give your ingredients a small bit of time to get to know each other, making it easier for you to make into patties. Form the mixture into small patties. Ours were about 3 inches in diameter. Making us a total of 6 salmon cakes. Perfect for a lunch for 2! (With some salad)
Place your salmon patties on a foil lined baking sheet, cover and place in the fridge for another 20 minutes.
Turn your oven's broiler on.
Take your salmon cakes out the fridge, uncover and bake, without flipping, for 8-10 mins. They should be nice and browned. If not, keep em in there.
You can make a tangy cream sauce for these yummy cakes by combining equal parts sour cream and mayo, juice from 1 lemon and some chopped fresh herb of whatever is most accessible to you.