by amreen
View
my 17 recipes »
amreen's Notes:
Expand1 pound skinless salmon filet Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/2 small red onion - diced Ask a question about this ingredient
1/2 small red bell pepper diced Ask a question about this ingredient
1 small bunch cilantro - chopped Ask a question about this ingredient
1 egg - beaten Ask a question about this ingredient
3 tablespoons mayonnaise Ask a question about this ingredient
1/2 cup mayonnaise Ask a question about this ingredient
1 chipotle chile diced or 1 tblsp powder Ask a question about this ingredient
Heat the oven to 350 degrees. Line a pan with foil and place the salmon on it. Brush with olive oil and sprinkle on salt and pepper to taste. Bake for 10 - 15 minutes ... until cooked through. Remove salmon from the oven and put it in the fridge to cool.
Ask a question about this stepWhile the salmon is in the oven you can make the chipotle mayo. You can use either chipotles in a can (la morena has an adobo sauce and is a cool looking can) or if you can find it 1 tablespoon of chipotle powder (this is ideal but really hard to find and expensive!). Make the sauce simply by measuring out the mayo and adding the chipotle powder or diced chipotle. Refrigerate.
Ask a question about this stepWhile the salmon is cooling dice the onion and red pepper. Chop the cilantro and beat the egg. Zest one of the limes and juice it along with the other lime. Measure out 1/2 the breadcrumbs (I like panko for an extra crunch).
Ask a question about this stepOnce the salmon has cooled for a bit take it out of the fridge and place it in a mixing bowl. Flake it a bit and add the onion, red pepper, cilantro, egg, lime zest, juice, breadcrumbs and mayo. Mix all the ingredients thoroughly ... you should end up with not so moist tuna salad consistency.
Ask a question about this stepHeat some oil in a skillet on medium.
Ask a question about this stepShape the salmon into rounds and dip in the remaining bread crumbs.
Ask a question about this stepPlace the cakes in the skillet and brown them on each side ... should only take 2 minutes a side.
Ask a question about this stepServe them with the chipotle mayo hot, cold, room temp with or without a salad ... maybe on a sandwich or at a fancy party ... but most importantly ... with love :D
Ask a question about this stepThese were awesome. I was a bit heavy handed with the chipotle powder. You can see my sauce is orange rather than the first pic where it's a more delicate yellow. Let's just say *whoa* it was hot - and I live in Texas where 'hot' is mild.
Loved it. Husband loved it. :)
these were very tasty. I needed more breadcrumbs and maybe another egg for them to hold together better,
Wow, I'd eat these for breakfast, lunch, and dinner!
This looks awesome. Can't wait to try it!
I am such a sucker for salmon cakes - these sound great.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
This was fantastic! A keeper recipe, for sure. Thanks for sharing it!