I love Salmon, but it is not Tim's favorite... I have been thinking of creative ways to make it, so during a boring meeting at work the other day, Elizabeth and I found this recipe! It was really good and Tim liked it a lot, Alex even liked it! I did change some things though. I used two pieces of fresh salmon and put that in the food processor. I also put the apple in the food processor. I increased the bread crumbs to 3/4 - 1 cup (I think you have to eyeball this to get the mixture to the right consistency). I also just baked them on 375 degrees for 35 minutes.
Yield: Makes 4 servings
Ingredients
2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil
Preparation
1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
Erin Winemiller, Portland, Oregon, Sunset, MARCH 2005
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