Recipe Courtesy of: Chef Gavan Murphy
- 1 ½ lbs wild salmon
- ¼ cup red onion – small dice
- ¼ cup red pepper – small dice
- 2 small garlic cloves – minced
- 2 tbsp capers – chopped
- 1 tbsp chives – fine chop
- 2 tbsp whole grain mustard
- 1 lemon – zested?½ lemon – juiced
- 1 tbsp olive oil (for sautéing pepper, onion & garlic)
- olive oil spray
- salt and pepper
In the past I’ve made these by poaching the salmon first, which needed an egg and breadcrumbs to bind it. I found with this method it bound together perfectly from the mustard and the natural oil of the salmon. Some fishcakes use mayo which is not my thing. I prefer to taste the salmon and not mask it with other overpowering flavors.
Preheat oven 400° F(200C).
- Begin by preheating medium sauté pan on med-low heat for 2 minutes.
- Add 1 tbsp olive oil and sauté onions and peppers for 1 minute, stirring occasionally.
- Add minced garlic and continue cooking for another 3-4 minutes or until the pepper/onion mixture begins to soften.
- Meanwhile as veg is sautéing, cut salmon fillets into large chucks and using a food processor, pulse for 20-30 seconds. You want a rough chop consistency not a puree.
- Once the pepper/onion mixture is cooked, remove to a plate and let cool for 5 minutes.
- In a large mixing bowl, add chopped salmon along with all remaining ingredients.
- With clean hands, mix thoroughly.
To Test: Preheat large sauté pan on medium heat for 2 minutes.
- Spray pan liberally with olive oil spray and roll enough salmon cake to the size of a golf ball.
- Place in hot pan and cook for 2 minutes each side. Taste to adjust seasoning.
- Once tested and satisfied, roll each salmon cake to the size of a tennis ball or slightly smaller.
- Lay each cake in the hot pan and flatten slightly to about 1 inch thick.
- Sear for 1 minute each side or until nicely golden.
You can do this ahead if required and finish in oven for 5-6 minutes. Enjoy!