Salmon And Shrimp Cakes
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Vegetable Oil2 tbsps
Red Onion (finely chopped)2 tbsps
Mayonnaise2 tbsps
Dijon Mustard3 tbsps
Worcestershire Sauce4 tbsps
Butter (divided)450 g
Salmon Fillet (chopped)1 cup
Panko Bread Crumbs1.5 tsps
Garlic SaltDirections:
1
Preheat the oven broiler
2
Line a baking sheet with parchment paper
3
Heat 1 teaspoon vegetable oil in a skillet over medium heat
4
Stir in red onion and green bell pepper
5
Cook and stir until tender, 5 to 8 minutes
6
Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning
7
Melt 1 tablespoon butter in a skillet over medium heat
8
Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes
9
Transfer to a large bowl
10
Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl
11
Cook on High until butter is melted, about 20 seconds
12
Mix crumbs and butter, and season with garlic salt
13
Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture
14
Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes
15
Form 6 4-inch cakes, and place on the prepared baking sheet
16
Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once