Salmon Cakes we made with wild-caught Atlantic Salmon, lemon zest, Dijon mustard, and YoungBae Spice, a local twist on "Old Bay" Spice by Indy's own Food.Love.Tog.
four 4oz salmon cakes -- fully assembled and ready to cook & serve (see easy instructions below)
Serve our house-smoked fish cakes as an appetizer, or as an entree paired with a summer greens salad, or even as a sandwich or wrap. Also delicious with our Bavarian Mustard and St. Elmo's Remoulade
Salmon Cake Ingredients: smoked salmon, sweet potato, Panko bread crumbs, scallions, eggs, lemon juice, lemon zest, parsley, mayonnaise, Dijon mustard, hot sauce, YoungBae Seasoning Mix (by Food.Love.Tog), paprika
Contains eggs & wheat.
Cooking Instructions:
- Store fish cakes in freezer and thaw before preparing.
- Pour about a 1/2 inch of the high-heat oil of your choice into a sauce pan and warm over medium heat. (High-heat oils -- like canola, vegetable, sunflower, safflower, soybean, and more -- have a higher smoking point than extra virgin olive oil or butter.)
- Once the oil is hot, sauté Salmon Cakes until warm through and golden brown on the bottom. Carefully turn each Salmon Cake to brown the other side. (About 4-5 minutes each side.)
- Remove Salmon Cakes from the pan and place on a paper towel. Let rest 2-3 minutes.
- Serve as you like -- we especially enjoy paired condiments including our Bavarian Mustard or St. Elmo's Remoulade