Are you looking for a quick dinner, an appetizer or a snack? Well, you are in luck! My Salmon Cakes With Summer Corn, Peppers & Spicy Mayonnaise perfectly fit the bill.
Although I usually have a few cans of tuna in my refrigerator for a fast dinner of tuna salad, occasionally I pick up a can of salmon at the store. I only choose the boneless skinless variety. Canned salmon can be added to pasta, salads or turned into cakes. Salmon cakes.
The recipe below is for 8 little cakes but you can also turn it into 2-4 patties. Make sure to use fresh corn while it's still sweet and tender. In the winter time, feel free to use defrosted corn.
Salmon Cakes With Summer Corn, Peppers & Spicy Mayonnaise
8 mini cakes
2 teaspoons olive oil, plus more for cooking the cakes
1/4 cup corn kernels
1/4 cup diced onion
1/4 cup diced pepper
salt & pepper to taste
5 ounce can skinless boneless pink salmon, drained
5 basil leaves chopped
3 tablespoons bread crumbs
spicy mayonnaise = mayonnaise + sriracha ;)
1. Heat the oil in a skillet. Add corn, onion and pepper and season with salt and pepper. Saute for about 10 minutes or until the vegetables get a bit golden.
2. While the vegetables are cooling, mix together the salmon, egg, basil and bread crumbs. Incorporate the cooled vegetables and form the mixture into 8 mini cakes.
3. Refrigerate the cakes for 10 minutes.
4. Remove the cakes from the refrigerator and sauté in a bit of olive oil in a heated skillet for 3 minutes on each side.
5. Serve with a drizzle of spicy mayonnaise.
These cakes were great on top of a simple arugula salad and also served as a super snack cold straight out of the refrigerator the next day!
Have you cooked with canned salmon? What did you make?