Salmon Cakes with Remoulade - Cancer Nutrition Consortium

Ingredients

• Below is the recipe for the Salmon Cakes
• 3 tsp Extra Virgin Olive Oil As needed
• 1/4 cup Yellow Onion Diced
• 1/4 cup Red Bell Pepper Diced
• 2 tbsp Parsley Chopped
• 14.75 oz Salmon Canned or Fresh; Shredded
• 1 Egg Whole; Beaten
• 1 tsp Dijon Mustard
• 2 tbsp Mayonnaise
• 3/4 cup Bread Crumbs Whole Wheat
• 1 tsp Lemon Zest Optional
• 1/4 tsp Black Pepper Ground; As desired
• Below is the recipe for Easy Low-Acid Remoulade
• 1/4 cup Mayonnaise
• 1/2 tsp Lemon Zest
• 1 tsp Lemon Juice Optional
• 1/2 tsp Parsley Finely Chopped
• 1 tsp Capers Finely Chopped
• 1 tsp Shallots Finely Minced
• Salt To taste
• Ground Black Pepper To taste
• Preheat oven to 350F.
• For the bread crumbs, take 3 slices of your favorite whole wheat bread and remove crust. Tear in pieces by hand and spread out on a sheet pan.
• Toast in oven for 15 minutes and remove from oven to let cool. Place all into a food processor and pulse until crumbs are chopped fine.
• Combine all ingredients and knead until homogenous. Make cakes by hand and reserve.
• Pan fry over medium heat with olive oil, browning both sides evenly (5 minutes per side). Serve as desired.
• Easy Low-Acid Remoulade Sauce: Combine all ingredients and stir to incorporate. Adjust seasoning with salt and pepper, reserve.