Tasty Tuesday's: Chef Jaquell's Salmon Cakes

This week I had the opportunity to find a great recipe on my facebook page. The original recipe called for cajun spices, however, when I commented this on Chef Jaquell's page, he ever so kindly, tagged me on the following recipe. I must say it was quite delicious. Try it out and tell me (or Chef Jaquell, lol) what you think!


Chef Jaquell's Recipe & Photo



INGREDIENTS
· 1/2 lb. fresh salmon
· good olive oil
· kosher salt and freshly ground pepper
· 4 tbsp. unsalted butter
· 3/4 cup small-diced red onion (1 small onion)
· 1 1/2 cups small diced celery (4 stalks)
· 1/2 cup small-diced red bell pepper (1 small pepper)
· 1/2 cup small-diced yellow pepper (1 small pepper)
· 1/4 cup minced fresh flat-leaf parsley
· 1 tbsp. capers
· 1/4 tsp. hot sauce
· 1/2 tsp. Worcestershire sauce
· 1 1/2 tsp. crab boil seasoning (Old Bay)
· 3 slices stale bread, crusts removed
· 1/2 cup good mayo
· 2 tsp. Dijon mustard
· 2 extra large eggs, lightly beaten

DIRECTIONS
· preheat oven to 350°
· place salmon, skin side down, on baking sheet. brush with olive oil and sprinkle with salt and pepper. roast for 15 to 20 minutes, until just cooked. remove form oven and cover tightly with aluminum foil to trap heat. allow to rest for 10 minutes and then refrigerate until cold.
· place t tbsp. butter, 2 tbsp. olive oil, onion, celery, red & yellow peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 tsp. salt and 1/2 tsp. pepper in a large saute pan over medium heat and cook until veggeis are soft. (15 to 20 minutes) cool to room temp.
· break the bread slices and process in food processor until you have about 1 cup of bread crumbs. place bread crumbs on a sheet pan and toast for about 5 minutes until slightly browned.
· flake chilled salmon into a large bowl. add the bread crumbs, mayo, mustard, and eggs. add the vegetable mixture and mix well. cover and chill for 30 minutes inthe fridge.
· shape into 10 (2 1/2 to 3 oz.) cakes
· heat remaining 2 tbsp. butter and 2 tbsp. olive oil in a large saute pan over medium heat. add the salmon cakes and fry for about 3-4 minutes on each side. drain on paper towels and keep them warm in a preheated 250° over. serve hot.


My in-house "chef" Toby's Photo ;-)





Toby modified minor ingredients as we didn't have them on-hand but it did not change the integrity of Chef Jaquell's recipe. It was delicious and because we had leftovers it became our dinner for our family. We look forward to trying out more of Chef Jaquell's recipes!!!! (Check him out on fb...tell him I sent you: www.facebook.com/chef.jaquell

P.S. There are more photos on our facebook page: www.facebook.com/bfly30