The Best Ever Salmon Cakes with 2 Sauces

For a formal dinner, serve these delicious salmon cakes as an appetizer.

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Ingredients:

• 1 1/2 cups fine dry bread crumbs
• 1/3 cup toasted sesame seeds
• 2 tablespoons black sesame seeds
• 1/4 cup dried parsley flakes
• 2 beaten eggs
• 3 lbs fresh Atlantic salmon, cut into small cubes (skin removed)
• 3 cups fresh bread crumbs
• 1/3 cup finely chopped fresh parsley
• 1 teaspoon dill salad seasoning
• 1 large shallot, very finely chopped
• 3 rounded teaspoons Old Bay seasoning
• 8 ounces roasted red sweet peppers, chopped
• 1 teaspoon bottled hot sauce
• 1 tablespoon sweet-hot mustard
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• Tamari Sauce
• Shrimp Sauce

Method

In a shallow dish combine fine dry bread crumbs, toasted sesame seeds, black sesame seeds, and parsley flakes. Set aside. For salmon cakes, in a large bowl combine eggs, salmon, fresh bread crumbs, fresh parsley, dill salad seasoning, shallot, Old Bay seasoning, red sweet peppers, hot sauce, mustard, lemon juice, and lemon peel. Form into 34 cakes, using a rounded tablespoon of the salmon mixture for each cake. Coat each salmon cake with the sesame seed mixture; roll sides into mixture. Arrange cakes on a large cookie sheet lined with parchment paper. Cover and refrigerate for 1 hour. Spray a large nonstick skillet with nonstick cooking spray. Cook salmon cakes in hot skillet over medium-high heat for 3 to 5 minutes or until golden brown, turning once. Serve with Tamari Sauce and/or Shrimp Sauce. Tamari Sauce: In a small saucepan combine 5 tablespoons Tamari sauce, 3 tablespoons lemon juice, 1 tablespoon fish sauce, 1 tablespoon tahini, and 1 to 2 tablespoons brown sugar. Simmer until mixture is a syrup consistency. Remove from heat; set aside until serving time. Shrimp Sauce: In a small bowl combine 1/4 cup zesty shrimp sauce, 1/3 cup mayonnaise and 1 tablespoon sweet pickle relish. Cover and refrigerate until serving time.

Notes:

Number of servings: 8-10

Submitted By: Pattie Zielke
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