Salmon Cakes

A few weeks ago, I picked up a package of Chicken of the Sea Salmon. I love salmon and we eat a lot in this house and I thought, "what could be better than salmon I don't have to cook?" Ha ha! That will teach me to think. I made the mistake of turning the package over and seeing that there was a recipe for salmon cakes on the back...with a picture. Nothing is harder to resist than a yummy sounding recipe that is accompanied with an even yummier looking photo. Ok, not many things...

Anyhow, 2 packages of this salmon have been in my pantry for a few weeks now and I am really trying to be better about using things I have on hand more often, so I decided to make the salmon cakes. The recipe called for some things that I just didn't feel like buying (like green onions) and some things that I find kind of yukky (like red peppers) so I altered the recipe to use just what I had on hand and they turned out surprisingly good. Seriously, they are so yummy that I am thinking about having an appetizer party, just so that I can make them again. If I make them smaller (think bite sized, maybe 2 bites) they would make an awesome appetizer. And if I substitute some lump crabmeat for the salmon, I have a whole other flavor.

The recipe called for a mango salsa, but since I am not so much of a fan of meat and fruit, I opted to not make the salsa and chose a mayo instead. Walking through the grocery store today, I noticed that Kraft has some new, flavored mayos. Once of them is a chipotle mayo. It sounded really really yummy. The only problem is that we use fat-free mayo, or at least the olive oil mayo, in our house and these were definitely NOT either of those. I decided that I could get some chipotle powder and make my own. I was just lucky that 1) chipotle powder exists and 2) they carry it at my local grocery store.

I was a little concerned about the combination of the flavors, and originally thought about making an herbed mayo instead. But when I got home and looked at the recipe, I noticed that it called for garlic powder and cayenne pepper. This meant that chipotle mayo WAS the right choice. Once again, I need to learn to not second guess myself. The recipe for the chipotle mayo is pretty easy: put some mayo in a bowl, sprinkle in chipotle powder and mix. Taste. Repeat step 2 as often as needed until it tastes right. Stop adding the chipotle powder right before it tastes exactly right - it will gain a little more heat as it sits (another lesson learned the hard way). If it does end up being a little on the spicy side for you, just mix in more mayo. Sorry I can't be more specific, this is pretty much how I cook. Actually, usually step 3 is take mixture in to husband, ask him to taste and tell you what he thinks it needs more of.

This has proven to be one of those looks decadent and time consuming but is secretly really really quick and easy recipes...albeit one that is a little messy when it comes to forming the cakes and getting them in the pan.

Salmon Cakes
Ingredients

• 2 pkgs Chicken of the Sea Salmon
• 1/2 c mayo
• 1 egg, beaten
• dried chives (1 palmful or however much you want)
• 1 tbsp garlic powder
• 1/2 tsp ground cayenne pepper (or to taste)
• 1 cup bread crumbs, divided in half
• Olive oil cooking spray
  

Directions

• Mix 1st 6 ingredients and 1/2 cup of bread crumbs in a bowl
• spread remaining 1/2 c. of bread crumbs on a plate
  
• form patties with mixture (size of patty will be determined by purpose - appetizer, form into 2" patties; dinner size, form into larger patties - approx. 3 or 4" across)
• roll patties in bread crumbs
• heat frying pan over medium heat. once heated, spray with cooking spray
• cook salmon cakes over medium heat until golden brown on both sides
• Serve with chipotle mayo (or sauce/topping of your choice)