Saturday, June 1, 2013

Bacon Makes Evertything Better! (Salmon & Bacon Cakes)

 "Bacon" has expanded the definition once again....found this online...Salmon Bacon.  Yeah, you heard me.

This is the fish that bacon would come from, if bacon came from fish
It's getting too hot in Upstate NY.  A/C's are running, and it's too hot to use the oven.  I love fish, any time of year, but especially in the summer.  Nothing better than some delicious Salmon and it's porky-best friend, Bacon. I made this the other night, after coming across a recipe for Salmon Cakes on Food Network.  The bacon really brings the flavors up a notch.  Delicious.  I didn't share it, so you'll have to take my word on it.

Salmon & Bacon Cakes
  • 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
  • 1/4 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 2 tsp lemon juice
  • 1 (14-ounce) can wild salmon, checked for large bones
  • 1 baked or boiled russet potato, peeled, and fluffed with a fork (substitute 3 ½ cups mashed potatoes)
  • 1/4 cup bread crumbs
  • 2 tablespoons grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup vegetable oil
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit. 

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve

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