"Bacon" has expanded the definition once again....found this online...Salmon Bacon. Yeah, you heard me.
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This is the fish that bacon would come from, if bacon came from fish
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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
Ingredients
- 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
Directions
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
