Ingredients for Barefoot Contessa's Salmon Cakes
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 medium red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, drained
- 1/4 teaspoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- not specified in recipe
- 1 1/2 pounds cooked salmon, flaked
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 extra-large eggs, lightly beaten
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How to Make Barefoot Contessa's Salmon Cakes
- In a large sauté pan, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-low heat. Add 1 medium onion (chopped), 2 stalks celery (chopped), 1 red bell pepper (chopped), 1 yellow bell pepper (chopped), 1/4 cup chopped fresh parsley, 2 tablespoons capers, 1/4 teaspoon Tabasco sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook until vegetables are softened, about 15-20 minutes.
- Allow the vegetable mixture to cool completely to room temperature.
- Meanwhile, preheat oven to 350°F (175°C).
- In a large bowl, flake 1.5 lbs cooked salmon (see step 11 for cooking instructions). Add 1 cup breadcrumbs, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 2 large eggs. Gently combine.
- Add the cooled vegetable mixture to the salmon mixture and stir until well combined.
- Cover and chill in the refrigerator for at least 30 minutes (optional, but recommended).
- Shape the mixture into 2 1/2 to 3-ounce cakes.
- In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
- Add the salmon cakes and cook for 3-4 minutes per side, until golden brown and heated through.
- Drain the salmon cakes on paper towels.
- To cook salmon (if needed): Brush 1.5 lbs salmon fillets with olive oil, season with salt and pepper, and roast in a preheated 350°F (175°C) oven for 15-20 minutes, or until cooked through. Let rest, covered in foil, for 10 minutes before chilling completely and flaking.
- Keep warm in a 250°F (120°C) oven until ready to serve. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
19g
Fat
10g
Carbs
7g
