Barefoot Contessa S Salmon Cakes Recipe

Ingredients for Barefoot Contessa S Salmon Cakes

• Unsalted Butter
• Olive Oil
• Red Onion
• 2 stalks celery, chopped
• Red Bell Pepper
• Yellow Bell Pepper
• Fresh Flat Leaf Parsley
• 2 tablespoons capers
• 1/4 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• Kosher Salt
• Fresh Ground Black Pepper
• Crushed Red Pepper Flakes
• Cooked Salmon
• Panko Breadcrumbs
• 1/2 cup mayonnaise
• Dijon Mustard
• Extra Large Eggs

How to Make Barefoot Contessa S Salmon Cakes

1. 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.
2. Allow the vegetable mixture to cool completely to room temperature.
3. Meanwhile, preheat oven to 350°F (175°C).
4. 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.
5. Add the cooled vegetable mixture to the salmon mixture and stir until well combined.
6. Cover and chill in the refrigerator for at least 30 minutes (optional, but recommended).
7. Shape the mixture into 2 1/2 to 3-ounce cakes.
8. In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
9. Add the salmon cakes and cook for 3-4 minutes per side, until golden brown and heated through.
10. Drain the salmon cakes on paper towels.
11. 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.
12. Keep warm in a 250°F (120°C) oven until ready to serve. Serve immediately.