Salmon Cakes with Red Pepper Cream

We love wild salmon ... baked, grilled, smoked, sushi ... we eat it once or twice a week. Notice I mentioned "wild" salmon, as I don't buy farm-raised. There is a big debate over wild versus farmed-raised. Some claim, while wild salmon is very good for you, farmed is not a healthy choice. Others claim there is no difference between the two.

So it is a matter of preference, but I prefer the wild. I find it to be more flavorful and I don't like the idea that the farmed salmon is fed unnatural man-made pellets that include red dye to recreate the red color found naturally in wild salmon.

Moving on ... sometimes I bake a larger piece of salmon than we need for dinner. When I have these leftovers, I wrap them up and toss them in the freezer. Later, when in need of something tasty and easy for dinner, I thaw out the salmon and make these salmon cakes.

They are absolutely delightful, and I can't think of a better way to use up leftover cooked salmon. The red pepper cream is icing on the cake. 

Salmon Cakes with Red Pepper Cream
(Serves 6 as a main course or 12 as a starter.)

• 1/2 cup fresh parsley leaves
• 4 green onions, or 3 shallots
• 2 cups fine fresh bread crumbs
• 2 eggs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoon freshly squeezed lemon juice
• 1 pound of flaked cooked salmon
• Salt and freshly ground black pepper, to taste
• Vegetable oil for sautéing
• Red Pepper Cream (recipe follows)

Salmon Cakes with Red Pepper Cream

Combine the parsley and onions or shallots in a food processor and chop fine. Add 1 cup of the bread crumbs, the eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on/off several times until well mixed. Add the salmon and process briefly to combine. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes or as long as overnight.

Shape the chilled salmon mixture into 12 round or oval patties about 1/4 to 1/3 inch thick. Dip them in the remaining bread crumbs, patting to coat all sides completely. Let stand for 5 minutes.

Preheat the oven to warm, about 200. Line a baking sheet or ovenproof dish with several of paper towels.

Heat 1/4 inch of vegetable oil in a large sauté pan or heavy skillet over medium-high heat. Sauté the patties, a few at a time, turning once, until golden and crisp on each side, 1 to 2 minutes per side. Remove with a slotted spatula to the paper-lined baking sheet and place in the oven to keep warm. Cook the remaining patties, adding more oil as needed. Serve as soon as all the patties are cooked, with the Red Pepper Cream, or sauce of your choosing.

Tip: Form the salmon mixture into bite-sized balls, sauté and pass on a tray with toothpicks and a sauce for dipping.

Red Pepper Cream
(Makes about 1 1/2 cups, enough for 4 to 6 servings.)
• 1 jar of roasted sweet red peppers (about 4 peppers), roughly chopped
• 2 cups heavy (whipping) cream
• Salt and freshly ground black pepper, to taste

In a saucepan, combine the peppers and cream over medium heat and cook until the cream is reduced by half, about 8 minutes. Transfer to a food processor or blender and purée until smooth. Season to taste with salt and pepper. Return to saucepan and reheat over low heat before serving.

Tip: Instead of roasted red peppers, grill or broil 4 or 5 large vine-ripened tomatoes until soft. Peel, seed and chop the tomatoes. Add to the cream and finish as above.